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Amadou, I., Le, G., Shi, Y., Gbadamosi, O.S., Kamara, M.T. and Jin, S. (2011) Optimized Lactobacillus Plantarum LP6 Solid-State Fermentation and Proteolytic Hydrolysis Improve Some Nutritional Attributes of Soybean Protein Meal. Journal of Food Biochemistry, 35, 1686-1694.
https://doi.org/10.1111/j.1745-4514.2010.00493.x

has been cited by the following article:

• TITLE: Comparative Study on Nutrition Properties of Different Types of Millet Powder

  AUTHORS: Kalaiarasi Gnanaprakasam, Jayabalan Kaliyamoorthy, Muthu Kumara Pandiyan Asokan

  KEYWORDS: Millet Powder, Nutrients, Vitamins, Minerals

  JOURNAL NAME: Food and Nutrition Sciences, Vol.15 No.12, December 24, 2024

  ABSTRACT: The study determined the nutritional properties of different species of millets namely, millet (Bajra, red sorghum, Ragi, little millet, Kodo millet, Foxtail millet and Barnyard millet). The properties included protein, fat, carbohydrates, fiber, minerals (iron, cobalt, copper, aluminum, calcium) and B group vitamins. (Give a highlight of your methodology and discussion before conclusion) The study concluded that millets are good sources of nutrients and in this different type of millet powder, the highest amount of nutrients is achieved by Bajra—Kambu is (fat 5.21 ± 0.3 g, fiber 11.50 ± 0.5 g, Cobalt 0.035 ± 0.012, Iron 7.52 ± 0.94, Vitamin B2 0.18 ± 0.02 and Vitamin B6 0.35 ± 0.03), Sorghum—Solam is (Protein 11.21 ± 0.3 g, Vitamin B9 38.63 ± 2.50), Ragi—Kezhvaragu is (Aluminium 3.65 ± 0.72, Calcium 383 ± 24), Little millet—Saamai (Vitamin B7 6.52 ± 0.65), Foxtail millet—Thinai is (Vitamin B1 0.45 ± 0.05, Vitamin B5 0.75 ± 0.03), Barnyard millet—Kuthiravali is Vitamin B3 0.15 ± 0.04.