Influence of Traditional Processing on Minerals HCl–Extractability of Pearl Millet (Pennisetum glaucum)

Two cultivars of pearl millet, Ugandi and Dembi yellow, were subjected to three traditional processing methods: fermentation, sprouting and damirga preparation. The HCl-extractability of minerals from the two cultivars ranged from 16.70 to55.20%. Fermentation, damirga preparation and sprouting significantly (P<0.05) improved the HCl-extractability to 32.5-92.5, 48.9-96.4 and 44.6-89%, respectively.