Effect of Germination Period on the Physicochemical, Functional and Sensory Properties of Finger Millet Flour and Porridge

Effect of Germination Period on the Physicochemical, Functional and Sensory Properties of Finger Millet Flour and Porridge

The effect of germination period on the physicochemical, functional and sensory properties of finger millet flour and porridge was studied. Finger millet grains were germinated naturally at 0, 24, 48 and 72 h, oven dried at 60°C for 10 h and milled into four independent flour samples and porridge w...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Asian Journal of Applied Sciences 2018-10, Vol.6 (5)
Hauptverfasser: Nefale, Fulufhelo E., Mashau, Mpho E.
Format: Artikel
Sprache:eng
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:The effect of germination period on the physicochemical, functional and sensory properties of finger millet flour and porridge was studied. Finger millet grains were germinated naturally at 0, 24, 48 and 72 h, oven dried at 60°C for 10 h and milled into four independent flour samples and porridge was also prepared from four flour samples. The result revealed significant (p
ISSN:2321-0893
2321-0893
DOI:10.24203/ajas.v6i5.5466