Research Journal of Food Science and Nutrition

Sorghum (Sorghum bicolor) is a staple food that provides a major source of calories to large segments of the population living in semi-arid tropics of Africa and Asia. Steeping is an age-long process among all the available food processing techniques known to improve nutritional qualities, palatability and consumer appeal of sorghum. The study investigate the effects of steeping periods on the anti-nutrient composition of starches from two varieties of sorghum (red and white) were investigated. Sorghum grains steeped for 6, 12, 18 and 24 hours with water were processed into starch and sample from unsteeped sorghum served as control. The starch samples were analysed for anti-nutrients components using standard analytical procedure. Anti-nutrients investigated varied with cultivars and increased steeping time. Hydrogen cyanide observed was in the range of (1.34 to 1.86 mg/kg), tannin (1.30 to 4.82 mg/g), saponin (6.10 to 13.05 mg/g), oxalate (0.43 to 0.90 mg/g), phytate (2.15 to 9.06 mg/g), cardiac glycoside (9.30 to 13.35 mg/g), terpenoid (13.50 to 18.99 mg/g) and alkaloid (34.10 to 50.31%). There was no significant difference between starches from the two cultivars of sorghum (red and white) in most of the parameters investigated. However, the red cultivar recorded higher values in some of the anti-nutrients investigated. The anti-nutrient levels significantly reduce with increase in steeping time thereby improving the bioavailability of mineral and other nutrients present in sorghum. Mixture of two varieties (red and white) could find applications in food formulation.