AMERICAN JOURNAL OF FOOD AND NUTRITION

Print: ISSN 2157-0167, Online: ISSN 2157-1317, doi:10.5251/ajfn.2014.4.1.11.20

© 2014, ScienceHuβ, http://www.scihub.org/AJFN

Effect of sprouting days on the chemical and physicochemical properties

of sorghum starch.
*
Otutu, O.L. Ikuomola, D.S. and Oloruntoba, R.O.
Department of Food Science and Technology
Joseph Ayo Babalola University, IkejiArakejiOsun State Nigeria
* Corresponding author (lootutu@yahoo.com)
ABSTRACT

Sorghum grains were subjected to sprouting for three to seven days the chemical composition
and physicochemical properties of starches from sprouted and unsprouted sorghum were
investigated. The proximate analysis showed that there were slight increase in protein and ash
contents with decrease in moisture content as sprouting period progressed. The values of
carbohydrate, fat, amylose and amylopectin have no particular trend. The moisture content
ranged between 11.93% and 14.71%; protein content ranged between 5.09% and 7.36%, ash
content ranged between 0.44% and 0.56%, fat content ranged between 1.81% and 1.28% and
carbohydrate content ranged between 78.08% and 79.39%. Amylose content ranged between
25.09% and 29.03% while amylopectin ranged between 70.95% and 74.91% with the highest
values recorded for sorghum sprouted for seven days. The bulk density values ranged between
0.30g/ml and 0.35g/ml. tapped density values between 0.34g/ml and 0.42g/ml. Carr index ranged
between 11.11% and 16.67%. WAC ranged between 85.07% and 123.24%, Hydration capacity
values ranged between 99.54% and 142.17%. Sprouting generally improved the flow
characteristics and functionalities of the starches

Key words: Sorghum, Sorghum starch, Sprouting, Physicochemical properties

INTRODUCTION sorghum in the world followed by Nigeria and Sudan.

Cereals supply the bulk of the food eaten by human
race. They are the cheapest source of food energy
and constitute a high percentage of the calorie and
protein intake of man particularly in the developing
countries. Cereal is any grass yielding starchy seed
suitable for food. Commonly cultivated cereals are
wheat, rice, rye, oats, barley, corn and sorghum.
Cereal grains are generally rich in carbohydrate and
energy value. The main fraction of the grains is
carbohydrate, constituting more than 50 – 70% (w/w)
of the dry matter. Approximately, 86 – 89% of the
endosperm is starch (Mendez – Montealvo et al.,
2007).
Sorghum, the world’s fourth major cereal in terms of
production is a staple food crop of millions of poor
people in Semi-Arid Tropics (SAT) of the world. It is
mostly grown as a subsistence dry land crop by
resource limited farmers under traditional
management conditions in SAT regions of Africa,
Asia, and Latin America, which are frequently
drought-prone and characterized by fragile
environments. India grows the largest acreage of
The yield and quality of sorghum produced worldwide
is affected by a wide array of biotic and abiotic
constraints. (FAO, 1995; ICRISAT, 2004; Nadia et al,
2009; Udachan et al., 2012).
The importance of sorghum is for starch production
and starch based sweeteners. The process promised
to be economical as sorghum is available on large
scale with low cost. Sorghum grain contains starch
ranging from 68 – 75% depending on cultivar, region
and climatic conditions (Shinde, 2005; Singh et al.,
2009; Udachan et al., 2012).Starch, the main plant
carbohydrate, is the most important plant derivative
used by man and has unlimited importance in the
food industry and can be modified to suit various
applications using inexpensive methods, making it
ideal for a number of uses. Starch is a semi-
crystalline biopolymer and it is stored in various plant
locations e.g. in cereal grains, roots, tubers, stem
pith, leaves, seeds, fruit, and pollens (Jayakody and
Hoover, 2008). Starch owes much of its functionality
to high-molecular-weight carbohydrate components
amylose and amylopectin and to the physical
organization of these macromolecules in the granular
 Am. J. Food. Nutr, 2014, 4(1): 11-20

