Abstract
AbstractStarch was isolated from fermented sorghum flour (24 h natural lactic acid fermentation), and water retention, starch solubility, clarity of starch pastes and freeze‐thaw stability were measured. In comparison with starch isolated from unfermented sorghum flour, fermentation increased the solubility of the starch and decreased the water retention, but it had no effect on the freeze‐thaw stability of the starch. There was no substantial difference in the starch paste clarity between the two samples. Storage of starch pastes at lower temperature (4°C) resulted in a very low clarity of starch.
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