Abstract:Sorghum is a remarkably nutritious cereal plant primarily found in Africa. It was introduced to Indonesia in 1989. Joining the effort to improve the quality of local flour as part of the Indonesian government’s food security program, we applied the yeast Saccharomyces cerevisiae during sorghum flour fermentation with different parameters to yield better final flour products. Since low digestibility of proteins and high levels of tannins that are present in grains are considered as obstacles to favourable sorgh… Show more
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