IN VITRO STARCH DIGESTIBILITY OF BY-PRODUCTS OF SORGHUM STARCH EXTRACTION

  • Rachid SOUILAH Département de Physique, Ecole Normale Supérieure de Laghouat, Algeria
  • Badreddine BELHADI Département de Physique, Ecole Normale Supérieure de Laghouat, Algeria
  • Elkhalil KHOUDJA Département de Physique, Ecole Normale Supérieure de Laghouat, Algeria
  • Sara BEN EL AAKRI Département de Physique, Ecole Normale Supérieure de Laghouat, Algeria
  • Djaffar DJABALI Département de Physique, Ecole Normale Supérieure de Laghouat, Algeria
  • Boubekeur NADJEMI Department of Physics and Astronomy, University of Nigeria, Nsukka, Enugu State, Nigeria
Keywords: Sorghum, Starch extraction, By-products, Starch digestion, Animal feed

Abstract

The aim of the present study was to assess the nutritive value of by-products of sorghum
starch extraction, as dietary starch from feed grains. Five by-products differing in their
particle sizes and starch contents were collected. The mean values of fraction yields and
starch contents, for first, second and third fraction of sorghum gluten feed were
respectively 16.13 – 52.63 %, 01.97 – 44.08 % and 04.99 – 56.75 %, while for
sorghum gluten meal the values were 22.27 – 71.13 %. The substrates from whole grain
meal, prepared by dry milling, and from by-products differed in their in vitro starch
digestion. The mean values for kinetic parameters ranged from 0.0066 to 0.0147 min -1
for the rate constant (k), from 53.66 to 98.58 % for the starch hydrolysis at infinite time
(C ∞ ) and from 6.06×10 3 to 8.47×10 3 %.min for the area under the hydrolysis curve
(AUC). Generally, a high digestibility of by-products of sorghum starch isolation with a
great potential for sorghum in livestock and animal feeds are considered in this work .

Published
2019-02-17