Effects of the particle size and cooking conditions on in vitro digestibility of sorghum (Sorghum bicolor) (L.) Moench) flour starch

Brou K., . and Gbogouri G. A., . and Kouadio J. H., . and Abdoulaye C. Y., . and Gnakri D., . and Nogbou A. L., . Effects of the particle size and cooking conditions on in vitro digestibility of sorghum (Sorghum bicolor) (L.) Moench) flour starch. pp. 247-254. ISSN 22317546

The improvement of starch digestibility of sorghum flour involves a thorough understanding of the effects of processing technologies applied to sorghum flour. The objective of this study was to determine effects of the particles size and cooking conditions on the in vitro digestibility of starch from different sorghum flours. The factorial designs method coupled with a multiple linear regression was used for the study. The results showed that the 4.48 3.21 0.42 1.35 coefficients referring to the pure effect of the particles size on in vitro digestibility of starch were positive. The particle size has a beneficial effect on in vitro digestibility of starch of the investigated Flour obtained from non treated grains (NT) Flour obtained from germinated grains (GM) Flour obtained from soaked grains (T) Flour obtained from fermented grains (FM). However the coefficients corresponding to the pure effects of cooking temperature and cooking time were negative. The cooking temperature and cooking time have antagonistic effects on in vitro digestibility of the starch from the flour. In addition the influence of the particles size and cooking conditions on the in vitro digestibility of the starch in the case of flours NT and T was significant at 5.

Full text available from: Official URL: http://ifrj.upm.edu.my/21%20(01)%202014/35%20IFRJ%...

Abstract

The improvement of starch digestibility of sorghum flour involves a thorough understanding of the effects of processing technologies applied to sorghum flour. The objective of this study was to determine effects of the particles size and cooking conditions on the in vitro digestibility of starch from different sorghum flours. The factorial designs method coupled with a multiple linear regression was used for the study. The results showed that the 4.48 3.21 0.42 1.35 coefficients referring to the pure effect of the particles size on in vitro digestibility of starch were positive. The particle size has a beneficial effect on in vitro digestibility of starch of the investigated Flour obtained from non treated grains (NT) Flour obtained from germinated grains (GM) Flour obtained from soaked grains (T) Flour obtained from fermented grains (FM). However the coefficients corresponding to the pure effects of cooking temperature and cooking time were negative. The cooking temperature and cooking time have antagonistic effects on in vitro digestibility of the starch from the flour. In addition the influence of the particles size and cooking conditions on the in vitro digestibility of the starch in the case of flours NT and T was significant at 5.

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Item Type:	Article
AGROVOC Term:	Starch
AGROVOC Term:	Starch
AGROVOC Term:	Sorghum bicolor
AGROVOC Term:	In vitro digestibility
AGROVOC Term:	Particle size
AGROVOC Term:	Food security
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Ash content
AGROVOC Term:	Dry matter content
AGROVOC Term:	Sugar content
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:26
URI:	http://webagris.upm.edu.my/id/eprint/21282

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