A low-tannin sorghum cultivar M-35-1 was used in this study.
Sorghum was germinated for 6 days and protease and amylase activities were measured every 24 h. Results showed that the 5th day germinated sorghum had a higher protease activity and a lower amylase activity.
Sorghum flour was incubated for 30 min with the extract from germinated sorghum or with 0.01,0.05 or 0.1 mg ml-1 papain or trypsin prior to cooking in water.
Results showed increase in in vitro protein digestibility (IVPD) with the 5th day germination extract.
Pretreatment of sorghum flour with small amounts of papain or trypsin (0.01 mg ml-1) improved the IVPD without affecting the paste viscosity, whereas the germinated sorghum extract led to very low paste viscosity.
Mots-clés Pascal : Amylase, Enzyme, Incubation, Soudan, Afrique, Germination, Farine sorgho, Gruau, Digestibilité, Traitement enzymatique, Activité enzymatique, Peptidases, Hydrolases, Prétraitement, Traitement thermique, Aliment traditionnel, Farine céréale, Zone tropicale, Cuisson, Nutrition, Aliment de base
Mots-clés Pascal anglais : Amylase, Enzyme, Incubation, Sudan, Africa, Germination, Sorghum flour, Grits, Digestibility, Enzymatic treatment, Enzymatic activity, Peptidases, Hydrolases, Pretreatment, Heat treatment, Traditional food stuff, Cereal flour, Tropical zone, Cooking, Nutrition, Staple food
Notice produite par :
Inist-CNRS - Institut de l'Information Scientifique et Technique
Cote : 99-0485862
Code Inist : 002A35B03. Création : 22/03/2000.