Zaparrart M I, Salgado J M
Sector de Nutrição Humana e Alimentos, Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, Brasil.
Arch Latinoam Nutr. 1994 Sep;44(3):151-7.
The chemical characteristics nutritive value and technological properties of the whole sorghum flour for consumption were studied. The chemical analyses indicated 11.5% of protein, 2.7% of fat, 1.3% of fiber and 72% of carbohydrate. Major mineral in the flour were sulphur 0.25%, phosphorus 0.21%, potassium 0.15%, magnesium 0.07% and calcium 0.03%. The amino acid analyses showed lysine as the first limiting amino acid (score 31.3%) and as the second treonine (score 61.5%). The essential fatty acid contents in the oil were linolenic acid 36.2%, linolenic acid 1.4% and trace of arachidonic acid. The tanin content was 0.04%. PER and CEA were increased when the whole sorghum flour was supplemented with exception of digestibility. It was concluded that whole sorghum flour is a good source of calories in the diet (359 Cal/100g) and the protein responded positively to complementing with Phaseoulus vulgaris flour, dried milk whey and synthetic lysine. The bread baked with 0, 5, 10 and 15% of composite flour (wheat-sorghum) showed good volume, good external and internal characteristics and a high percentage of acceptability, by a panel of degustation testers.
对供食用的全高粱粉的化学特性、营养价值和工艺特性进行了研究。化学分析表明，其蛋白质含量为11.5%，脂肪含量为2.7%，纤维含量为1.3%，碳水化合物含量为72%。面粉中的主要矿物质有硫0.25%、磷0.21%、钾0.15%、镁0.07%和钙0.03%。氨基酸分析显示，赖氨酸是第一限制氨基酸（得分31.3%），苏氨酸是第二限制氨基酸（得分61.5%）。油中的必需脂肪酸含量为亚麻酸36.2%、亚油酸1.4%和微量花生四烯酸。单宁含量为0.04%。除消化率外，补充全高粱粉后蛋白质效率比值（PER）和化学评分（CEA）均有所提高。得出的结论是，全高粱粉是饮食中热量的良好来源（359卡路里/100克），用菜豆粉、干乳清和合成赖氨酸补充后，蛋白质有积极反应。由一组品尝测试人员对用0%、5%、10%和15%的复合面粉（小麦-高粱）烤制的面包进行评价，结果显示其体积良好、外观和内部特性良好且可接受率很高。
