Effect of Fermentation Time on the Physicochemical Properties and Phenolic Composition of Malted Finger Millet Beverages.

Food security is still a significant problem, particularly in less developed nations. Orphan crops, such as finger millet (FM), are essential for meeting dietary and nutritional needs as well as providing a means of livelihood for economies with limited resources in Asia and Africa. Comparing two varieties of FM malt beverages using sorghum grain as an external reference, the research examined the impact of fermentation time on the physicochemical characteristics and phenolic composition of the FM malt beverages.

Comparative Seasonal Trends and Potential Health Impacts of Arsenic and Chromium in Surface Water after Adsorption Using Highly Dispersed FeO Nanoparticles.

Surface water from springs, rivers, and dams is often used as an unconventional drinking water source in rural areas where potable water is often unavailable. However, this practice carries significant health risks due to potential contaminants. In this study, the concentrations of arsenic (As) and chromium (Cr) were assessed seasonally using graphite furnace atomic absorption spectrometry (GFAAS).

Development and characterization of gluten-free fried dough () using sorghum flour.

, a deep-fried cereal dough, is usually produced using cake or bread wheat flour due to the naturally beneficial proteins found in wheat. In this study, sorghum flour, a gluten-free cereal grain, was used to produce . The aim was to develop and characterize gluten-free fried dough using sorghum flour.

Application of a kosmotrope (NaCO) and chaotrope (NaCl) in chemometric optimization of aqueous two-phase extraction of bioactive compounds in .

Enterolactone, coumaric acid and vitexin are polyphenolic compounds present in a variety of fruits, vegetables, cereals and plants. These bioactive compounds are in high demand due to their antioxidant property in various tissues and organs. The purpose of this study was to develop a simultaneous extraction method, an aqueous two-phase extraction (ATPE) method, that would enable the extraction of these compounds from .

Effect of partial mutton meat substitution with Bambara groundnut ( (L.) Verdc.) flour on physicochemical properties, lipid oxidation, and sensory acceptability of low-fat patties.

Health concerns regarding fat consumption, as well as shifts in customer preference, have prompted substantial studies into low-fat products. This study examined the nutritional, color, functional, and antioxidant properties of Bambara groundnut (BGN) flour varieties (cream, brown, and red-coated) grains as well as their influence on the physicochemical properties, lipid oxidation, and sensory acceptability of low-fat mutton patties. The patties were formulated with 2.

Effect of malting on physicochemical, antioxidant, and microstructural properties of finger millet () flours.

Finger millet ( L. Gaertn.) is a gluten-free crop with a high amount of fiber, calcium and iron, outstanding malting qualities and a low glycemic index.