Effect of Sprouting Periods on the Proximate Composition, Functional Properties and Mineral Content of Malted Sorghum Flour

Ajayi, Adebola and Makanjuola, Olakunle Moses (2017) Effect of Sprouting Periods on the Proximate Composition, Functional Properties and Mineral Content of Malted Sorghum Flour. The International Journal Of Science & Technoledge, 5 (11). pp. 68-71. ISSN 2321 – 919X

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Abstract

Effect of sprouting period on proximate, functional and mineral properties of malted sorghum flour was evaluated. The study was carried out to determine the proximate, functional and mineral properties of sprouting period on malted sorghum flour produced. The malted sorghum flour was obtained by sorting, weighing, washing, steeping, draining, germination, drying, dry milling, sieving. Malted sorghum flour was evaluated for proximate composition, functional properties and mineral contents. Moisture, protein, fat content, crude fiber, ash contents and carbohydrate of 24 and 48 hours, were in the range of 10.50-11.0%, 11.17-11.17%, 1.50-4.00%, 2.50-1.50%, 1.50-1.54% and 73.15-70.79% respectively. Bulk density ranged between 0.64 and 0.59g/ml, water and oil absorption capacities ranged between 139.3 and 150.0 and 217. and 222.7mg/100g respectively. Calcium, Magnesium, Zinc, Iron and Manganese were also in the range of 12.5-12.5mg/100g, 59.3-60.0mg/100g, 3.22-3.25mg/100g, 3.80-3.90mg/100g and 3.22-3.25 mg/100g respectively. The results indicate that the germination of red sorghum resulted in the enhancement of the nutritional quality and its functional properties.

Item Type:	Article
Subjects:	Q Science > Q Science (General)
Divisions:	Faculty of Engineering, Science and Mathematics > School of Chemistry
Depositing User:	Mr Taiwo Egbeyemi
Date Deposited:	21 Jul 2020 10:03
Last Modified:	21 Jul 2020 10:03
URI:	http://eprints.federalpolyilaro.edu.ng/id/eprint/1047

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