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Browsing Food Science by Supervisor "Rooney, Lloyd W."
Now showing items 1-6 of 6
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(University of Pretoria, 2009)Although sorghum malt is relatively rich in free amino nitrogen (FAN), the 150 mg FAN/L threshold recommended for brewing is difficult to obtain. The vitreous nature of the sorghum endosperm hinders proteolysis during ...
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(University of Pretoria, 2005-10-17)The possibililty of using the simple technologies of malting and fermentation to modify endogenously the sorghum grain components, to alleviate the grittiness, dryness and high crumb firmness caused by the inclusion of ...
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(University of Pretoria, 2009-04-09)Pearl millet is a staple food in Namibia. It is milled into flour by traditional and industrial dry milling processes. This research was conducted to help determine how to improve the nutritional value and acceptability ...
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(University of Pretoria, 2012-09-14)Sorghum and maize grain hardness is a very important criterion as grain hardness affects milling yield and product quality. There are several techniques that are used to determine grain hardness but the relationship between ...
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(University of Pretoria, 2009-04-07)Sorghum bicolour (L.) Moench is an important staple cereal in Africa, where it ranks second after maize. Despite its importance, the sorghum food industry remains non vibrant, constrained in part by inadequate milling ...
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Sorghum injera quality improvement through processing and development of cultivar selection criteria (University of Pretoria, 2006-06-02)Please read the abstract in the section 00front of this document
Now showing items 1-6 of 6