abstract Background Grains are an important source of many nutrients and minerals and
because of the phytochemicals they contain, they help to maintain optimum health. Millets, a …

Sorghum grain is a staple food for about 500 million people in 30 countries in Africa and
Asia. Despite this contribution to global food production, most of the world's sorghum grain …

Background Sorghum belongs to the Poaceae family and is a popular grain worldwide
especially in Africa. Sorghum grains (SGs) have a long history of usage as a traditional food …

Roasting is a food processing technique that employs the principle of heating to cook the
product evenly and enhance the digestibility, palatability and sensory aspects of foods with …

Electromagnetic waves are frequently used for food processing with commercial or domestic
type microwave ovens at present. Microwaves cause molecular movement by the migration …

The current study investigated the impact of microwave treatment on the physicochemical
properties of corn kernels. Three microwave powers (2, 3, 4 W/g) and three treatment times …

Sorghum is the fifth cereal most produced in the world after wheat, rice, maize, and barley. In
some regions, this crop is replacing maize, due to its high yield, resistance to drought and …

The physical modification of buckwheat grain, a pseudocereal with great interest in gluten-
free (GF) product development, using microwave-assisted hydrothermal treatment (MWT) …

White finger millet (WFM) starch was modified by hydrothermal (HS) and microwave (MS)
methods. Modification methods had a significant change in the b* value observed in the HS …

The white finger millet (WFM) KMR-340 flour: native (untreated), roasted (120° C, 5 min) and
germinated (30±3° C, 48 hrs) were characterised (nutritional, functional, thermal, pasting …