Abstract
AbstractPearl millet (Pennisetum typhoideum) grains were germinated at 25 °C (48, 54 and 60 h), 30 and 35 °C (36, 42 and 48 h) to obtain a desirable size of sprouts. The sprouting improved total protein, ash, ascorbic acid, total soluble sugars, reducing sugars, nonreducing sugars and fibre content and diminished starch and fat. The sprouts, when incorporated in various foods including salad, weaning foods, biscuits, cake and rabadi (an indigenous fermented food of India), were found to be acceptable to human palate.
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