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American Journal of Food Technology

Year: 2008 | Volume: 3 | Issue: 6 | Page No.: 373-383
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Authors

Cheikh Ndiaye

Shi-Ying Xu

Paul Marie Ngom

Ababacar Sadikh Ndoye

Keywords

Research Article

Malting Germination Effect on Rheological Properties and Cooking Time of Millet (P. typhoides) and Sorghum (S. bicolor) Flours and Rolled Flour Products (Arraw)

Cheikh Ndiaye, Shi-Ying Xu, Paul Marie Ngom and Ababacar Sadikh Ndoye
The aim of this study was to reduce the cooking time of rolled flour products Arraw using incorporated germinated millet and sorghum flours separately. Rolled flour products Arraw were made by adding 5 and 10% shelled germinated flour. Physico-chemical analysis showed 40.78 and 42.87% starch degradation, 10.23and 11.48% increase of total sugar and 7.39 and 8.95% for the reducing sugar after 3 and 4 days of millet flour germination respectively. For the sorghum, 14.19 and 24.73% starch degradation after 3 and 4 days of germination respectively were observed. Correlation was found between germination time, shear stress and porridge viscosity. Moreover, reduced cooking time was observed according to the diameters (p<0.05) of Arraw and the percentage of germinated flour. However, Arraw produced by adding 5 or 10% of 4 days germinated millet flour significantly reduced the cooking time, while the viscosity was under the limit of consumer`s acceptability.
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How to cite this article

Cheikh Ndiaye, Shi-Ying Xu, Paul Marie Ngom and Ababacar Sadikh Ndoye, 2008. Malting Germination Effect on Rheological Properties and Cooking Time of Millet (P. typhoides) and Sorghum (S. bicolor) Flours and Rolled Flour Products (Arraw). American Journal of Food Technology, 3: 373-383.

DOI: 10.3923/ajft.2008.373.383

URL: https://scialert.net/abstract/?doi=ajft.2008.373.383

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