Effect of fermentation on the starch digestibility, resistant starch and some physicochemical properties of sorghum flour

Abstract

The effect of natural fermentation of Tabat sorghum cultivar (Sorghum bicolor L. Moench) at 37°C for up to 36 h on pH, titratable acidity, starch digestibility, resistant starch and total starch was studied. The pH of the fermenting dough decreased sharply with a concomitant increase in the titratable acidity. In vitro starch digestibility markedly increased as a result of fermentation, while resistant starch and total starch decreased. Results showed that iodine absorption capacity increased during fermentation. Fermented sorghum had more soluble starch and swelling power at 100°C than at 85°C.