SUMMARY
Effect of cooking on the protein digestibility of sorghum
The changes in protein digestibility that occur during cooking have interested many scientists. In this study the effect of cooking sorghum in water on the in vitro protein digestibility (IVPD) was evaluated using sorghum grains not containing tannin (SST), and grains containing detoxified tannin (SPD). The results were compared with rice and maize. The effect of sulfites present in the water used for cooking was also determined. The IVPD of sorghum excent of tannins beforecooking was 71.1 % smaller (p<0.05) than that obtained for com (80.8%), polished rice (90.6%) or sorgum with detoxified tannins (80.4%). After cooking in water the IVPD decreased to 23.1%,66.3%,3.1 % and 3.2% for SST, SPD, polished rice and corn endosperms, respectively. The IVPD of SST and SPD treated with 0.1M sodium bisulfite was 65.2 and 50.1 %, which corresponds to a decreasein IVPD of 8.0 and 37.7%, respectively. Similar results were obtained when 0.1M sodium metabisulfite is added to the cooking media. These findings demonstrate that sulfites inhibit the sudden decrease of the IVPD of cooked sorghum grains, and suggest that these compounds may block the formation of disulfide bridges (-S-S- ) among the g-kafirins molecules located on the surface of the sorghum protein bodies or possibly other factors involved which will be later studied.

Key words: Sorghum, protein digestibility, tannins, sulfites.



Recibido: 28/02/1997
Aceptado: 17/11/1997

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