EFFECT OF GRAIN PROCESSING METHOD ON DURABILITY OF SORGHUM FLOUR DURING STORAGE

IKWTZD

Abstract

The effect of the method of processing sorghum grain before grinding on the durability of sorghum flour during storage was assessed by assessing the acid number of fat, as well as its microbiological contamination. Four types of flour were studied, differing in the nature of grain processing before grinding: flour from sorghum grain that has undergone hydrothermal treatment (HTT) with vacuum humidification, resting and drying under optimal conditions, as well as hulling and polishing (V); flour from sorghum grain that has undergone HTT with steaming and drying under optimal conditions and the hulling and polishing operation (P); flour from sorghum grain that has not been subjected to HTT, but has undergone the hulling and polishing operation (WH) and whole grain flour from sorghum (WG). Flour samples were stored in thermostats at constant relative humidity (65.0 ±0.1%) at temperatures of 20.0 ±0.5°C and 40.0 ±1.0°C. The elevated temperature was used in the implementation of the "accelerated aging" method in order to intensify the microbiological and biochemical processes occurring in the flour. Flour was stored in two types of packaging: textile (cotton) bags and polymer (polyethylene) bags with a zip-lock. The determination of the acid number of fat, as well as the number of mesophilic aerobic and facultative anaerobic microorganisms (KMAFAnM) was carried out according to the current regulatory documentation. According to the research results, the shelf life of flour from sorghum grain that has not been subjected to HTT (WH), as well as flour from sorghum grain that has undergone HTT with humidification under vacuum V were determined. For flour from sorghum grain, due to the small change in acid number of fat, the storage life was set according to the calculated coefficient of conformity according to the "accelerated aging" method.