Effect of Natural Fermentation of Sorghum on Resistant Starch Molecular Structure and Fermentation Property

<table class="table-group" id="tab1"><tr><td><table class="table"><tr><td class="thead-hr" colspan="3"><hr/></td></tr><tr class="thead"><td class="align_left">Sample</td><td class="align_center">Unfermented sorghum-resistant starch</td><td class="align_center">Fermented sorghum-resistant starch</td></tr><tr><td class="thead-hr" colspan="3"><hr/></td></tr><tr><td class="align_left">Yield (%)</td><td class="align_center">35.28 ± 1.25<i>a</i></td><td class="align_center">41.36 ± 0.89<i>b</i></td></tr><tr class="table-tr"><td colspan="3"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Effect of fermentation on yield of sorghum-resistant starch.</div>

Journal of Chemistry

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Table 1

Table 1: Effect of Natural Fermentation of Sorghum on Resistant Starch Molecular Structure and Fermentation Property 