Effect of combined bioprocessing on antioxidant activity, chemical, functional, and microstructural properties of malted and fermented pearl millet ( <i>Pennisetum glaucum</i> ) and sorghum flour ( <i>Sorghum bicolour)</i>-Reference-Cited by-同舟云学术

Effect of combined bioprocessing on antioxidant activity, chemical, functional, and microstructural properties of malted and fermented pearl millet ( Pennisetum glaucum ) and sorghum flour ( Sorghum bicolour)

Published:2024-08-16 Issue:1 Volume:10 Page:
ISSN:2331-1932
Container-title:Cogent Food & Agriculture
language:en
Short-container-title:Cogent Food & Agriculture

Author:

Olamiti Gbeminiyi¹^ORCID,Takalani Thakhani Kennedy¹^ORCID,Beswa Daniso²^ORCID,Jideani Afam Israel Obiefuna¹³^ORCID

Affiliation:

1. Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Thohoyandou, South Africa

2. Department of Biotechnology and Food Science, Faculty of Science, University of Johannesburg, Johannesburg, Doornfontein, South Africa

3. Postharvest Handling Group, ISEKI-Food Association, Vienna, Austria

Funder

Postdoctoral Research Fellowship

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/23311932.2024.2390160

Reference53 articles.

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3. Comparison of nutritional quality and sensory acceptability of biscuits obtained from native, fermented, and malted pearl millet ( Pennisetum glaucum ) flour

4. Effect of fermentation and malting on the microstructure and selected physicochemical properties of pearl millet ( Pennisetum glaucum ) flour and biscuit

5. Fermented and malted millet products in Africa: Expedition from traditional/ethnic foods to industrial value-added products