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Malted sorghum

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  • Composite flours were developed using malted sorghum, blanched soybean and blanched banana flours in three different ratios, viz. 60:20:20; 50:30:20 and 40:30:30 respectively. Weaning foods were developed by adding 80 g of either skim or whole milk powder and 48 g of sugar per hundred grams in each of composite flour.

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  • Sweet sorghum grains have high starch content which can be converted to sugars by malting and mashing processes. Three sweet sorghum cultivars „SSV-74‟, „SSV-84‟ and „SSV-108‟ and a sorghum cultivar „SSV-2‟ were screened for their amylase activity and reducing sugars. Grains were soaked at three different time intervals of 8h, 12h and 16h and germinated subsequently for 2 and 3 days. The highest amylase activity (1266.10 g of protein/15 min/g of sample) was recorded in sweet sorghum cultivar „SSV-84‟ soaked for a time interval of 16h and germinated for 3 days.

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  • Prevalence of malnutrition among infants, young children and nursing mothers is common in tribal areas of Adilabad district of India, although district endowed with higher production of Soybean, Sorghum, wheat and millets that could be harnessed through processing to produce energy dense nutritious foods. Germination and milling of germinated grains into malt is a simple process that is widely used for making complementary nutritious weaning foods from locally grown cereals and pulses. The nutrient contents of energy rich complementary weaning foods (17.1±0.1%, 18.7±0.3 and 18.5±0.

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  • Geographical differences exist among the type of alcohol people consume – beer, wine, spirits or other alcoholic beverages. In this report, ‘beer’ includes malt beers, ‘wine’ includes wine made from grapes, and ‘spirits’ include all distilled beverages. Other includes one or several other alcoholic beverages, such as fermented beverages made from sorghum, maize, millet, rice, or cider, fruit wine, fortifi ed wine, etc. Spirits are the most consumed beverages in terms of litres of pure alcohol in Asian and eastern European countries (Figure 2; Table 3).

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