Effect of fermentation conditions on nutritional and phytochemical constituents of pearl millet flour (Pennisetum glaucum) using response surface methodology
In the current study, fermentation conditions for pearl millet flour were optimized using baker's yeast. A central composite experimental design with three independent variables, temperature (30°C-45°C), yeast concentration (2%–4%) and time (18–24h) was used to study the dependent variables (to...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502222000154 |