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Changes in nutrient composition, phytate and cyanide contents and alpha-amylase activity during cereal malting in small production units in Ouagadougou (Burkina Faso)

2004-11-01

Abstract excerpt

The different traditional processes used in cereal malting were characterised and some biochemical modifications occurring in seeds during malting were studied to examine the possibility of using malted cereal flours to reduce the viscosity of gruels prepared from infant flours. Five production units (PU) of malted red sorghum seeds, two PU of malted millet seeds and one PU of malted maize seeds were selected as a...

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Literature Corpus work
98857323-fe29-50d6-ada2-847dd463a6c8
DOI
10.1016/j.foodchem.2004.01.032
Open publication

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Changes in nutrient composition, phytate and cyanide contents and alpha-amylase activity during cereal malting in small production units in Ouagadougou (Burkina Faso)DOI 10.1016/j.foodchem.2004.01.032
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