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PASTE PROPERTIES OF SORGHUM FLOUR AND STARCHES

โœ Scribed by J.O. AKINGBALA; LLOYD W. ROONEY

Book ID
111339782
Publisher
John Wiley and Sons
Year
1987
Tongue
English
Weight
465 KB
Volume
11
Category
Article
ISSN
0145-8892

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