M. Malik, U. Singh and S. Dahiya, “Nutrient Composition of Pearl Millet as Influenced by Genotypes and Cooking Methods,” Journal of Food Science and Technology, Vol. 39, No. 5, 2002, pp. 463-468. doi:10.1016/S0733-5210(03)00016-X
 J. S. Hughes, E. Acevedo, R. Bressani and G. B. Swanson, “Effects of Dietary Fiber and Tannins on Protein Utilization in Dry Beans (Phaseolus Vulgaris),” Food Research International, Vol. 29, No. 3-4, 1996, pp. 331-338. doi:10.1016/0963-9969(96)00027-0
 A. M. Maha Ali, A. H. El Tinay and A. H. Abdalla, “Effect of Fermentation on the in Vitro Protein Digestibility of Pearl Millet,” Food Chemistry, Vol. 80, No. 1, 2003, pp. 51-54. doi:10.1016/S0308-8146(02)00234-0
 A. G. H. Ilham and A. H. El Tinay, “Effect of Fermentation on Tannin Content and in-Vitro Protein and Starch Digestibility of Two Sorghum Cultivars,” Food Chemistry, Vol. 53, No. 2, 1995, pp. 149-151. doi:10.1016/0308-8146(95)90780-B
 P. Shawrang, A. A. Sadeghi, M. Behgar, H. Zareshahi and G. Shahhoseini, “Study of Chemical Compositions, Anti-Nutritional Contents and Digestibility of Electron Beam Irradiated Sorghum Grains,” Food Chemistry, Vol. 125, No. 2, 2011, pp. 376-379. doi:10.1016/j.foodchem.2010.09.010
 E. N. Fombang, J. R. N. Taylor, C. M. F. Mbofung and A. Minnaar, “Use of γ-Irradiation to Alleviate the Poor Protein Digestibility of Sorghum Porridge,” Food Chemistry, Vol. 91, No. 4, 2005, pp. 695-703. doi:10.1016/j.foodchem.2004.06.042
 G. Asp, C. G. Jonson, H. Hollment and M. Slijestrom, “Rapid Enzymatic Assay of Soluble and Insoluble Dietary Fiber,” Journal of Agricultural Food Chemistry, Vol. 33, No. 3, 1983, pp. 476-82. doi:10.1021/jf00117a003
 S. Mahadevamma and R. N. Tharanathan, “Processing of Legumes: Resistant Starch and Dietary Fiber Content,” Journal of Food Quality, Vol. 27, No. 4, 2003, pp. 289-303. doi:10.1111/j.1745-4557.2004.00620.x
 V. D. Pawar and G. S. Parlikar, “Reducing the Polyphenols and Phytate and Improving the Protein Quality of Pearl Millet by Dehulling and Soaking,” Journal of Food Science and Technology, Vol. 27, No. 3, 1990, pp. 140-143.
 S. B. Ahmed, S. A. Mahgoub and B. E. Babiker, “Changes in Tannin and Cyanide Contents and Diastic Activity during Germination and the Effect of Traditional Processing on Cyanide Content of Sorghum Cultivars,” Food Chemistry, Vol. 56, No. 2, 1996, pp. 159-162. doi:10.1016/0308-8146(95)00157-3
 S. Chopra and A. Sankhala, “Effect of Soaking and Sprouting on Tannin Phytate and in Vitro Iron in Under-utilized Legumes—Hosed Gram (Dolichos Biflorus) and Moth Bean (Phaseolus Aconitifolius),” Journal of Food Science and Technology, Vol. 41, No. 5, 2004, pp. 547-550.
 E. E. Maeda, C. N. Sule and M. J. Samuel, “Effect of Sprouting on Bean Nutritional Quality,” In: S. Sefa-Dedeh, Ed., Proceedings of Seminar on Development of High Protein- Energy Foods from Grain Legumes, University of Ghana, Legon, 1991, pp. 62-74.
 M. L. Price, S. V. Socoyoc and L. G. Butler, “A Critical Evaluation of the Vanillin Reaction as an Assay for Tannin in Sorghum Grain,” Journal of Agricultural and Food Chemistry, Vol. 26, No. 5, 1978, pp. 1214-1218. doi:10.1021/jf60219a031
 B. A. K. Chibber, E. T. Mertz and J. D. Axtell, “In Vitro Digestibility of High-Tannin Sorghum at Different Stages of Dehulling,” Journal of Agricultural and Food Chemistry, Vol. 28, No. 1, 1980, pp. 160-161. doi:10.1021/jf60227a035
 R. M. Saunders, M. A. Connor, R. H. Edwards and G. O. Kohler, “Enzymatic Processing of Wheat Bran: Effects on Nutrient Availability,” American Association of Cereal Chemists, Vol. 49, 1972, pp. 438-442.
 S. M. Aisha Fageer, E. E. Babiker and A. H. El Tinay, “Effect of Malt Pre-Treatment and/or Cooking on Phytate and Essential Amino Acid Content and in Vitro Protein Digestibility of Corn Flour,” Food Chemistry, Vol. 88, No. 2, 2004, pp. 261-265. doi:10.1016/j.foodchem.2004.01.040
 K. Vijayakumari, M. Pugalenthi and V. Vadivel, “Effect of Soaking and Hydrothermal Processing Methods on the Levels of Antinutrients and in Vitro Protein Digestibility of Bauhinia Purpurea L. Seeds,” Food Chemistry, Vol. 103, No. 3, 2007, pp. 968-975. doi:10.1016/j.foodchem.2006.07.071
 U. Singh and R. Jambunathan, “Studies on Desi and Kabuli Chichpea (Cicer arietinum L) Cultivars: Levels of Protease Inhibitors, Levels of Polyphenolic Compounds and in Vitro Digestibility,” Journal of Food Science, Vol. 46, No. 5, 1981, pp. 1364-1367. doi:10.1111/j.1365-2621.1981.tb04176.x
 S. K.Sathe, V. Iyer and D. K. Salunkhe, “Functional Properties of the Great Nothern Bean (Phaseolus Vulgaris, L.) Proteins. Amino Acid Composition, in Vitro Digestibility and Application to Cookies,” Journal of Food Science, Vol. 47, No. 1, 1982, pp. 8-11. doi:10.1111/j.1365-2621.1982.tb11014.x
 A. Shaturvedi and G. Sarojini, “Malting of PEARL MILLET (Pennisetum Typhoideum)—Its Effect on Starch and Protein Digestibility,” Journal of Food Science and Tech- nology, Vol. 33, No. 4, 1996, pp. 342-344.
 V. J. Bhise, J. K. Chavan and S. S. Kadam, “Effects of Malting on Proximate Composition and in Vitro Protein and Starch Digestibilities of Grain Sorghum,” Association of Food Scientists and Technologists, Vol. 25, No. 6, 1988, pp. 327-329.