Influence of Culinary Treatment on Soriz Mineral Elements (Sorghum oryzoidum)

Abstract

Soriz (Sorghum oryzoidum) is a relatively new cereal of hybrid origin obtained at the Research Institute for Maize and Sorghum of Moldova. This paper presents and analyzes the results of the study of essential minerals content (K, Na, Ca, P, Mg, Fe) in native and hulled sorghum grains and their changes under the effect of hydrothermal treatment. The results show that the sorghum grains are a good source of essential minerals, especially of K, P and Mg and are less rich in Ca, Na and Fe. The experimental data have demonstrated that the technological process applied to obtain hulled sorghum leads to a considerable decrease in minerals content. Culinary treatment had a greater impact on the K content and lower on P and Mg content. The results will be used to optimize the parameters of raw material processing and culinary treatment with the aim of minimizing the mineral loss as well as for the nutritional value balance of soriz sorghum dishes.