Study on Red and White Sorghum (Sorghum bicolor) Germination Flour: Physicochemical Properties and It’s Correlation

¹ Research Center for Food Technology and Processing, National Research and Innovation Agency, Yogyakarta, Indonesia, 55861
² Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia, 55281
³ Department of Food Science and Technology, Faculty of Agricultural, Universitas Jenderal Soedirman, Central Java, Indonesia, 53123

¹ Corresponding author: dita.kristanti@gmail.com

Abstract

Sorghum is a local commodity that has the potential as an alternative ingredient to replace the use of wheat flour in food products. Food security can be accomplished by replacing wheat with sorghum, which is supported by sustainable agriculture. Germination is one of the economical and environmentally friendly modification techniques, it affects the physicochemical properties of seed flour as well as increase the lightness, water and oil holding capacity (WHC/OHC), swelling, and solubility. The goal of the study is to ascertain how germination affects the physicochemical characteristics of sorghum flour and to use principal component analysis (PCA) and hierarchical clustering analysis (HCA) to assess the link between each parameter and its cluster. The germination had an impact on the moisture content, ash, redness (a*), yellowness (b*), viscosity, final viscosity, holding strength, breakdown, and setback of germinated sorghum, but it also increased lightness (L*) and solubility. In white sorghum germination, WHC, OHC, and swelling capacity were increased; but these did not significantly different in red sorghum germination. The protein, fat, breakdown, redness value (a*), peak viscosity, pasting temperature, and peak time were all positively connected, according to PCA, while OHC and lightness (L*) were negatively correlated.