Popping and flaking quality of sorghum cultivars in relation to physicochemical characteristics and in vitro starch and protein digestibility

    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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    Supervisors

    Supervisors NameSupervisors ID
    Geeravani, PAAPS
    Jambunathan, RICRISAT
    Subramanian, VICRISAT

    Abstract

    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.

    Item Type: Thesis (PHD)
    Divisions: UNSPECIFIED
    CRP: UNSPECIFIED
    Subjects: Mandate crops > Sorghum
    Depositing User: Siva Shankar
    Date Deposited: 30 Aug 2011 05:25
    Last Modified: 30 Aug 2011 05:25
    URI: http://oar.icrisat.org/id/eprint/665
    Acknowledgement: UNSPECIFIED
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