Evaluation of anti-nutritional factor reduction techniques for pearl millet improved utilization system in Amhara region
Journal: INTERNATIONAL JOURNAL OF AGRICULTURE AND BIOLOGICAL SCIENCES (Vol.1, No. 01)Publication Date: 2017-08-31
Authors : Ayalew Demissew Ayenew Meresa;
Page : 30-38
Keywords : Blanching; decortication; malting and pearl millet;
Abstract
Pearl millet is small grained cereal which becomes a staple food product in Asia and Africa but it is newly introduced to Ethiopia. It provides basically carbohydrate and protein but it is also good sources of minerals. But the presence of tannin and phytate reduce the bioavailability, digestibility and absorption of these nutrients by the body. Anti-nutritional factors exist naturally or may be produced during processing. In these study different anti-nutritional factor reduction techniques (decortication, malting and blanching) were evaluated and reduce tannin and phytate significantly (p< 0.05).
Other Latest Articles
- HOW IMPORTANT IS INCOME AND ENVIRONMENTAL QUALITY TO CHILD SURVIVAL IN TWENTY-FIRST CENTURY?
- Effect of the Phenological Stage on the Antioxidant and Antimicrobial Activity of Artemisia Herba-Alba and Artemisia Campestris Essential Oils
- Soil Model: Tool to Demonstrate the Effect of Different Cropping Systems on Soil Conservation
- Stomatal Penetration and Temporal Dynamics of Ingress of Two Fungal Isolates Associated with Leaf Spot Disease of JASMINE (Jasminum sambac L.)
- ASSESSMENT OF LIVELIHOOD STRATEGIES AND INCOME DISTRIBUTION PATTERN AMONG FARMERS IN ADAMAWA STATE, NIGERIA
Last modified: 2018-06-28 18:29:12