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Thermo-mechanical pre-treatments modulate the structure, protein and starch digestibility, and thermal and pasting properties of sorghum flour

Year: 2025

Type: article

Abstract: This study examined the effects of five thermal-mechanical pre-treatments, including popping, roasting, parboiling, pressure cooking, and extrusion, on the structure, digestibility, and thermal and pasting properties of sorghum flour. The results indicated that dry-heat treatments disrupted the starch-protein matrix, which caused granule swelling, fusion and partial gelatinisation. Protein digestibility was highest after extrusion (76.2 %) and lowest in pressure-cooked sorghum flour (42.6 %). Wet-heat treatments, including parboiling and pressure cooking, consistently increased thermal stability, as evidenced by higher onset and peak temperature (To, Tp) and enthalpy changes (ΔH), while roasting resulted in the lowest ΔH, consistent with partial gelatinisation. FTIR analysis revealed protein unfolding, particularly in dry heat-treated samples, and SEM imaging showed changes in the morphological microstructure, confirming granule swelling and formation of an amorphous matrix. These findings underscore the potential of these treatments to enhance the properties of sorghum flour and broaden its use in food products.

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2025.147496

Authors: Sumi Shah, Umar Shah, Adil Gani, Amy Hui-Mei Lin, Darren Greetham, Rewati R. Bhattarai

Institutions: Curtin University, University of Leeds, University of Kashmir, National Taiwan University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $4,930