Anti-Nutrients Composition of Starch Isolated from Red and White Sorghum Cultivars Subjected to Different Steeping Time
Published: 22-07-2023
Page: 367-373
Issue: 2023 - Volume 2 [Issue 4]
A. B. Zubair *
Department of Food Science and Technology, Federal University of Technology, P.M.B. 65, Minna, Niger State, Nigeria.
M. O. Ojo
Department of Food Science and Technology, Federal University of Technology, P.M.B. 65, Minna, Niger State, Nigeria.
F. A. Femi
Department of Food Science and Technology, Federal University of Technology, P.M.B. 65, Minna, Niger State, Nigeria.
Y. M. O. Maxwell
Department of Food Science and Technology, Federal University of Technology, P.M.B. 65, Minna, Niger State, Nigeria.
L. R. Isah
Department of Food and Home Science, Kogi State University Anyigba, Kogi State, Nigeria.
J. O. Owheruo
Department of Food Science and Technology, Delta State University of Science and Technology, Ozoro, Delta State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Sorghum is a food crop that serves as a major source of calories to a substantial number of populations living in semi-arid tropics of Africa, Asia and other countries of the world. Steeping processing techniques improves nutritional qualities, palatability and consumer acceptability of foods crops. The effects of steeping periods on the anti-nutrient composition of starch isolated from two varieties of sorghum (red and white) were investigated. Sorghum steeped for period of 6, 12, 18 and 24 h with water were processed into starch and sample from unsteeped sorghum was used as control. The starch samples were analysed for anti-nutrients components using standard analytical procedure. Anti-nutrients investigated varied with cultivars and increased steeping time. Hydrogen cyanide observed was in the range of 1.34 to 1.86 mg/kg, tannin 1.30 to 4.82 mg/g, saponin 6.10 to 13.05 mg/g, oxalate 0.43 to 0.90 mg/g, phytate 2.15 to 9.06 mg/g, cardiac glycoside 9.30 to 13.35 mg/g, terpenoid 13.50 to 18.99 mg/g and alkaloid 3.41mg/g to 5.03 mg/g. The objective of the research is to determine the anti-nutrients composition of starch isolated from red and white sorghum. Significant difference was not observed between starch from the two cultivars of sorghum in most of the parameters investigated. However, the red cultivar recorded higher values in some of the anti-nutrients investigated. The anti-nutrient levels significantly reduce with increase in steeping time thus improving bioavailability of mineral element and other nutrients found in sorghum. The mixture of two varieties (red and white) could find applications in food formulations.
Keywords: Anti-nutrients, starch, steeping, sorghum
How to Cite
Downloads
References
Sobowale SS, Adebo OA. Mulaba-Bafubiandi AF. Production of extrudate pasta from optimal-sorghum-peanut flour blend and influence of composite flours on some quality characteristics and sorption isotherms. Trans. Royal Soc. S. Afr. 2019; 74:268–275.
Odunmbaku LA, Sobowale SS, Adenekan MK, Oloyede T, Adebiyi JA, Adebo OA. Influence of steeping duration, drying temperature, and duration on the chemical composition of sorghum starch. Journal of Food Science and Nutrition. 2018;6:348–355.
Eckhoff SR, Watson SA. Corn and sorghum starches production. In Starch: Chemistry and Technology, 3 ed. J. BeMiller and RWhistler, Eds. Academic Press:New York; 2009.
Gilani GS, Cockell KA. Sepehr E. Effects of anti-nutritional factors on Protein digestibility and amino acid availability in foods. Journal of AOAC International. 2005;88:967-968.
Melaku U, West CE, Habtamu F. Content of Zinc, Iron, Calcium and their absorption inhibitors in food commonly consumed in Ethiopia. Journal of Food Composition and Analysis. 2005;18:803-817.
Elkhier MKS, Hamid AO. Effect of malting on the chemical constituents, anti-Nutrition factors and ash composition of two sorghum cultivars (feterita and tabat) grown in Sudan. Research Journal of Agriculture and Biological Sciences. 2008; 4:500-504.
Onimawo IA, Onofun AM. Some nutritional contents and functional properties of sorghum toasted soybean blends. Nigeria Journal of Food Science. 2003;22:18-22.
Singh H, Sodhi NS, Singh N. Characteristics of starches separated from sorghum cultivars grown in India. Journal of Food Chemistry. 2010;119:95-100.
Gemede HF, Ratta N. Anti-nutritional factors in plant foods: Potential health benefits and adverse effects. International Journal of Nutritioin and Food Science. 2014;3(4):284-9.
Zubair AB, Osundahunsi OF. Effect of steeping period on the physicochemical and pasting properties of sorghum starch. Applied Tropical Agriculture. 2016;21(3): 12-18.
Zhang G, Xu Z, Gao Y, Huang X, Yang T. Effects of germination on the nutritional properties, phenolic profiles, and antioxidant activities of buckwheat. Journal of Food Science. 2015;80:H1111–H1119.
Dewar J, Joustra SM, Taylor JRN. Accepted methods of sorghum malting and brewing analysis. SIR Food Science and Technology Pretoria, South Africa; 1995.
Uchenna JA, Otu O. Nutritional and phytochemical properties of wild black plum (Vitex doniana) Seed from Ebonyi State. International Journal of Horticulture. Agriculture and Food Science (IJHAF). 2019;3(1):32-36.
Aiwonegbe AE, Iyasele JU, Izevbuwa NO. Proximate composition phytochemical and antimicrobial screening of methanol and acetone extracts of Vitex doniana fruit Pulp. Ife Journal of Science. 2018;20(2): 207-212.
Hassan AB, Ahmed IAM, Osman NM, Eltayeb MM, Osman GA, Babiker EE. Effect of processing treatments followed by fermentation on protein content and digestibility of pearl millet (Pennisetum typhoideum) cultivars. Pakistan Journal of Nutrition. 2006;5(1):86–89.
Opeyemi OA, Stephen AA, Oluwatooyin FO. Effect of malted sorghum on quality Characteristics of wheat-sorghum-soybean flour for potential use in confectionaries. Food and Nutrition Sciences. 2016;7: 1241–1252.
Hemalatha S, Platel K, Srinvesank K. Influence of germination and fermentation on bioaccessibility of zinc and iron from food grains European. Journal of Clinical Nutrition. 2007;342348:61-63.
Idris WH, Hassan AB, Babikar EE, Eltinay AH. Effect of malt pre-treatment on anti-nutritional factors and HCl extractability of minerals of sorghum cultivars. Pakistani Journal of Nutrition. 2005;4:396-401.
Ugwu FM, Oranye NA. Effects of some processing methods on the toxic components of African breadfruit (Treculia africana). African Journal of Biotechnology. 2006;5:2329-2333.