Mineral and anti-nutritional properties of pearl millet and pumpkin leaf flour as affected by fermentation
O. A. Ojo,
A. Oshin,
O. A. Obadina
et al.
Abstract:This study was aimed at determining the mineral and anti-nutritional properties of naturally fermented millet and pumpkin leaf flour blends. The millet grains were allowed to ferment spontaneously for 24 hrs and 48 hrs and were processed into flour. Dried pumpkin leaves were blended into flour and substituted using D-optimal mixture design, which resulted in ten experimental runs. The mineral content and the anti-nutritional properties of the flour blend formulation were analysed. Duncan’s multiple range test … Show more
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