Some Functional Properties of Kafirin Extracted from a- High- Tannin Sorghum Cultivar

Kafirin was extracted form a whole high tannins sorghum flour (Fetarita). Different functional properties of produced protein were studied and sorghum flour was used as a control. Results showed that the extracted kafirin has a significant low loose and packed bulk densities compared to the control sorghum flour. The porosity of the control (0.374 g/ml) significantly higher than the extracted kafirin (0.196 g/ml). The Carr index for the kafirin was 20.4%, while it was 39.2% for the sorghum flour Alkaline water retention, as well as water and oil holding capacity of the extracted protein were highly significant than the control, and the results showed that kafirin was highly viscous with a water holding capacity of 2.01 ml H 2 O/g protein, oil holding capacity of 2.10 ml oil/g protein. There is no significant differences between the emulsifying activity of the kafirin and the control, while the kafirin had high emulsifying stability than the control by 11%. No foam capacity and stability were observed for the control, while the kafirin showed 2.75% foam capacity with no foam stability reported. Results shows that the control sorghum flour took longer time (84.9 sec) to completely be wet in cold water than the extracted kafirin (25.0 sec). SEM results of the kafirin supports the development in functional properties. Keywords: Sorghum, Kafirin, Functional properties; SEM.