Contribution to the research of sorghum (Sorghum bicolor (L.) Moench) for human nutrition

Authors

  • Norma Constanza López Ortiz National University of Colombia
  • Martha María Tique National University of Colombia
  • Liliana del Socorro Pérez Lavalle National University of Colombia

DOI:

https://doi.org/10.17533/udea.penh.10168

Keywords:

sorghum, starch, flour, germinated, pasta

Abstract

Objective: To evaluate the chemical composition and in-vitro digestibility of native and germinated sorghum (Sorghum bicolor (L.) Moench) and to elaborate pasta with 10, 15, 20% of native sorghum flour. Materials and methods: We determined proximate composition, total starch and in-vitro digestibility of starch of fodder sorghum seeds, HF-895 hybrid. Content of protein and total starch was analyzed in granulometric fractions of the sorghum flour. Pasta was subject to cooking tests. Results: Composition of native sorghum is within the established parameters of sorghum for human consumption. Germination process decreased moisture and fat, and did not produce significant changes in the content of protein, ashes and dietary fiber. Starch hydrolysis speed was higher in germinated seeds. There were significant differences regarding protein and starch granulometric fractions content. Pastas with 10% of native sorghum flour showed the lowest percentage of soluble solids. Water absorption index was the same for all levels of sorghum flour inclusion. Conclusion: Germinated and pastas with 10% of sorghum are two alternatives of sorghum use for human nutrition.
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Author Biographies

Norma Constanza López Ortiz, National University of Colombia

Department of Chemistry, Faculty of Sciences, National University of Colombia. Bogota Colombia.

Martha María Tique, National University of Colombia

Department of Chemistry, Faculty of Sciences, National University of Colombia. Bogota Colombia.

Liliana del Socorro Pérez Lavalle, National University of Colombia

Department of Chemistry, Faculty of Sciences, National University of Colombia. Bogota Colombia.

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Published

2011-09-18

How to Cite

López Ortiz, N. C., Tique, M. M., & Pérez Lavalle, L. del S. (2011). Contribution to the research of sorghum (Sorghum bicolor (L.) Moench) for human nutrition. Perspectivas En Nutrición Humana, 13(1), 33–44. https://doi.org/10.17533/udea.penh.10168

Issue

Vol. 13 No. 1 (2011)

Section

Research

License

Derechos de autor 2024 Universidad de Antioquia

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