Physicochemical, nutritional, functional, rheological, and microbiological properties of sorghum flour fermented with baobab fruit pulp flour as starter

Two sorghum genotypes termed Wad‐Ahmed (high tannin) and Tabat (low tannin) in Sudan were fermented with different starter levels (0%, 25%, 50%, 75%, and 100%) of fermented baobab fruit pulp flour (FBFPF). Chemical composition, antinutrients, extracted minerals, and the microbiological, physicochemi...

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Detalles Bibliográficos
Autores principales: Makawi, Abubaker B., Mustafa, Abdelmoniem I., Adiamo, Oladipupo Q., Mohamed Ahmed, Isam A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6392849/
https://www.ncbi.nlm.nih.gov/pubmed/30847147
http://dx.doi.org/10.1002/fsn3.913

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6392849/
https://www.ncbi.nlm.nih.gov/pubmed/30847147
http://dx.doi.org/10.1002/fsn3.913

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