Alkaline Pretreatment and Fermentation Modifies Protein Fractions and Tannins Content of Karamaka -A High-Tannin Sorghum Cultivar
Nawal M. M. Ali, Abdullahi H. El Tinay & Abd Elmoneim O. Elkhalifa · Current Journal of Applied Science and Technology · 2015
Aims: To study the effect of soaking in 0.20% NaOH for 8 h, followed by fermentation for 16 h on tannins content and protein fractions. Study Design: Factorial Experimental design. Place and Duration of Study: Department of Food Science and Technology, Faculty of Agriculture, Un...
Open access
Research Article
10.9734/BJAST/2015/19492