ABSTRACT
Starch was extracted from two varieties of sorghum bicolor grains (white and red varieties) steeped for 6, 8 and 12 hours by wet milling method, the starch samples were analysed for yield, functional properties and overall acceptability. The yield of the white variety ranged from 0.45 – 0.70kg and the red variety was 0.40 – 0.50kg. The result of their functional properties were as follows; Bulk density, white (0.700 – 0.733g/ml), red (0.723 – 0.753g/ml) Gelation temperature; white (70 – 72oc) red (73 – 74oc). Least gelation concentration; white (0.60 – 0.90g/10ml), red (0.70 – 1.00g/10ml). Metabolisable energy value, white (3.12 –3.82kcal/g), red (3.73 – 3.82 kcal.g). Glycosidic cyanide content, white (4.5 – 8.5%), red (8.5 – 10.5%). The starchy samples with shorter steeping periods gave better results in terms of functional properties, metabolisable energy value, and percentage moisture content. The starch samples steeped for longer periods had greater yield but poorer functional properties. The white variety tested cyanide free and had better results than the red variety. The result of the sensory evaluation revealed that the samples had significant difference at p(0.05) and p(0.01) in colour and consistency. But there was no significant difference at p(0.05) and p(0.01) in flavour, texture and overall acceptability
TABLE OF CONTENTS
Abstract
CHAPTER ONE
1.0 Introduction
1.1 Background of Study
1.2 Statement of Problems
1.3 Research Objectives
1.4 Research Question
1.5 Research Hypothesis
1.6 Scope of Study
1.7 Significance of study
1.8 Limitation of study
1.9 Definition of terms
CHAPTER TWO
2.0 Literature Review
CHAPTER THREE
3.0 Research methodology
3.1 Research Design
3.2 Population of study
3.3 Sampling Design and Procedure
3.4 Data Collection Instrument
3.5 Administration of Data Collection Instrument
3.6 Methods of data analysis
CHAPTER FOUR
4.0 Data Presentation and Analysis
4.1 Data Presentation
4.2 Test of Hypothesis
CHAPTER FIVE
5.0 Summary, Conclusion and Recommendation
5.1 Summary
5.2 Conclusion
5.3 Recommendation
References
Questionnaire