Physicochemical, Functional, Antioxidant, Pasting and FT-IR Spectroscopic Properties of Fermented Acorns and Sorghum Using Traditional Algerian Processes
Rayene Belmouloud,
Hayat Bourekoua,
Agnieszka Wójtowicz
et al.
Abstract:The fermentation of acorns and sorghum is an ancient practice among the inhabitants of northeastern Algeria. This study aimed to establish the traditional fermentation processes of acorns and sorghum through a regional survey conducted in Algeria. Additionally, it investigated the impact of fermentation on the physicochemical, functional, antioxidant, and pasting properties, as well as the FT-IR spectroscopic profiles of the flours derived from these fermented materials. Characteristics of fermented sorghum an… Show more
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