Abstract
There was no appreciable change in proteinase inhibitory activity in sorghum upon dry heat treatment. However, moist heating reduced trypsin and chymotrypsin inhibitors to a greater degree. Germination (5 days) brought about complete reduction in proteinase inhibitory activity.
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Mulimani, V.H., Vadiraj, S. Effects of heat treatment and germination on trypsin and chymotrypsin inhibitory activities in sorghum (Sorghum bicolor (L.) Moench) seeds. Plant Food Hum Nutr 44, 221–226 (1993). https://doi.org/10.1007/BF01088316
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DOI: https://doi.org/10.1007/BF01088316