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M. A. Ibraheem

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Open access Aug 2026

Effects of microwave pretreatment combined with fermentation and cooking on protein digestibility, mineral bioavailability, and functional properties of sorghum flour

The aim of this study was to investigate the effects of microwave heating (500 W) for different application times 15, 30 and 45 s on sorghum grain followed by fermentation and cooking on antinutritional factors (tannin content and polyphenols), Fe and Zn bioavailability, in vitro protein digestibility (IVPD) and fl...

M. Alkaltham, M. A. Ibraheem, Akram A. Qasem et al. · 0 citations

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