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Fermentation of Millet (Pennisetum americanum) and Pigeon Pea (Cajanus cajan) Seeds for Flour Production: Effects on Composition and Selected Functional Properties

Author(s): J.C. Onweluzo | C.C. Nwabugwu

Journal: Pakistan Journal of Nutrition
ISSN 1680-5194

Volume: 8;
Issue: 6;
Start page: 737;
Date: 2009;
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Keywords: antinutrients | millet | pigeon pea | Fermentation | functional properties

The effects of period of fermentation on the chemical composition and selected functional properties of millet (Pennisetum americanum) and Pigeon pea (Cajanus cajan) seed flours were examined. The fermentation time ranged from 24-96 h. Flours of the unfermented seeds served as controls. Fermentation for 24 h decreased (p
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