Effects of the particle size and cooking conditions on in vitro digestibility of sorghum (Sorghum bicolor) (L.) Moench) flour starch

The improvement of starch digestibility of sorghum flour, involves a thorough understanding of the effects of processing technologies applied to sorghum flour. The objective of this study was to determine effects of the particle’s size and cooking conditions on the in vitro digestibility of starch from different sorghum flours. The factorial designs method coupled with a multiple linear regression was used for the study. The results showed that the 4.48, 3.21, 0.42, 1.35 coefficients referring to the pure effect of the particle’s size on in vitro digestibility of starch, were positive. The particle size has a beneficial effect on in vitro digestibility of starch of the investigated Flour obtained from non treated grains (NT), Flour obtained from germinated grains (GM), Flour obtained from soaked grains (T), Flour obtained from fermented grains (FM). However, the coefficients corresponding to the pure effects of cooking temperature and cooking time were negative. The cooking temperature and cooking time have antagonistic effects on in vitro digestibility of the starch from the flour. In addition, the influence of the particle’s size and cooking conditions on the in vitro digestibility of the starch, in the case of flours NT and T, was significant at 5%.