Publications by authors named "Manisha Bhandari"
Article Synopsis
- - The study examined the effects of various bioprocessing techniques (soaking, germination, fermentation, dual processing) on white and red sorghum grains, revealing improvements in antioxidant activity and bioactive compounds post-germination and fermentation, while soaking led to a reduction in beneficial phenolic components due to leaching.
- - Bioprocessing significantly altered the functional properties, color, and morphological structure of the starch-protein matrix in the sorghum flours, driven by hydrolytic enzymes that break down starch granules and unfold proteins, enhancing nutrient digestibility.
- - Principal component analysis confirmed the differences among the treatments, suggesting that these bioprocessed flours could serve as valuable ingredients in the
