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http://krishi.icar.gov.in/jspui/handle/123456789/57381
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DC Field | Value | Language |
---|---|---|
dc.contributor.author | Debabandya Mohapatra, Avinash Singh Patel, Abhijit Kar, Sumedha S. Deshpande, Manoj Kumar Tripathi | en_US |
dc.date.accessioned | 2021-08-17T04:31:22Z | - |
dc.date.available | 2021-08-17T04:31:22Z | - |
dc.date.issued | 2019-01-01 | - |
dc.identifier.citation | Not Available | en_US |
dc.identifier.issn | Not Available | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/57381 | - |
dc.description | Not Available | en_US |
dc.description.abstract | The effect of different processing conditions (B: boiling; F: LAB fermentation; FS: fermentation and steaming; FSF: fermentation, steaming, flaking) of whole grain sorghum on the proximate composition, antioxidants, antinutrients, and amino acids (AAs) was evaluated. A marginal increase in the protein content and a decrease in the fat content was observed in the F-sample. Total phenolics reduced by 28%; DPPH scavenging activity and CUPRAC activity increased by 1.4 and 6 times, respectively during fermentation. Tannin content reduced by 30–39%, for the F, FS and FSF samples; highest reduction in trypsin inhibitory activity (58%) was observed in the FS-sample. Total AAs increased by 2.9 folds in FSF samples. Grain sorghum contained mostly hydrophobic AAs (30–34%). The ratio of Essential amino acid to total amino acid and predicted protein efficiency ratio were highest in the F-sample, whereas predicted biological value of the FSF was 3 times than that of the control. | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | Elsevier | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | Whole sorghum grain Fermentation Antioxidant activity Amino acid profile Tannin content Biological value | en_US |
dc.title | Effect of different processing conditions on proximate composition, antioxidants, anti-nutrients and amino acid profile of grain sorghum | en_US |
dc.title.alternative | Not Available | en_US |
dc.type | Research Paper | en_US |
dc.publication.projectcode | 746 | en_US |
dc.publication.journalname | Food Chemistry (Journal of Micronutrient Analysis) | en_US |
dc.publication.volumeno | 271 | en_US |
dc.publication.pagenumber | 129–135 | en_US |
dc.publication.divisionUnit | Not Available | en_US |
dc.publication.sourceUrl | https://doi.org/10.1016/j.foodchem.2018.07.196 | en_US |
dc.publication.authorAffiliation | ICAR::Central Institute of Agricultural Engineering | en_US |
dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
dc.publication.journaltype | Research | en_US |
dc.publication.naasrating | 11.40 | en_US |
dc.publication.naasrating | 12.31 | - |
dc.publication.impactfactor | 7.514 | en_US |
Appears in Collections: | AEng-CIAE-Publication |
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