University of Khartoum

A Note on the Effect of Malt Pretreatment on Tannin Content of Sorghum Flour

A Note on the Effect of Malt Pretreatment on Tannin Content of Sorghum Flour

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Title: A Note on the Effect of Malt Pretreatment on Tannin Content of Sorghum Flour
Author: Elkhalil, E.I.; El Tinay, A.H.; B.E., Mohamed; Elsheikh, E.A.E.
Abstract: Samples of one, two and three days old sorghum malt were added in concentrations of 1%, 2.5%, 5%, 7.5% and 10% to the sorghum flour of the cultivar Wadahmed (0.96% tannin). The mixtures were incubated for 0, 30, 60, 90 and 120 minutes to determine reduction in tannin content. The results indicated that the treatments significantly decreased the tannin content. The 10% three days old malt treatment reduced the tannin content by 91.5%, after 120 minutes. The results also indicated that the rate of reduction of tannin content increases with the time of incubation, the age and the concentration of the malt.
Description: Page(s): 11 (1), 144-148, 5 Ref.
URI: http://hdl.handle.net/123456789/2099
Date: 2003


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