Improvement in HCI extractability of minerals from pearl millet(Pennisetum typhoideum) by fermentation with yeasts and lactobacilli

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Abstract
Single and mixed culture fermentations with yeasts (Saccharomyces diastaticus (Andrews et Gilliland ex V d Walt 1965) and S cerevisiae (Hansen 1883)) and lactobacilli (Lactobacillus brevis (Orla Jensen 1919) and L fermentum (Beijerinck 1901)) brought about a significant increase in inorganic, HCL‐extractable and non‐phytate phosphorus with a corresponding decline in phytate phosphorus content of pearl millet (Pennisetum typhoideum (Burm) Stapf et C E Hubb) flour. The pure culture fermentation also improved the HCL extractability of calcium, iron, zinc, copper and manganese from the millet pour. The higher HCL extractability of the minerals may be partly ascribed to the decreased content of phytic acid in the fermented pearl millet.