| ACKNOWLEDGMENTS | 第1-7页 |
| LIST OF FIGIJRES | 第7-8页 |
| LIST OF TABLES | 第8-9页 |
| LIST OF ABBREVIATIONS | 第9-10页 |
| ABSTRACT | 第10-13页 |
| 摘要 | 第13-16页 |
| TABLE OF CONTENTS | 第16-18页 |
| Chapter 1:Introduction and Literature Review | 第18-31页 |
| ·Introduction | 第18-19页 |
| ·Fermentation and Germination Processes | 第19-21页 |
| ·Fermentation | 第19-20页 |
| ·Germination | 第20-21页 |
| ·Raw Materials | 第21-28页 |
| ·Maize | 第21-24页 |
| ·Sorghum | 第24-27页 |
| ·Soybean | 第27-28页 |
| ·Problem Statement and Justification of the Research | 第28-29页 |
| ·Main Objective | 第29-31页 |
| ·Specific Objectives | 第30-31页 |
| Chapter 2:Germination of Sorghum | 第31-42页 |
| ·Introduction | 第31-32页 |
| ·Material s and Methods | 第32-34页 |
| ·Materials | 第32页 |
| ·Methods | 第32-34页 |
| ·Results and Discussions | 第34-41页 |
| ·Changes in Chemical Composition during Sorghum Germination | 第34-36页 |
| ·Sugars Profile of Sorghum as influenced by Germination | 第36-37页 |
| ·Changes in Tannin Content during Sorghum germination | 第37-38页 |
| ·Influence of Germination on In Vitro Protein Digestibility of Sorghum | 第38页 |
| ·Influence of Germination on Bulk Density of Sorghum | 第38-39页 |
| ·Influence of germination on Pasting Properties of Sorghum | 第39-41页 |
| ·Conclusion | 第41-42页 |
| Chapter 3:Fermentation of the Composite Flour | 第42-64页 |
| ·Introduction | 第42页 |
| ·Materials and Methods | 第42-49页 |
| ·Materials | 第42-43页 |
| ·Methods | 第43-49页 |
| ·Results and Discussions | 第49-63页 |
| ·Changes in Proximate Composition during Fermentation of the composite flours | 第49-50页 |
| ·Influence of Fermentation on Titratable Acidity and pH of the composite flours | 第50页 |
| ·Influence of Fermentation on Least Gelation Concentration of the composite flours | 第50-52页 |
| ·Changes in Water Binding Capacity and Bulk Density of the composite flours during fermentation | 第52-53页 |
| ·Influence of Fermentation on In Vitro Protein Digestibility of the composite flours | 第53页 |
| ·Nitrogen Solubility Profile of the composite flours | 第53-55页 |
| ·Influence of Fermentation on Pasting Properties of the composite flours | 第55-57页 |
| ·Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis of the composite flours | 第57-59页 |
| ·Changes in Amino Acids, Fatty Acids, Minerals, and Vitamins content of the composite flours during Fermentation | 第59-62页 |
| ·Changes in Sugar content of the composite flours during Fermentation | 第62-63页 |
| ·Conclusion | 第63-64页 |
| Chapter 4:Evaluation of Fermented Composite Flour as Food Against Malnutrition | 第64-73页 |
| ·Introduction:The Challenge of Hunger and Malnutrition | 第64页 |
| ·Fermented Composition Flour Evaluation | 第64-70页 |
| ·Methods | 第65-66页 |
| ·Results and Discussion | 第66-70页 |
| ·General Conclusions and Recommendations | 第70-73页 |
| ·General Conclusions | 第70-71页 |
| ·Recommendations | 第71-73页 |
| References | 第73-83页 |
| PUBLISHED PAPER | 第83页 |
