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Functional Properties of Sorghum-Peanut Composite Flour

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Relation http://oar.icrisat.org/3083/
http://www.aaccnet.org/cerealchemistry/abstracts/1991/cc1991a115.asp
 
Title Functional Properties of Sorghum-Peanut Composite Flour
 
Creator Singh, U
Singh, B
 
Subject Sorghum
 
Description Raw and heat-processed partially defatted peanut flour, sorghum flour, and their composite flour had different functional properties (water and oil absorption, viscosity, gelation, emulsion capacity, nitrogen solubility index [NSI] and protein dispersibility index). Water and oil absorption increased with heat processing; this effect was more pronounced in peanut than in sorghum flour. Sorghum flour samples attained a viscosity peak of 630 BU when raw and 438 BU when heat-processed. Peanut fortification reduced the viscosity peak of sorghum flour. The NSI and emulsion capacity of sorghum flour improved considerably as a result of fortification. Heat-processing reduced the NSI and emulsion capacity of peanut flour and peanut-fortified sorghum flour. The implication of these results will be realized in designing protein-enriched products based on sorghum flour, especially for sorghum-growing regions of the world.
 
Publisher American Association of Cereal Chemists
 
Date 1991
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://oar.icrisat.org/3083/1/JA_1275.pdf
Singh, U and Singh, B (1991) Functional Properties of Sorghum-Peanut Composite Flour. Cereal Chemistry, 68 (5). pp. 460-463. ISSN 0009-0352