✦ LIBER ✦

Effect of fermentation on tannin content and in-vitro protein and starch digestibilities of two sorghum cultivars

✍ Scribed by Ilham A.G. Hassan; Abdullahi H.El Tinay

Publisher: Elsevier Science
Year: 1995
Tongue: English
Weight: 285 KB
Volume: 53
Category: Article
ISSN: 0308-8146
DOI: 10.1016/0308-8146(95)90780-b

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of alkali on tannin content and i

Effect of alkali on tannin content and in-vitro protein digestibility of sorghum cultivars

✍ Elfadil E. Babiker; Abdullahi H. El Tinay 📂 Article 📅 1992 🏛 Elsevier Science 🌐 English ⚖ 554 KB

Effect of fermentation on protein fracti

Effect of fermentation on protein fractions and tannin content of low- and high-tannin cultivars of sorghum

✍ Abdelmoneim O. El Khalifa; Abdullahi H. El Tinay 📂 Article 📅 1994 🏛 Elsevier Science 🌐 English ⚖ 398 KB

Effect of fermentation and germination o

Effect of fermentation and germination on the in vitro protein digestibility of low and high tannin cultivars of sorghum

✍ Abdel Moneim; O. El Khalifa; Abdullahi H. El Tinay 📂 Article 📅 1995 🏛 Elsevier Science 🌐 English ⚖ 473 KB

Indigenous legume fermentation: Effect o

Indigenous legume fermentation: Effect on some antinutrients and in-vitro digestibility of starch and protein

✍ S. Yadav; N. Khetarpaul 📂 Article 📅 1994 🏛 Elsevier Science 🌐 English ⚖ 371 KB

Effect of polyphenol content on the hydr

Effect of polyphenol content on the hydrolysis and fermentation of grain sorghum starch

✍ Fiona M. de Jong; J.C. du Preez; P.M. Lategan 📂 Article 📅 1987 🏛 Elsevier Science ⚖ 762 KB

Effect of fermentation on the starch dig

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

✍ Elkhalifa, Abd Elmoneim O. ;Schiffler, Burkhard ;Bernhard, Rita 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 187 KB 👁 1 views

## Abstract The effect of natural fermentation of Tabat sorghum cultivar (__Sorghum bicolor__ L. Moench) at 37°C for up to 36 h on pH, titratable acidity, starch digestibility, resistant starch and total starch was studied. The pH of the fermenting dough decreased sharply with a concomitant increas