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For malting, cleaned sorghum grain was steeped in 0.2% calcium hydroxide solution for 24\u00a0hr and then germinated for 48\u00a0hr at 90%\n                    <jats:styled-content style=\"fixed-case\">RH<\/jats:styled-content>\n                    and 27\u00a0\u00b1\u00a02\u00b0C. Sprout was removed, dried in hot air oven at 50\u00a0\u00b1\u00a02\u00b0C for 24\u00a0hr and milled to pass through 40 mesh sieve. For fermented sorghum flour, 13.3\u00a0mg% diastase and 2\u00a0mg % pepsin (on the basis of whole sorghum flour weight) was added to cooked (88\u00a0\u00b1\u00a02\u00b0C) sorghum flour and left for 1\u00a0hr.\n                    <jats:italic>Lactobacillus plantarum<\/jats:italic>\n                    (10\n                    <jats:sup>7\u00a0<\/jats:sup>\n                    cfu\/g) was inoculated and incubated at temperature 30\u00a0\u00b1\u00a02\u00b0C for 48\u00a0hr. The fermented slurry was dried at 50\u00a0\u00b1\u00a02\u00b0C in hot air oven for 24\u00a0hr and milled to pass through 40 mesh sieve. The lower yield of sorghum flour was obtained compared to whole and malted sorghum flour. Germination of sorghum reduced phytate, tannin, and oxalate by 40%, 16.12% and 49.1%, respectively, whereas fermentation of sorghum flour reduced above by 77%, 96.7% and 67.85%, respectively. There was no significant change in hydrogen cyanide in malted sorghum flour compared to whole sorghum flour, but fermentation of sorghum flour reduced hydrogen cyanide by 52.3%. Bulk density and viscosity was significantly reduced by the malting and fermentation, whereas water absorption capacity and oil absorption capacity was markedly increased by the malting and fermentation. Fermented flour was good due to reduced\n                    <jats:styled-content style=\"fixed-case\">ANF<\/jats:styled-content>\n                    and improved functional property despite of lower yield.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.525","type":"journal-article","created":{"date-parts":[[2017,11,12]],"date-time":"2017-11-12T19:56:34Z","timestamp":1510516594000},"page":"47-53","source":"Crossref","is-referenced-by-count":72,"title":["Malting and fermentation effects on antinutritional components and functional characteristics of sorghum flour"],"prefix":"10.1002","volume":"6","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-1103-5984","authenticated-orcid":false,"given":"Pravin","family":"Ojha","sequence":"first","affiliation":[{"name":"Food Research Division Nepal Agricultural Research Council  Lalitpur Nepal"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Roshan","family":"Adhikari","sequence":"additional","affiliation":[{"name":"Department of Food Technology National College of Food Science and Technology  Kathmandu Nepal"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Roman","family":"Karki","sequence":"additional","affiliation":[{"name":"Food Research Division Nepal Agricultural Research Council  Lalitpur Nepal"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Achyut","family":"Mishra","sequence":"additional","affiliation":[{"name":"Food Research Division Nepal Agricultural Research Council  Lalitpur Nepal"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ujjwol","family":"Subedi","sequence":"additional","affiliation":[{"name":"Food Research Division Nepal Agricultural Research Council  Lalitpur Nepal"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tika Bahadur","family":"Karki","sequence":"additional","affiliation":[{"name":"Department of Biotechnology Kathmandu University  Dhulikhel Nepal"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2017,11,12]]},"reference":[{"key":"e_1_2_6_2_1","first-page":"82","volume-title":"Seed characteristics of different sorghum endosperm types","author":"Ackerson B.","year":"1978"},{"key":"e_1_2_6_3_1","doi-asserted-by":"publisher","DOI":"10.3923\/ajbmb.2012.175.182"},{"key":"e_1_2_6_4_1","unstructured":"Adewusi S. 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