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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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
Links:	Author

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