Biochemical Changes Occurring During Germination and Fermentation of Millet and Effect of Technological Processes on Starch Hydrolysis by the Crude Enzymatic Extract of Millet

Abstract

Millet grain was steeped before germinated and fermented (0 to 8 days). Increasing germination and fermentation time led to increased production of amylase and corresponded to increased content soluble sugars (reducing and total sugars) from days 1-4 for germination and days 1-2 for fermentation . Since germination provokes increasing the content in protein from days 1-3, contrary fermentation decreases the content in this one during the processing. The study of inter-relationship of crude enzyme extract of millet seed to technological traitment of cereals revealed that cooking, germination, roasting and fermentation affected differently the digestibility of a flour and consequently flour from germinated millet could be added to different flour to initiate starch degradation and thereby reduce viscosity.