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Research Paper
Effect of fermentation on the starch digestibility, resistant starch and some physicochemical properties of sorghum flour
Article first published online: 1 APR 2004
DOI: 10.1002/food.200300322
Copyright © 2004 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
1613-4133/asset/cover.gif?v=1&s=6a2f23d2cf91ead7bfedeb757ad2c6d66413c89b "Food / Nahrung")
Additional Information
How to Cite
Elkhalifa, A. E. O., Schiffler, B. and Bernhard, R. (2004), Effect of fermentation on the starch digestibility, resistant starch and some physicochemical properties of sorghum flour. Nahrung, 48: 91–94. doi: 10.1002/food.200300322
Publication History
- Issue published online: 1 APR 2004
- Article first published online: 1 APR 2004
- Manuscript Revised: 3 NOV 2003
- Manuscript Received: 25 APR 2003
- Abstract
- References
- Cited By
Keywords:
- Fermentation;
- Physicochemical properties;
- Resistant starch;
- Sorghum;
- Starch digestibility
Abstract
The effect of natural fermentation of Tabat sorghum cultivar (Sorghum bicolor L. Moench) at 37°C for up to 36 h on pH, titratable acidity, starch digestibility, resistant starch and total starch was studied. The pH of the fermenting dough decreased sharply with a concomitant increase in the titratable acidity. In vitro starch digestibility markedly increased as a result of fermentation, while resistant starch and total starch decreased. Results showed that iodine absorption capacity increased during fermentation. Fermented sorghum had more soluble starch and swelling power at 100°C than at 85°C.