Effect of alkaline pretreatment and cooking on protein fractions of a high-tannin sorghum cultivar
2009
Ali, Nawal M.M. | El Tinay, Abdullahi H. | Elkhalifa, Abd Elmoneim O. | Salih, O.A. | Yousif, N.E.
A high-tannin sorghum cultivar (Karamaka) was used to study the effect of soaking in distilled water or 0.05%, 0.10% and 0.20% NaOH for 8h, and soaking in distilled water or NaOH followed by cooking, on proximate composition, tannin content and protein fractions. Results showed that soaking the sorghum grains in water or NaOH for 8h caused a slight increase in crude protein, whilst the tannin content significantly (p <=0.05) decreased. The highest drop in tannin content was observed after soaking sorghum in 0.20% NaOH for 8h at ambient temperature. Combining soaking and cooking further lowered the tannin content of sorghum, with a maximum reduction of 83.9%. Soaking in NaOH and cooking caused significant (p <=0.05) increases in the albumin and globulin fractions, accompanied by a significant reduction in the glutelin fraction. This readjustment of sorghum protein fractions would indicate improvement in the quality of sorghum proteins.
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