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Fermentation temperature and time on pearl millet fermented food of the protein and starch digestibility ...

Different temperatures (35, * 64 * 1991 Mr Jiao 4O, 45, and 50 ℃) fermentation three different times (3,6 and 9 hours). Dry fermented products in the 70 ℃ to constant weight, ground through 0.5mm arrows (Tecutor, Swden), stored for further analysis purposes. Unleavened mixture of buttermilk and small rice noodles, dry as usual. Species of lactic acid fermentation as a source of Moet purchase milk from nearby farmers, the morning in preparation Rabadi's purchase, repurchase immediately. Buttermilk use the PH value of 4. Rabadi dry kind of protein digestibility (in vitro) with pepsin and trypsin to determine (Aksonandstaman, 1964) q samples of ammonia and undigested residues in K's with the trace method (AoAc, 1980). Protein digestibility of digestible protein (%) = X100 ... a total protein used to determine pancreatic amylase in vitro starch digestibility (Si-ngh and so on. 1982). Release of maltose by dinitrosalicylic acid colorimetric assay. The mutation analysis of the data processed, to check the significant differences between treatments. Results and discussion of a protein digestibility: ': With the increase of fermentation time, in a variety of fermentation temperature. Little pearl rice flour and buttermilk mixture of protein digestibility were increased (Table 1). In the fermentation time of 3,6 and 9 hours, protein digestibility increased ranges of 9-23% ,25-33%, and 4O ~ 51%. Fermentation at 45 ℃ for 9 hours. Rabadi the highest protein digestibility. In the fermentation process, microorganisms may produce proteins that can increase the rate of elimination of proteolytic enzymes (H ~ sseltine, 1983). In addition, the cereal crops. The anti-nutrients and phytates and polyphenols have negative effects on protein digestibility (Tan, etc., 1984 ~ Knuckles,[link widoczny dla zalogowanych], etc. 1985). These anti-nutrients in the fermentation, may also be reduced (Lopf, Z, etc. 1983 ~ Dhan-kher, 1985). Boralkar and Reddy (1985) Report of the fermented milk 8,12, and 16 hours, protein digestibility from 58% to 8O%. 84% and 86%. Second starch digestibility: fermentation, starch digestibility higher than the early stage of fermentation. Increase in fermentation time, fermentation temperature, all the starch digestibility are increased. When the 35,40,45 ~ 50 ℃. 9 hours of fermentation the highest starch digestibility, respectively 44,[link widoczny dla zalogowanych],5 O, 58 and 5O%. Part of the fermentation can increase the starch digestibility may be due to hydrolysis of starch oligosaccharides (Cronk, etc., 1977). Cereal crops in the inhibition of amylase in phytates and polyphenols (Thompson and Yoon, 1984), decreased during the fermentation process (Lopez,[link widoczny dla zalogowanych], etc., 1983 ~ Dhankh ~ er, 1985). This will improve the starch digestibility of fermented products has a role. Boralk a 81 The most obvious is an increase in the fermentation of 9 hours 45 ℃. The traditional method of preparation Rabadi has unique nutritional characteristics of pearl millet is not only a change in the distribution of amino acids and increased starch and protein digestibility. , Turn 71 3 Agricultural Science and Technology Information 7l. Table 1 Rabadi fermentation temperature and time on in vitro protein digestibility (%) and in vitro digestibility of starch (maltose mg / lOOg) of (dry basis). Editor's note: This article is 199O Leningrad in the Soviet Union in June held magic of the Fifth International Conference on cotton Verticillium fungus Verticillium fungus part of the abstract, material fresh for the comrades reference. This material by the Chinese Academy of Agricultural Sciences researchers drying plant protection provided by Chen, Bo Deng Xianming translation revision. Defoliating and non defoliating Verticillium dahlia bacterial density of bacteria on cotton Verticillium wilt and yield of Li R. popular M, Jim ~ enez. . Diaz,[link widoczny dla zalogowanych], J. Bejarano - Alcazar, J. M. MelerovsraandM. A. BlancoLopez. 'Round the dahlia Cladosporium (Vod) Verticillium wilt of cotton from the bow f (VW) of Andalusia in southern Spain's Guadalquivir River Gorge area widely popular. In the valleys, the upper regions, the incidence of moderate and severe Vw and non-defoliating V. d, inoculum density (ID) low (<1Opt a 0p / g soil) related. On the contrary, in the lower canyon
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