Functional, nutritional, and sensory properties of enzyme-treated sorghum bran

dataset

posted on 2025-09-30, 13:08 authored by Charles AntwiCharles Antwi, Mohammad Naushad Emmambux

<p dir="ltr">The sorghum bran was treated with cell-wall degrading enzymes (Viscozyme L & Celluclast 1.5L) to determine the functional and nutritional properties. The treated sorghum bran was used to produce puffed-extruded snacks with improved expansion, nutritional, and sensory properties.</p>

Funding

DSI-NRF Centre for Excellence in Food Security, Grant Number: 91490

European Union’s Horizon 2020 Research and Innovation Programme, Grant Number: 862170

History

Department/Unit/School/Center

Consumer and Food Sciences

Sustainable Development Goals

3 Good Health and Well-Being
2 Zero Hunger

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Categories

Food chemistry and food sensory science

Keywords

Sorghum bran Soluble dietary fibre Puffed-extruded snacks Sensory properties Technofuctional properties SDG 2 Zero hunger SDG 3 Good health and wellbeing

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