Physico-Chemical and Nutritional Characteristics of Soriz Flour (Sorghum Oryzoidum)

Abstract

The assortment of gluten-free flours in the Republic of Moldova is very small, and the properties of these flours are not sufficiently studied. Sorghum (Sorghum Oryzoidum) is a relatively new cereal, the industrial production of which has recently begun, and the use of sorghum and derivatives, especially flour, are current. The purpose of this study is to determine the chemical composition and nutritional value of sorghum flour. This would have a direct impact on human wellbeing, contribute to the development of novel foods and reduce food insecurity in the Republic of Moldova, including people with gluten-related disorders. Physico-chemical methods were used to determine the chemical composition and nutritional aspects of the flour. The obtained results showed that the chemical composition of soriz flour is complex and similar to cereal flours, with a predominance of carbohydrates, followed by proteins, lipids etc. Protein fractions of flour are predominant of prolamins and glutenins, but are not generators of gluten. Soriz flour proteins are unbalanced in most essential amino acids relative to the reference protein, especially lysine. Therefore, it is justified to combine it with other foods such as eggs, meat, fish, milk, whose proteins are balanced in essential amino acids. Soriz flour is a good source of potassium and magnesium, but it is poor in such elements as phosphorus, calcium, iron and sodium. The content of tannins and phytates is close to the values mentioned in the literature for other categories of cereal flours. Soriz could be used in both common and gluten-free diets, helping to diversify the range of cereals, but also to increase food security.