FERMENTATIVE-MODIFICATION OF SORGHUM AND MILLET BIOPOLYMERS: IMPACT ON FUNCTIONAL PROPERTIES, PROXIMATE COMPOSITION, AMINO ACIDS AND PROTEIN QUALITY OF MODIFIED FLOURS

FERMENTATIVE-MODIFICATION OF SORGHUM AND MILLET BIOPOLYMERS: IMPACT ON FUNCTIONAL PROPERTIES, PROXIMATE COMPOSITION, AMINO ACIDS AND PROTEIN QUALITY OF MODIFIED FLOURS

Fermentation is being used in the preparation of cereal-based foods to impart changes that can influence the character of the final product, but the processes of are tedious, unhygienic and labor intensive. Scientific improvements can facilitate product standardization, specification, safety and av...

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Bibliographic Details
Main Authors: SULEIMAN YUSUF BAGIREI, IROH NKAMA, MAMUDU HALIDU BADAU, YAHAYA SAYYADI MOHAMMAD
Format: Article
Language:English
Published: Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2022-06-01
Series:Journal of Engineering Studies and Research
Subjects:
functional properties, amino acids, protein quality
Online Access:https://jesr.ub.ro/index.php/1/article/view/314
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