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The Effect of Nixtamalization on Physical Properties and Antinutritional Content of White Sorghum Flour from Garut, Indonesia
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DOI：10.17576/jsm-2026-5504-06.png)
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Abstract
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Sorghum grain originating from Garut, Indonesia, has great potential to be developed as an alternative staple food, as its protein and carbohydrate content are comparable to those of rice. However, the utilization of sorghum in food products remains limited due to its undesirable physical characteristics and the presence of anti-nutrient compounds. This study aimed to evaluate the effect of nixtamalization on physical characteristics and anti-nutrient content of sorghum grain. A randomized block design was employed with two factors: Ca (OH)2 concentration (0.5%, 1.0% and 1.5% w/w) and cooking time (10 min, 20 min and 30 min). The results showed that nixtamalization significantly affected the physical characteristics of sorghum flour. The pasting profile exhibited variations in peak viscosity (1173.5 - 1949.25 cP), trough viscosity (866 - 1526 cP), final viscosity (1665 - 3774 cP), setback viscosity (220.5- 596 cP), pasting temperature (80.42-84.35 degrees C) and peak time (4.83-5.4 min). Furthermore, nixtamalization effectively reduced the levels of anti-nutritional factors, with phytic acid decreasing from 14.4 to 11.6 mg/g and tannin content decreasing from 2.4 to 0.0 mg/100 g. These findings indicate that the nixtamalization process improves the functional and decrease anti-nutritional properties of sorghum flour, enhancing its suitability for application in food product development and diversification. Therefore, nixtamalized sorghum flour could serve as a promising ingredient to support food security and promote the utilization of local crops in Indonesia.
Keywords:
Anti-nutritional content
nixtamalization
physical properties
white sorghum flour
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