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Please use this identifier to cite or link to this item: http://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5550
Title: EFFECT OF HEAT-TREATMENTS ON ALPHA-AMYLASE INHIBITOR ACTIVITY IN SORGHUM (SORGHUM-BICOLOR L)
Authors: MULIMANI, VH
SUPRIYA, D
Keywords: SORGHUM GRAINS
ALPHA-AMYLASE INHIBITOR
HEAT TREATMENTS
Issue Date: 1993
Publisher: KLUWER ACADEMIC PUBL
Citation: PLANT FOODS FOR HUMAN NUTRITION , Vol. 44 , 2 , p. 181 - 186
Abstract: The application of dry heat to sorghum seeds and meal was not effective in inactivating the amylase inhibitory activity. Overnight soaking followed by heat treatment was more effective in destroying amylase inhibitory activity. Cooking the meal, raw seeds and soaked seeds drastically reduced the levels of alpha-amylase inhibitory activity.
URI: 10.1007/BF01088383
http://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5550
Appears in Collections:1. Journal Articles

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