Efficacy of fermentation parameters on protein quality and microstructural properties of processed finger millet flour

Author:

G Gowthamraj,M Raasmika,Narayanasamy SangeethaORCID

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference38 articles.

1. Adebiyi JA, Obadina AO, Adebo OA, Kayitesi E (2018) Fermented and malted millet products in Africa: expedition from traditional/ethnic foods to industrial value-added products. Crit Rev Food Sci Nutr 58:463–474

2. Adgidzi EA, Ani JC, Karim R, Ghazali HM (2018) Physical and chemical characteristics of depigmented oven dried dehulled millet flours. Turk J Agricu Food Sci Technol 6:1022–1029

3. Afify AEMM, El-Beltagi HS, El-Salam SMA, Omran AA (2012) Protein solubility, digestibility and fractionation after germination of sorghum varieties. PLoS ONE. https://doi.org/10.1371/journal.pone.0031154.t001

4. Ali NM, El Tinay AH, Elkhalifa AEO, Salih OA, Yousif NE (2009) Effect of alkaline pretreatment and cooking on protein fractions of a high-tannin sorghum cultivar. Food Chem 114:649–651

5. Antony U, Chandra TS (1998) Antinutrient reduction and enhancement in protein, starch, and mineral availability in fermented flour of finger millet (Eleusine coracana). J Agric Food Chem 46:2578–2582

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