1. IR @ Gulbarga University
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Please use this identifier to cite or link to this item: http://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5533
Title: EFFECTS OF INFRARED RADIATION, SOLAR COOKING AND MICROWAVE COOKING ON ALPHA-AMYLASE INHIBITOR IN SORGHUM (SORGHUM-BICOLOR L)
Authors: MULIMANI, VH
SUPRIYA, D
Keywords: ALPHA-AMYLASE INHIBITOR
INFRARED RADIATIONS
MICROWAVE COOKING
SOLAR COOKING
Issue Date: 1994
Publisher: KLUWER ACADEMIC PUBL
Citation: PLANT FOODS FOR HUMAN NUTRITION , Vol. 46 , 3 , p. 231 - 235
Abstract: Three domestic cooking methods were studied in alpha-amylase inhibitory activity in sorghum grains. In all the treatments, overnight soaked seeds lost amylase inhibitory activity much faster. All the three treatments reduced the inhibitory activity. Use of solar cooker for reducing amylase inhibitory activity works out very economically and efficiently. Microwave cooking eliminates amylase inhibitory activity within 5 minutes.
URI: 10.1007/BF01088995
http://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5533
Appears in Collections:1. Journal Articles

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