Effect of variety and malting conditions on proteolytic activity, free amino nitrogen, and soluble protein contents of two maize varieties (Atp-Y and Coca-sr): amylolytic activity and physico-chemical and functional properties of optimal sample

Effect of variety and malting conditions on proteolytic activity, free amino nitrogen, and soluble protein contents of two maize varieties (Atp-Y and Coca-sr): amylolytic activity and physico-chemical and functional properties of optimal sample

IntroductionThe utilization of sprouted meals in beer production and enhancing the physicochemical properties of supplementary foods is widespread in Africa. This work aimed to determine the influence of soaking, germination, maturation and variety conditions on the physicochemical properties, prote...

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Bibliographic Details
Main Authors: Stephano Tambo Tene, Oluwafemi Ayodeji Adebo, Derek Tantoh Ndinteh, Anthony Olusegun Obilana, Hermann Arantes Kohole Foffe, Justine Odelonne Kenfack, Michael Hermann Kengne Kamdem, Julie Mathilde Klang, Hilaire Macaire Womeni
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-08-01
Series:Frontiers in Nutrition
Subjects:
Coca-sr
Atp-Y
proteolytic activity
FAN
soluble protein
soaking
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2023.1163915/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2023.1163915/full

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