ABSTRACT
High-pressure treatments applied in sorghum porridges avoid/revert the decrease of sorghum protein digestibility. In fact, cooking deleterious effects on sorghum protein digestibility are avoided or reverted when pressure is applied either before or after cooking suspensions of sorghum our in water, although best results are obtained when pressure is applied before the cooking process. Digestibility of cooked sorghum proteins increases from 16.1% to 35.3% or 25.4% when pressure at the level of 300 MPa was applied 15 min before/after cooking, respectively. When 300 MPa were applied for 5 min before cooking, similar results were obtained for digestibility (36.0%).
