Effect of germination and pure culture fermentation on HCl‐extractability of minerals of pearl millet (Pennisetum typhoideum)

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Abstract
Summary: Germination significantly increased inorganic P, non‐phytate P and phosphorus extractable in 0.03 N HCl, the concentration of acid found in human stomach, with a corresponding decline in phytate P of pearl millet grains. HCl‐extractability of calcium, iron, zinc, copper and manganese, an index of their bioavailability to humans, was also significantly improved by germination. Fermentation of pearl millet sprouts with mixtures of yeasts (Saccharomyces diastaticus or Saccharomyces cerevisiae) and lactobacilli (Lactobacillus brevis or Lactobacillus fermentum) generally improved extractability of the minerals of the sprouts, probably because of the decreased content of phytic acid in the germinated and fermented pearl millet sprouts.