Abstract
Cereals and legumes are rich in minerals, but the bioavailability of these minerals is usually low due to the presence of anti-nutritional factors, such as phytate, trypsin inhibitors, and tannin. Reductions in the influence of these factors is necessary to derive the full nutritive value of cereals and grains. Penicillium camemberti was grown on millets (kodo millet and proso millet) and legumes (moth beans and cow peas). Fermented grains were analyzed for the influence of anti-nutritional factors. Fermentation reduced the phytic acid content in proso millets. The tannin contents were reduced in both moth beans and cow peas while there were reductions of 38.3% and 74.3% in alkaloid contents in fermented moth beans and cowpeas. The trypsin inhibitor contents also decreased in all legumes and millets after solid state fermentation.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
