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Effect of reducing agents on the in vitro protein and starch digestibilities of cooked sorghum

Elkhalifa, Abd Elmoneim O. and Chandrashekar, A. and Mohamed, B.E. and Tinay, A.H. El (1999) Effect of reducing agents on the in vitro protein and starch digestibilities of cooked sorghum. Food Chemistry, 66. pp. 323-326. ISSN 0308-8146

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Official URL: http://www.elsevier.com/locate/foodchem

Citations: 13 in Google Scholar


<p align="justify">A low-tannin sorghum cultivar M-35-1 was used in this study. Investigation showed that the in vitro protein digestibility (IVPD) decreased considerably when sorghum flour was cooked in water, while it increased when cysteine, sodium metabisulphite, or ascorbic acid were added to the cooking medium. The increase in the IVPD was signi®cantly higher with increasing concentrations of cysteine up to 0.25 M and it continued to increase to 0.5 M for sodium metabisulphite; with ascorbic acid it increased up to 0.1 M then decreased. The in vitro starch digestibility (IVSD) of the treated gruel initially increased in the presence of either cysteine, sodium metabisulphite or ascorbic acid. The increase was parallel to that shown by IVPD; however, at high levels of cysteine or sodium metabisulphite the IVSD was low. Removal of cysteine from the gruel by alcohol gave higher IVSD. Altered viscosity patterns for all the treatments led to increase in the gelatinization temperature, peak viscosity and breakdown. However, the set-back decreased in all treatments. Cysteine and ascorbic acid gave a negative setback but when the pH was adjusted to 4.5 or 7.0 a normal setback was obtained. </p>

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 21 Cereals
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Jun 2005
Last Modified: 28 Dec 2011 09:24
URI: http://ir.cftri.com/id/eprint/43

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