OAR@ICRISATPopping and flaking quality of sorghum cultivars in relation to physicochemical characteristics and in vitro starch and protein digestibilityY SSailajaauthorThere 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.Sorghum1992Andhra Pradesh Agricultural University;Faculty of NutritionThesis

For work being deposited by its own author: In self-archiving this collection of files and associated bibliographic metadata, I grant OAR@ICRISAT the right to store them and to make them permanently available publicly for free on-line. I declare that this material is my own intellectual property and I understand that OAR@ICRISAT does not assume any responsibility if there is any breach of copyright in distributing these files or metadata. (All authors are urged to prominently assert their copyright on the title page of their work.)

For work being deposited by someone other than its author: I hereby declare that the collection of files and associated bibliographic metadata that I am archiving at OAR@ICRISAT) is in the public domain. If this is not the case, I accept full responsibility for any breach of copyright that distributing these files or metadata may entail.

Clicking on the deposit button indicates your agreement to these terms.