Nutritional and functional properties of decorticated and microwave heat moisture treated white sorghum meal with added non-tannin and tannin phenolic extract.

Emerging technologies, particularly microwave energy, have proven to be more efficient for heat moisture treatment to enhance starch functionality. In a sorghum food system, interactions between starch-phenolics and protein-phenolics significantly influence the nutritional properties of the food. Microwave heat moisture treatment decreased the starch hydrolysis index of sorghum meals from 69.