Determination of Invitro Digestibility, Glycemic Index and Functional Properties of Red Sorghum Composite Pasta.

Student: Bilikisu Mamudu (Project, 2025)
Department of Biochemistry
Bayero University, Kano, Kano State

Abstract

ABSTRACT
Sorghum can be processed into various types of food of which pasta is one of it. pasta is a food that is widely used in a many homes around the world. Nigeria is not excluded This research analyzes and compare the functional properties, digestibility and glycermic index of pasta produced from red sorghum and wheat flour. having two categories, one of which contains 75% Sorghum and 25% wheat composite pasta and the other is composed of 50% Sorghum 50% wheat flour. each category having Three (3) different samples. cooked, uncooked and raw unprocessed flour. The functional properties, glycermic index and digestibility were carried out using the in vitro laboratory techniques. the functional property analyzed were water absorption capacity, oil absorption capacity, Bulk Density, swelling capacity, Hydration capacity and hydration index. there was a significant difference in Water Absorption capacity, swelling capacity, and bulk density between 75%-25% Sorghum composite pasta and 50%-50% Sorghum -wheat composite pasta in the uncooked samples p

Keywords
Glycemic index digestibility
Filters
Institutions