Effect of Malting & Fermentation on the Functional & Rheological Properties of Sorghum Flour
Asian Food Science Journal · pp. 1–4 · Published 25 Jan 2018
10.9734/AFSJ/2018/38184Abstract
Sorghum is widely grown in India, Maharashtra is the leading state in its production. Sorghum is popular for poor man’s food. Sorghum-based product is composed of high nutritional value and acceptability. Although Sorghum has a number of benefits viz., it provides a high amount of carbohydrates, rather than it contains phenolic compounds and antioxidants which helps in managing diabetes, heart health, improves digestive health, beneficial in maintaining healthy bones and reduces the risk of cancer. Malting and fermentation are the two most important term which gets a huge impact on the rheological and functional behaviour of the sorghum flour. Malting and fermentation placed a good impact on the sorghum flour. Effect of this malting and fermentation varies with the various varieties of sorghum as they composed of different characteristics.
Cited by 4
A. Olagunju, Peace Chioma Ekeogu, Oluwaseun Cege Bamisi · 2020
J. Odimegwu, O. Odukoya, A. Español · bioRxiv · 2020
Joanna Harasym, Urszula Kaim, L. Bogacz-Radomska · 2020
Oluwabunmi P. Ogunniran, Kolawole I. Ayeni, Olutayo S. Shokunbi · Comprehensive Reviews in Food Science and Food Safety · 2024
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