Effect of traditional fermentation and malting on phytic acid and mineral availability from sorghum (Sorghum bicolor) and finger millet (Eleusine coracana) grain varieties grown in Kenya.

Autor: Makokha AO; Jomo Kenyatta University of Agriculture and Technology, Department of Food Science and Post-Harvest Technology, Nairobi, Kenya., Oniang'o RK, Njoroge SM, Kamar OK

Publikováno v: Food and nutrition bulletin [Food Nutr Bull] 2002 Sep; Vol. 23 (3 Suppl), pp. 241-5.