Nutritional, functional and rheological properties of processed sorghum and ragi grains

Figures & data

Figure 1. Mixolab profile

Table 1. Physicochemical analysis of white sorghum flour

	Protein (mg/gm)	TFC (mg/gm)	TPC (mg/gm)	Moisture (%)	Ash (%)	WHC (%)	Density (g/cm^3)	Amylose (%)	Colour index
Raw white sorghum	0.222 ± 0.007	12.24 ± 0.20	0.254 ± 0.002	11.15 ± 0.049	1.5 ± 0.014	159.8 ± 13.60	0.575 ± 0.006	18.79 ± 0.042	9.73 ± 0.452
Roasted white sorghum	0.0100 ± 0.004	22.89 ± 0.49	0.321 ± 0.004	5.3 ± 0.70	1.5 ± 0.007	144.27 ± 23.285	0.620 ± 0.004	18.21 ± 0.049	7.14 ± 0.374
Puffed white sorghum	0.0105 ± 0.0067	19.28 ± 2.84	0.341 ± 0.001	1.65 ± 0.15	1.5 ± 0.212	258.02 ± 34.40	0.385 ± 0.003	18.75 ± 0.070	4.61 ± 1.746
Germinated white sorghum	0.0124 ± 0.0028	20.05 ± 1.03	0.168 ± 0.004	5.37 ± 0.021	1 ± 0.282	161.65 ± 0.035	0.660 ± 0.010	17.63 ± 0.035	7.42 ± 0.021

Table 2. Physicochemical analysis of red sorghum flour

	Protein (mg/gm)	TFC (mg/gm)	TPC (mg/gm)	Moisture (%)	Ash (%)	WHC (%)	Density (g/cm^3)	Amylose (%)	Colour index
Raw red sorghum	0.010 ± 0.002	16.02 ± 2.28	0.567 ± 0.002	10.74 ± 0.01	1.5 ± 0.070	143.84 ± 16.66	0.555 ± 0.007	17.53 ± 0.0212	15.10 ± 0.197
Roasted red sorghum	0.006 ± 0.001	9.91 ± 1.19	0.584 ± 0.008	5.7 ± 0.98	1.5 ± 0.070	140.76 ± 6.25	0.810 ± 0.006	10.38 ± 0.049	12.80 ± 0.671
Puffed red sorghum	0.139 ± 0.014	29.87 ± 1.76	0.532 ± 0.008	2.18 ± 1.05	2 ± 0.084	348.52 ± 0.473	0.320 ± 0.007	12.09 ± 0.042	9.24 ± 1.44
Germinated red sorghum	0.063 ± 0.032	14.23 ± 0.44	0.445 ± 0.006	4.79 ± 0.007	2.5 ± 0.091	149.22 ± 0.155	0.710 ± 0.005	17.05 ± 0.035	8.95 ± 0.049

Table 3. Physicochemical analysis of ragi flour

	Protein (mg/gm)	TFC (mg/gm)	TPC (mg/gm)	Moisture (%)	Ash (%)	WHC (%)	Density (g/cm^3)	Amylose (%)	Colour index
Raw ragi	ND	9.31 ± 0.29	0.331 ± 0.001	14.95 ± 0.141	3 ± 0.176	152.25 ± 5.02	0.740 ± 0.005	15.67 ± 0.007	10.77 ± 1.103
Roasted ragi	0.033 ± 0.008	9.90 ± 0.59	0.373 ± 0.004	5.15 ± 1.25	2.5 ± 0.0919	125.83 ± 26.884	0.725 ± 0.0049	16.20 ± 0.035	11.17 ± 0.685
Puffed ragi	0.034 ± 0.001	8.41 ± 0.3	0.296 ± 0.015	3.05 ± 0.318	2.5 ± 0.070	363.25 ± 18.123	0.535 ± 0.003	13.79 ± 0.0212	7.96 ± 2.283
Germinated ragi	0.005 ± 0.001	5.27 ± 1.05	0.210 ± 0.005	10.0 ± 0.14	2 ± 0.141	171.41 ± 0.007	0.785 ± 0.0007	13.48 ± 0.014	15.05 ± 0.035

Table 4. Mixolab measurements of the systems containing wheat flour and white sorghum flour

	C1 (Nm)	C2 (Nm)	C3 (Nm)	C4 (Nm)	C5 (Nm)	α (Nm/min)	β (Nm/min)	γ (Nm/min)	Amplitude (Nm)	Stability (Nm:s)
Wheat flour	1.09	0.41	1.87	1.83	2.99	−0.018	0.244	0.000	0.09	7.63
Raw white sorghum	0.25	0.00	0.17	0.11	0.17	0.086	0.000	0.004	0.02	3.00
Roasted white sorghum	0.51	0.03	3.27	3.22	3.66	0.024	0.034	−0.008	0.36	0.42
Puffed white sorghum	1.40	0.68	0.93	0.47	0.01	0.558	0.500	−0.768	0.11	0.62
Germinated white sorghum	0.18	0.00	0.00	0.00	0.19	−0.010	0.00	0.00	0.02	0.82

Table 5. Mixolab measurements of the systems containing red sorghum flour

	C1 (Nm)	C2 (Nm)	C3 (Nm)	C4 (Nm)	C5 (Nm)	α (Nm/min)	β (Nm/min)	γ (Nm/min)	Amplitude (Nm)	Stability (Nm:s)
Raw red sorghum flour	0.26	0.01	0.00	0.00	0.01	0.002	−0.010	0.000	0.04	2.63
Roasted red sorghum flour	2.46	–	0.65	1.60	2.45	–	–	–	–	–
Puffed red sorghum flour	2.02	1.00	1.17	1.13	1.69	−0.078	0.088	−0.042	0.11	9.70
Germinated red sorghum flour	0.47	0.22	0.01	0.01	0.37	0.020	0.092	0.00	0.12	–

Table 6. Mixolab measurements of the systems containing ragi flour

	C1 (Nm)	C2 (Nm)	C3 (Nm)	C4 (Nm)	C5 (Nm)	α (Nm/min)	β (Nm/min)	γ (Nm/min)	Amplitude (Nm)	Stability (Nm:s)
Raw ragi flour	0.33	0.00	3.91	3.30	0.01	−0.024	0.000	−0.272	0.06	9.72
Roasted ragi flour	3.38	2.58	2.92	2.87	3.36	−0.006	0.010	0.010	0.15	3.60
Puffed ragi flour	1.75	0.70	0.82	0.72	1.08	−0.070	−0.012	−0.020	0.10	9.82
Germinated ragi flour	2.53	1.96	2.62	2.02	2.62	0.006	0.246	0.124	0.12	3.72

Figure 2. Mixolab profiles of raw wheat flour, raw white sorghum, raw red sorghum and raw ragi flour

Figure 3. Effect of different treatments on white sorghum

Figure 4. Effect of different treatments on red sorghum

Figure 5. Effect of different treatments on ragi