| ACKNOWLEDGEMENTS | 第1-10页 |
| ABSTRACT | 第10-13页 |
| 摘要 | 第13-15页 |
| CHAPTER 1 GENERAL INTRODUCTION AND LITERATURE REVIEW | 第15-31页 |
| ·GENERAL INTRODUCTION | 第15-16页 |
| ·LITERATURE REVIEW | 第16-26页 |
| ·Origin | 第16-17页 |
| ·Classification | 第17-23页 |
| ·PRIMARY USES OF SORGHUM | 第23-26页 |
| REFERENCES | 第26-31页 |
| CHAPTER 2 OPTIMIZED CONDITIONS OF SOAKING AND MALTING ANDTHEIR EFFECT ON SORGHUM COMPOSITION | 第31-45页 |
| ·INTRODUCTION | 第31页 |
| ·MATERIALS AND METHODS | 第31-33页 |
| ·Materials | 第31-32页 |
| ·Methodes | 第32-33页 |
| ·RESULTS AND DISCUSSION | 第33-40页 |
| ·Fitting the models | 第33-35页 |
| ·Malting loss and SS yield | 第35页 |
| ·Viscosity and amylase activity | 第35-36页 |
| ·Tannin and protein contents | 第36-38页 |
| ·Adequacy of the Model | 第38-40页 |
| ·CONCLUSION | 第40-41页 |
| REFERENCES | 第41-45页 |
| CHAPTER 3 THE EFFECT OF SOAKING WITH WOODEN ASH ANDMALTING UPON SOME NUTRITIONAL PROPERTIES OF SORGHUMFLOUR | 第45-60页 |
| ·INTRODUCTION | 第45-46页 |
| ·MATERIALS AND METHODS | 第46-48页 |
| ·Materials | 第46页 |
| ·Methods | 第46-48页 |
| ·RESULTS AND DISCUSSIONS | 第48-56页 |
| ·Effect of soaking and malting on proximate composition of sorghum | 第48-50页 |
| ·Change in anti-nutritional Factors during Soaking and Malting | 第50-51页 |
| ·Mineral Changes during Soaking and Malting | 第51-52页 |
| ·Amino acid Profile of Soaked and Germinated Sorghum | 第52-53页 |
| ·Sugar Profile of Soaked and malted Sorghum | 第53-54页 |
| ·In Vitro Protein Digestibility | 第54页 |
| ·Scanning Electron Micrograph | 第54-56页 |
| ·CONCLUSION | 第56页 |
| REFERENCES | 第56-60页 |
| CHAPTER 4 INFLUENCE OF GRAIN GERMINATION ON MILLING YIELD,VOLOTILES COMPOUNDS, ANTIOXIDANT AND FUNCTIONALPROPERTIES OF SORGHUM FLOUR | 第60-80页 |
| ·INTRODUCTION | 第60-61页 |
| ·MATERIALS AND METHODS | 第61-65页 |
| ·Milling and preparation of sorghum flour | 第61页 |
| ·Flour color | 第61页 |
| ·Trapping of volatiles | 第61-62页 |
| ·SPME,GC and GC-MS | 第62页 |
| ·Extraction of Polyphenol Compounds for Antioxidant Activity Analysis | 第62页 |
| ·Antioxidant Activity | 第62-63页 |
| ·Preparation of enzyme extract | 第63页 |
| ·Estimation of protease activity | 第63页 |
| ·Estim ation of amylase activity | 第63页 |
| ·Protein solubility | 第63页 |
| ·Nitrogen solubility index(NSI) | 第63-64页 |
| ·Least gelation concentration | 第64页 |
| ·Bulk density(BD) | 第64页 |
| ·Water- and oil-absorption capacity | 第64页 |
| ·Emulsifying activity and stability | 第64-65页 |
| ·Foaming capacity and stability | 第65页 |
| ·Statistical analysis | 第65页 |
| ·RESULTS AND DISCUSSION | 第65-75页 |
| ·Flour yield | 第65页 |
| ·Chaff yield | 第65-66页 |
| ·Changes in the flour color | 第66-67页 |
| ·The results of GC-MS analyses | 第67-69页 |
| ·Changes in Antioxidant Activity | 第69-70页 |
| ·Protease and amylase activity | 第70-71页 |
| ·Protein solubility profile | 第71-72页 |
| ·Least gelation concentration | 第72页 |
| ·Bulk density | 第72-73页 |
