March 2015

Effect of fermentation on proximate composition, physicochemical and microbial characteristics of pearl millet (Pennisetum glaucum (L.) R. Br.) and Acha (Digitaria exilis (Kippist) Stapf) flour blends

The objective of this study was to determine the effect of spontaneous fermentation on proximate composition, physicochemical and microbial characteristics of sprouted millet-acha blends with the aim of producing fermented flour blends for traditional beverage. Pearl millet and acha grains were sprouted, milled and blended into different ratios. The blends were mixed with water, fermented for 72 h and dried in an...

Author(s): A. O. Ojokoh, O. E. Fayemi, F. C. K. Ocloo and F. I. Nwokolo