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Effect of pH on the physicochemical and binder properties of tigernut starch

✍ Scribed by Builders, Philip F.; Mbah, Chukwuemeka C.; Adama, Kenneth K.; Audu, Momoh M.

Book ID
121527464
Publisher
John Wiley and Sons
Year
2013
Tongue
English
Weight
751 KB
Volume
66
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