Sorghum is the world’s fifth most important cereal grain after wheat, maize, rice and barley. Sourdoughs have been successfully used to improve the quality of gluten-free bread. The production of a novel food product with improved health benefit for gluten intolerance individuals necessitated this study. Microbiological and physicochemical qualities of the bread samples were determined. Sorghum...

virulence of blastospores and conidia of the fungus metarhizium anisopliae were investigatedon different instar nymphs and adults of sunn pest, eurygater integriceps. experiments werecarried out through a factorial arrangement in a completely randomized design of threereplications. the bioassays were performed through immersion method. results revealedsignificant differences among virulence of ...

Abstract The simple extraction of flours samples followed by free amino acids determination procedures was studied and optimised. conditions derivatisation reaction with ninhydrin for chromatographic sum discussed. developed method processed in terms linearity, precision, accuracy, limits detection quantification. Moreover, capillary isotachophoresis HPLC methods were applied individual determi...