ASSESSMENT OF FERMENTATION EFFECT ON PHYSICOCHEMICALPROPERTIES OF PEARL MILLET FLOURSWETA SINGH, AJAY KUMAR SINGH, HARISON MASIH AND KUNAL SINGHAbstract The present study was undertaken to evaluate various physico-chemicals of different pearl milletsvarieties (NANDI 65 and PIONEER 8885) proximate analysis like, moisture, protein, fat, ash, carbohydratewere evaluated. Fermentation at 24 hrs, 48 hrs and 72 hrs and pure culture Lactobacillus fermentum (MTCC903) was performed. Analysis revealed increase in moisture content and fat content and a decrease incarbohydrate and protein content during fermentation. |