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Abstract

This study investigated the potential of Jir, a starch derived from fermented dehulled pearl millet grains, and its future applications. The physicochemical, colorimetric, thermal, pasting, and textural properties of Jir were evaluated across five Sudanese pearl millet genotypes, two extraction layers, and two fermentation durations. Principal component analysis (PCA) and partial least squares (PLS) regression showed that the extraction layer had a greater influence on starch properties than the genotype or fermentation duration. Colorimetric and pasting properties were crucial for distinguishing the layers, with the lower layer showing significantly higher lightness (L*), whitening index (WI), peak viscosity, and final viscosity than the upper layer. After seven days of fermentation, PLS identified the lower layer of the Bioda genotype as the most suitable starch source for traditional Sudanese porridge. ANOVA, PCA, and PLS analyses revealed multiple interactions between genotype, extraction layer, and fermentation duration, suggesting opportunities to optimize Jir properties through careful selection of raw materials and fermentation processes. This optimization can create new starch-based ingredients with enhanced nutritional qualities, offering diverse applications in the food industry and supporting innovation in indigenous products.

Keywords

Functional properties; Fermentation; Indigenous food; Pearl millet; Starch

Published in

Applied food research
2025, volume: 5, number: 1, article number: 100969
Publisher: ELSEVIER

SLU Authors

UKÄ Subject classification

Food Science

Publication identifier

  • DOI: https://doi.org/10.1016/j.afres.2025.100969

Permanent link to this page (URI)

https://res.slu.se/id/publ/142078