[New post] Nutrient And Anti Nutrient Content of Raw, Fermented And Germinated Millet Flour

TMLT Editorials posted: "Nutrient And Anti Nutrient Content of Raw, Fermented And Germinated Millet Flour. Abstract 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." New post on Current School News Nutrient And Anti Nutrient Content of Raw, Fermented And Germinated Millet Flour by TMLT Editorials Nutrient And Anti Nutrient Content of Raw, Fermented And Germinated Millet Flour. Abstract 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. There was a significant decrease in the anti-nutritional factors with tannins from 0.357%, to 0.157%, phytates 0.144% […] Read more of this post TMLT Editorials | June 28, 2020 at 6:50 pm | Tags: effect of fermentation on the nutrient composition of food, fermentation and germination improve nutritional value, fermented lentils nutrition, germination of legumes nutritional benefits, nutrients for fermentation, nutritional importance of seed germination | Categories: Food Science and Technology Project Topics | URL: https://wp.me/p6TEds-HdM Unsubscribe to no longer receive posts from Current School News. Change your email settings at Manage Subscriptions. Trouble clicking? Copy and paste this URL into your browser: https://www.currentschoolnews.com/current-projects/nutrient-and-anti-nutrient-content-of-raw-fermented-and-germinated-millet-flour/