Unlocking the potential of sorghum: a comparative study exploring the physical, chemical, technological, and digestibility properties of new cultivars from Mozambique

Abstract

SummaryThis study aimed to evaluate the physical, chemical, technological, and digestibility of three sorghum cultivars (Mucuvea, Otela, and Tocole) and compared them to a Local variety (criola) grown in Mozambique. Thousand‐grain weight, hectolitre weight, and colour were determined in the grains. Proximal composition, antinutritional factors, starch and protein digestibility, and antioxidant activity were analysed in flours; starch was isolated and characterised by its physical, chemical, morphological, and digestibility properties. The grain characterisation varied among the cultivars compared to the Local variety, but not between the cultivars. The cultivars showed lower amounts of protein, lipids, free phenolics, tannin, soluble protein, digestibility of starch flour and proteins, and higher flavonoids and antioxidant activity. A high content of amylose (~37%), glycaemic index (~82), Tp (64.83 °C), and resistant starch (57.73%) were verified in all cultivars. The peak viscosity of Local variety was higher (343.25 RVU) than the other cultivars, while the breakdown (less than 106.54 RVU) of the cultivars was significantly lower than Local (182.25 RVU). Such data suggest great potential use of Local variety in bakery products and the cultivars in products that require greater viscosity. These results will reinforce the research, production, and manufacture of new products in Africa, especially in sorghum‐producing countries.