TITLE:
Effect of Malted Sorghum on Quality Characteristics of Wheat-Sorghum-Soybean Flour for Potential Use in Confectionaries
AUTHORS:
Opeyemi O. Aluge, Stephen A. Akinola, Oluwatooyin F. Osundahunsi
KEYWORDS:
Malting, Sorghum, Soybean, Composite Flour, Quality
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.7 No.13,
November
9,
2016
ABSTRACT: Effect of malting on quality characteristics of wheat-malted sorghum-soybean composite flour was investigated. Composite flours from wheat, malted sorghum and
soybean flour were made in the ratios: 85%:10%:5% (WSS1); 80%:15%:5% (WSS2)
and 75%:20%:5% (WSS3). Whole sorghum flour (WSF) 100% served as control. Protein content of the composite flours ranged from 11.78% to 11.98%. Malted sorghum
improved the protein content of the flour at substitution level greater than 10%. At
20% substitution with malted sorghum, crude fibre (1.98%) and total ash contents
(3.96%) increased significantly suggesting a good source of minerals. Bulk density
(0.86 g/ml), Water absorption capacity (1.67%) of the composite flours were not significantly different (p ≤ 0.05), but different from control (1.07%). Oil absorption
ranged from 0.95% to 1.68%, and swelling capacity from 3.33 to 9.17 ml/g. Least gelation concentration ranged from 4.67% to 9.33%. Cyanide content (1.38 mg/g) was
lowest in WSF. At 15% malted sorghum substitution phytate (1.14 mg/g) was lowest.
Final viscosity ranged from 243.0 to 297.50 RVU, set back from 34.83 to 75.01 RVU,
pasting temperature from 72.77 ℃ to 80.49 ℃, and peak time from 4.10 to 5.46 min
increased with increasing level of substitution. Peak viscosity (281.00 - 434.92 RVU),
holding strength (164.41 - 221.06 RVU) and breakdown (59.25 - 221. 06 RVU) decreased with increase in substitution. Malting improves the nutrient quality of
wheat-malted sorghum-soybean composite flour. Composite flour with up to 20%
malted sorghum substitution could find application in confectionary industries.