Abstract
ABSTRACTGermination of pearl millet grain for 24 hr significantly improved itsin vitrostarch and protein digestibility. Fermentation of pearl millet sprouts by mixed culture combinations of yeasts and bacteria (Saccharomyces diastaticusandLactobacillus brevis; Saccharomyces diastaticusandLactobacillus fermentum; Saccharomyces cerevisiaeandLactobacillus brevis; andSaccharomyces cerevisiaeandLactobacillus fermentum)resulted in a significant increase in protein and starch digestibility. The pearl millet sprouts fermented with mixed culture containingS. diastaticusandL. brevishad the highestin vitrostarch digestibility, while the sprouts fermented with the culture containing 5.cerevisiaeandL. fermentumhad the highestin vitroprotein digestibility.
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