Effect of germination on the physicochemical and antioxidant and characteristics of rice flour from three rice varieties from Nigeria

Food Chemistry

Volumn 185, Issue , 2015, Pages 454-458

  Chinma, Chiemela Enyinnaya ^a   Anuonye, Julian Chukwuemeka ^a   Simon, Omotade Comfort ^a   Ohiare, Raliat Ozavize ^a   Danbaba, Nahemiah ^b  

^a FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

^b National Cereals Reserach Institute Niger   (Nigeria)

Author keywords

Antioxidant properties; Germination; Nigerian rice; Physicochemical

Indexed keywords

ANTIOXIDANTS; STARCH;

ANTIOXIDANT PROPERTIES; FOAMING CAPACITIES; FUNCTIONAL INGREDIENT; GERMINATION; NIGERIANS; PHYSICOCHEMICAL; STARCH CONTENTS; THERMAL CHARACTERISTICS;

CULTIVATION;

ANTIOXIDANT; MAGNESIUM; PHOSPHORUS; PHYTIC ACID; POTASSIUM; PROTEIN; STARCH; VEGETABLE PROTEIN;

ANTIOXIDANT ACTIVITY; ARTICLE; BULK DENSITY; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; DIETARY FIBER; ENERGY RESOURCE; ENTHALPY; FAT CONTENT; FLOUR; FOAM STABILITY; FOAMING; FOOD PROCESSING; FOOD QUALITY; GELATINIZATION; GERMINATION; LIPID HYDROLYSIS; MOISTURE; NIGERIA; PHYSICAL CHEMISTRY; PLANT BREEDING; PROTEIN CONTENT; RICE; ROOM TEMPERATURE; SURFACE TENSION; WATER ABSORPTION; ANALYSIS; CHEMISTRY; ORYZA;

ANTIOXIDANTS; FLOUR; GERMINATION; MAGNESIUM; NIGERIA; ORYZA; PHOSPHORUS; PHYSICOCHEMICAL PHENOMENA; PHYTIC ACID; PLANT PROTEINS; POTASSIUM; STARCH;

EID: 84927936927     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.04.010     Document Type: Article

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