Gamma irradiation of sorghum flour: Effects on microbial inactivation, amylase activity, fermentability, viscosity and starch granule structure

Radiation Physics and Chemistry

Volumn 81, Issue 3, 2012, Pages 345-351

  Mukisa, Ivan M ^a,b   Muyanja, Charles M B K ^b   Byaruhanga, Yusuf B ^b   Schüller, Reidar B ^a   Langsrud, Thor ^a   Narvhus, Judith A ^a  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^b MAKERERE UNIVERSITY   (Uganda)

Author keywords

Fermentability; Irradiation; Sorghum; Starch; Viscosity

Indexed keywords

ACID CONCENTRATIONS; AMYLASE ACTIVITY; DRY MATTERS; FERMENTABILITY; GAMMA IRRADIATION; HIGH DRY MATTER; LACTIC ACID PRODUCTION; MICROBIAL DECONTAMINATION; MICROBIAL GROWTH; MICROBIAL INACTIVATION; MICROBIAL LOADS; REIRRADIATION; SORGHUM; SORGHUM BICOLOR (L.) MOENCH; SORGHUM FLOUR; STANDARD METHOD; STARCH GRANULES;

AMYLASES; DECONTAMINATION; GAMMA RAYS; GELATION; GLUCOSE; GRANULATION; IRRADIATION; LACTIC ACID; STARCH; VISCOSITY;

RADIATION;

AMYLASE; BETA AMYLASE; GLUCOSE; LACTIC ACID; MALTOSE; STARCH;

ANTIMICROBIAL ACTIVITY; ARTICLE; BIOMASS PRODUCTION; CARBOHYDRATE METABOLISM; CLOSTRIDIUM; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; ENTEROCOCCUS; ENZYME ACTIVITY; FERMENTATION OPTIMIZATION; FLOUR; FOOD BIOTECHNOLOGY; FOOD CONTAMINATION; FOOD IRRADIATION; GAMMA IRRADIATION; GELATINIZATION; HYDRATION; LACTOBACILLUS PLANTARUM; MICROBIAL GROWTH; NONHUMAN; PH; PROTEIN DEGRADATION; SORGHUM; STRUCTURE ANALYSIS; VISCOSITY;

EID: 84155194995     PISSN: 0969806X     EISSN: 18790895     Source Type: Journal    
DOI: 10.1016/j.radphyschem.2011.11.021     Document Type: Article

References (40)

