TITLE:
Effect of Dehulling and Hydrothermal Treatment on the Amino Acid Content of Soriz (Sorghum oryzoidum)
AUTHORS:
Rodica Siminiuc, Lidia Coșciug
KEYWORDS:
Soriz, Dehulling, Hydrothermal Treatment, Amino Acids, Chemical Score Index
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.12 No.12,
December
22,
2021
ABSTRACT: Cereals are the basic element in ensuring the food
security of the population through the significant intake of carbohydrates,
proteins, dietary fiber, vitamins and minerals. The processing of cereals leads
to changes in their nutritional quality, which could lead to both reduced
nutrients and anti-nutrients. Gluten-free cereal varieties attract attention as
raw materials to improve the nutritional quality of food and to diversify the
product range. Sorghum (Sorghum oryzoidum) is a hybrid of sorghum, obtained at the Institute for
Scientific Research for Corn and Sorghum in the Republic of Moldova, by
crossing Sudan grass (S. sudanense)
and bicolor sorghum (S. bicolor).
The research aimed to determine the impact of dehulling and hydrothermal
treatment on the amino acid content of soriz. The obtained results reported
that the dehulling and hydrothermal treatment led to the uneven modification of
the amino acid content in the investigated samples. As a result of dehulling,
the total amount of essential amino acids decreased by 19.8% compared to the
native grain. Boiling whole grains without prior hydration led to 34% loss of essential amino acids compared to
native grains, and pre-hydration of the grains and subsequent boiling
reduced essential amino acid losses by 8% compared to cooked grains without
hydration. Boiling grains with pre-hydration had a positive effect on the
chemical index of lysine, methionine and cysteine, leucine and tryptophan.
However, the nutritional quality of sorghum grain proteins and derivatives
obtained, evaluated according to the chemical index, is low. The results
obtained reported that dehulling and hydrothermal treatment unevenly altered
the amino acid content, and the method of boiling grains with pre-hydration had
a positive effect on the CSI of lysine, methionine and cysteine, leucine and
tryptophan.