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- W3144053274 abstract "Sorghum is a nutritionally rich millet in grain family that plays an important role in our daily diet. These grains can be transformed to a healthy snack, due to its rich nutrient content. Sorghum can also be transformed to a healthy snack. This can be achieved by a popping method. This study examines the effect of temperature when popping on proximate composition, minerals, total phenolic content and antioxidant activity. The study revealed that the protein ranges from of 11.12 to 11.38%, fat 2.98 to 3.01%, crude fibre 1.3 to 1.38%, ash 1.4 to 1.44% and total carbohydrate 68.32 to 68.85%. this showed that the proximate compositions are retained when compared to raw sorghum. TPC varies from 0.18 to 0.32 mg GAE/g and antioxidant activity varies from 60.58 to 63.8 %. The high temperature affected antioxidant activity and total polyphenolic content. The mineral content slightly reduced after popping. The infrared did not affect the popping quality or reduce the nutritional value and chemical composition of the millet. The study suggest that Popped sorghum could be used as a healthy snack and an alternative food." @default.
- W3144053274 created "2021-04-13" @default.
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- W3144053274 date "2021-01-10" @default.
- W3144053274 modified "2023-10-05" @default.
- W3144053274 title "Nutritional Changes of Sorghum after Popping by a Developed Infrared Assisted Hot Air Popping Machine" @default.
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- W3144053274 doi "https://doi.org/10.20546/ijcmas.2021.1001.427" @default.
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