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Womeni, H.M., Tiencheu, B., Linder, M., Nabayo, E.M.C., Tenyang, N., Mbiapo, F.T., Villeneuve, P., Fanni, J. and Parmentier, M. (2012) Nutritional Value and Effect of Cooking, Drying and Storage Process on Some Functional Properties of Rhynchophorus phoenicis. International Journal of Life Science and Pharma Research, 2, 203-219.

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• TITLE: Effect of Malted Sorghum on Quality Characteristics of Wheat-Sorghum-Soybean Flour for Potential Use in Confectionaries

  AUTHORS: Opeyemi O. Aluge, Stephen A. Akinola, Oluwatooyin F. Osundahunsi

  KEYWORDS: Malting, Sorghum, Soybean, Composite Flour, Quality

  JOURNAL NAME: Food and Nutrition Sciences, Vol.7 No.13, November 9, 2016

  ABSTRACT: Effect of malting on quality characteristics of wheat-malted sorghum-soybean composite flour was investigated. Composite flours from wheat, malted sorghum and soybean flour were made in the ratios: 85%:10%:5% (WSS1); 80%:15%:5% (WSS2) and 75%:20%:5% (WSS3). Whole sorghum flour (WSF) 100% served as control. Protein content of the composite flours ranged from 11.78% to 11.98%. Malted sorghum improved the protein content of the flour at substitution level greater than 10%. At 20% substitution with malted sorghum, crude fibre (1.98%) and total ash contents (3.96%) increased significantly suggesting a good source of minerals. Bulk density (0.86 g/ml), Water absorption capacity (1.67%) of the composite flours were not significantly different (p ≤ 0.05), but different from control (1.07%). Oil absorption ranged from 0.95% to 1.68%, and swelling capacity from 3.33 to 9.17 ml/g. Least gelation concentration ranged from 4.67% to 9.33%. Cyanide content (1.38 mg/g) was lowest in WSF. At 15% malted sorghum substitution phytate (1.14 mg/g) was lowest. Final viscosity ranged from 243.0 to 297.50 RVU, set back from 34.83 to 75.01 RVU, pasting temperature from 72.77 ℃ to 80.49 ℃, and peak time from 4.10 to 5.46 min increased with increasing level of substitution. Peak viscosity (281.00 - 434.92 RVU), holding strength (164.41 - 221.06 RVU) and breakdown (59.25 - 221. 06 RVU) decreased with increase in substitution. Malting improves the nutrient quality of wheat-malted sorghum-soybean composite flour. Composite flour with up to 20% malted sorghum substitution could find application in confectionary industries.