Potential of local light brown waxy sorghum as an healthy rice substitute

Abstract

Sorghum rice, developed from local light brown waxy sorghum, is a potential alternative staple food to replace conventional rice. This study evaluated the effects of polishing frequency and soaking conditions on sorghum rice quality and determined the best formulation. A Factorial Completely Randomized Design (CRD) was used with two factors: polishing frequency (once and twice) and soaking conditions (water at 100℃ for 24 h and 36 h at room temperature, baker’s yeast 0.25% w/v for 24 h and 36 h at room temperature). Parameters analysed included physical quality (stickiness), chemical quality (sugar, dietary fiber, amylose, tannin, antioxidant activity), and sensory attributes. Data were analysed by ANOVA with Duncan’s and Dunnett’s tests. The best treatment was two-time polishing with soaking in water at 100℃ for 24 h. The product showed desirable characteristics: hardness 1686.7 gf, adhesiveness -77.29 gs, elasticity 61.62%, cohesiveness 0.294, sugar 0.277 g/100 g, amylose 5.09%, tannin 32.91%, dietary fiber 2.97% (high), and antioxidant activity IC50 5.782 ppm (very strong). Sensory results indicated a slightly brown color, no acidic odor, slightly sticky texture, moderately sweet, and no sour taste. These findings demonstrate that local waxy sorghum can produce rice-like products with high nutritional and functional value, supporting its potential as a healthy rice substitute.