TY - JOUR
T1 - Influence of steeping duration, drying temperature, and duration on the chemical composition of sorghum starch
AU - Odunmbaku, Lukumon A.
AU - Sobowale, Sunday S.
AU - Adenekan, Monilola K.
AU - Oloyede, Taiwo
AU - Adebiyi, Janet A.
AU - Adebo, Oluwafemi A.
N1 - Publisher Copyright:
© 2017 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.
PY - 2018/3
Y1 - 2018/3
N2 - The quest for high-quality starch that would meet the needs of manufacturers is ever increasing. This study investigated the effect of steeping duration, drying temperature, and duration on the chemical properties of sorghum starch, to possibly alter the characteristics of sorghum starch for food applications. Steeping duration, drying temperature, and drying time of starch isolation were optimized using a central composite design and nine parameters including pH, amylose content, moisture, protein, ash, crude fiber, fat, carbohydrate, and total energy determined. Results obtained showed that most of the parameters were majorly influenced by steeping and drying duration. Steeping duration significantly (p <.05) increased the moisture, protein, and ash content of the sorghum with a corresponding decrease in pH values. The obtained experimental and predicted values of the investigated parameters were similar, with statistical indices indicating the relative validity of the generated models [absolute average deviation (AAD between 0 and 0.20), bias factor (Bf, 1–1.02), and accuracy factor (Af, 1–1.21)]. The varying values of the parameters obtained indicates the potential use of the sorghum starches as thickeners, starch substitutes, and for other desired roles in food processing.
AB - The quest for high-quality starch that would meet the needs of manufacturers is ever increasing. This study investigated the effect of steeping duration, drying temperature, and duration on the chemical properties of sorghum starch, to possibly alter the characteristics of sorghum starch for food applications. Steeping duration, drying temperature, and drying time of starch isolation were optimized using a central composite design and nine parameters including pH, amylose content, moisture, protein, ash, crude fiber, fat, carbohydrate, and total energy determined. Results obtained showed that most of the parameters were majorly influenced by steeping and drying duration. Steeping duration significantly (p <.05) increased the moisture, protein, and ash content of the sorghum with a corresponding decrease in pH values. The obtained experimental and predicted values of the investigated parameters were similar, with statistical indices indicating the relative validity of the generated models [absolute average deviation (AAD between 0 and 0.20), bias factor (Bf, 1–1.02), and accuracy factor (Af, 1–1.21)]. The varying values of the parameters obtained indicates the potential use of the sorghum starches as thickeners, starch substitutes, and for other desired roles in food processing.
KW - amylose
KW - chemical properties
KW - optimization
KW - sorghum
KW - starch
UR - http://www.scopus.com/inward/record.url?scp=85038022438&partnerID=8YFLogxK
U2 - 10.1002/fsn3.562
DO - 10.1002/fsn3.562
M3 - Article
AN - SCOPUS:85038022438
SN - 2048-7177
VL - 6
SP - 348
EP - 355
JO - Food Science and Nutrition
JF - Food Science and Nutrition
IS - 2
ER -