Sprouting of Sorghum (<i>Sorghum bicolor</i> [L.] Moench): Effect of Drying Treatment on Protein and Starch Features
Mia Marchini,
Alessandra Marti,
Claudia Folli,
Barbara Prandi,
Tommaso Ganino,
Paola Conte,
Costantino Fadda,
Monica Mattarozzi,
Eleonora Carini
Affiliations
Mia Marchini
Department of Food and Drug, University of Parma, Parco Area delle Scienze, 47/A, 43124 Parma, Italy
Alessandra Marti
Department of Food, Environmental, and Nutritional Sciences (DeFENS), University of Milan, Via G. Celoria 2, 20133 Milan, Italy
Claudia Folli
Department of Food and Drug, University of Parma, Parco Area delle Scienze, 47/A, 43124 Parma, Italy
Barbara Prandi
Department of Food and Drug, University of Parma, Parco Area delle Scienze, 47/A, 43124 Parma, Italy
Tommaso Ganino
Department of Food and Drug, University of Parma, Parco Area delle Scienze, 47/A, 43124 Parma, Italy
Paola Conte
Dipartimento di Agraria, Sezione Scienze e Tecnologie Ambientali e Alimentari, Università degli Studi di Sassari, Viale Italia 39/A, 07100 Sassari, Italy
Costantino Fadda
Dipartimento di Agraria, Sezione Scienze e Tecnologie Ambientali e Alimentari, Università degli Studi di Sassari, Viale Italia 39/A, 07100 Sassari, Italy
Monica Mattarozzi
Department of Chemistry, Life Sciences, and Environmental Sustainability, University of Parma, Parma, Italy, Parco Area delle Scienze 17/A, 43124 Parma, Italy
Eleonora Carini
Department of Food and Drug, University of Parma, Parco Area delle Scienze, 47/A, 43124 Parma, Italy
The nutritional and physicochemical properties of sorghum proteins and starch make the use of this cereal for food production challenging. Sprouting is a cost-effective technology to improve the nutritional and functional profile of grains. Two drying treatments were used after sorghum sprouting to investigate whether the drying phase could improve the protein and starch functionalities. Results showed that the drying treatment at lower temperature/longer time (40 °C for 12 h) extended the enzymatic activity that started during sprouting compared to the one performed at higher temperature/shorter time (50 °C for 6 h). An increased protein hydrolysis and water- and oil-holding capacity were found in the flour obtained by the former treatment. Higher protein matrix hydrolysis caused high exposure of starch to enzymes, thus increasing its digestibility, while worsening the technological functionality. Overall, modulating drying conditions could represent a further way, in addition to sprouting, to improve sorghum flour’s nutritional profile.
