Characterization and evaluation of grain sorghum flour (Sorghum bicolor (L.) Moench subjected to storage in different packaging

The objective of this study was to characterize and evaluate the effect of storage time of whole sorghum flour, stored at room temperature and wrapped in different packages: paper, polyethylene, vacuum polyethylene, and polypropylene for 12 months. The sorghum grains were harvested manually, with an initial moisture content of 28.0 (g 100 g-1), then subjected to drying at a temperature of 60 degrees C until reaching a moisture content of 14.0 (g 100 g-1). For characterization, the proximal composition, physical-chemical, bioactive, microbiological, and technological properties of the flour were all analyzed. During storage periods (0, 3, 6, 9, and 12 months), analyses of moisture content, proteins, lipids, pH, acidity, and bioactive compounds were performed. The sorghum flour presented proximal composition and microbiological evaluation according to the current legislation: moisture content 11.65 (g 100 g-1); protein 7.19 (g 100 g-1); ash 1.71 (g 100 g-1); lipids 2.58 (g 100 g-1); pH 6.24; acidity 1.93 (meq NaOH 100 g-1), fungi and yeasts 4 x 102 CFU g-1; thermotolerant coliforms 29 MPN g-1, absence of salmonella. The packages used to store the flour and the storage time influenced the characteristics of the material. Whole sorghum flour was viable over the twelve months of storage.