Sprouting of Sorghum (<i>Sorghum bicolor</i> [L.] Moench): Effect of Drying Treatment on Protein and Starch Features

Sprouting of Sorghum (<i>Sorghum bicolor</i> [L.] Moench): Effect of Drying Treatment on Protein and Starch Features

The nutritional and physicochemical properties of sorghum proteins and starch make the use of this cereal for food production challenging. Sprouting is a cost-effective technology to improve the nutritional and functional profile of grains. Two drying treatments were used after sorghum sprouting to...

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Bibliographic Details
Main Authors: Mia Marchini, Alessandra Marti, Claudia Folli, Barbara Prandi, Tommaso Ganino, Paola Conte, Costantino Fadda, Monica Mattarozzi, Eleonora Carini
Format: Article
Language:English
Published: MDPI AG 2021-02-01
Series:Foods
Subjects:
sprouting
drying
sorghum
kafirins
starch
physicochemical properties
Online Access:https://www.mdpi.com/2304-8158/10/2/407

Internet

https://www.mdpi.com/2304-8158/10/2/407

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