• Corpus ID: 7070517

Original Article "Effect of fermentation on physicochemical properties & in vitro starch and protein digestibility of selected cereals"

@inproceedings{Alka2012OriginalA,
  title={Original Article "Effect of fermentation on physicochemical properties \& in vitro starch and protein digestibility of selected cereals"},
  author={Singh Alka and Yadav Neelam and Sharma Shruti},
  year={2012}
}
The effect of natural fermentation on physicochemical parameters (bulk density, water absorption capacity, oil holding capacity, pH and titratable acidity), in vitro starch and protein digestibility of three cereals namely sorghum (Sorghum bicolor), pearl millet (Pennisetum glaucum) and maize (Zea mays) were determined and compared with those of their unfermented counterparts. Cereal flour was fermented for 36 h and samples were withdrawn at 12 h intervals. Results showed that fermentation… 

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Effect of fermentation on the starch digestibility, resistant starch and some physicochemical properties of sorghum flour.

Results showed that iodine absorption capacity increased during fermentation, and Fermented sorghum had more soluble starch and swelling power at 100 degrees C than at 85 degrees C.

Effect of fermentation on biochemical characteristics of sorghum flour supplemented with chickpea flour.

Changes in pH, titrable acidity, total soluble solids, protein content, in vitro protein digestibility and amino acid composition were investigated during fermentation and/or after supplementation of sorghum flour with chickpea.

Effect of fermentation on sorghum protein fractions and in vitro protein digestibility

Glutelin like protein, which was the minor fraction, trueglutelins, the second most abundant fraction, together with non-extractableproteins fluctuated during the fermentation process, which markedly increased as a result of fermentation.

Effect of fermentation on the nutritive value of maize

Summary The effects of fermentation on protein, in vitro protein digestibility (IVPD), amino acid, total phenolics, phytic acid and colour values of four maize cultivars (two bi-colour waxy corn

Effect of natural fermentation on phytate and polyphenolic content and in‐vitro digestibility of starch and protein of pearl millet (Pennisetum typhoideum)

Natural fermentation at 20, 25 and 30°C for 72 h brought about a significant reduction in phytic acid content of pearl millet (Pennisetum typhoideum Rich) flour. The phytate content was almost
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