The Effect of Soaking with Wooden Ash and Malting upon Some Nutritional Properties of Sorghum Flour Used for Impeke, a Traditional Burundian Malt- Based Sorghum Beverage

doi:10.1016/S1671-2927(11)60180-6

Journal of Integrative Agriculture ›› 2011, Vol. 10 ›› Issue (11): 1801-1811.DOI: 10.1016/S1671-2927(11)60180-6

The Effect of Soaking with Wooden Ash and Malting upon Some Nutritional Properties of Sorghum Flour Used for Impeke, a Traditional Burundian Malt- Based Sorghum Beverage

Irakoze Pierre Claver, ZHOU Hui-ming, ZHANG Hai-hua, ZHU Ke-xue, LI Qin , Murekatete Nicole

1.State Key Laboratory of Food Science and Technology, Jiangnan University
2.Département de Technologie des Industries Agro-Alimentaires, Institut Supérieur d’Agriculture, University of Burundi, Gitega,

收稿日期:2010-06-13 出版日期:2011-11-01 发布日期:2011-11-07
通讯作者: Correspondence ZHOU Hui-ming, Ph D, Professor,Tel: +86-510-85329037, Fax: +86-510-85329037, E-mail: hmzhou@jiangnan.edu.cn
作者简介:Irakoze Pierre Claver, Ph D candidate, Mobile: 13961826027, Fax: +86-510-85329037, E-mail: irakozefr@yahoo.fr
基金资助:
The work reported in this paper is a continuation of the on-going research supported by the financial assistance of the National High Technology R&D Program of China (2008AA10Z312).

The Effect of Soaking with Wooden Ash and Malting upon Some Nutritional Properties of Sorghum Flour Used for Impeke, a Traditional Burundian Malt- Based Sorghum Beverage

Irakoze Pierre Claver, ZHOU Hui-ming, ZHANG Hai-hua, ZHU Ke-xue, LI Qin , Murekatete Nicole

1.State Key Laboratory of Food Science and Technology, Jiangnan University
2.Département de Technologie des Industries Agro-Alimentaires, Institut Supérieur d’Agriculture, University of Burundi, Gitega,

Received:2010-06-13 Online:2011-11-01 Published:2011-11-07
Contact: Correspondence ZHOU Hui-ming, Ph D, Professor,Tel: +86-510-85329037, Fax: +86-510-85329037, E-mail: hmzhou@jiangnan.edu.cn
About author:Irakoze Pierre Claver, Ph D candidate, Mobile: 13961826027, Fax: +86-510-85329037, E-mail: irakozefr@yahoo.fr
Supported by:
The work reported in this paper is a continuation of the on-going research supported by the financial assistance of the National High Technology R&D Program of China (2008AA10Z312).

摘要/Abstract

摘要： The objective of the present work was to determine the effect of wooden ash extract on anti-nutritional factors and to assess the effect of soaking with malting on nutritional properties of sorghum flour used for impeke. The addition of wooden ash extract during 24 h of soaking resulted in significant decrease in tannin by 50.2% and the decrease was observed to be progressive as malting time increases. 5 d of malting resulted in significant decrease in tannin by 69.3% and in phytic acid by 66.4% with slight decrease in ash, lipid, fiber, and starch. Malting showed an increased percentage of protein, essential amino acids, and then in vitro protein digestibility were markedly improved with increasing malting time. Sugars analysis proved a significant increase in maltose, glucose, fructose, and structural analysis of sorghum starch displayed porosity on granule’s surface susceptible to the amylolysis.

关键词: sorghum, soaking, malting, wooden ash, anti-nutrient

Abstract: The objective of the present work was to determine the effect of wooden ash extract on anti-nutritional factors and to assess the effect of soaking with malting on nutritional properties of sorghum flour used for impeke. The addition of wooden ash extract during 24 h of soaking resulted in significant decrease in tannin by 50.2% and the decrease was observed to be progressive as malting time increases. 5 d of malting resulted in significant decrease in tannin by 69.3% and in phytic acid by 66.4% with slight decrease in ash, lipid, fiber, and starch. Malting showed an increased percentage of protein, essential amino acids, and then in vitro protein digestibility were markedly improved with increasing malting time. Sugars analysis proved a significant increase in maltose, glucose, fructose, and structural analysis of sorghum starch displayed porosity on granule’s surface susceptible to the amylolysis.

Key words: sorghum, soaking, malting, wooden ash, anti-nutrient

Irakoze Pierre Claver, ZHOU Hui-ming, ZHANG Hai-hua, ZHU Ke-xue, LI Qin , Murekatete Nicole. The Effect of Soaking with Wooden Ash and Malting upon Some Nutritional Properties of Sorghum Flour Used for Impeke, a Traditional Burundian Malt- Based Sorghum Beverage[J]. Journal of Integrative Agriculture, 2011, 10(11): 1801-1811.

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The Effect of Soaking with Wooden Ash and Malting upon Some Nutritional Properties of Sorghum Flour Used for Impeke, a Traditional Burundian Malt- Based Sorghum Beverage

The Effect of Soaking with Wooden Ash and Malting upon Some Nutritional Properties of Sorghum Flour Used for Impeke, a Traditional Burundian Malt- Based Sorghum Beverage

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