Influence of Malting on Sorghum Protein Quality
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چکیده
منابع مشابه
Effects of Sorghum Malting on Colour, Major Classes of Phenolics and Individual Anthocyanins.
Sorghum (Sorghum bicolor) grain contains many health-promoting phytochemicals, including a broad range of phenolic compounds. Malting of cereal grains is known to increase the bioavailability of macro- and micronutrients. However, the detailed effects of malting on sorghum grain anthocyanins, a major class of phenolics that influence the taste and colour of sorghum-based foods, requires further...
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BACKGROUND Short-culm mutants have been widely used in breeding programs to increase lodging resistance. In barley (Hordeum vulgare L.), several hundreds of short-culm mutants have been isolated over the years. The objective of the present study was to identify the Brachytic1 (Brh1) semi-dwarfing gene and to test its effect on yield and malting quality. RESULTS Double-haploid lines generated ...
متن کاملEffect of sorghum type and malting on production of free amino nitrogen in conjunction with exogenous protease enzymes.
BACKGROUND Sorghum types suitable for brewing and bioethanol production are required. The effect of sorghum type (white non-tannin versus white type II tannin) on free amino nitrogen (FAN) production from sorghum grain and malt using exogenous protease enzymes was investigated over extended incubation at moderate temperature (45 °C). RESULTS With grain in the absence of exogenous proteases, w...
متن کاملWater and Fertilizer Influence on Sorghum Grain Quality for Traditional Beer (Dolo) Production in Burkina Faso
In the Central Plateau of Burkina Faso, grain sorghum [Sorghum bicolor (L.) Moench] is the major cereal crop used to produce the traditional beer called dolo. Grain sorghum grain samples collected in 2004 and 2005 from experiments combining five water management techniques and four fertilizer treatments in a randomized complete block design with a split plot arrangement of treatments were analy...
متن کاملMalting and fermentation effects on antinutritional components and functional characteristics of sorghum flour
The research was aimed to observe the effect of malting and fermentation on antinutritional component and functional characteristics of sorghum flour. For whole sorghum flour, cleaned sorghum grain was milled to pass through 40 mesh sieve. For malting, cleaned sorghum grain was steeped in 0.2% calcium hydroxide solution for 24 hr and then germinated for 48 hr at 90% RH and 27 ± 2°C. Sprout was ...
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تاریخ انتشار 2003