structure (French, 1984). When starch is boiled in Materials: Grains were purchased from Owena
excess water, the granules swell, and at the same market in Oriade LGA of Osun State, Nigeria. The
time, part of the components solubilized, giving a materials were sorted, cleaned and kept in high
suspension of swollen particles dispersed in density polyethylene to avoid moisture uptake and
macromolecular continuous phase (Thebaudin, contamination before use.
1998). Textural changes of starchy products are
Method
mainly associated with starch gelatinization and
retrogradation (Kim et al., 1997). Sprouting of Sorghum: About 1kg of sorghum were
steeped in water for 48h. at room temperature and
Unmodified starches have limited usage due to its
then spread to sprout for between 24h. and 168h. at
inherent weakness of hydrations, swelling and
room temperature inside the laboratory of Food
structural organization. Utilization of native starch is
Processing at Joseph Ayo Babalola University, Ikeji
limited due to its weak-bodies, cohesive, rubbery
Arakeji, Osun State, Nigeria.
paste and undesirable gels when cooked (Sriroth et
al., 2002). To enhance viscosity, texture, stability, Production of starch: Starch was extracted from the
among many desired functional properties for many sprouted sorghum after 72h., 120h., and 168h.
food and industrial applications, starch and their according to the procedure of Singh et al, (2009) with
derivatives are modified by chemical, physical, and slight modification. The flow chart for the production
biotechnological means. However, there is increasing of the starch is shown in Fig. 1. The sorghum grains
awareness on the danger of chemically modified were wet milled into a smooth paste and mixed with
starches in food components (Jaspreet et al., 2007). clean water (about 5 times the weight of the grains).
This has therefore led to increased awareness on It was filtered through muslin cloth and allowed to
physical modification (Ikegwu et al., 2011). settle. The supernatant was decanted and the
Processing methods such as soaking, sprouting and sediment was dewatered with cheese-clothe and the
fermentation has been reported to improve the starch washed three times with water. The starch
nutritional and functional properties of plant seeds cake was broken, spread thinly on trays and dried in
0
(Jirapa et al., 2001). The thrust of this study is a cabinet dryer at 40 C for 24h. The dried starch
therefore to investigate the effect of sprouting periods samples were milled with blender ( Marlex, Ecella
on the physico-chemical properties of sorghum model, Kanchan International Limited, Daman, India)
starches. and sieved through 100µm sifter then packaged in
high density polyethylene bags prior to further
analysis.
MATERIALS AND METHODS
Sorghum Grains
Sorting
Cleaning
Steeping (48 hrs)
Sprouting (24hrs – 168hrs)
Wet Milling
Mixing (with clean water)
Filtering (with muslin cloth)
Decanting
Wet Starch
0
Drying (40 C)
Dry Starch
Milling
Sieving
Packaging
Fig. 1: Flow chart for the production of starch from sprouted sorghum. (Singh et al., 2009)
Laboratory Analysis

12
 Am. J. Food. Nutr, 2014, 4(1): 11-20

Proximate Composition: Sorghum starch samples
obtained at different periods were analysed for
moisture, ash, protein, fat, and carbohydrate
according to the method described by AOAC, (2010).
Amylose content determination: Amylose contents
was determined according to the method of Udachan
et al., (2012). About 0.1g of the starch samples and
70% amylose standard were weighed into different
test tubes then 1ml of 95% ethanol and 9ml of 1M
NaOH were added and then mixed on a vortex mixer.
The test tubes were heated in a boiling water bath for
Calculation
10mins to gelatinize the starch after which they were
allowed to cool very well (it should contain 10ml
extract). 1ml each was taken from the extracts into
another test tube and was made up to 10ml with 9ml
distilled water. From this 10ml diluent, 0.5ml was
taken into another test tube and 0.1ml Acetic acid
solution and 0.2ml Iodine solution was then added
and made up to 10ml with 9.2ml of distilled water. It
was left to stand for 20mins for colour development
into dark blue complex. Test tubes were vortexed and
the absorbance was read on the spectrophotometer
(Spectrumlab 22pc) at 620nm.

Functional properties Techmel. USA). The samples were centrifuged at

Swelling and solubility Profile: The swelling power
and solubility profile were determined according to
the method of Adebowale et al., (2009). Starch
sample (5g) was weighed into a pre-weighed
centrifuge tube, and 20ml of distilled water added and
was thoroughly shaken on a vortex. It was then
0 0 0
heated to temperatures of 50 C, 60 C, 70 C and
0
80 C for 30 min in a water bath (HH-4, Techmel and
Calculation
3000rpm for 20min. The supernatant was decanted
carefully and residue weighed for swelling power
determination.
The supernatant decanted was dried to a constant
0
weight at 110 C in hot air oven (TT 9053A Techmel
and Techmel USA). The residue obtained after drying
the supernatant represented the amount of starch
solubilized in water.

