EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SORGHUM (SORGHUM BICOLOR, WHITE VARIETY AND RED VARIETY)

Starch was extracted from two varieties of sorghum bicolor grains (white and red varieties) steeped for 6, 8 and 12 hours by wet milling method, the starch samples were analysed for yield, functional properties and overall acceptability. The yield of the white variety ranged from 0.45 â€" 0.70kg and the red variety was 0.40 â€" 0.50kg. The result of their functional properties were as follows; Bulk density, white (0.700 â€" 0.733g/ml), red (0.723 â€" 0.753g/ml) Gelation temperature; white (70 â€" 72oc) red (73 â€" 74oc). Least gelation concentration; white (0.60 â€" 0.90g/10ml), red (0.70 â€" 1.00g/10ml). Metabolisable energy value, white (3.12 â€"3.82kcal/g), red (3.73 â€" 3.82 kcal.g). Glycosidic cyanide content, white (4.5 â€" 8.5%), red (8.5 â€" 10.5%). The starchy samples with shorter steeping periods gave better results in terms of functional properties, metabolisable energy value, and percentage moisture content. The starch samples steeped for longer periods had greater yield but poorer functional properties. The white variety tested cyanide free and had better results than the red variety. The result of the sensory evaluation revealed that the samples had significant difference at p(0.05) and p(0.01) in colour and consistency. But there was no significant difference at p(0.05) and p(0.01) in flavour, texture and overall acceptability

Title Page

Approval Page

Dedication

Acknowledgement

Abstract 

Table of contents

1.0 Introduction

1.1 Statement of Problem

1.2 Objectives of the Study

2.0 Literature Review

2.1 Origin of Sorghum  

2.2 Structure of Sorghum

2.3 Nutritive Value

2.4 Uses and Method of Preparation

2.5 Limitation / Toxicity

2.6 Processing of Sorghum for Starch

2.7 Starches

2.7.1 Definition 

2.7.2 Forms / Structures / Derivatives

2.7.3 Reactions of Starch in Food Systems

2.7.4 Food Uses of Starch and their Functional Properties 

2.7.5 Spoilage of Starches 

3.0 Materials and Method

3.1 Source of Raw Material

3.2 Method of Production

3.3 Analysis of Some Functional Properties 

3.3.1 Determination of Yield 

3.3.2 Bulk Density

3.3.3 Syneresis 

3.3.4 Swelling Capacity 

3.3.5 Gelation Temperature 

3.3.6 Least Gelation Concentration

3.4 Metabolisable Energy Value 

3.5 Glycosidic Cyanide Content 

3.6 Moisture Content

3.7 Sensory Evaluation

4.0 Results / Discussion

4.1 Results

4.2 Discussion

5.0 Conclusion and Recommendation