Major nutrient compositions and functional properties of sorghum flour at 0–3 days of grain germination

References

• Abbey B, Ibeh G. 1988. Functional properties of raw and heat processed cowpea (Vigna unguiculata, Walp) flour. J Food Sci 53:1775–1777
   Web of Science ®Google Scholar
• Afify AEMMR, El-Beltagi HS, El-Salam SMA, Omran AA. 2012. Biochemical changes in phenols, flavonoids, tannins, vitamin E, β-carotene and antioxidant activity during soaking of three white sorghum varieties. Asian Pac J Trop Biomed 2:203–209
   PubMedGoogle Scholar
• Ahmedna M, Prinyawiwatkul W, Rao RM. 1999. Solubilized wheat protein isolate: functional properties and potential food applications. J Agric Food Chem 47:1340–1345
   PubMed Web of Science ®Google Scholar
• Akintayo E, Oshodi A, Esuoso K. 1999. Effects of NaCl, ionic strength and pH on the foaming and gelation of pigeon pea (Cajanus cajan) protein concentrates. Food Chem 66:51–56
   Web of Science ®Google Scholar
• Akubor P, Obiegbuna J. 1999. Certain chemical and functional properties of ungerminated and germinated millet flour. J Food Sci Technol 36:241–243
   Web of Science ®Google Scholar
• Alagarswamy G, Stenhouse J, Pattanayak C. 1992. Sorghum research and development network for Asia: report of the consultative meeting to consider the establishment of a sorghum research and development network for Asia, 16–19 Sept. 1991. Patancheru, India: ICRISAT Center. AP 502:324–331
   Google Scholar
• AOAC. 1990. Methods of analysis. Association of official analytical chemist. Washington DC
   Google Scholar
• Aremu M, Olaofe O, Akintayo E. 2007. Functional properties of some Nigerian varieties of legume seed flours and flour concentration effect on foaming and gelation properties. J Food Technol 5:109–115
   Google Scholar
• Asoegwu S, Ohanyere S, Kanu O, Iwueke C. 2006. Physical properties of African oil bean seed (Pentaclethra macrophylla). Agr Eng Int: CIGR E-J 8:1–16
   Google Scholar
• Beta T, Rooney L, Marovatsanga L, Taylor J. 2000. Effect of chemical treatments on polyphenols and malt quality in sorghum. J Cereal Sci 31:295–302
   Web of Science ®Google Scholar
• Bradford MM. 1976. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal Biochem 72:248–254
   PubMed Web of Science ®Google Scholar
• Dalvi R. 1974. Biochemical and physiological studies on phytotoxicity of selected pesticides and allergens during seed germination of some food crops [PhD dissertation]. Utah State University
   Google Scholar
• Duodu K, Taylor J, Belton P, Hamaker B. 2003. Factors affecting sorghum protein digestibility. J Cereal Sci 38:117–131
   Web of Science ®Google Scholar
• Elkhalifa AEO, Bernhardt R. 2010. Influence of grain germination on functional properties of sorghum flour. Food Chem 121:387–392
   Web of Science ®Google Scholar
• Elkhalifa AEO, Schiffler B, Bernhardt R. 2005. Effect of fermentation on the functional properties of sorghum flour. Food Chem 92:1–5
   Web of Science ®Google Scholar
• Elmaki HB, Babiker E, El Tinay AH. 1999. Changes in chemical composition, grain malting, starch and tannin contents and protein digestibility during germination of sorghum cultivars. Food Chem 64:331–336
   Web of Science ®Google Scholar
• Eltayeb A, Ali AO, Abou-Arab AA, Abu-Salem FM. 2011. Chemical composition and functional properties of flour and protein isolate extracted from Bambara groundnut (Vigna subterranean). African J Food Sci 5:82–90
   Google Scholar
• Gamel TH, Linssen JP, Mesallam AS, Damir AA, Shekib LA. 2006. Seed treatments affect functional and antinutritional properties of amaranth flours. J Sci Food Agric 86:1095–1102
   Web of Science ®Google Scholar
• Ghavidel RA, Prakash J. 2006. Effect of germination and dehulling on functional properties of legume flours. J Sci Food Agric 86:1189–1195
   Web of Science ®Google Scholar
• Giami SY. 1993. Effect of processing on the proximate composition and functional properties of cowpea (Vigna unguiculata) flour. Food Chem 47:153–158
   Web of Science ®Google Scholar
• Kinsella JE, Melachouris N. 1976. Functional properties of proteins in foods: a survey. Crit Rev Food Sci 7:219–280
   Google Scholar
• Narayana K, Narasinga RM. 1982. Functional properties of raw and heat processed winged bean (Psophocarpus tetragonolobus) flour. J Food Sci 47:1534–1538
   Web of Science ®Google Scholar
• Nir I, Feldman Y, Aserin A, Garti N. 1994. Surface properties and emulsification behavior of denatured soy proteins. J Food Sci 59:606–610
   Web of Science ®Google Scholar
• Nkonge C, Ballance G. 1984. Enzymic solubilization of cereal proteins by commercial proteases. Cereal Chem 61:316–320
   Web of Science ®Google Scholar
• Obatolu V, Cole A. 2000. Functional property of complementary blends of soybean and cowpea with malted or unmalted maize. Food Chem 70:147–153
   Web of Science ®Google Scholar
• Ocheme O, Chinma C. 2008. Effects of soaking and germination on some physicochemical properties of millet flour for porridge production. J Food Technol 6:185–188
   Google Scholar
• Padmashree JS, Vuayakshmi L, Shashikala P. 1987. Effect of traditional processing on the functional properties of cowpea (Vigna catjang) flour. J Food Sci Technol 24:221–224
   Web of Science ®Google Scholar
• Rooney L, Pflugfelder R. 1986. Factors affecting starch digestibility with special emphasis on sorghum and corn. J Anim Sci 63:1607–1623
   PubMed Web of Science ®Google Scholar
• Tinay AHE, Gadir A, Hidai ME. 1979. Sorghum fermented kisra bread. I-nutritive value of kisra. J Sci Food Agric 30:859–863
   PubMed Web of Science ®Google Scholar
• Traore TM, Icard-Verniere C, Traore AS, Treches S. 2004. Changes in nutrient composition, phytate and cyanide contents and x-amylase activity during cereal malting in small production units in Ouagadougou (Burkina Faso). J Food Chem 88:105–114
   Web of Science ®Google Scholar
• Udensi E, Okoronkwo K. 2006. Effects of fermentation and germination on the physicochemical properties of Mucuna cochinchinensis protein isolate. African J Biotechnol 5:896–900
   Web of Science ®Google Scholar
• Yagoub A, Abdalla AA. 2007. Effect of domestic processing methods on chemical composition, in vitro digestibility of protein and starch and functional properties of bambara groundnut (Voandzeia subterranea) seed. Res J Agric Biol Sci 3:24–34
   Google Scholar
• Yasumatsu K, Sawada K, Moritaka S, Misaki M, Toda J, Wada T, Ishi K. 1972. Whipping and emulsifying properties of soybean products. Agric Biol Chem 36:719–727
   Web of Science ®Google Scholar