8049-47-6

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Effect of the nixtamalization process on the protein bioaccessibility of white and red sorghum flours during in vitro gastrointestinal digestion.

A H Cabrera-Ramírez et al.

Food research international (Ottawa, Ont.), 134, 109234-109234 (2020-06-11)

Protein bioaccessibility is a major concern in sorghum (Sorghum bicolor L. Moench) due to potential interactions with tannins affecting its nutritional value. Technological treatments such as boiling or alkaline cooking have been proposed to address this problem by reducing tannin-protein

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