COMPARATIVE EFFECT OF STEEPING AND SIEVING ON THE NUTRITIONAL CONTENT OF SORGHUM

COMPARATIVE EFFECT OF STEEPING AND SIEVING ON THE NUTRITIONAL CONTENT OF SORGHUM ABSTRACT Generally, treatments such as drying, washing, steeping, milling, and sieving are some of the processing steps applied in the preparation of fermented cereal foods and thus the physical and biochemical qualities of these cereals are influenced by the type of cereal grain, period of fermentation […]