2026-10-15T11:18:44Z https://api.figshare.com/v2/oai

oai:figshare.com:article/30209419 2025-09-30T13:08:05Z category_23989 portal_753 item_type_3 month_year_09_2025

Functional, nutritional, and sensory properties of enzyme-treated sorghum bran Charles Antwi (22309561) Mohammad Naushad Emmambux (18778591) Food chemistry and food sensory science Sorghum bran Soluble dietary fibre Puffed-extruded snacks Sensory properties Technofuctional properties SDG 2 Zero hunger SDG 3 Good health and wellbeing <p dir="ltr">The sorghum bran was treated with cell-wall degrading enzymes (Viscozyme L & Celluclast 1.5L) to determine the functional and nutritional properties. The treated sorghum bran was used to produce puffed-extruded snacks with improved expansion, nutritional, and sensory properties.</p> 2025-09-30T13:08:05Z Dataset Dataset 10.25403/UPresearchdata.30209419.v1 https://figshare.com/articles/dataset/Functional_nutritional_and_sensory_properties_of_enzyme-treated_sorghum_bran/30209419 CC BY 4.0