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Effect of fermentation periods on chemical and physicochemical properties of cocoyam starch

✍ Scribed by Obadina, Adewale O.; Fegha, Grace D.; Olugbile, Adetola O.

Book ID
121180827
Publisher
John Wiley and Sons
Year
2013
Tongue
English
Weight
123 KB
Volume
65
Category
Article
ISSN
0038-9056

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## Abstract The effect of natural fermentation of Tabat sorghum cultivar (__Sorghum bicolor__ L. Moench) at 37Β°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