Effect of Malting & Fermentation on the Functional & Rheological Properties of Sorghum Flour
A. V. Gawande *
Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad, India
K. P. Babar
Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad, India
*Author to whom correspondence should be addressed.
Abstract
Sorghum is widely grown in India, Maharashtra is the leading state in its production. Sorghum is popular for poor man’s food. Sorghum-based product is composed of high nutritional value and acceptability. Although Sorghum has a number of benefits viz., it provides a high amount of carbohydrates, rather than it contains phenolic compounds and antioxidants which helps in managing diabetes, heart health, improves digestive health, beneficial in maintaining healthy bones and reduces the risk of cancer. Malting and fermentation are the two most important term which gets a huge impact on the rheological and functional behaviour of the sorghum flour. Malting and fermentation placed a good impact on the sorghum flour. Effect of this malting and fermentation varies with the various varieties of sorghum as they composed of different characteristics.
Keywords: Malting, fermentation, benefits, sorghum, rheology etc