Effect of Endogenous Lipids and Proteins on the Antioxidant, in vitro Starch Digestibility, and Pasting Properties of Sorghum Flour

This study evaluated the effect of endogenous lipids and proteins on the antioxidants, starch digestibility, and pasting properties of sorghum (Sorghum bicolor) flour (SF). Endogenous lipids and/or proteins were removed from different portions of SF to obtain defatted (DF), deproteinized (DP), and d...

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Detalles Bibliográficos
Autores principales: Irondi, Emmanuel Anyachukwu, Adewuyi, Adekemi Esther, Aroyehun, Tolulope Muktar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8792437/
https://www.ncbi.nlm.nih.gov/pubmed/35096949
http://dx.doi.org/10.3389/fnut.2021.809330

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8792437/
https://www.ncbi.nlm.nih.gov/pubmed/35096949
http://dx.doi.org/10.3389/fnut.2021.809330

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