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In vitro starch digestion in sorghum flour from Algerian cultivars.

Souilah R, Djabali D, Belhadi B, Mokrane H, Boudries N, Nadjemi B - Food Sci Nutr (2014)

Bottom Line: The kinetic of starch digestion displayed first-order model.The results showed that there are differences in grain quality of Algerian sorghum cultivars.The starch fractions have acceptable nutritional value with good in vitro digestibility characteristics suitable for human health and nutrition.

View Article: PubMed Central - PubMed

Affiliation: Laboratoire de Recherche sur Les Produits Bioactifs et Valorisation de la Biomasse, Département de Chimie, Ecole Normale Supérieure de Kouba Algiers, Algeria.

ABSTRACT
This work aims to evaluate starch digestion in whole sorghum grains. Nine sorghum cultivars were sampled from the Sahara of Algeria. The structural characteristics of sorghum grains were measured. Total starch (TS) varied between 67.67% and 74.82%, digestible starch (DS) between 64.34% and 69.70%, and resistant starch (RS) ranged from 2.55% to 7.98%. The kinetic of starch digestion displayed first-order model. For all sorghum cultivars, starch were digested with different extents, DS at infinite time (D ∞) ranged from 52.58 to 102.13 g/100 g dry starch, while the hydrolysis index (HI) ranged from 41.55% to 76.93% and high average glycemic index (GIavg) ranged from 65.97 to 94.14. The results showed that there are differences in grain quality of Algerian sorghum cultivars. The starch fractions have acceptable nutritional value with good in vitro digestibility characteristics suitable for human health and nutrition.

No MeSH data available.


Hydrolysis curves of the samples showing the differences in maximum starch digested Dt (g/100 g dry starch) of the nine sorghum cultivars and predictability of the first-order model. (A) 0 < Dt < 60, (B) 60 < Dt < 80, and (C) 80 < Dt < 100.
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fig01: Hydrolysis curves of the samples showing the differences in maximum starch digested Dt (g/100 g dry starch) of the nine sorghum cultivars and predictability of the first-order model. (A) 0 < Dt < 60, (B) 60 < Dt < 80, and (C) 80 < Dt < 100.

Mentions: The starch hydrolysis curves for grain samples are shown in (Fig. 1). The reactions undergo a first-order model, a considerable amount of starch digested within the duration of the substrate–enzyme contact. (Fig. 1). First-order model properties were demonstrated in in vitro starch digestion of raw and processed food and feed (Goni et al. 1997; Frei et al. 2003; Ezeogu et al. 2005). According to digested starch values after 180 min, the sorghum samples were classified in (Fig. 1) into three types: digestibility more than 80% (D180 > 80) (SM10AS, SB11MA, SR12AS), digestibility between 60% and 80% (D180 60–80) (SB10TA, SB11TA, SR10AS), and digestibility lower than 60% (D180 < 60) (SB10AS, SR12DJ, SB12FE).


In vitro starch digestion in sorghum flour from Algerian cultivars.

Souilah R, Djabali D, Belhadi B, Mokrane H, Boudries N, Nadjemi B - Food Sci Nutr (2014)

Hydrolysis curves of the samples showing the differences in maximum starch digested Dt (g/100 g dry starch) of the nine sorghum cultivars and predictability of the first-order model. (A) 0 < Dt < 60, (B) 60 < Dt < 80, and (C) 80 < Dt < 100.
© Copyright Policy - open-access
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4048611&req=5

fig01: Hydrolysis curves of the samples showing the differences in maximum starch digested Dt (g/100 g dry starch) of the nine sorghum cultivars and predictability of the first-order model. (A) 0 < Dt < 60, (B) 60 < Dt < 80, and (C) 80 < Dt < 100.
Mentions: The starch hydrolysis curves for grain samples are shown in (Fig. 1). The reactions undergo a first-order model, a considerable amount of starch digested within the duration of the substrate–enzyme contact. (Fig. 1). First-order model properties were demonstrated in in vitro starch digestion of raw and processed food and feed (Goni et al. 1997; Frei et al. 2003; Ezeogu et al. 2005). According to digested starch values after 180 min, the sorghum samples were classified in (Fig. 1) into three types: digestibility more than 80% (D180 > 80) (SM10AS, SB11MA, SR12AS), digestibility between 60% and 80% (D180 60–80) (SB10TA, SB11TA, SR10AS), and digestibility lower than 60% (D180 < 60) (SB10AS, SR12DJ, SB12FE).

Bottom Line: The kinetic of starch digestion displayed first-order model.The results showed that there are differences in grain quality of Algerian sorghum cultivars.The starch fractions have acceptable nutritional value with good in vitro digestibility characteristics suitable for human health and nutrition.

View Article: PubMed Central - PubMed

Affiliation: Laboratoire de Recherche sur Les Produits Bioactifs et Valorisation de la Biomasse, Département de Chimie, Ecole Normale Supérieure de Kouba Algiers, Algeria.

ABSTRACT
This work aims to evaluate starch digestion in whole sorghum grains. Nine sorghum cultivars were sampled from the Sahara of Algeria. The structural characteristics of sorghum grains were measured. Total starch (TS) varied between 67.67% and 74.82%, digestible starch (DS) between 64.34% and 69.70%, and resistant starch (RS) ranged from 2.55% to 7.98%. The kinetic of starch digestion displayed first-order model. For all sorghum cultivars, starch were digested with different extents, DS at infinite time (D ∞) ranged from 52.58 to 102.13 g/100 g dry starch, while the hydrolysis index (HI) ranged from 41.55% to 76.93% and high average glycemic index (GIavg) ranged from 65.97 to 94.14. The results showed that there are differences in grain quality of Algerian sorghum cultivars. The starch fractions have acceptable nutritional value with good in vitro digestibility characteristics suitable for human health and nutrition.

No MeSH data available.