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Effects of Malting and Fermentation on Anti-Nutrient Reduction and Protein Digestibility of Red Sorghum, White Sorghum and Pearl Millet

Onyango, C. A.; Ochanda, S. O.; Mwasaru, M. A.; Ochieng, J. K.; Mathooko, Francis M.; Kinyuru, J. N. (2013)

Sorghum and millet and their products require specialized treatment in order to improve their nutritive value, organoleptic properties and shelf-life. They contain anti-nutrients which are the major phytochemicals which ...