Singh, U and Singh, B (1991) Functional Properties of Sorghum-Peanut Composite Flour. Cereal Chemistry, 68 (5). pp. 460-463. ISSN 0009-0352
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Abstract
Raw and heat-processed partially defatted peanut flour, sorghum flour, and their composite flour had different functional properties (water and oil absorption, viscosity, gelation, emulsion capacity, nitrogen solubility index [NSI] and protein dispersibility index). Water and oil absorption increased with heat processing; this effect was more pronounced in peanut than in sorghum flour. Sorghum flour samples attained a viscosity peak of 630 BU when raw and 438 BU when heat-processed. Peanut fortification reduced the viscosity peak of sorghum flour. The NSI and emulsion capacity of sorghum flour improved considerably as a result of fortification. Heat-processing reduced the NSI and emulsion capacity of peanut flour and peanut-fortified sorghum flour. The implication of these results will be realized in designing protein-enriched products based on sorghum flour, especially for sorghum-growing regions of the world.
| Item Type: | Article |
|---|---|
| Divisions: | UNSPECIFIED |
| CRP: | UNSPECIFIED |
| Subjects: | Mandate crops > Sorghum |
| Depositing User: | Mr Charan Sai Ch |
| Date Deposited: | 22 Oct 2011 05:29 |
| Last Modified: | 02 Jan 2012 06:03 |
| URI: | http://oar.icrisat.org/id/eprint/3083 |
| Official URL: | http://www.aaccnet.org/cerealchemistry/abstracts/1... |
| Projects: | UNSPECIFIED |
| Funders: | United States Agency for International Development-Peanut CRSP |
| Acknowledgement: | This research was supported by Peanut CRSP, USAID Grant No. DAN-4048-G-SS-206540. We gratefully acknowledge the technical assistance of Simon Ogutu. |
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