ArticleFood science & nutrition2018
Malting and fermentation effects on antinutritional components and functional characteristics of sorghum flour.
Article in Food science & nutrition, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 25 papers, 1 of them a synthesis that pooled it.
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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
25 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Local Food Interventions for the Management of Moderate Acute Malnutrition (MAM) among Children Aged 6 to 59 Months: A Systematic Review and Non-inferiority Meta-Analysis.Advances in nutrition (Bethesda, Md.) · 2026Pooled it
- Valorisation of Pea Pod by-Product Through Lactic Acid Bacteria Fermentation and Application in Cookie Production.Food science & nutrition · 2026Article
- Article
- Effect of sorghum-based diets on the abundance and diversity of ruminal methanogenic archaea in Mashona goats.Frontiers in microbiology · 2026Article
- Evaluation of the nutritional quality of food composites developed from local ingredients to target the needs of persons experiencing nodding syndrome in Northern Uganda.Scientific reports · 2025Article
- GC-MS-Based Metabolomics for Understanding the Metabolite Profile of Mopane Worm (Gonimbrasia belina) and Sorghum (Sorghum bicolor L).Journal of food science · 2025Article
- Effect of Bioprocessing on the Nutritional Composition, Antinutrients, Functional Properties, and Metabolites of Bambara Groundnut and Its Prospective Food Applications: A Review.Molecules (Basel, Switzerland) · 2025Review
- Nutritional Value Improvement of Oats by Solid-State Fermentation withFoods (Basel, Switzerland) · 2025Article
- The Effects of Malting and Extrusion on the Functional and Physical Properties of Extrudates from Malted Brown Rice and Pigeon Pea Flour Blends.Foods (Basel, Switzerland) · 2025Article
- Effect of fermentation, malting and ultrasonication on sorghum, mopane worm andFrontiers in nutrition · 2024Article
- Effect of malting on physicochemical, antioxidant, and microstructural properties of finger millet (Food science & nutrition · 2024Article
- The Impact of Cereal Grain Composition on the Health and Disease Outcomes.Frontiers in nutrition · 2022Review
- Effects of germination and lactic acid fermentation on nutritional and rheological properties of sorghum: A graphical review.Current research in food science · 2022Review
- The Use of Sprouts to Improve the Nutritional Value of Food Products: A Brief Review.Plant foods for human nutrition (Dordrecht, Netherlands) · 2021Review
- Premilling treatments effects on nutritional composition, antinutritional factors, and in vitro mineral bioavailability of the improved Assosa I sorghum variety (Food science & nutrition · 2021Article
- The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods.Nature reviews. Gastroenterology & hepatology · 2021Review
- Characterizing Selected Sorghum Grain Varieties and Evaluating the Suitability of Their Malt Extracts for Cultivating Microbial Biomass.International journal of food science · 2021Article
- The Impact of Germination on Sorghum Nutraceutical Properties.Foods (Basel, Switzerland) · 2020Article
- Malting quality of seven genotypes of barley grown in Nepal.Food science & nutrition · 2020Article
- Innovation in Tigernut (Polymers · 2020Article
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.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The research was aimed to observe the effect of malting and fermentation on antinutritional component and functional characteristics of sorghum flour. For whole sorghum flour, cleaned sorghum grain was milled to pass through 40 mesh sieve. For malting, cleaned sorghum grain was steeped in 0.2% calcium hydroxide solution for 24 hr and then germinated for 48 hr at 90% RH and 27 ± 2°C. Sprout was removed, dried in hot air oven at 50 ± 2°C for 24 hr and milled to pass through 40 mesh sieve. For fermented sorghum flour, 13.3 mg% diastase and 2 mg % pepsin (on the basis of whole sorghum flour weight) was added to cooked (88 ± 2°C) sorghum flour and left for 1 hr.
Indexed as
Identifiers
What OpenQuestion holds
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.