Main conclusion Global food insecurity concerns due to climate change, emphasizes the
need to focus on the sensitivity of sorghum to climate change and potential crop …

Background There is a need to improve the nutritional and functional characteristics of
breakfast cereal products (BCP) consumed worldwide, namely by increasing the content …

Proanthocyanidin-containing rice varieties have been rarely reported. Antioxidant capacity,
major antioxidant components, and nutritional parameters of eight traditional red-grained …

Physical, functional, pasting and thermal properties of flours and starches of six Nigerian rice
cultivars (Faro 21, 40, 44, 46, 52, and 55) were investigated. Starches showed higher CIE L …

Drought stress during the grain filling stage severely affects the quality and quantity of starch
in rice grains. The enzymes such as ADP-glucose pyrophosphorylase (AGPase, EC 2.7 …

The present investigation was aimed to study functional properties, antioxidant activity and
in-vitro digestibility characteristics of brown and polished flours obtained from four rice …

A study was done to analyse the change in swelling power (SP) and the water soluble index
(WSI) of native starches obtained from five different cultivars of sweet potatoes (swp 1 …

Thirty-two traditional and newly improved pigmented and non-pigmented rice varieties were
evaluated for their eating and cooking quality and dietary fiber (DF) content. Seasonal …

Cookies were prepared by replacing a mixture of brown rice flour (70%) and corn starch
(30%)(BRFCS) by buriti endocarp flour (BEF)(0, 5, 10, 15 or 20%). BEF figured as a potential …

Buckwheat (BF) and millet (MF) are recommended as healthy foods due to their unique
chemical composition and health benefits. This study investigated the thermal and …