Effect of traditional fermentation process on the nutrient and antinutrient contents of pearl millet during preparation of Lohoh

Effect of traditional fermentation on the proximate composition, soluble sugars, amino acids, enzymes inhibitor activities, phytic acid, and tannins were investigated in the pearl millet flour during preparation of lohoh bread. During 24 h fermentation, protein and lipid contents were not significantly (P 0.05) changed. Carbohydrate content significantly (P 0.05) decreased with parallel increase in soluble sugars. Amino acid analysis revealed that fermentation significantly (P 0.05) decreased glycine, lysine and arginine contents. Fermentation was found to cause significant reduction in trypsin and amylase inhibitors activities and the phytic acid content. Tannin content of the pearl millet showed significant (P 0.05) increase after fermentation.