Effect of Germination and Fermentation of Pearl Millet on Proximate, Chemical and Sensory Properties of Instant 'Fura'- A Nigerian Cereal Food

摘要

The study examined the effect of the germination and natural fermentation on the quality of instant "fura"-(a Nigerian cereal food). Pearl millet (Pennisetum glaucum) seeds were soaked for 12 h at room temperature (32±2°C) and sprouted for 48h at the same