Contribución al estudio del sorgo (Sorghum bicolor (L.) Moench) para nutrición humana

objective: to evaluate the chemical composition and in-vitro digestibility of native and germinated sorghum (sorghum bicolor (l.) moench) and to elaborate pasta with 10, 15, 20% of native sorghum flour. materials and methods: we determined proximate composition, total starch and in-vitro digestibility of starch of fodder sorghum seeds, hf-895 hybrid. content of protein and total starch was analyzed in granulometric fractions of the sorghum flour. pasta was subject to cooking tests. results: composition of native sorghum is within the established parameters of sorghum for human consumption. germination process decreased moisture and fat, and did not produce significant changes in the content of protein, ashes and dietary fiber. starch hydrolysis speed was higher in germinated seeds. there were significant differences regarding protein and starch granulometric fractions content. pastas with 10% of native sorghum flour showed the lowest percentage of soluble solids. water absorption index was the same for all levels of sorghum flour inclusion. conclusions: germinated and pastas with 10% of sorghum are two alternatives of sorghum use for human nutrition.