Effect of fermentation on the starch digestibility, resistant starch and some physicochemical properties of sorghum flour

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Abstract
The effect of natural fermentation of Tabat sorghum cultivar (Sorghum bicolor L. Moench) at 37°C for up to 36 h on pH, titratable acidity, starch digestibility, resistant starch and total starch was studied. The pH of the fermenting dough decreased sharply with a concomitant increase in the titratable acidity. In vitro starch digestibility markedly increased as a result of fermentation, while resistant starch and total starch decreased. Results showed that iodine absorption capacity increased during fermentation. Fermented sorghum had more soluble starch and swelling power at 100°C than at 85°C.