Resistant starch content among several sorghum ( Sorghum bicolor ) genotypes and the effect of heat treatment on resistant starch retention in two genotypes

Abstract

The resistant starch (RS) contents in 49 sorghum genotypes and the effects of heat treatment using dry and wet heat on the grain and flour from two sorghum genotypes were investigated. The results showed a wide variation in the RS contents of the genotypes analyzed. The RS mean values were grouped into six distinct groups and ranged from 0.31±0.33 g/100 g to 65.66±5.46 g/100 g sorghum flour on dry basis. Dry heat causes minor losses in the RS content with retentions of up to 97.19±1.92% of this compound, whereas wet heat retained at most 6.98±0.43% of the RS. The SC 59 and (SSN76)FC6608 RED KAFIR BAZINE (ASA N23) cultivars, which have an average RS content of 65.51 g/100 g, were appropriate for human consumption, and the use of dry heat is presented as a better alternative for the preservation of RS in heat-treated grains.

In vitro digestibility of hydrothermally modified Bambara groundnut (Vigna subterranean L.) starch and flour

“…Therefore, heat moisture treatment increased the resistant starch content of the BG starch. Increase in resistant starch content after heat-moisture treatment was reported for several starches (Huang, Zhou, Jin, Xu, & Chen, 2016;Hung, Vien, & Phi, 2016;Teixeira et al, 2016). There was little or no correlation between the resistant starch and amylose content of the BG starches since the later increased in the following order: BHS > BAS > BNS (Table 1).…”

“…The number of plant species which nourish humanity is remarkably limited; less than 300 plants species out of 195,000 edible plants are used for food (Simopoulos, ). Approximately 17 plant species provide 90% of mankind's food supply, with cereal grains having the greatest percentage (Teixeira et al., ). There is need to explore and study other lesser known nutritious crops such as legumes used for food.…”

Características tecnológicas, sensoriais e químicas de massas secas sem glúten à base de farinhas de sorgo e milho

“…O sorgo é um cereal com potencial para ser empregado como ingrediente em alimentos sem glúten, por ser isento de proteínas formadoras de glúten e por possuir sabor neutro, o que amplia as possibilidades de sua inserção em diversas formulações. Esse cereal também é fonte de nutrientes, especialmente de carboidratos, fibras (Queiroz et al, 2015), amido resistente (Dicko et al, 2006;Teixeira et al, 2016) e de minerais, como zinco (Paiva et al, 2017). Também é rico em compostos fenólicos, como poliflavanóis, antocianinas e ácidos fenólicos .…”

Physicochemical and sensorial characteristics of beef burgers with added tannin and tannin-free whole sorghum flours as isolated soy protein replacer

“…In this context, sorghum may be a viable and safe option as a substitute for soy in processed meat production because it is less allergenic. This cereal is a natural source of various bioactive compounds (phenolic acids, flavonoids and condensed tannins), soluble and insoluble fibers, various minerals, phytosterols, policosanols and resistant starch (Cardoso, Pinheiro, Martino, & Pinheiro-Sant'Ana, 2017;Lemlioglu-Austin, Turner, McDonough, & Rooney, 2012;Teixeira et al, 2016;Paiva et al, 2017). In addition, scientific evidence has shown an association between intake of this cereal, whether in the form of grain, flour or extruded, and prevention of several CNCDs (Lemlioglu-Austin et al, 2012;Moraes et al, 2015).…”