This study investigated the effect of fermentation and malting on selected physicochemical, textural and microstructural changes in pearl millet (Pennisetum glaucum) flour and its resultant biscuit. Results obtained showed that both fermentation and malting significantly (p < 0.05) increased swelling capacity, oil and water absorption capacity, with a decrease in bulk density of the flours. The diffraction patterns on X-ray diffraction (XRD) showed slight increase in the crystallinity of the fermented and malted millet flours, while baking resulted in a reduced crystallinity of the biscuit samples. The Fourier transform infrared (FTIR) spectra showed changes and increases in the band intensities, while the scanning electron microscopy (SEM) studies revealed that while fermentation and malting changed the microstructure of the native flour from an irregular compact granular structure to a regular loose structure, baking induced a distorted “honey-like” comb structure to all the biscuit samples. Textural profile (hardness) also showed an increase in hardness from 5.30 N in the native biscuits to 15.85 and 29.31 N in the malted and fermented biscuit samples respectively. Conclusively, fermentation and malting modified and improved the physicochemical and possible nutritional properties of the flour and resultant biscuit.
Journal of Cereal Science – Elsevier
Published: Jul 1, 2016
It’s your single place to instantly
discover and read the research
that matters to you.
Enjoy affordable access to
over 12 million articles from more than
10,000 peer-reviewed journals.
All for just $49/month
Read as many articles as you need. Full articles with original layout, charts and figures. Read online, from anywhere.
Keep up with your field with Personalized Recommendations and Follow Journals to get automatic updates.
It’s easy to organize your research with our built-in tools.
Read from thousands of the leading scholarly journals from SpringerNature, Elsevier, Wiley-Blackwell, Oxford University Press and more.
All the latest content is available, no embargo periods.
“Hi guys, I cannot tell you how much I love this resource. Incredible. I really believe you've hit the nail on the head with this site in regards to solving the research-purchase issue.”Daniel C.
“Whoa! It’s like Spotify but for academic articles.”@Phil_Robichaud
“I must say, @deepdyve is a fabulous solution to the independent researcher's problem of #access to #information.”@deepthiw
“My last article couldn't be possible without the platform @deepdyve that makes journal papers cheaper.”@JoseServera