Anton Venter, Seyedeh Zeinab Asadi, Kieran B. Yisa Njowe, Mieke Schmidt, Henriëtte L. de Kock, Mohammad Naushad Emmambux
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Microwave pretreatment and cooked sorghum grain had far lower starch digestibility than white bread (a reference food). However, decortication and microwave treatment in combination, increased starch digestibility with an increase in rapidly digestible starch (RDS) and a decrease in resistant starch (RS) compared to untreated grains. The treatments also decreased in vitro protein digestibility. Flavor of cooked decorticated sorghum grains was milder, less sweet with lower maize flavor intensity than cooked whole sorghum grains.</p>\n </section>\n \n <section>\n \n <h3> Conclusion</h3>\n \n <p>Combining microwave pretreatment and decortication effectively reduces cooking time, yielding a quick-cooking sorghum grain.</p>\n </section>\n \n <section>\n \n <h3> Significance</h3>\n \n <p>This study demonstrates that microwave pretreatment and decortication can be used to manufacture a convenient, quick-cooking sorghum grain for health-conscious consumers seeking nutritious food options.</p>\n </section>\n </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 5","pages":"829-839"},"PeriodicalIF":2.5000,"publicationDate":"2025-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70001","citationCount":"0","resultStr":"{\"title\":\"Effect of Microwave and Decortication on Functional, Nutritional and Sensory Properties of Sorghum\",\"authors\":\"Anton Venter, Seyedeh Zeinab Asadi, Kieran B. Yisa Njowe, Mieke Schmidt, Henriëtte L. de Kock, Mohammad Naushad Emmambux\",\"doi\":\"10.1002/cche.70001\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n \\n <section>\\n \\n <h3> Background</h3>\\n \\n <p>This study investigated the effect of microwave pretreatment (1000 W for 10 min) and decortication at different levels (0%, 5%, and 10%) of sorghum grain on cooking quality, nutritional, functional, and sensory properties.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Results</h3>\\n \\n <p>Findings indicated that microwave pretreatment of sorghum grains significantly (<i>p</i> ≤ 0.05) reduced cooking time from 60 min to about 20 min for whole grains, with decortication reducing cooking time further by exposing the endosperm (reducing cooking time to 10 min). Microwave pretreatment reduced endothermic transition enthalpy, indicating starch pregelatinization. Microwave pretreatment and cooked sorghum grain had far lower starch digestibility than white bread (a reference food). However, decortication and microwave treatment in combination, increased starch digestibility with an increase in rapidly digestible starch (RDS) and a decrease in resistant starch (RS) compared to untreated grains. The treatments also decreased in vitro protein digestibility. Flavor of cooked decorticated sorghum grains was milder, less sweet with lower maize flavor intensity than cooked whole sorghum grains.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Conclusion</h3>\\n \\n <p>Combining microwave pretreatment and decortication effectively reduces cooking time, yielding a quick-cooking sorghum grain.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Significance</h3>\\n \\n <p>This study demonstrates that microwave pretreatment and decortication can be used to manufacture a convenient, quick-cooking sorghum grain for health-conscious consumers seeking nutritious food options.</p>\\n </section>\\n </div>\",\"PeriodicalId\":9807,\"journal\":{\"name\":\"Cereal Chemistry\",\"volume\":\"102 5\",\"pages\":\"829-839\"},\"PeriodicalIF\":2.5000,\"publicationDate\":\"2025-09-02\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70001\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Cereal Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/cche.70001\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Cereal Chemistry","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/cche.70001","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Effect of Microwave and Decortication on Functional, Nutritional and Sensory Properties of Sorghum
Background
This study investigated the effect of microwave pretreatment (1000 W for 10 min) and decortication at different levels (0%, 5%, and 10%) of sorghum grain on cooking quality, nutritional, functional, and sensory properties.
Results
Findings indicated that microwave pretreatment of sorghum grains significantly (p ≤ 0.05) reduced cooking time from 60 min to about 20 min for whole grains, with decortication reducing cooking time further by exposing the endosperm (reducing cooking time to 10 min). Microwave pretreatment reduced endothermic transition enthalpy, indicating starch pregelatinization. Microwave pretreatment and cooked sorghum grain had far lower starch digestibility than white bread (a reference food). However, decortication and microwave treatment in combination, increased starch digestibility with an increase in rapidly digestible starch (RDS) and a decrease in resistant starch (RS) compared to untreated grains. The treatments also decreased in vitro protein digestibility. Flavor of cooked decorticated sorghum grains was milder, less sweet with lower maize flavor intensity than cooked whole sorghum grains.
Conclusion
Combining microwave pretreatment and decortication effectively reduces cooking time, yielding a quick-cooking sorghum grain.
Significance
This study demonstrates that microwave pretreatment and decortication can be used to manufacture a convenient, quick-cooking sorghum grain for health-conscious consumers seeking nutritious food options.
期刊介绍：
Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers.
The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.
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