Optimization using response surface methodology of amylolytic capacity of maize Atp-Y and coca-sr varieties: In vitro digestibility capacity, physico-chemical and functional properties of optimal sample

Optimization using response surface methodology of amylolytic capacity of maize Atp-Y and coca-sr varieties: In vitro digestibility capacity, physico-chemical and functional properties of optimal sample

The use of sprouted cereals for the development of flavor, improvement of biochemical, physicochemical and techno-functional properties in beer production, improvement of nutritional quality and viscosity of supplementary foods is widespread in Africa. The objective of the current work was to evalua...

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Bibliographic Details
Main Authors: Stephano Tambo Tene, Derek Tantoh Ndinteh, Jean Roger Dongmo, Oluwafemi Ayodeji Adebo, Yusuf Olamide Kewuyemi, Michael Hermann Kengne Kamdem, Anthony Olusegun Obilana, Julie Mathilde Klang, Patrick Berka Njobeh, Hilaire Macaire Womeni
Format: Article
Language:English
Published: Elsevier 2022-09-01
Series:Journal of Agriculture and Food Research
Subjects:
Malting
Amylolytic activity
Digestibility
FTIR
Nutritional properties
Online Access:http://www.sciencedirect.com/science/article/pii/S2666154322000758

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http://www.sciencedirect.com/science/article/pii/S2666154322000758

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