| ·Water- and oil-absorption capacity | 第73页 |
| ·Emulsifying activity and stability | 第73-74页 |
| ·Foaming capacity and stability | 第74-75页 |
| ·CONCLUSION | 第75页 |
| REFERENCES | 第75-80页 |
| CHAPTER 5 OPTIMIZED EXTRACTION OF PROTEIN AND IMPACT OFSOAKING AND MALTING ON PHYSICO CHEMICAL PROPERTIES OFPROTEIN FROM SORGHUM | 第80-95页 |
| ·INTRODUCTION | 第80-81页 |
| ·MATERIALS AND METHODS | 第81-84页 |
| ·Materials | 第81页 |
| ·Soaking,malting and preparation of sorghum flour | 第81页 |
| ·Protein extraction | 第81页 |
| ·Proximate analysis | 第81-82页 |
| ·Experimental design and statistical analysis | 第82-83页 |
| ·Differential Scanning Calorimetry(DSC) | 第83页 |
| ·Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis(SDS-PAGE) | 第83页 |
| ·Determination of free amino acids | 第83-84页 |
| ·RESULTS AND DISCUSSION | 第84-91页 |
| ·Proximate analysis of malted sorghum flour | 第84页 |
| ·Fitting the models | 第84页 |
| ·Final Equation in Terms of Actual Factors. Prot extraction | 第84-86页 |
| ·Optimization of the process | 第86-87页 |
| ·Confirmative tests | 第87-89页 |
| ·Differential Scanning Calorimetry (DSC) | 第89-90页 |
| ·Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (SDS- | 第90页 |
| PAGE) | 第90页 |
| ·Free amino nitrogen content of sorghum malt | 第90-91页 |
| ·CONCLUSIONS | 第91-92页 |
| REFERENCES | 第92-95页 |
| CHAPTER 6 EXTRACTION OF STARCH AND IMPACT OF THE SOAK ANDTHE MALT ON THE PHYSICOCHEMICAL PROPERTIES OF THESORGHUM STARCHES | 第95-117页 |
| ·INTRODUCTION | 第95-96页 |
| ·MATERIALS AND METHODS | 第96-100页 |
| ·Experimental materials and chemicals | 第96-97页 |
| ·Soaking, malting and preparation of sorghum flour | 第97页 |
| ·Extraction of starch with ultrasonic treatment | 第97页 |
| ·Isolation and determination yield of malted sorghum starch | 第97-98页 |
| ·Experimental design | 第98页 |
| ·Swelling Power and Water Solubility Index | 第98页 |
| ·Pasting Properties | 第98页 |
| ·X-ray Diffraction Patterns of Starch Granules and Relative Crystallinity | 第98-99页 |
| ·Thermal Properties | 第99页 |
| ·Viscoelastic Properties | 第99页 |
| ·Morphological Properties | 第99页 |
| ·Statistical analyses | 第99-100页 |
| ·RESULTS AND DISCUSSION | 第100-111页 |
| ·Fitting the model | 第100-101页 |
| ·Analysis of response surface | 第101-103页 |
| ·Confirmative tests | 第103-104页 |
| ·Swelling Power and Water Solubility Index of Sorghum Starches | 第104-105页 |
| ·Pasting Properties of Sorghum Starches | 第105-106页 |
| ·X-ray Diffraction Pattern and Relative Crystallinity of Sorghum Starches | 第106-107页 |
| ·Thermal Properties of Sorghum Starches | 第107-109页 |
| ·Rheological Properties of Sorghum Starches | 第109-110页 |
| ·Scanning Electron Micrograph | 第110-111页 |
| ·CONCLUSION | 第111-112页 |
| REFERENCES | 第112-117页 |
| GENERAL CONCLUSION AND RECOMMENDATIONS | 第117-118页 |
| General Conclusion | 第117页 |
| Recommendations | 第117-118页 |
| PUBLICATIONS | 第118页 |
