ArticleFood science & nutrition2018
Influence of steeping duration, drying temperature, and duration on the chemical composition of sorghum starch.
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 8 papers.
What it found
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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.
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Who cites it
8 citing papers in PubMed.
- Enzyme and Antioxidant Activities of Malted Bambara Groundnut as Affected by Steeping and Sprouting Times.Foods (Basel, Switzerland) · 2022Article
- Two Faces of Fermented Foods-The Benefits and Threats of Its Consumption.Frontiers in microbiology · 2022Review
- Review
- Production of a Complementary Food: Influence of Cowpea Soaking Time on the Nutritional, Antinutritional, and Antioxidant Properties of the Cassava-Cowpea-Orange-Fleshed Potato Blends.International journal of food science · 2020Article
- Process optimization and kinetics of deep fat frying conditions of sausage processed from goat meat using response surface methodology.Food science & nutrition · 2019Article
- Article
- Process optimization of extrusion variables and its effect on properties of extruded cocoyam (Food science & nutrition · 2018Article
- Influence of steeping duration, drying temperature, and duration on the chemical composition of sorghum starch.Food science & nutrition · 2018Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The quest for high-quality starch that would meet the needs of manufacturers is ever increasing. This study investigated the effect of steeping duration, drying temperature, and duration on the chemical properties of sorghum starch, to possibly alter the characteristics of sorghum starch for food applications. Steeping duration, drying temperature, and drying time of starch isolation were optimized using a central composite design and nine parameters including pH, amylose content, moisture, protein, ash, crude fiber, fat, carbohydrate, and total energy determined. Results obtained showed that most of the parameters were majorly influenced by steeping and drying duration. Steeping duration significantly (
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Registered trials
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