Natural fermentation of pearl millet flour was carried out at 20°, 30°, 40°, and 50°C for 24, 48, 72, and 96 hr. The fermentation improved the HCI‐extractability of minerals including calcium, zinc, iron, manganese and copper in pearl millet flour. The highest extractability of minerals was observed at 96 hr at all the temperatures.
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B. M. Chauhan (1988) studied this question.
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