[Nutritional and stability evaluation during storage of blends extruded with sorghum]

Binary sorghum:soy (70:30) and ternary sorghum:corn:soy (30:40:30) blends using high and low tannin content dehulled sorghum were extruded. The effectiveness of heat treatment was determined by protein dispersion index (PDI) and ureasic activity (delta PH), indicating that proteins were denatured and antinutritional factors reduced. The nutritional evaluation supported the fact that samples were adequately treated, giving ternary blends true digestibility (TD) and biological values (BV) similar to milk casein. Blend stabilities, expressed as peroxide index (PI), revealed a low lipid oxidation rate during the first seven months, and were acceptable up to a year of storage. Extrudates with incorporated sorghum cover protein and energy demands of the growing infant, and provide a high nutritional value and long-life product.