Anti-Nutrients Composition of Starch Isolated from Red and White Sorghum Cultivars Subjected to Different Steeping Time
A. B. Zubair, M. O. Ojo, F. A. Femi, Y. M. O. Maxwell, L. R. Isah & J. O. Owheruo · Asian Journal of Food Research and Nutrition · 2023
Sorghum is a food crop that serves as a major source of calories to a substantial number of populations living in semi-arid tropics of Africa, Asia and other countries of the world. Steeping processing techniques improves nutritional qualities, palatability and consumer acceptabi...
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Research Article