Nutrient and anti-nutrient content of raw, fermented and germinated millet flour Department:Food Science Technology By: tunde01 Project ID: 386 Rating: (2.9) votes: 44 Price:Free Download MaterialAbstract The nutrient and anti-nutrient content of raw millet, fermented and germinated millet flour was 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% to 0.074% and an increase in the cyanide 8.50ppm to 600ppm, oxalate 0.352% to 0.572%. Also, a significant difference occurred in the nutritional levels, with an increase in carbohydrate from 45.61% to 67.81%, fat from 6.01% to 6.50%, protein 10.12% to 18.52 and crude fiber 0.95 to 1.50%. the difference in the nutrition value is a loss dry matter levels during fermentation and germination which decreased the carbohydrate content in the fermented and germinated samples and increase the fat, fiber and protein content though by a slight and significance difference. It was concluded that is not necessary to prolong fermentation and germination and fermentation times would only result to loss of dry matter through respiration without corresponding significant overall nutritional benefits....Preview Download Preview +Other Food Science Technology project topics and materials you might be interested in»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour»Formulation and production of ethanol from cassava waste peels»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo»Assessing the impact of air humidity on the drying of freshly harvested corn»Production of fruit squash from different local fruits»Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour»Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea»The nutritional evaluation of biscuit produced from potato and plantain flours»Evaluation of jams and marmalades produced from apple, orange, water melon and pineapple»Quality evaluation of bread produced from wheat, tigernut and carrot flour blend»Production of shelf-stable pineapple (Ananas Comosus) juice using gum arabic (Acacia Senegal) as a stabilizer»Production and quality evaluation of cake produced from wheat flour and sweet potato flour