Rose Otema Baah

PhD Overview

My research investigated the effects of heat moisture treatment using microwave energy on sorghum’s nutritional and functional properties with added phenolics. The work presents significant insights into how the interaction of starch and proteins with phenolics can impact starch digestibility and overall food functionality. Microwave heat moisture treatment with phenolic extract lowered pasting viscosity and decreased in vitro starch digestibility. Advanced analytical techniques showed that phenolics can interact with proteins to strengthen the protein matrix and reduce hydrolysis. Thus, the undigestible protein matrix forms a barrier around starch granules to restrict enzyme access for starch digestibility. Also, the interactions between phenolics with starch and enzymes further decrease digestibility. This work provides a valuable strategy to manufacture low glycaemic index sorghum-based foods and a potential food for diabetic patients.