Effect of Germination and Probiotic Fermentation on pH, Titratable Acidity, Dietary Fibre, β-Glucan and Vitamin Content of Sorghum Based Food Mixtures

Sudesh Jood, Neelam Khetarpaul and Rajni Goyal^*

Department of Foods and Nutrition, CCS Haryana Agricultural University, India, E-mail: sudesh@yahoo.com

^*Corresponding Author: Rajni Goyal, Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar-125004, India