THERMAL MODIFICATION OF NEW SORGHUM AND MILLET CULTIVARS: EFFECTS ON COMPOSITION, PROTEIN QUALITY AND FUNCTIONAL PROPERTIES OF FLOURS

Driven by consumers’ need to limit gluten intake in their diets, the demand for gluten‐free products continues grow foodservice industry. Two newly released sorghum and millet cultivars were thermally modified responses pre-gelatinization (PG) determined evaluating chemical compositions, amino acids profile functional properties using standard procedures. Protein efficiency ratio, essential acid index, biological value, nutritional index score calculated from profile. PG increased total carbohydrate 7% 3.7% respectively. The showed significantly (p < 0.05) higher values of fat, energy than did sorghum, whereas latter exhibited ash protein content. lowered ash, fat contents both flours. Of (EAA) raw flours, (P<0.05) histidine, isoleucine, methionine, phenylalanine, threonine, tryptophan, valine, with no significant difference leucine lysine between two grains. While induced increase all EAA except decrease threonine. valine 11% followed isoleucine (8%), threonine (7.3%), methionine (4.4%), phenylalanine (4.3%) (2.6%). 82% 12% WAC flour (192.2%) was that (189.7%), but reduced flours 11.9% 12.5%, Results study indicated pregelatinized are good replacement as source gluten-free meet varied consumers choices changing dietary habits.