Functional Properties of Sorghum-Peanut Composite Flour

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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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
Subjects: Mandate crops > Sorghum
Depositing User: Mr Charan Sai Ch
Date Deposited: 22 Oct 2011 05:29
Last Modified: 02 Jan 2012 06:03
Official URL:
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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