Impact of germination alone or in combination with solid-state fermentation on the physicochemical, antioxidant, in vitro digestibility, functional and thermal properties of brown finger millet flours

Author:

Azeez Shakirah Omotoke,Chinma Chiemela Enyinnaya,Bassey Stella Oyom,Eze Ukamaka Roseline,Makinde Ayodamola Folake,Sakariyah Aisha Aderonke,Okubanjo Sewuese S.ORCID,Danbaba Nahemiah,Adebo Oluwafemi AyodejiORCID

Publisher

Elsevier BV

Subject

Food Science

Reference85 articles.

1. Effect of fermentation on the functional properties of sorghum flour;Abd Elmoneim;Food Chemistry,2005

2. Assessment of nutritional and phytochemical quality of dawadawa (an African fermented condiment) produced from Bambara groundnut (Vigna subterranean);Adebiyi;Microchemical Journal,2019

3. Fermented and malted millet products in Africa: Expedition from traditional/ethnic foods to industrial value added products;Adebiyi;Critical Reviews in Food Science and Nutrition,2018

4. Effect of fermentation and malting on the microstructure and selected physicochemical properties of pearl millet (Pennisetum glaucum) flour and biscuit;Adebiyi;Journal of Cereal Science,2016

5. Impact of fermentation on the phenolic compounds and antioxidant activity of whole cereal grains: A mini review;Adebo;Molecules,2020

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