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versión On-line ISSN 1852-7337


DYNER, Luis et al. Proximate composition and minerals content of white sorghum flours used in general consumption and gluten free products. Diaeta [online]. 2017, vol.35, n.160, pp.16-21. ISSN 1852-7337.

Sorghum is a cereal with strong food potential whose consumption for human use has recently grown. It is easy to grow, it grows in semiarid areas (resistance to drought and heat) and some varieties have a high antioxidant capacity. It contains no gluten and thus would expand the limited list of ingredients for celiacs. In Argentina, sorghum flour (SF) is used in general consumer and gluten-free products. This is why it was of interest to study the composition and mineral content (Fe, Zn, Ca, Mg, Na and K) of white SF that are used in products for human consumption. Flour was processed in the semi-industrial plant of INTI Cereals and Oilseeds: wholemeal SF extruded and refined (90% extraction, raw and extruded). Proximate composition was determined through AOAC methods and minerals through atomic absorption spectrometry. The values obtained in wholemeal SF extruded, refined crude and extruded were (g%): moisture 11,0, 12,6 and 9,8; proteins: 10,2, 8,5 and 8,7; fats: 2,7, 2,6 and 1,5; dietary fiber: 13,3, 4,5 and 5,1; ash: 1,50 1,00 and 1,20; carbohydrates: 61,3, 70,8 and 73,7. Regarding minerals, the values found were (mg%): Fe: 5,9, 1,7 and 2,6; Zn: 2,5, 1,6 and 1,7; Ca: 19,1, 7,5 and 8,8; Mg: 140, 108 and 117; Na: 4,0, 1,1 and 3,6; K: 421, 243 and 305. Refining resulted in decreased dietary fiber and minerals. While Fe decreased in refined SF, acceptable levels were maintained and would provide Fe in gluten-free products. In refined SF, the Zn and Mg levels were appreciable, while Ca was very low as in all cereals. They were very poor in Na and rich in K content and would constitute a natural source of this mineral. In refined SF, extrusion did not affect the composition and mineral content.

Palabras clave : Sorghum; Flours; Minerals; Extrusion; Gluten-free products.

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