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Effect of preincubation of sorghum flour with enzymes on the digestibility of sorghum gruel

Elkhalifa, Abd Elmoneim O. and Chandrashekar, A. and Tinay, A.H. El (1999) Effect of preincubation of sorghum flour with enzymes on the digestibility of sorghum gruel. Food Chemistry, 66. pp. 339-343. ISSN 0308-8146

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Abstract

<p align="justify">A low-tannin sorghum cultivar M-35-1 was used in this study. Sorghum was germinated for 6 days and protease and amylase activities were measured every 24 h. Results showed that the 5th day germinated sorghum had a higher protease activity and a lower amylase activity. Sorghum flour was incubated for 30 min with the extract from germinated sorghum or with 0.01, 0.05 or 0.1 mg ml<sup>-1</sup> papain or trypsin prior to cooking in water. Results showed increase in in vitro protein digestibility (IVPD) with the 5th day germination extract. Pretreatment of sorghum flour with small amounts of papain or trypsin (0.01 mg ml<sup>-1</sup>) improved the IVPD without affecting the paste viscosity, whereas the germinated sorghum extract led to very low paste viscosity.</p>

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 21 Cereals
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Jun 2005
Last Modified: 28 Dec 2011 09:24
URI: http://ir.cftri.com/id/eprint/40

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