Quick cooking grains

Microwave and infrared treatments applied in Bambara and sorghum grains resulted in a significant reduction in their cooking time. The treatments partially gelatinise the starch and can disrupt the cellular structure of the grains. A partial decortication of sorghum grains with microwave treatment resulted in a cooking time of 10 minutes compared to untreated sorghum grain with 83 minutes. Microwave, infrared and combination treatments of Bambara groundnuts showed a significant decrease in cooking time [from about 173 to about 22 minutes for combined treatment] and showed non-significant effect in proximate analysis. The treatment reduced or removed the beany flour and produce grains with a nutty flavour. The partial cooking of the grains means that it, therefore, requires less energy input and has a shorter preparation time during home preparation. Both quick-cooking grains are convenient for urban consumers. A combination of sorghum and Bambara will provide a well-balanced meal as Bambara will complement the lack of protein and essential amino acids deficient in sorghum.

CONTACT INFORMATION

Name: Prof MN Emmambux

Address: Department of Consumer and Food Sciences, University of Pretoria

Email: Naushad.emmambux@up.ac.za

Telephone: +27 12 420 2059

Type of partner: University

Name of Institution: University of Pretoria