THE EFFECT OF MILLING METHOD ON PROTEIN PROFILE IN SORGHUM (Sorghum bicolor L.) KD-4 VARIETY

Kendri Wahyuningsih,Endang Yuli Purwani,Lusy Rismayani,Irma Herawati

doi:10.21107/agrointek.v13i2.5034

Abstract

Milling is of important process to improve nutritional and palatability of sorghum seeds for human consumption. This study investigated the effect of milling process on protein fraction of sorghum flour and the bran. The result showed that dry milled sorghum flour contained higher protein than those of wet milled sorghum flour, and the highest protein content was found on sorghum bran. Dry-milled sorghum flour has protein fraction in albumin, globulin, kafirin and glutelin higher than those of wet-milled sorghum flour. Wet-millled sorghum flour contained high protein fraction in cross link kafirin and cross link glutelin. Different of protein fractions noticed among the samples suggested that the samples contained different in amount of extractable protein and this was due to the differences in total protein.

Highlights

Sorghum (Sorghum bicolor L.) is one of the important cereal crops in Indonesia
According to Merdiyanti (2008), during soaking the sorghum seed large amount of water absorbed and the endosperm layer are supported by the data in Table 1 which shows that the water content of sorghum bran (9.59%) was the highest, compared to dry milled sorghum flour and wet milled sorghum flour
The results showed that the dry milling method had a higher protein fraction than the wet milling method, except in the kafirin cross-linked fraction where the wet milling protein was higher than the dry milling protein (Figure 2)

Summary

Introduction

Sorghum (Sorghum bicolor L.) is one of the important cereal crops in Indonesia. Sorghum can grow in semi-arid (dry) regions (Duodu et al, 2003) and contents a number of nutrition, they are: 70% to 80% carbohydrate, 11% to 13% protein, 2% to 5% fat, 1% to 3% fiber, and 1% to 2% ash. The advantage of sorghum flour is that it has long shelf life, easy to be stored and distributed, flexible, to be mixed and fortified to improve its nutritional quality (Widowati and Damardjati, 2001; Suarni and Patong, 2002). Milling process of sorghum before the process of seed shedding of sorghum seeds is done to reduce the layer of endosperm in sorghum seeds and produce side product in the form of bran. This process can improve the taste of sorghum because of it can decrease tannin contented in sorghum seeds. The milling process of sorghum, either through wet or dry milling methods, can affect the chemical composition and physico-chemical characteristics of the sorghum flour produced (Chiang and Yeh, 2002; Yoenyong-buddhagal and Noomhorm, 2002; Suksomboon and Naivikul, 2006). Schons et al (2012) mentioned that the processing of sorghum seeds into flour through processes of fermentation, soaking, germination, and decortication can reduce the number of anti-nutrient factors in it

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