3.3.2. B-complex vitamins
Unprocessed non-germinated food mixture contained 0.53 mg/100 g thiamine and 2.81 mg/100 g niacin, respectively (Table 3). When the raw food mixture was subjected to autoclaving, it caused significant (P < 0.05) reduction in these vitamin contents. Other workers also reported that autoclaving significantly decreased the B-complex vitamins in legumes and millets ( Khetarpaul and Chauhan, 1989 and Ibanoglu et al., 1997). Whereas fermentation of autoclaved food mixture with probiotic curd, caused significant improvement in thiamine and niacin contents by about 11% and 5%, respectively. These results are in agreement with those reported in previous studies ( Khetarpaul and Chauhan, 1989 and Sanni et al., 1999).