Skip to content
Research Article Open access

Effect of Malting & Fermentation on the Functional & Rheological Properties of Sorghum Flour

A. V. Gawande, K. P. Babar

Asian Food Science Journal · pp. 1–4 · Published 25 Jan 2018

10.9734/AFSJ/2018/38184

Abstract

Sorghum is widely grown in India, Maharashtra is the leading state in its production. Sorghum is popular for poor man’s food. Sorghum-based product is composed of high nutritional value and acceptability. Although Sorghum has a number of benefits viz., it provides a high amount of carbohydrates, rather than it contains phenolic compounds and antioxidants which helps in managing diabetes, heart health, improves digestive health, beneficial in maintaining healthy bones and reduces the risk of cancer. Malting and fermentation are the two most important term which gets a huge impact on the rheological and functional behaviour of the sorghum flour. Malting and fermentation placed a good impact on the sorghum flour. Effect of this malting and fermentation varies with the various varieties of sorghum as they composed of different characteristics.

Malting fermentation benefits sorghum rheology etc

Cited by 4

Development of functional foods by traditional food processes

Joanna Harasym, Urszula Kaim, L. Bogacz-Radomska · 2020

A 10‐year (2014–2023) review of complementary food development in sub‐Saharan Africa and the impact on child health

Oluwabunmi P. Ogunniran, Kolawole I. Ayeni, Olutayo S. Shokunbi · Comprehensive Reviews in Food Science and Food Safety · 2024

Article metrics

Real usage data collected on this platform.

0

Page views

0

PDF downloads

0

Outbound clicks

4

Citations

Views by country

Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".

No views recorded yet.

Traffic sources

Referring site, by host.

No traffic recorded yet.

Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.