The characteristic of different formula of low tannin sorghum instant porridge

Abstract

Sorghum has a potential to be developed as staple food, however the main obstacle is high tannin content which causing bitter taste. Low conttent of tannin in sorghum flour could be a solution for widening the customer acceptance. Such product produced using low tannin sorghum is instant porridge. Therefore this study aimed to find optimum formula of instant porridge using low tannin sorghum flour. This study using two factors of instant porridge formula, first ratio of low tannin sorghum flour : tapioca (100 : 0; 90 : 10; 80 : 20; 70 : 30; 60 : 40) and the ratio of water (1 : 7; 1 : 9; 1 : 11). Result shows that optimum instant sorghum formula was found in 80 : 20 sorghum : tapioca flour, with the addition of 1 : 11 water ratio. This porridge has desirability value 0.716, water content 4.93%, ash 0.49%, fat 5.92%, protein 8.37% and carbohydrate 85.2%. Moreover the average score of total acceptance is about 4 (like). The optimum formula also has high-quality digestibility and dietary fiber (77.97% and 9.07 %, respectively). According to this study, instant sorghum porridge could be used as alternatives of nutritious and healthy food.

Nutritional and Functional Properties of Sorghum (Sorghum bicolor (L.) Moench)-based Products and Potential Valorisation of Sorghum Bran

“…The following step is grinding the flakes into instant sorghum flour, adding 30 and 40% full cream milk and sugar, respectively. This instant sorghum porridge is ready to be consumed after being poured with hot water [24,29]. Instant sorghum porridge with this formula contains 10.1% protein (db), 2.46% fat (db), and energy 388.9 Kcal/100g.…”

The Role of Ancient Grains in Alleviating Hunger and Malnutrition

“…Ancient grains are more tolerant to biotic and abiotic stresses [8] and often contain more protein, dietary fibre, bioactive compounds and antioxidant activity and show improved health benefits (see Tables 1 and 2). Anti-cancer Improving gut health [41,44] Comparing ancient wheat and modern wheat for their potential to elicit coeliac disease has found similar immunoreactivity of both cultivars and, hence, the breeding of modern wheat is not responsible for the prevalence of coeliac disease [45,46]. Preliminary in vivo and in vitro studies indicated that the consumption of different ancient grains could be better tolerated by non-coeliac wheat-sensitive individuals and those who suffer from irritable bowel syndrome.…”

“…The vitamin content, such as for vitamin C, E and folic acid, are greater than those of most other grains, and there is great potential to use quinoa as a functional food ingredient in mainstay food-processing applications. Quinoa has several health benefits in high-risk groups such as children and the elderly, as well as having prebiotic and probiotic effects [41]. However, it also contains phytate, saponin, tannins and protease inhibitor as the main antinutrients [18].…”

Improving Organoleptic and Physicochemical Properties of Breadfruit Flour through Tannin Reduction

“…To determine the level of reduction of tannins to the level preferred by consumers, an organoleptic test was conducted. Organoleptic tests in the development of low-tannin instant sorghum porridge have been studied and the results show that the addition of tapioca can increase consumer preference [10]. Breadfruit flour is processed into basic porridge (without the addition of other ingredients) so that the bitter taste caused by the compounds contained in breadfruit flour can be felt by the panelists.…”