I. O. Gbadegesin

Effect of Natural Fermentation Period on Nutritional, Anti Nutritional, I Total Phenols, Flavonoids and Antioxidant Contents of Finger Millet Flour

V. F. Abioye, J. A. Adejuyitan, A. O. Adeoye & I. O. Gbadegesin · European Journal of Nutrition & Food Safety · 2021

Aims: This study determined the changes in the chemical and nutritional composition of naturally fermented finger millet studied at ambient temperature (28±2°C) for 72 h. Study Designs: Finger millet seeds were cleaned and fermented (72 h; 28±2°C). Samples were taken at 24 h inte...