1. Aziz N.H., Souzan R.M., Shahin Azza A. Effect of [gamma]-irradiation on the occurrence of pathogenic microorganisms and nutritive value of four principal cereal grains. Appl. Radiat. Isot. 2006, 64:1555-1562.
2. Baik M.-Y., Kim K.-J., Cheon K.-C., Ha Y.-C., Kim W.-S. Recrystallization kinetics and glass transition of rice starch gel system. J. Agric. Food Chem. 1997, 45:4242-4248.
3. Bao J., Ao Z., Jane J. Characterization of physical properties of flour and starch obtained from gamma-irradiated white rice. Starch/Stärke 2005, 57:480-487.
4. Beta T., Rooney L.W., Waniska R.D. Malting characteristics of sorghum cultivars. Cereal Chem. 1995, 72:533-538.
5. Bhatty R.S., MacGregor Gamma irradiation of hulless barley: effect on grain composition, Β-glucans and starch. Cereal Chem. 1988, 65:463-470.
6. Chung H.J., Liu Q. Effect of gamma irradiation on molecular structure and physicochemical properties of corn starch. J. Food Sci. 2009, 74:C353-C361.
7. Crawford L.M., Ruff E.H. A review of the safety of cold pasteurization through irradiation. Food Control 1996, 7:87-97.
8. FAO Sorghum and Millet in Human Nutrition 1995, FAO, Food and Agriculture Organization of the United Nations, Rome, Italy.
9. FAO/IAEA/WHO-ICGFI, 1999. High-dose Irradiation: Wholesomeness of Food Irradiated with Doses above 10kGy. Report of a Joint FAO/IAEA/WHO Expert Committee. WHO Technical Report Series, no. 890, Geneva, p. 198.
10. Farkas J. Irradiation as a method for decontaminating food: a review. Int. J. Food Microbiol. 1998, 44:189-204.
11. Han Y.W., Cho Y.K., Ciegler A. Effect of gamma-ray irradiation on alcohol production from corn. Biotechnol. Bioeng. 1983, 25:2631-2640.
12. Hanis T., Mnukova J., Jelen P., Klir P., Perez B., Pesek M. Effect of gamma irradiation on survival of natural microflora and some nutrients in cereal meals. Cereal Chem. 1988, 65:381-383.
13. IAEA, 2002. Study of the impact of food irradiation on preventing losses: experience in Africa. In: Proceedings of a Final Research Co-ordination Meeting held in Pretoria, South Africa, 20-24 September 1999, International Atomic Energy Agency, Vienna, Austria, p. 98.
14. Kikafunda J.K., Abenakyo L., Lukwago F.B. Nutritional and sensory properties of high energy/nutrient dense composite flour porridges from germinated maize and roasted beans for child-weaning in developing countries: a case for Uganda. Ecol. Food Nutr. 2006, 45:279-294.
15. Kikafunda J.K., Walker A.F., Tumwine J.K. Weaning foods and practices in central Uganda: a cross-sectional study. Afr. J. Food, Agric., Nutr. Dev. 2003, 3:1-18.
16. Kottapalli B., Wolf-Hall C.E., Schwarz P. Effect of electron-beam irradiation on the safety and quality of Fusarium-infected malting barley. Int. J. Food Microbiol. 2006, 110:224-231.
17. Köksel H., Çelik S., Özkara R. Effects of gamma irradiation of barley and malt on malting quality. J. Inst. Brew. 1998, 104:89-92.
18. Lee J.-W., Kim J.-H., Oh S.-H., Byun E.-H., Yook H.-S., Kim M.-R., Kim K.-S., Byun M.-W. Effect of gamma irradiation on viscosity reduction of cereal porridges for improving energy density. Radiat. Phys. Chem. 2008, 77:352-356.
19. McAllister T.A., Rode L.M., Cheng K.J., Forsberg C.W. Selection of a sterilization method for the study of cereal grain digestion. J. Anim. Sci. 1991, 69:3039-3043.
20. Mosha A.C., Svanberg U. Preparation of weaning foods with high nutrient density using flour of germinated cereals. Food Nutr. Bull. 1983, 5:10-14.
21. Mukisa I.M., Nsiimire D.G., Byaruhanga Y.B., Muyanja C.M.B.K., Langsrud T., Narvhus J.A. Obushera: descriptive sensory profiling and consumer acceptability. J. Sens. Stud. 2010, 25:190-214.
22. Mutegi E., Sagnard F., Muraya M., Kanyenji B., Rono B., Mwongera C., Marangu C., Kamau J., Parzies H., de Villiers S., Semagn K., Traoré P., Labuschagne M. Ecogeographical distribution of wild, weedy and cultivated Sorghum bicolor (L.) Moench in Kenya: implications for conservation and crop-to-wild gene flow. Genet. Resour. Crop Evol. 2010, 57:243-253.
23. Muyanja C.M.B.K. Studies on the Fermentation Technology of Bushera: A Ugandan Traditional Fermented Cereal-based Beverage 2001, Agricultural University of Norway, Ås.
24. Muyanja C.M.B.K., Kikafunda J.K., Narvhus J.A., Helgetun K., Langsrud T. Production methods and composition of Bushera: a Ugandan traditional fermented cereal beverage. Afr. J. Food, Agric., Nutr. Dev. 2003, 3:10-19.
25. Muyanja C.M.B.K., Narvhus J.A., Treimo J., Langsrud T. Isolation, characterisation and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage. Int. J. Food Microbiol. 2003, 80:201-210.
26. Narvhus J.A., Østeraas K., Mutukumira T., Abrahamsen R.K. Production of fermented milk using a malty compound-producing strain of Lactococcus lactis subsp. lactis biovar. diacetylactis, isolated from Zimbabwean naturally fermented milk. Int. J. Food Microbiol. 1998, 41:73-80.
27. Nguyen T.T.T., Loiseau G., Icard-Vernière C., Rochette I., Trèche S., Guyot J.-P. Effect of fermentation by amylolytic lactic acid bacteria, in process combinations, on characteristics of rice/soybean slurries: a new method for preparing high energy density complementary foods for young children. Food Chem. 2007, 100:623-631.
28. Noots I., Delcour J.A., Michiels C.W. From field barley to malt: detection and specification of microbial activity for quality aspects. Crit. Rev. Microbiol. 1999, 25:121-153.
29. Nout M.J.R. Accelerated natural lactic fermentation of cereal-based formulas at reduced water activity. Int. J. Food Microbiol. 1992, 16:313-322.
30. Nout M.J.R., Rombouts F.M., Havelaar A. Effect of accelerated natural lactic fermentation of infant good ingredients on some pathogenic microorganisms. Int. J. Food Microbiol. 1989, 8:351-361.
31. Oneh Abu J., Gyebi Duodu K., Minnaar A. Effect of [gamma]-irradiation on some physicochemical and thermal properties of cowpea (Vigna unguiculata L. Walp) starch. Food Chem. 2006, 95:386-393.
32. Pednekar M.D., Deo B.V., Mitra A.S., Sharma A.K. Effect of radiation processing of ragi and acceptability and shelf-life of ragi malt. Radiat. Phys. Chem. 2009, 78:360-365.
33. Ral J.P., Cavanagh C.R., Larroque O., Regina A., Morell M.K. Structural and molecular basis of starch viscosity in hexaploid wheat. J. Agric. Food Chem. 2008, 56:4188-4197.
34. Rombo G.O., Taylor J.R.N., Minnaar A. Effect of irradiation, with and without cooking of maize and kidney bean flours, on porridge viscosity and in vitro starch digestibility. J. Sci. Food Agric. 2001, 81:497-502.
35. Songré-Ouattara L.T., Mouquet-Rivier C., Humblot C., Rochette I., Diawara B., Guyot J.-P. Ability of selected lactic acid bacteria to ferment a pearl millet-soybean slurry to produce gruels for complementary foods for young children. J. Food Sci. 2010, 75:M261-M269.
36. Songré-Ouattara L.T., Mouquet-Rivier C., Icard-Vernière C., Rochette I., Diawara B., Guyot J.P. Potential of amylolytic lactic acid bacteria to replace the use of malt for partial starch hydrolysis to produce African fermented pearl millet gruel fortified with groundnut. Int. J. Food Microbiol. 2009, 130:258-264.
37. Steinkraus K. Handbook of Indigenous Fermented Foods 1996, Marcel Dekker, New York, USA.
38. Taylor J.R.N., Schober T.J., Bean S.R. Novel food and non-food uses for sorghum and millets. J. Cereal Sci. 2006, 44:252-271.
39. Tizazu S., Urga K., Abuye C., Retta N. Improvement of energy and nutrient density of sorghum-based complementary foods using germination. Afr. J. Food, Agric., Nutr. Dev. 2010, 10:2927-2942.
40. Yu Y., Wang J. Effect of [gamma]-ray irradiation on starch granule structure and physicochemical properties of rice. Food Res. Int. 2007, 40:297-303.