ICAR Research Data Repository for Knowledge Management
Popping and flaking quality of sorghum cultivars in relation to physicochemical characteristics and in vitro starch and protein digestibility
OAR@ICRISAT
View Archive Info| Field | Value | |
| Relation |
http://oar.icrisat.org/665/
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| Title |
Popping and flaking quality of sorghum cultivars in relation to physicochemical characteristics and in vitro starch and protein digestibility
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| Creator |
Sailaja, Y S
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| Subject |
Sorghum
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| Description |
There were significant genotypic differences among cultivars for popping and flaking quality. In vitro starch and protein digestibility of grain showed variation among the cultivars. Popping and flaking caused a shift in protein and starch digestibilities of the grain. A five- fold increase in starch digestibility was observed in both the processes. However, heat processing had a deleterious effect on protein digestibility which is more pronounced in flaked products. |
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| Date |
1992
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| Type |
Thesis
NonPeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://oar.icrisat.org/665/1/60701.pdf
Sailaja, Y S (1992) Popping and flaking quality of sorghum cultivars in relation to physicochemical characteristics and in vitro starch and protein digestibility. PhD thesis, Andhra Pradesh Agricultural University. |
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