Hydration capacity: The hydration capacity of the

starches was determined according to the method of
Water absorption capacity: The water absorption
Singh and Sandhu (2007). A suspension of 5g starch
capacities of the starches were determined according
75ml of distilled water was agitated for 1hr and
to the method of Claver et al, (2010). Distilled water
centrifuge (3000rpm) for 10 min. The supernatant
(10ml) was added to 1g of sample, and the mixture
was decanted and the wet starch was drained for 10
was mixed thoroughly using a vortex mixer for 30s
min. The wet starch was then weighed.
and centrifuged at 4000rpm for 10min. The mass of
water absorbed was expressed as g/g starch on a dry
weight basis.
Calculation

13

Bulk density: Bulk density of the starch was
determined according to the method of Musa et al,
(2008). Starch (30g) was weighed into a 25ml
Calculation
Tapped density: Tapped density of the starch was
determined according to the method of Musa et al,
(2008). Starch (30g) was weighed into a 25ml
Calculation
Carr index: The flowability of the samples was
determined by calculating the Carr’s index according
to the method of Musa et al, (2008).
Calculation
Statistical Analysis: Data obtained were subjected
to analysis of variance (ANOVA) using Statistical
software SAS (2009) for Microsoft Windows. The
means were compared by using the Duncan Multiple
Range Test (DMRT) and p < 0.05 was applied to
establish significant difference.
RESULT AND DISCUSSION
Effect of Sprouting Days on the Proximate
Composition of Sorghum Starches: The results of
the effect of sprouting periods on the proximate
composition of sorghum starches is shown in Table
1. The moisture content of the starches ranged
between 14.71%, and 11.93% for sorghum sprouted
for 0 and 7 days respectively. Starch from unsprouted
sorghum had the highest moisture content (14.71%)
while starch from sorghum sprouted for 7 days had
the lowest moisture content (11.93%). Statistical
analysis showed that, the moisture content of starch
from sorghum sprouted for 3 days was not
significantly (p<0.05) different from the unsprouted
sorghum starch; also starch from sorghum sprouted
for 5 days was also not significantly (p<0.05)
different from the sorghum starch sprouted for 7
days. This result disagree with the findings of Mbaeyi
and Onweluso, (2010) who reported the moisture
content range of 8.05% - 10.00% for sorghum flour
sprouted for 5 days and unsprouted sorghum flour
samples and Obizoba and Atti (1991) with moisture
14
Am. J. Food. Nutr, 2014, 4(1): 11-20
measuring cylinder and the volume occupied was
measured and recorded.
measuring cylinder and was tapped 50 times. The
volume occupied after tapping was then recorded.
content range of 6.00% - 10.00% for germinated and
ungerminated sorghum flour. This could be
attribbuted to differences in their processing method.
The earlier researchers dried their sprouted grains
before milling, while in this study; the sprouted grains
were wet milled before drying the extracted starch.
The protein content of the sorghum starches ranged
between 5.07%, and 7.36% for sorghum sprouted for
0 and 7 days respectively. The unsprouted sorghum
starch had the lowest protein content (5.07%) while
the sorghum starch sprouted for 7 days had the
highest protein content. The statistical analysis
showed that the protein content of starch from
sorghum sprouted for 3 days was not significantly
(p<0.05) different from the unsprouted sorghum
starch, while the starch from sorghum sprouted for 5
days was significantly (p<0.05) different from the
starch of the sorghum sprouted for 7 days. This result
agreed with the report of Morgan et al., (1992) that,
the protein content of sprouted grains increased with
time because of nitrates absorption present in the
kernel which facilitate the metabolism of nitrogenous
compounds from carbohydrate reserves, thus
increasing the crude protein levels. These results
also agreed with Osuji et al., (2011), who reported an
increase in the protein content of soymilk from
sprouted soybean. He related the increase in protein
content to the production of enzymes during the
sprouting of soybean prior to its use for soymilk
production.
The ash content of starches from sorghum sprouted
for 0 and 7 days ranged between 0.44% and 0.56%
 Am. J. Food. Nutr, 2014, 4(1): 11-20

The ash content increased as the sprouting days sorghum due the removal of vegetative part of the
increased, although they were not significantly seeds during drying and milling leading to leaching of
(p<0.05) different. Mbaeyi and Onweluso, (2010), the nutrients.
reported a decrease in ash content of sprouted
Table 1: Effect of sprouting period on the proximate composition of sorghum starch

SPROUTING MOISTURE PROTEIN ASH FAT CARBOHYDRATE

PERIOD
(%) (%) (%) (%) (%)

a c a ab b
DAY 0 14.71 5.09 0.44 1.57 78.55

a c a a c
DAY 3 14.37 5.26 0.48 1.81 78.08

b b a b a
DAY 5 12.15 6.49 0.52 1.28 79.16

b a a ab b
DAY 7 11.93 7.36 0.56 1.51 78.64
Values are mean of duplicate samples. Values with the same superscript in the same column are not
significantly (p<0.05) different.

