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

53 PAGES (0 WORDS) Food Science and Technology Project
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ABSTRACT

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 – 0.70kg and the red variety was 0.40 – 0.50kg. The result of their functional properties were as follows; Bulk density, white (0.700 – 0.733g/ml), red (0.723 – 0.753g/ml) Gelation temperature; white (70 – 72oc) red (73 – 74oc). Least gelation concentration; white (0.60 – 0.90g/10ml), red (0.70 – 1.00g/10ml). Metabolisable energy value, white (3.12 –3.82kcal/g), red (3.73 – 3.82 kcal.g). Glycosidic cyanide content, white (4.5 – 8.5%), red (8.5 – 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


TABLE CONTENTS
Title Page
Approval Page
Dedication
Acknowledgement
Abstract 
Table of contents

CHAPTER ONE
1.0  Introduction
1.1  Statement of Problem
1.2  Objectives of the Study

CHAPTER TWO
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
2.7.1Definition 
2.7.2Forms / Structures / Derivatives
2.7.3Reactions of Starch in Food Systems
2.7.4Food Uses of Starch and their Functional Properties 
2.7.5Spoilage of Starches 

CHAPTER THREE
3.0  Materials and Method
3.1  Source of Raw Material
3.2  Method of Production
3.3  Analysis of Some Functional Properties 
3.3.1Determination of Yield 
3.3.2Bulk Density
3.3.3Syneresis 
3.3.4Swelling Capacity 
3.3.5Gelation Temperature 
3.3.6Least Gelation Concentration
3.4  Metabolisable Energy Value 
3.5  Glycosidic Cyanide Content 
3.6  Moisture Content
3.7  Sensory Evaluation

CHAPTER FOUR
4.0  Results / Discussion
4.1  Results
4.2  Discussion

CHAPTER FIVE
5.0  Conclusion and Recommendation
     References
     Appendix  

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