Effect of Vernonia amygdalina (bitter leaf) extract on brewing qualities and amino acid profiles of stout drinks from sorghum and barley malts

By Lasekan O.O.   Lasekan W.O.   Babalola J.O.  

Food Chemistry, Vol. 64, Iss. 4, 1999-03 ,pp. : 507-510

Elsevier

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Changes in tannin and cyanide contents and diastic activity during germination and the effect of traditional processing on cyanide content of sorghum cultivars

By Ahmed S.B.   Mahgoub S.A.   Babiker B.E.  

Food Chemistry, Vol. 56, Iss. 2, 1996-06 ,pp. : 159-162

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Effects of steeping condition and germination time on the alpha-amylase activity, phenolics content and malting loss of Nigerian local red and hybrid short Kaura sorghum malts

By Iwuoha C.I.   Aina J.O.  

Food Chemistry, Vol. 58, Iss. 4, 1997-04 ,pp. : 289-295

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Changes in chemical composition, grain malting, starch and tannin contents and protein digestibility during germination of sorghum cultivars

By Elmaki H.B.   Babiker E.E.   El Tinay A.H.  

Food Chemistry, Vol. 64, Iss. 3, 1999-02 ,pp. : 331-336

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Effect of fermentation and germination on the in vitro protein digestibility of low and high tannin cultivars of sorghum

By Moneim A.   El Khalifa O.   El Tinay A.H.  

Food Chemistry, Vol. 54, Iss. 2, 1995-01 ,pp. : 147-150

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