The fat content of the starches ranged between
1.81% and 1.28% for sorghum sprouted for 3 and 5
days respectively. The fat content of the starches did
not follow a particular trend like the protein and ash.
The sorghum starch sprouted for 3 days had the
highest fat content (1.81%) and the sorghum starch
sprouted for 5 days had the lowest fat content
(1.28%). The fat content of sorghum starch sprouted
for 7 days was not significantly (p < 0.05) different
from the starch obtained from unsprouted sorghum.
The sorghum starch sprouted for 3 days was
significantly (p<0.05) different from the sorghum
starch sprouted for 5 days. Phattanakulkaewmone et
al.,(2011) reported an increase in the fat content of
sorghum flour after germination for 2 days (3.20% -
3.39%) although they were not statistically
(p<0.05)different. Chanapamokkhot and
Thongngnam, (2007) also reported an increase in the
fat content of sorghum flour after germination (0.15&
– 0.32%). The difference in the value of these three
studies could be due to botanical properties and the
effect of processing method.
The carbohydrate content of the starches ranged
between 79.39%, and 78.64% for sorghum sprouted
for 5 and 7 days respectively. The carbohydrate
content like the fat content did not follow a particular
trend with starch from sorghum sprouted for 5 days
having the highest carbohydrate content and
sorghum starch sprouted for 3 days having the lowest
carbohydrate content. The starch from sorghum
sprouted for 7 days was not significantly (p<0.05)
different from the unsprouted sorghum starch and the
sorghum starch sprouted for 3 days was significantly
(p < 0.05) different from the sorghum starch sprouted
for 5 days. Mbaeyi and Onweluzo, (2010) reporteda
continuous increase in carbohydrate content of
sorghum flour as the sprouting days increased.
Sprouting increase the soluble sugar (carbohydrate)
level of sorghum and these changes could be
attributed to the activities of the hydrolytic enzymes
within the seed during sprouting.
Effect of Sprouting Periods on Amylose and
Amylopectin of Sorghum starch: The result of the
effect of sprouting days on the amylose and

15
 Am. J. Food. Nutr, 2014, 4(1): 11-20

amylopectin content of sorghum starches are had the lowest amylose content. The amylose
presented in Table 2. The amylose content of the content in this study did not follow a particular trend.
starches ranged between 29.05% and 25.09% for Mbaeyi and Onweluzo, (2010) reported a continuous
sorghum sprouted for 0 and 7 days respectively. The increase in amylose content of sorghum flour with
amylose content of the starches were significantly (p increasing sprouting days. The increase could be as
< 0.05) different from one another with starch of the a result of the breakdown of starch into simple sugars
unsprouted sorghum having the highest amylose (amylose) by the amylolytic enzymes inherent in the
content while the sorghum starch sprouted for 7 days seeds during sprouting.
Table 2: Effect of sprouting period on amylose and amylopectin of sorghum starch

SPROUTING PERIOD AMYLOSE AMYLOPECTIN

a d
DAY 0 29.05 70.95

c b
DAY 3 26.52 73.48

b c
DAY 5 27.38 72.62

d a
DAY 7 25.09 74.91

Values are mean of duplicate samples. Values with the same superscript in the same column are
significantly (p<0.05) different.
The amylopectin content of sorghum starches ranged
between 70.95% and 74.91% sprouted for 0 and 7
days respectively. The amylopectin content are
significantly (p < 0.05) different from one another with
unsprouted sorghum starch having the lowest
amylopectin content (70.95%). Sorghum starch
sprouted for 7 days had the highest amylopectin
content (74.91%). Sprouting increased the
amylopectin content which might be due to decrease
in amylose content.
Effect of Sprouting Period on the Functional
Properties of Sorghum Starch: The results of the
effect of sprouting days on the functional properties
of sorghum starch are shown in Table 3. The bulk
density of the starches ranged between 0.35g/ml and
0.30g/ml for sorghum sprouted for 3 and 7 days
respectively. Starch from sorghum sprouted for 3
days had the highest bulk density while starch from
sorghum sprouted for 7 days had the lowest bulk
density. There was significant (p < 0.05) difference in
the values of the bulk densities. The tapped density
values of the starches ranged between 0.42g/ml and
0.34g/ml for sorghum sprouted for 3 and 7 days
not
respectively. There was significant (p < 0.05)
difference in the values. The Carr index values of the
starches ranged between 16.67% and 11.11% for
starches from sorghum sprouted for 3 and 5 days
respectively. The starches were not significant
(p<0.05) different in the values. The bulk density
obtained in this report was lower than the value
reported for tigernut flour (0.62 g/cm3),African
breadfruit kernel flour (0.54 g/cm3) and wheat flour
(0.71 g/cm3) (Akubor and Badifu, 2004; Oladele and
Aina, 2007). Density value of starch is of importance
for packaging (Snow, 1974). The bulk and tapped
densities provide useful information for the flowability
of the starches by calculating the Carr index. Lower
Carr index implies better flowability of the starches.
The Carr index increased from sprouting period of
day 0 to day 3 while from sprouting day 3 to day 7 the
flowability was better due to progressing reduction in
the Carr index It can therefore be deduced that
increase in sprouting days increased the flowability of
the sorghum starches (Picker-Freyer and Brink,
2006).

