Losses of nutrients and anti-nutrients in red and white sorghum cultivars after decorticating in optimised conditions

GALÁN, MARÍA GIMENA; LLOPART, EMILCE ELINA; DRAGO, SILVINA ROSA

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

TAYLOR & FRANCIS LTD

Año: 2017 vol. 24 p. 1 - 8

0963-7486

The aims were to optimise pearling process of red and white sorghum by assessing the effects of pearling time and grain moisture on endosperm yield and flour ash content and to assess nutrient and anti-nutrient losses produced by pearling different cultivars in optimised conditions. Both variables significantly affected both responses. Losses of ashes (58%), proteins (9.5%), lipids (54.5%), Na (37%), Mg (48.5%) and phenolic compounds (43%) were similar among red and white hybrids. However, losses of P (30% vs. 51%), phytic acid (47% vs. 66%), Fe (22% vs. 55%), Zn (32% vs. 62%), Ca (60% vs. 66%), K (46% vs. 61%) and Cu (51% vs. 71%) were lower for red than white sorghum due to different degree of extraction and distribution of components in the grain. Optimised pearling conditions were extrapolated to other hybrids, indicating these criteria could be applied at industrial level to obtain refined flours with proper quality and good endosperm yields.