Functional and nutritional properties of infrared- and microwave heat-moisture-treated sorghum meals

Abstract

Background and Objectives: Starch modification using heat-moisture treatment (HMT) has been proven to influence starch functionality and nutritional properties as it can increase resistant starch content and reduce the glycemic index (GI). This study aims to determine the nutritional and functional properties of infrared (IR)- and microwave (MW) heat-moisture-treated (HMT) white and red non-tannin, and red tannin sorghum meals with the aim of further reducing the estimated GI. Findings: All treated meals had significantly (p