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Effect of heat treatments on alpha-amylase inhibitor activity in sorghum (Sorghum bicolour L.)
Authors:V H Mulimani  D Supriya
Institution:(1) Department of Biochemistry, Gulbarga University Gulbarga, 585 106 Karnataka, India
Abstract:The application of dry heat to sorghum seeds and meal was not effective in inactivating the amylase inhibitory activity. Overnight soaking followed by heat treatment was more effective in destroying amylase inhibitory activity. Cooking the meal, raw seeds and soaked seeds drastically reduced the levels of agr-amylase inhibitory activity.
Keywords:Sorghum grains  agr-amylase inhibitor" target="_blank">gif" alt="agr" align="BASELINE" BORDER="0">-amylase inhibitor  heat treatments
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