Alleviation of the adverse effect of cooking on sorghum protein digestibility through fermentation in traditional African porridges

By Janet Taylor, John R. N. Taylor. 2002

93 citations recorded by the source corpus.

Subfields: Agronomy and Crop Science, Animal Science and Zoology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/4e1946c8b0346d8a5f11d2102a0361fd356a9249

Citations in the corpus

• Sorghum: An Underutilized Cereal Whole Grain with the Potential to Assist in the Prevention of Chronic Disease (2015, unknown): “that sorghum protein digestibility may be reduced by other protein-protein, protein-phenol and carbohydrate-phenol complexes that have been identified.((54,64-66)) Cornu and Delpeuch((67))”