Tailoring the functional properties of Jir starch from pearl millet: Effects of extraction layer, fermentation time, and sudanese genotypes
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 laye...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S277250222500277X |
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| author | Manhal Gobara Hamid Khitma A. Sir Elkhatim Amro B. Hassan Mohamed A Ibraheem Yousif M.A. Idris Faraz Muneer Mohammed Elsafy Mahbubjon Rahmatov Eva Johansson Tilal Abdelhalim |
| author_facet | Manhal Gobara Hamid Khitma A. Sir Elkhatim Amro B. Hassan Mohamed A Ibraheem Yousif M.A. Idris Faraz Muneer Mohammed Elsafy Mahbubjon Rahmatov Eva Johansson Tilal Abdelhalim |
| author_sort | Manhal Gobara Hamid |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-50df2ecea9ae4bcc89b3fd1860d78f79 |
| institution | DOAJ |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-50df2ecea9ae4bcc89b3fd1860d78f792025-08-20T03:20:16ZengElsevierApplied Food Research2772-50222025-06-015110096910.1016/j.afres.2025.100969Tailoring the functional properties of Jir starch from pearl millet: Effects of extraction layer, fermentation time, and sudanese genotypesManhal Gobara Hamid0Khitma A. Sir Elkhatim1Amro B. Hassan2Mohamed A Ibraheem3Yousif M.A. Idris4Faraz Muneer5Mohammed Elsafy6Mahbubjon Rahmatov7Eva Johansson8Tilal Abdelhalim9Biotechnology and Biosafety Research Center, Agricultural Research Corporation, Shambat, Khartoum North, Sudan; College of Agricultural Studies, Sudan University of Science and Technology, Shambat, Khartoum North, SudanBiotechnology and Biosafety Research Center, Agricultural Research Corporation, Shambat, Khartoum North, Sudan; College of Agricultural Studies, Sudan University of Science and Technology, Shambat, Khartoum North, SudanDepartment of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, PO Box 2460, Riyadh 11451, Saudi ArabiaDepartment of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, PO Box 2460, Riyadh 11451, Saudi ArabiaCollege of Agricultural Studies, Sudan University of Science and Technology, Shambat, Khartoum North, SudanDepartment of Plant Breeding, Swedish University of Agricultural Sciences (SLU), PO Box 190 234 22, Alnarp, SwedenDepartment of Plant Breeding, Swedish University of Agricultural Sciences (SLU), PO Box 190 234 22, Alnarp, Sweden; Corresponding authors.Department of Plant Breeding, Swedish University of Agricultural Sciences (SLU), PO Box 190 234 22, Alnarp, SwedenDepartment of Plant Breeding, Swedish University of Agricultural Sciences (SLU), PO Box 190 234 22, Alnarp, SwedenBiotechnology and Biosafety Research Center, Agricultural Research Corporation, Shambat, Khartoum North, Sudan; Corresponding authors.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.http://www.sciencedirect.com/science/article/pii/S277250222500277XFunctional propertiesFermentationIndigenous foodPearl milletStarch |
| spellingShingle | Manhal Gobara Hamid Khitma A. Sir Elkhatim Amro B. Hassan Mohamed A Ibraheem Yousif M.A. Idris Faraz Muneer Mohammed Elsafy Mahbubjon Rahmatov Eva Johansson Tilal Abdelhalim Tailoring the functional properties of Jir starch from pearl millet: Effects of extraction layer, fermentation time, and sudanese genotypes Applied Food Research Functional properties Fermentation Indigenous food Pearl millet Starch |
| title | Tailoring the functional properties of Jir starch from pearl millet: Effects of extraction layer, fermentation time, and sudanese genotypes |
| title_full | Tailoring the functional properties of Jir starch from pearl millet: Effects of extraction layer, fermentation time, and sudanese genotypes |
| title_fullStr | Tailoring the functional properties of Jir starch from pearl millet: Effects of extraction layer, fermentation time, and sudanese genotypes |
| title_full_unstemmed | Tailoring the functional properties of Jir starch from pearl millet: Effects of extraction layer, fermentation time, and sudanese genotypes |
| title_short | Tailoring the functional properties of Jir starch from pearl millet: Effects of extraction layer, fermentation time, and sudanese genotypes |
| title_sort | tailoring the functional properties of jir starch from pearl millet effects of extraction layer fermentation time and sudanese genotypes |
| topic | Functional properties Fermentation Indigenous food Pearl millet Starch |
| url | http://www.sciencedirect.com/science/article/pii/S277250222500277X |
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