Optimized Conditions of Steeping and Germination and Their Effect on Sorghum [Sorghum bicolor (L.) Moench] Composition

Authors

  • Irakoze Pierre Claver University of Burundi, Institut Superieur d'Agriculture, Departement de TIAA, BP 35, Gitega, Burundi
  • Haihua Zhang State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, P.R. China
  • Qin Li State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, P.R. China
  • Huiming Zhou State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, P.R. China
  • Kexue Zhu State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, P.R. China

DOI:

https://doi.org/10.3923/pjn.2010.686.695

Keywords:

Malting, RSM, sorghum, steeping

Abstract

The work consisted in optimizing steeping and germination condition and their effect on sorghum grain in term of malt loss, Soluble Solid (SS) yield, cold paste viscosity, amylase activity, tannin and protein content. The factors studied included steeping time and temperature with temperature and time of germination. Germination significantly affected the increase in malt loss, SS yield, amylase activity and protein content with a decrease in cold paste viscosity and tannin content of sorghum. Optimum conditions for sorghum were: steeping time for 24 h at 31oC and 4.5 d of germination at 30oC. Values predicted at optimum conditions by the response surface model for all responses were experimentally tested and close agreement between experimental and predicted values was observed.

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Published

15.06.2010

Issue

Vol. 9 No. 7 (2010)

Section

Research Article

License

Copyright (c) 2010 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

1.
Claver IP, Zhang H, Li Q, Zhou H, Zhu K. Optimized Conditions of Steeping and Germination and Their Effect on Sorghum [Sorghum bicolor (L.) Moench] Composition. Pak. J. Nutr. [Internet]. 2010 Jun. 15 [cited 2025 Jul. 27];9(7):686–695. Available from: https://pjnonline.org/pjn/article/view/1249

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