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Browsing Research Articles (Food Science) by Subject "Alpha-amylase inhibition"

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Inactivation of tannins in milled sorghum grain through steeping in dilute NaOH solution

Adetunji, Adeoluwa Iyiade; Duodu, Kwaku Gyebi; Taylor, J.R.N. (John Reginald Nuttall) (Elsevier, 2015-05)

Steeping milled sorghum in up to 0.4% NaOH was investigated as a method of tannin inactivation. NaOH steeping substantially reduced assayable total phenols and tannins in both Type III and Type II sorghums and with Type ...

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