id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
azojete-607	Umar, B. H. ; Agbara, G. I. ; Alkali, M. Y. ; Masaya, A. F. ; Akubuiro, S. C. 	Proximate Composition, Functional, and Sensory Properties of Kadal (Fermented Grain Flour) Produced from whole and decorticated Maize and Pearl Millet Grains	2022	12	.pdf	application/pdf	6308	357	55	Again, moisture and carbohydrate were lower in whole grain kadal flours than in decorticated counterparts. The general pictures is the decrease in fat, ash, protein though marginal, and increase in moisture and noticeable increase in carbohydrate (for maize kadal flours) for both whole and decorticated kadal flours with increase in soaking time.	cache/azojete-607.pdf	txt/azojete-607.txt