ArticleJournal of food science and technology2017
Physicochemical properties of sorghum flour are selectively modified by combined germination-fermentation.
Article in Journal of food science and technology, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
6 citing papers in PubMed, 26 citations in OpenAlex.
- Effects of different processing methods on the functional, nutritional, and physicochemical profiles of cowpea leaf powder.Journal of food science · 2024Article
- Germination of White and Red Quinoa Seeds: Improvement of Nutritional and Functional Quality of Flours.Foods (Basel, Switzerland) · 2022Article
- Analysis of Sour Porridge Microbiota and Improvement of Cooking QualityFrontiers in microbiology · 2021Article
- Effect of Sprouting on Proteins and Starch in Quinoa (Chenopodium quinoa Willd.).Plant foods for human nutrition (Dordrecht, Netherlands) · 2020Article
- Effect of wet and dry milling on the functional properties of whole sorghum grain flour and kafirin.Journal of food science and technology · 2020Article
- Quality attributes ofJournal of food science and technology · 2019Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors at 3 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The combined effects of grain germination and of subsequent fermentation on the physicochemical properties of sorghum flour were investigated by studying the structural changes occurring in the starch and protein fractions and by assessing their effects on physical properties of the resulting materials most relevant to end use. The sequential treatments were more effective than either individual treatment in the modification of starch-related properties, whereas modification of the protein components only occurs in the fermentation step, almost regardless of a previous germination step. The resulting profile of physicochemical traits offers several hints as for the suitability of flour from treated sorghum as an ingredient for various types of gluten-free food products, and provides a basis for expanding the use of processed sorghum in applications other than traditional African foods.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.