Changes in nutrient composition, phytate and cyanide contents and α-amylase activity during cereal malting in small production units in Ouagadougou (Burkina Faso)

Food Chemistry

Volumn 88, Issue 1, 2004, Pages 105-114

  Traore T ^a,b,c   Mouquet, C ^a   Icard Verniere C ^a   Traore A S ^b   Treche S ^a  

^a INSTITUT DE RECHERCHE POUR LE DÉVELOPPEMENT   (France)

^b UNIVERSITÉ DE OUAGADOUGOU   (Burkina Faso)

^c Institut de recherche pour le developpement Ouagadougou   (Burkina Faso)

Author keywords

Amylase; Cereal; Cyanide; Malting; Phytate

Indexed keywords

AMYLASE; CYANIDE; PHYTATE;

ARTICLE; CEREAL; ENERGY TRANSFER; ENZYME ACTIVITY; ENZYME DEGRADATION; FLOUR; GERMINATION; MAIZE; MALT; MATURATION; MILLET; NUTRIENT; SORGHUM; VISCOSITY;

FRAXINUS; ZEA MAYS;

EID: 3042547168     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.01.032     Document Type: Article

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