Physicochemical Characterization of Red Sorghum and White Sorghum Starch
How to cite (AJARCDE) :
Sorghum (Sorghum bicolor L. Moench) is a local cereal with high starch content and considerable potential as a raw material for food applications. However, the physicochemical properties of sorghum starch vary among varieties, thereby influencing its functional characteristics and suitability for food processing. This study aimed to characterize and compare the physicochemical properties of native starch extracted from red and white sorghum. The physicochemical properties evaluated included moisture content, starch content, swelling power, and water solubility. The experimental data were analyzed using analysis of variance (ANOVA) at a 95% confidence level (? = 0.05) to determine the effect of sorghum variety on the physicochemical properties of native sorghum starch. White sorghum starch exhibited higher starch content (85.73%), swelling power (2.36 g/g), and water solubility (12.49%) than red sorghum starch. Conversely, red sorghum starch showed higher moisture content (7.83%). These differences were attributed to variations in starch composition and molecular structure between the two sorghum varieties. Overall, sorghum variety significantly affected the physicochemical properties of native starch, indicating that red and white sorghum starches possess distinct functional characteristics and are suitable for different food applications.
[1] Ananda, G. K. S., Myrans, H., Norton, S. L., Gleadow, R. M., Furtado, A., & Henry, R. J. (2020). Wild sorghum as a promising resource for crop improvement. Frontiers in Plant Science, 11.1108.
[2] AOAC International. (2010). Official Methods of Analysis of AOAC International (18th ed., Revision 3). Gaithersburg, MD: AOAC International.
[3] Association of Official Analytical Chemists (AOAC). (1970). Official Methods of Analysis of the Association of Official Analytical Chemists (11th ed.). Washington, DC: Association of Official Analytical Chemists.
[4] Avif, A. N., & TD, A. O. (2021). Analisis sifat kimia tepung dan pati sorgum dari varietas bioguma dan lokal di Provinsi Nusa Tenggara Timur, Indonesia. Lantanida Journal, 8(2), 178-188.
[5] Choi, S. C., Kim, J. M., Lee, Y. G., & Kim, C. (2019). Antioxidant activity and contents of total phenolic compounds and anthocyanins according to grain colour in several varieties of Sorghum bicolor (L.) Moench. Cereal research communications, 47(2), 228-238.
[6] Dos Santos, T. B., da Silva Freire Neto, R., Collantes, N. F., Chávez, D. W. H., Queiroz, V. A. V., & de Carvalho, C. W. P. (2023). Exploring starches from varied sorghum genotypes compared to commercial maize starch. Journal of Food Process Engineering, 46(10), e14251.
[7] Eburuche, O. B., Attaugwu, R. N., Ufondu, H. E., & Uvere, P. O. (2019). Composition and hardness of malting red and white kaffir sorghum [Sorghum bicolor (L.) Moench] dried under the sun. Journal of Food Science and Technology, 56(7), 3513-3523.
[8] Haziman, M. L., Ishaq, M. I., Qonit, M. A. H., Lestari, E. G., Susilawati, P. N., Widarsih, W., ... & Mubarok, S. (2025). Sorghum starch review: Structural properties, interactions with proteins and polyphenols, and modification of physicochemical properties. Food Chemistry, 463, 139810.
[9] Kaufman, R. C., Wilson, J. D., Bean, S. R., Xu, F., & Shi, Y. C. (2017). Sorghum starch properties as affected by growing season, hybrid, and kernel maturity. Journal of Cereal Science, 74, 127-135.
[10] Khoddami, A., Mohammadrezaei, M., & Roberts, T. H. (2017). Effects of sorghum malting on colour, major classes of phenolics and individual anthocyanins. Molecules, 22(10), 1713.
[11] Kumoro, A.C. & Hidayat, J.P. 2018. Functional and Thermal Properties of Flour Obtained from Submerged Fermentation os Durian (Durio zibethinus Murr.) Seed Chips Using Lactobacillus Plantarum. Potravinarstvo, 12, 607-614.
[12] O’ Sullivan, M. 2011. Proximate and Other Chemical Analyses. Elsevier Ltd.
[13] Palavecino, P. M., Penci, M. C., Calderón?Domínguez, G., & Ribotta, P. D. (2016). Chemical composition and physical properties of sorghum flour prepared from different sorghum hybrids grown in Argentina. Starch?Stärke, 68(11-12), 1055-1064.
[14] Pezzali, J. G., Suprabha-Raj, A., Siliveru, K., & Aldrich, C. G. (2020). Characterization of white and red sorghum flour and their potential use for production of extrudate crisps. PLoS ONE, 15(6), e0234940.
[15] Putri, A. A., & Anggreini, R. A. (2025). Effect of Microwave Exposure and Cooling Time on Physicochemical Characteristics of Modified Sorghum Starch (Sorghum bicolor L. Moench). AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment), 9(2), 110-117.
[16] Rocchetti, G., Giuberti, G., Busconi, M., Marocco, A., Trevisan, M., & Lucini, L. (2020). Pigmented sorghum polyphenols as potential inhibitors of starch digestibility: An in vitro study combining starch digestion and untargeted metabolomics. Food Chemistry, 312, 126077.
[17] Rosida, D. F. (2021). Buku Ajar Pati Termodifikasi dari Umbi-umbian Lokal dan Aplikasinya untuk Produk Pangan.
[18] Setiarto, R. H. B., Widhyastuti, N., & Saskiawan, I. (2016). Effect of lactic acid bacteria, fungi and yeast fermentation on nutritional quality of sorghum flour. Agritech Jurnal Pertanian ,36(4), 440-449.
[19] Wulandari, E., Sihombing, F. S. P., Sukarminah, E., & Sunyoto, M. (2019). Karakterisasi sifat fungsional isolat protein biji sorgum merah (Sorghum bicolor (L.) Moench) varietas lokal Bandung. Chimica et Natura Acta, 7(1), 14-19.
[20] Yan, S., Li, Z., Wang, B., Li, T., Li, Z., Zhang, N., & Cui, B. (2023). Correlation analysis on physicochemical and structural properties of sorghum starch. Frontiers in Nutrition, 9, 1101868.
[21] Yusra, S., & Putri, E. (2022). Karakteristik Fisikokimia Tepung Sorgum (Sorghum bicolor L.) Varietas Lokal Merah dengan Fermentasi Spontan. Jurnal Agroteknologi, 16(02), 163-175.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.