The Effect of the Soaking on the chemical properties of red and white sorghum flour
Marningsih Doko Patty (a*); Erni Sofia Murtini (a)

(a)Department of Agricultural Product Technology, Faculty of Agricultural Technology, University Brawijaya, Malang 65145, Indonesia

Abstract

The utilization of sorghum as a food product is limited because of the presence of anti-nutrition. Soaking is reported to improve the quality of sorghum flour. This study aims to determine the characteristics of two varieties of sorghum after the soaking process. The study was conducted using a completely randomized design with two factors: 1) sorghum varieties (white and red), 2) kinds of soaking (demineralized water, Na2CO3, and carbonized rice straw). Each treatment was repeated 4 times. Data were analyzed using ANOVA, followed by the Tukey test at 95% confidence intervals (α = 0.05). Sorghum grains after soaking treatment were then dried and milled to produce sorghum flour. Tannin and proximate analyzes were performed to characterize the sorghum flour produced. The results showed that sorghum varieties and kinds of soaking had a significant effect on tannin, water content, fat content, ash content, protein content, and sorghum flour carbohydrate content.

Keywords: Sorghum; Soaking; Tannin; Proximate analysis; Tukey test

Topic: AGRICULTURAL PRODUCT TECHNOLOGY