Effect of malting and fermentation on colour, thermal properties, functional groups and crystallinity level of flours from pearl millet (Pennisetum glaucum) and sorghum (Sorghum bicolor)
Gbeminiyi Olamiti, Thakhani Takalani, Daniso Beswa, Afam I. O. Jideani
Abstract
and sorghum flour showed high peak intensities, while the unprocessed flour exhibited diffused peaks. The obtained results would assist food processing companies to improve the colour and thermal properties and also the behaviour of the crystallinity and functional groups in food during processing.
Topics & Concepts
PennisetumSorghumPearlAgronomyCrystallinitySorghum bicolorSweet sorghumFinger milletBiologyFermentationFood scienceChemistryGeographyArchaeologyCrystallographyFood composition and propertiesFreezing and Crystallization ProcessesFood Quality and Safety Studies