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Physicochemical properties of sorghum flour are selectively modified by combined germination-fermentation

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Abstract

The combined effects of grain germination and of subsequent fermentation on the physicochemical properties of sorghum flour were investigated by studying the structural changes occurring in the starch and protein fractions and by assessing their effects on physical properties of the resulting materials most relevant to end use. The sequential treatments were more effective than either individual treatment in the modification of starch-related properties, whereas modification of the protein components only occurs in the fermentation step, almost regardless of a previous germination step. The resulting profile of physicochemical traits offers several hints as for the suitability of flour from treated sorghum as an ingredient for various types of gluten-free food products, and provides a basis for expanding the use of processed sorghum in applications other than traditional African foods.

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Acknowledgements

This work was supported in part by the “PROTEUS” Project (Bando Linea R&S per Aggregazione, Regione Lombardia, Italy). Abd Elmoneim O. Elkhalifa is the grateful recipient of a Fellowship from the Alexander von Humboldt Foundation.

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Authors and Affiliations

  1. School of Pharmacy, Ahfad University for Women, Omdurman, Sudan

    Abd Elmoneim O. Elkhalifa

  2. Lehrstuhl für Biochemie, Universität des Saarlandes, Campus B2 2, 66123, Saarbrücken, Germany

    Abd Elmoneim O. Elkhalifa & Rita Bernhardt

  3. Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, via G. Celoria 2, 20133, Milan, Italy

    Gaetano Cardone, Alessandra Marti, Stefania Iametti & Mauro Marengo

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  1. Abd Elmoneim O. Elkhalifa
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  2. Rita Bernhardt
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  3. Gaetano Cardone
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  4. Alessandra Marti
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  5. Stefania Iametti
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  6. Mauro Marengo
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Correspondence to Stefania Iametti.

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Elkhalifa, A.E.O., Bernhardt, R., Cardone, G. et al. Physicochemical properties of sorghum flour are selectively modified by combined germination-fermentation. J Food Sci Technol 54, 3307–3313 (2017). https://doi.org/10.1007/s13197-017-2781-7

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  • DOI: https://doi.org/10.1007/s13197-017-2781-7

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