Uman NUH | today: 06/21/2024

Biochemical component of grain flour of different hybrids of maize and sorghum

Author(s) Lubych V.V., Candidate of Agricultural Science, Lecturer of Department of Technology of Storage and Processing of Grain, Uman National University of Horticulture, Ukraine
Войтовська В.І., , ,
Tretiakova S., Candidate of Agricultural Sciences, , Uman National University of Horticulture
Климович Н.М., , ,
Category The Agronomy
year 2020 issue Issue number 97. Part 1
pages 164-171 index UDK 664.64.016.8:[664.641.15:664.788]
DOI 10.31395/2415-8240-2020-97-1-164-171 (Link)
Abstract Today, the search for gluten-free products is one of the promising directions of the food industry. For a good nutrition, people still need to eat gluten-free products, which are mostly provided by foreign manufacturers. Therefore, it is important to study the biochemical component of flour, which can be used to produce gluten-free products. The aim is to study the formation of the biochemical flour component of different maize and sorghum hybrids. Methods. Classical physicochemical, chemical and statistical methods are used in the work. Research results. The article presents the results of the study of the biochemical flour component of different maize and sorghum hybrids. The main component of maize and sorghum flour was starch. The content of which in maize flour varied from 70.3 to 70.5 % depending on the hybrid. The content of other components was low. Among from the saturated fatty acids in maize and sorghum flour, the main one is palmitic (C16:0) — 20–21 % depending on the hybrid. The content of other saturated fatty acids was 1–2 % of their total content. In the group of monounsaturated fatty acids the share of oleic (C18:1) one was the highest — 28–31 % depending on the hybrid culture. It should be noted that the share of transfats (isomers of fatty acids) was only 1% of the total fatty acids content. Sorghum flour contained 2.6–3.0 times more mangan, 1.8–2.0 times more magnesium and 1.4–1.5 times more sulphur compared to maize flour. However, the content of other chemical elements was much lower. Maize flour contained 6.1–6.3 times more copper, 2.5–2.8 times more calcium and iron, and 1.6–2.4 times more zinc compared to sorghum. Results. Maize flour contains 70.3–70.5 % of starch, 7.0–7.5 % of protein, 4.0–4.3 — dietary fibers, 1.5 — fat, 0.53–0.61 — ash and 1.3 % glucose. The starch content in sorghum flour is 62.7–63.7 %, protein content — 9.5–10.6, dietary fibers content — 4.9–6.5, fat content — 1.2–3.3, ash content — 0.43–0.47, glucose content — 0.3 %. The composition of fatty acids is mainly polyunsaturated oleic (C18:2) one, the share of which is 36–39 %. The content of fatty acids varies little depending on the hybrid of both crops. Sorghum flour contains more vitamin B3, maize — vitamin B4. However, the phylloquinone content is the highest in the flour of both crops.
Key words flour, maize, sorghum, starch, protein, vitamins, fatty acids
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