{"id":6749,"date":"2022-08-11T04:10:54","date_gmt":"2022-08-11T04:10:54","guid":{"rendered":"https:\/\/file.currentschoolnews.com\/?post_type=product&p=6749"},"modified":"2022-08-11T12:19:23","modified_gmt":"2022-08-11T12:19:23","slug":"nutrient-and-anti-nutrient-content-of-raw-fermented-and-germinated-millet-flour","status":"publish","type":"product","link":"https:\/\/pastexamquestions.com\/product\/nutrient-and-anti-nutrient-content-of-raw-fermented-and-germinated-millet-flour\/","title":{"rendered":"Nutrient And Anti Nutrient Content of Raw, Fermented And Germinated Millet Flour"},"content":{"rendered":"

– Nutrient And Anti Nutrient Content of Raw, Fermented And Germinated Millet Flour –<\/strong><\/span><\/p>\n

Download Nutrient And Anti Nutrient Content of Raw, Fermented And Germinated Millet Flour<\/strong><\/span>. Food Science and Technology students who are writing their projects can get this material to aid their research work.<\/span><\/span><\/p>\n

Abstract<\/b><\/span><\/h2>\n

The nutrient and anti-nutrient content of raw millet, fermented and germinated millet flour were followed during a germination of 48h and a fermentation of 72hrs.<\/p>\n

There was a significant decrease in the anti-nutritional factors with tannins from 0.357%, to 0.157%, phytates 0.144% to 0.074% and an increase in the cyanide 8.50ppm to 600ppm, oxalate 0.352% to 0.572%.<\/p>\n

Also, significant difference occurred in the nutritional levels, with an increase in carbohydrate from 45.61% to 67.81%, fat from 6.01% to 6.50%, protein 10.12% to 18.52 and crude fiber 0.95 to 1.50%.<\/p>\n

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Introduction<\/span><\/span><\/strong><\/span><\/h2>\n

The difference in the nutrition value is an a loss dry matter levels during fermentation and germination which decreased the carbohydrate content in the fermented and germinated samples and increase the fat, fiber and protein content though by a slight and significance difference.<\/p>\n

It was concluded that is not necessary to prolong fermentation and germination and fermentation times would only result to loss of dry matter through respiration without corresponding significant overall nutritional benefits.<\/p>\n

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