Abstract
<p>Sorghum grains were germinated for 24, 48 and 72 hours with a view to determining the effect of germination on some functional properties and degree of starch gelatinization of the flour. Flour from non-germinated grains served as control. In order to measure the effect of germination on degree of starch gelatinization, the flours were processed into cookies. Germination of sorghum grains for 48 hours and above significantly (p&lt;0.05) decreased both loose and packed bulk densities from 0.59 g/ml and 0.77 g/ml to 0.56 g/ml and 0.70 g/ml respectively. The water absorption capacity of the sample germinated for 72 hours was 1.38 g/g which was significantly (p&lt;0.05) higher than the other samples. The oil absorption capacity of the samples germinated for 48 and 72 hours (1.16 and 1.18 g/g respectively) were significantly (p&lt;0.05) higher than those of the control sample and 24 hour germination (1.03 and 1.04g/g respectively). Germination also significantly (p&lt;0.05) increased the swelling power (22-23.2 ml/g), foaming capacity (14-16.2%) and emulsion capacity (58.6-65.5%). The degree of starch gelatinization increased with increasing germination time but decreased with increasing temperature. Generally, germination had a beneficial effect on the functional properties measured. Flour obtained from sorghum grains germinated for 72 hours had the best results.</p>
Highlights
1.1 Chemical Nature and Uses of SorghumSorghum (Sorghum bicolor) is a cereal native to sub-Saharan Africa and grows well in temperate and tropical areas of the world where other staple cereals such as maize, wheat and rice cannot grow well (Onesmo, 2011)
In order to measure the effect of germination on degree of starch gelatinization, the flours were processed into cookies
Starch is the main source of energy required for germination and is made of two large molecules: amylopectin, a branched-chain of α-glucose units joined by (1-4) and (1-6) glycosidic bonds with content in sorghum starch ranging from 45-54%, and a straight-chain polymer, and amylose with α-glucose units held together by (1-4) glycosidic bonds (Ridout et al, 2002)
Summary
Sorghum (Sorghum bicolor) is a cereal native to sub-Saharan Africa and grows well in temperate and tropical areas of the world where other staple cereals such as maize, wheat and rice cannot grow well (Onesmo, 2011). It is consumed as porridge, malted and distilled beverages in Africa and Asia. The pericarp is an outer protective layer making up to 5-6% of the kernel weight It is a rich source of dietary fiber, minerals and vitamins. Amylose constitutes about 10-17% of sorghum starch and is capable of forming helicoidal structure in solutions (Ridout et al, 2002)
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