Cereal Chem. 70:504-506   |  VIEW ARTICLE

Effects of Phytic Acid on Protein Digestibility (In Vitro) and HCl-Extractability of Minerals in Pearl Millet Sprouts.

A. Kumar and B. M. Chauhan. Copyright 1993 by the American Association of Cereal Chemists, Inc. 

Sprouting reduces phytic acid content of pearl millet grain. Protein digestibility (in vitro) and HCl- extractability of P, Ca, Fe, and Zn increased significantly during germination and were found to be dependent upon phytate content of the sprout. Germination at 30 C for 48 hr yielded highest protein digestibility and HCl-extractability of minerals.