To increasing extra value of sorghum flour need a technology touching.
Enzymatic biotechnology using a-amylase enzyme from small green pea bud expected
can improvement the protein contents of psychochemical properties of flour.
Improvement research of sorghum flour quality with enzyme a-amylase had been done
in Food Management Laboratory of Balitsereal Maros and Balitpa Sukamandi
Laboratory begun March to December 2002. Using the Factorial Random Complete
Design, factor (1) sorghum flour variety (Numbu, Kawali, and Span), factor as (2)
present of small green pea bud, 10, 20, and 30%, without bud toward flour as control.
Result of the research show that there is psychochemical property change can be seen at
water absorbing capacity (WAC), oil absorbing capacity (OAC) and emulation
capacity. Protein contents of flour after enzymatic experienced increasing; protein
variety of Numbu 6,89% to 9,25%, Kawali 7,45% to 0,06%, and Span from 7,24% to
9,25%. Tannin contents (anti nutrition) flour after enzymatic unmeasured again, and
texture be more smooth. |