Journal of Food Science and Technology

, Volume 50, Issue 1, pp 186–190 | Cite as

Some physicochemical properties of flour from germinated sorghum grain

Original Article

Abstract

A Sudanese sorghum cultivar (Fetarita) was germinated for 3 days. Stability and clarity of sorghum pastes, freeze-thaw stability, gel consistency, and swelling power were measured every 24 h. There is no substantial difference in stability and clarity between flour samples from germinated and ungerminated sorghum, but a different behavior was observed between samples stored at room temperature and at 4 °C. Cooked paste derived from germinated sorghum flour presented higher syneresis than that derived from ungerminated sorghum flour over the first three cycles but when the cycle number increased, both flours showed zero syneresis value. For the gel consistency the flours derived from germinated sorghum produced thinnest gels. The neutral and acid gel consistency increased when the germination time increased. Germination had not much effect on the swelling power of sorghum flour.

Keywords

Sorghum Germination Physicochemical properties 

Notes

Acknowledgements

This work was supported by the Alexander von Humboldt Foundation (AvH) through a Fellowship to Abd Elmoneim O. Elkhalifa.

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Copyright information

© Association of Food Scientists & Technologists (India) 2011

Authors and Affiliations

  1. 1.Universität des Saarlandes, Fachbereich BiochemieSaarbrückenGermany
  2. 2.School of Pharmacy, Ahfad University for WomenOmdurmanSudan

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