Changes of nutritional components of pre-evaporated sorghum’s panicle during storage

Abstract

Sorghum is a potential food ingredient with adequate nutritional content like other cereals, and has added value with high mineral Fe content. However, sorghum has the disadvantage of high tannin content which is antinutrient and susceptible to warehouse pests. Storage of sorghum in panicle form by providing hot steam treatment will provide added value because it can extend shelf life. The purpose of this study was to determine the effect of evaporation treatment on sorghum quality during storage. This study used a completely randomized design with 3 replications. The tried factors included sorghum (S) varieties, namely: Numbu (S1), Local (S1); evaporation time (T), i.e. 0 minutes / without evaporation (T0), 15 minutes (T1), 25 minutes (T2), 35 minutes (T3); and shelf life (L); 0 months (L0), 2 months (L1), 4 months (L2). The results showed that the evaporation treatment was effective in maintaining the nutritional content of sorghum both Local and Numbu varieties, reducing yield loss due to warehouse pest attacks and reducing its tannin content. Treatment of sorghum panicle evaporation for 15 minutes, both Local and Numbu varieties of sorghum can maintain nutritional content for up to 4 months with an average water content of 11.37%, ash content of 1.89%, fat content of 2.65%, protein content 8.92%, carbohydrate 75.15%, yield loss of 9.94%, and normal aroma. Sorghum storage technology with the evaporation method can reduce tannin components so that it is an added value because it is expected that sorghum flour ingredients contain very low tannin and its contribution for food diversification.