Abstract
In this study, red sorghum extracted starch and flour digestibility by red sorghum malt developed amylases (α‐ and β‐amylases) have been evaluated. The results obtained show that the use of NaOH improved starch hydrolysis and the digestibility of the extracted starch was higher than that of the corresponding flour, possibly due to interactions between the starch and other red sorghum malt (or raw grain) constituents. The effect of the extracted phenolic compounds on the digestibility of the extracted red sorghum starch was also evaluated and the results show that the starch hydrolysis is a log–logistic function of the added sorghum phenolic compounds. The results obtained in this study also show that the added phenolic compounds negatively affected both the hydrolysis rate and the extent of maximum hydrolysis.
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