EVALUATION OF TWO VARIETIES OF SORGHUM FOR STARCH EXTRACTION

Abstract

In Cuba, the wet milling process for the extraction of starch is made from corn, cereal which is currently imported, that is why it is required to substitute it for another grain of national production as it is the case of sorghum. Given the similarities of the two grains in their starch content and considering the potential of sorghum for the food industry, it is developed in this work an assessment process, taking into account two sorghum varieties: red (CIAPR-132) and white (UDG-110). In this sense, a factorial design of the type 2k-1 is made, where the independent variables of most influence in the laboratory process are considered, such as: (x1) type of sorghum, (x2) soaking time and (x3) solution concentration. It is considered that there is no interaction between them and it is taken as the response variable the starch yield in the extraction process. We conclude that the type of sorghum and soaking time are the most influential variables, obtaining the best results for white sorghum subjected for 48 hours to soak in a solution of SO2 at a concentration of 1800 ppm.