ArticleJournal of food science and technology2013
Some physicochemical properties of flour from germinated sorghum grain.
Article in Journal of food science and technology, 2013. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Effects of Thermal Pretreatment and Spontaneous Fermentation on the Quality Characteristics of Okara Flour.Food science & nutrition · 2026Article
- Functional, nutritional, and sensorial evaluation of sorghum-based beverages produced by single- and two-stage acid, α-amylase enzyme, and germination treatments.Food science & nutrition · 2024Article
- Effect of water content on gelatinization functionality of flour from sprouted sorghum.Current research in food science · 2024Article
- The Effect of Germination and Fermentation on the Physicochemical, Nutritional, and Functional Quality Attributes of Samh Seeds.Foods (Basel, Switzerland) · 2023Article
- Exogenous Spermidine Promotes Germination of Aged Sorghum Seeds by Mediating Sugar Metabolism.Plants (Basel, Switzerland) · 2022Article
- Sprouting Time Affects Sorghum (Foods (Basel, Switzerland) · 2021Article
- The Influence of the Use of Whole Grain Flour from Sprouted Wheat Grain on the Rheological and Microstructural Properties of Dough and Bread.International journal of food science · 2021Article
- Physicochemical properties of sorghum flour are selectively modified by combined germination-fermentation.Journal of food science and technology · 2017Article
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
A Sudanese sorghum cultivar (Fetarita) was germinated for 3 days. Stability and clarity of sorghum pastes, freeze-thaw stability, gel consistency, and swelling power were measured every 24 h. There is no substantial difference in stability and clarity between flour samples from germinated and ungerminated sorghum, but a different behavior was observed between samples stored at room temperature and at 4 °C. Cooked paste derived from germinated sorghum flour presented higher syneresis than that derived from ungerminated sorghum flour over the first three cycles but when the cycle number increased, both flours showed zero syneresis value. For the gel consistency the flours derived from germinated sorghum produced thinnest gels. The neutral and acid gel consistency increased when the germination time increased. Germination had not much effect on the swelling power of sorghum flour.
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Registered trials
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