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    • Effect of roasting on the nutritional quality of finger millet 

      Auko, Jane Concy (2009)
      Samples of finger millet (Eleucine coracana) Seremi 2 variety were roasted with and without conditioning. Roasting was done at 70, 80, 90 and 100 0 C for 4, 5, 7 and 9 minutes. The control was unroasted millet. The roasted ...