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  • Title: [Chemical changes in sorghum during the extrusion and tortilla preparation process].
    Author: Martínez F, Ciacco CF.
    Journal: Arch Latinoam Nutr; 1992 Mar; 42(1):52-8. PubMed ID: 1308646.
    Abstract:
    Chemical changes that occur during preparation of instant sorghum flours processed by extrusion and during the preparation of tortillas, were studied. In the preparation process of instant flours and tortillas two flours were used: whole flour obtained from a sorghum cultivar genotype cmsxs 9A, and another one (20%) from decorticated sorghum flour cultivar, cmsxs 145. These flours were processed in Brabender laboratory extruder GNF/2 of a single screw, with a compression rate of 1:1 and extrusion temperature of 80, 100 and 100 degrees C in the 1st, 2nd, 3rd zones, respectively, with a 5 mm diameter and a screw rate of 130 rpm, flour with 15% moisture and 0.15 Ca(OH)2 concentration. The decorticated sorghum flours presented a lower content of ashes, protein, fiber, lipids, vitamins and minerals in comparison with the whole sorghum flours, due to a partial loss of pericarp and germ. Reduction of said components increased the starch percentage in the decorticated sorghum. The addition of alkali induced an increment in the calcium and ash content of instant flours and tortillas. The most affected components during the extrusion process were thiamine, calcium and the amino acids histidine, arginine and leucine. The more notorious changes in the cooking process for the preparation of tortillas were observed in the calcium, leucine, arginine, histidine and phenylalanine content.
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