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Effect of microwave heating on quality and mycoflora of sorghum grain

Effect of microwave heating on quality and mycoflora of sorghum grain

Journal of Stored Products Research 28(4): 251-256

Sorghum (cv. Maldandi M35-1) was modified to 12, 14 and 16% moisture content (m.c.) and heat-treated with microwave energy at 3 levels, for 30 sec (= 4.5, 9 and 18 kJ), and 60 sec (= 9, 18 and 36 kJ). The effect of microwave heating on rise and subsequent fall in grain temperature, reduction in m.c. and quality characteristics including germination, seedling dry matter, free fatty acids (FFA) and contaminant fungi was determined. The temperature attained and the moisture loss in the sorghum grain was affected by grain m.c. and the time of exposure. At the lowest and highest microwave treatment level gain temperatures reached 30-40 degree C and 90-101 degree C, respectively. However, a 60-sec treatment at the highest energy level was lethal for the grain, particularly at 14 and 16% m.c. The FFA values were unaffected by microwave treatment. Statistical analyses showed that the microwave power level and time individually, and power level times time interactions were significant for most quality characteristics. The fungi present most abundantly on the sorghum grain were Eurotium spp., Aspergillus candidus, A. niger and Penicillium spp. Increasing m.c. and microwave heating resulted in elimination of most fungi after a 30-sec exposure time. With a 60-sec exposure period, practically all fungi were eliminated from the grain.

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Accession: 008538953

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DOI: 10.1016/0022-474x(92)90005-b

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