Cereals, one of the starch sources, have a tremendous and steady production worldwide.
Starchy foods constitute the major part of daily calorie intake for humans. As a simple and …

With the prevalent food insecurity in Africa, there is a growing need to utilize the available
crops to develop nutritious, affordable and palatable food for the populace. Millet is critical in …

Foxtail millet starch was modified by annealing (AS), ultra-sonication (US) and a
combination of the two treatments (annealing and ultra-sonication (AUS) or ultra-sonication …

This study investigated the effect of fermentation and malting on selected physicochemical,
textural and microstructural changes in pearl millet (Pennisetum glaucum) flour and its …

White finger millet (WFM) starch was modified by annealing (AS), ultrasound (US), and a
combination of both (AUS and UAS), and their effect on physiochemical, functional, thermal …

Starch, being a polymer of excessive demand for the development of products of
pharmaceutical importance, has been tremendously treated in many ways for improving the …

Millets are underutilized minor cereal crops which are consumed as staple food in
develo** countries of Asia and Africa. Among the different kinds of millets available …

This aim of the study was to evaluate the technological properties of rice starch modified by
high hydrostatic pressure (HHP). Black rice starch (BRS) was dispersed in 20% water and …

X-ray diffraction (XRD) is an analytical technique that has found several applications
focusing on the identification of crystal structure, space groups, plane, and orientation, in …

Parboiling is a common method used in rice processing to improve milling yield and
physicochemical properties. The current study evaluates parboiling as a pre-treatment step …