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The millet kernels of four millet varieties (foxtail, finger, and red and white proso millets) were germinated for 24, 48, and 72 h at 30 and 35°C. Changes in proximate composition, activity of α‐amylase, cellulase, and protease, and in vitro protein digestibility, were determined in whole flours obtained from the germinated seeds. Germination increased protein content while decreasing ash and moisture...
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