Influence of Culinary Treatment on Soriz Mineral Elements (Sorghum Oryzoidum)

Rodica Siminiuc,Lidia Coșciug

doi:10.4236/fns.2022.131008

Abstract

Soriz (Sorghum oryzoidum) is a relatively new cereal of hybrid origin obtained at the Research Institute for Maize and Sorghum of Moldova. This paper presents and analyzes the results of the study of essential minerals content (K, Na, Ca, P, Mg, Fe) in native and hulled sorghum grains and their changes under the effect of hydrothermal treatment. The results show that the sorghum grains are a good source of essential minerals, especially of K, P and Mg and are less rich in Ca, Na and Fe. The experimental data have demonstrated that the technological process applied to obtain hulled sorghum leads to a considerable decrease in minerals content. Culinary treatment had a greater impact on the K content and lower on P and Mg content. The results will be used to optimize the parameters of raw material processing and culinary treatment with the aim of minimizing the mineral loss as well as for the nutritional value balance of soriz sorghum dishes.

Highlights

Cereals and food derivatives from cereals are the staple food of the population all over the world, only the crops being different from one country to another [1] [2]
This paper presents and analyzes the results of the study of essential minerals content (K, Na, Ca, P, Mg, Fe) in native and hulled sorghum grains and their changes under the effect of hydrothermal treatment
The results show that the sorghum grains are a good source of essential minerals, especially of K, P and Mg and are less rich in Ca, Na and Fe

Summary

Introduction

Cereals and food derivatives from cereals are the staple food of the population all over the world, only the crops being different from one country to another [1] [2]. Diversifying the range of cereals is highly relevant in the context of nutritionists’ recommendations to increase the intake of foods rich in complex carbohydrates in combination with decreased lipid intake, in order to reduce the risk of cardiovascular disease and other metabolic diseases [3] [4] which are the leading causes of death in European countries. Cereal grains are the major source of dietary nutrients in the world. A large part of them is lost after processing The loss of mineral elements in the process of decortication depends on the types of cereals, their sizes, the degrees of peeling, etc [5]

Methods

Results

Conclusion