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 Am. J. Food. Nutr, 2014, 4(1): 11-20

Table 3 Effect of sprouting period on the functional properties of sorghum starch

SPROUTING Bulk Tapped Carr index Water Water Density
PERIOD (g/ml) Density (g/ml) (%) Absorption Binding
Capacity (%) Capacity (%)

b ab a d d
DAY 0 0.32 0.37 13.51 85.07 99.54

a a a c c
DAY 3 0.35 0.42 16.67 98.18 115.23

b ab a b b
DAY 5 0.32 0.36 11.11 109.81 126.83

b b a a a
DAY 7 0.30 0.34 11.77 123.24 142.17

Values are mean of duplicate samples. Values with the same superscript in the same column are not
significantly (p<0.05) different.
The water absorption capacity of starches ranged
between 85.07% and 123.24% for sorghum sprouted
for 0 and 7 days respectively. The water absorption
capacity of the starches increased as the sprouting
days increased and there was significant (p < 0.05)
difference in the values. The water absorption values
of the starches were lower than that of germinated
wheat flour (315%) reported by Ijarotimi (2012).
Water absorption capacity of starch is an index of the
maximum amount of water that the starch can absorb
(Mareroet al., 1988).
The hydration capacity of the starch also followed the
trend of the water absorption capacity. The water
binding capacity of starches ranged between 99.54%
and 142.17% for sorghum sprouted for 0 and 7 days
respectively. Therewas significant (p<0.05) difference
in the valuesr.
The results of the effect of sprouting days on the
swelling profile and solubility index of sorghum starch
at different temperature are graphically presented in
Figures 2 and 3.The values obtained at different
sprouting days and at the same temperature did not
follow a particular trend; the swelling values were
higher when the temperature increased. This could
be attributed to the fact that the mobility of the water
molecules rises at higher temperature thus, resulting
in increased absorption of water (Ross, 1995). An
increase in swelling power was observed in all the
0 0
starches at 80 C compared to 50 C. At day 0 and day
3 sprouting period, the values for swelling power at
different temperatures were significantly (p < 0.05)
different. At day 5, there was no significant (p<0.05)
0 0
difference while the values at 70 C and 80 C were
significantly (p < 0.05) different. At day 7, the values
0 0
for swelling power at 50 C and 60 C were not
significantly (p < 0.05) different while the values at
0 0
70 C and 80 C were also not significantly (p<0.05)
different. The increase in the swelling power of these
starches agreed with the study of
Phattanakulkaewmorie et al., (2011), who reported
an increase in swelling power of germinated sorghum
flour (0.04 – 0.2 g/g). The higher the temperature the
higher the swelling power. Effect of sprouting days
o o
was influenced by temperature at 50 C to 60 C.
Samples sprouted for 3 days appeared to have the
highest swelling power. Increasing sprouting time or
days resulted in a decrease.
The values of the solubility index of the starches at
different temperatures were all significantly (p < 0.05)
different for the different sprouting days. The pattern
of solubility index of the starches was similar to that
of the swelling power.At higher temperature, the
solubility of the starches increased. This could be due
to amylose solubilization during starch gelatinization.
As starch dispersions are heated, swelling of
granules and starch polymer solubilization also occur.
Starchsolubility is an indicator of the degree of
dispersion of starch granules after cooking
(Phattanakulkaewmorieet al., 2011). Starch solubility
correlates with the study of Mendez-Montealvo et al.,
(2007) who reported an increase in the solubility of
nixtamalized maize starch.

17
 Am. J. Food. Nutr, 2014, 4(1): 11-20

Fig 2: Effect of sprouting period on the swelling power of sorghum starch.

Fig. 3: Effect of sprouting period on the solubility index of sorghum starch.

18

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