Physicochemical and Functional Characteristics of Sorghum Flour as Affected by Particle Size Distribution

Abstract

Sorghum (Sorghum bicolor L. Moench) is a promising cereal for
food diversification due to its nutritional value and high adaptability to
marginal lands. This study investigated the influence of flour particle size
on the physicochemical and functional properties of sorghum flours. A
randomized block design with two factors, namely variety (Pahat, Bioguma,
Samurai-2) and particle size (100, 200, and 300 mesh) and three replicates
was applied. Particle size and variety significantly affected the
physicochemical and functional characteristics of sorghum flour. Finer
flours exhibited higher carbohydrate, starch, and amylose contents but lower
protein, fat, and crude fiber contents compared with coarser flours. In
addition, finer particle sizes resulted in greater water absorption capacity,
water holding capacity, solubility, and lighter color. Varieties with white
bran produced flours with a lighter color. These results demonstrate that
particle size plays a critical role in determining sorghum flour properties and
should be considered in the development of sorghum-based food products.