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

J.C. Onweluzo; C.C. Nwabugwu

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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

机译：小米（Penisesetum americanum）和木豆（Cajanus cajan）种子的发酵用于面粉生产：对组成和所选功能特性的影响

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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 u

机译：考察了发酵时间对小米（Penisesetum americanum）和木豆（Cajanus cajan）种粉的化学组成和部分功能特性的影响。发酵时间为24-96 h。你的面粉

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《Pakistan journal of nutrition: PJN 》 |2009年第6期| 共8页
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J.C. Onweluzo; C.C. Nwabugwu;
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中图分类营养学 ;
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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

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