Effects of germination and lactic acid fermentation on nutritional and rheological properties of sorghum: A graphical review
Sorghum (Sorghum bicolor) is a nutritional grain considered an important source of micro- and macro-nutrients. Also, the flour obtained from sorghum is considered a suitable substitute for wheat flour for celiac disease patients due it is gluten-free. However, its use has some limitations due to ant...
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| Format: | Article |
| Language: | English |
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Elsevier
2022-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927122000727 |
| _version_ | 1811188495974137856 |
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| author | Melissa Rodríguez-España Claudia Yuritzi Figueroa-Hernández Juan de Dios Figueroa-Cárdenas Patricia Rayas-Duarte Zorba Josué Hernández-Estrada |
| author_facet | Melissa Rodríguez-España Claudia Yuritzi Figueroa-Hernández Juan de Dios Figueroa-Cárdenas Patricia Rayas-Duarte Zorba Josué Hernández-Estrada |
| author_sort | Melissa Rodríguez-España |
| collection | DOAJ |
| description | Sorghum (Sorghum bicolor) is a nutritional grain considered an important source of micro- and macro-nutrients. Also, the flour obtained from sorghum is considered a suitable substitute for wheat flour for celiac disease patients due it is gluten-free. However, its use has some limitations due to anti-nutritional factors such as tannins, phytates, trypsin inhibitors, and protein crosslinkers. To prevent those effects, new strategies for sorghum processing have been explored. Germination of this grain has been shown to increase nutrient content further and reduce anti-nutrients. In addition, fermentation with lactic acid bacteria could modify starch and protein digestion in sorghum flour and increase their nutrient availability. Although there are many benefits to germination and fermentation, more research must be done to improve the products' texture and sensory properties to gain wider consumer acceptance. In this review, the mechanism behind changes in the nutritional and anti-nutritional profile of sorghum grain due to germination and fermentation treatments is shown, and the impact of these changes on dough rheological properties and bread quality. |
| first_indexed | 2024-04-11T14:20:49Z |
| format | Article |
| id | doaj.art-151f282f95584223afbbba7dd8395df1 |
| institution | Directory Open Access Journal |
| issn | 2665-9271 |
| language | English |
| last_indexed | 2024-04-11T14:20:49Z |
| publishDate | 2022-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj.art-151f282f95584223afbbba7dd8395df12022-12-22T04:19:04ZengElsevierCurrent Research in Food Science2665-92712022-01-015807812Effects of germination and lactic acid fermentation on nutritional and rheological properties of sorghum: A graphical reviewMelissa Rodríguez-España0Claudia Yuritzi Figueroa-Hernández1Juan de Dios Figueroa-Cárdenas2Patricia Rayas-Duarte3Zorba Josué Hernández-Estrada4Tecnológico Nacional de México/Instituto Tecnológico de Veracruz, M.A. de Quevedo 2779, Col. Formando Hogar, CP 91897, Veracruz, Veracruz, MexicoCONACYT-Tecnológico Nacional de México/Instituto Tecnológico de Veracruz, Unidad de Investigación y Desarrollo en Alimentos, M. A. de Quevedo 2779, Veracruz, Ver, C.P. 91897, MexicoCentro de Investigación y de Estudios Avanzados del IPN (CINVESTAV Unidad Querétaro), Libramiento Norponiente 2000, Fracc. Real de Juriquilla, Querétaro, C.P. 76230, Qro., MexicoRobert M. Kerr Food and Agricultural Products Center, Department of Biochemistry and Molecular Biology, Oklahoma State University, Stillwater, OK, 74078, USATecnológico Nacional de México/Instituto Tecnológico de Veracruz, M.A. de Quevedo 2779, Col. Formando Hogar, CP 91897, Veracruz, Veracruz, Mexico; Corresponding author.Sorghum (Sorghum bicolor) is a nutritional grain considered an important source of micro- and macro-nutrients. Also, the flour obtained from sorghum is considered a suitable substitute for wheat flour for celiac disease patients due it is gluten-free. However, its use has some limitations due to anti-nutritional factors such as tannins, phytates, trypsin inhibitors, and protein crosslinkers. To prevent those effects, new strategies for sorghum processing have been explored. Germination of this grain has been shown to increase nutrient content further and reduce anti-nutrients. In addition, fermentation with lactic acid bacteria could modify starch and protein digestion in sorghum flour and increase their nutrient availability. Although there are many benefits to germination and fermentation, more research must be done to improve the products' texture and sensory properties to gain wider consumer acceptance. In this review, the mechanism behind changes in the nutritional and anti-nutritional profile of sorghum grain due to germination and fermentation treatments is shown, and the impact of these changes on dough rheological properties and bread quality.http://www.sciencedirect.com/science/article/pii/S2665927122000727Sorghum bicolorGerminationFermentationRheological propertiesGluten-free bread |
| spellingShingle | Melissa Rodríguez-España Claudia Yuritzi Figueroa-Hernández Juan de Dios Figueroa-Cárdenas Patricia Rayas-Duarte Zorba Josué Hernández-Estrada Effects of germination and lactic acid fermentation on nutritional and rheological properties of sorghum: A graphical review Current Research in Food Science Sorghum bicolor Germination Fermentation Rheological properties Gluten-free bread |
| title | Effects of germination and lactic acid fermentation on nutritional and rheological properties of sorghum: A graphical review |
| title_full | Effects of germination and lactic acid fermentation on nutritional and rheological properties of sorghum: A graphical review |
| title_fullStr | Effects of germination and lactic acid fermentation on nutritional and rheological properties of sorghum: A graphical review |
| title_full_unstemmed | Effects of germination and lactic acid fermentation on nutritional and rheological properties of sorghum: A graphical review |
| title_short | Effects of germination and lactic acid fermentation on nutritional and rheological properties of sorghum: A graphical review |
| title_sort | effects of germination and lactic acid fermentation on nutritional and rheological properties of sorghum a graphical review |
| topic | Sorghum bicolor Germination Fermentation Rheological properties Gluten-free bread |
| url | http://www.sciencedirect.com/science/article/pii/S2665927122000727 |
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