|Title||Extraction and food uses of sorghum biocolorant|
|Author(s)||Akogou, F.U.G.; Kayodé, A.P.P.; Besten, H.M.W. den; Linnemann, A.R.|
|Event||8th International Workshop on Anthocyanins, Montpellier, Montpellier, 2015-09-16/2015-09-18|
Food Quality and Design
Food Microbiology Laboratory
|Publication type||Abstract in scientific journal or proceedings|
|Abstract||In West Africa, mature leaf sheaths of the dye sorghum plant are used freshly or dried for food colouring purposes. The red pigment extracted from the leaf sheaths by trituration or boiling is a rich source of 3-deoxyanthocyanins. The stability of 3-deoxyanthocyanins to heat treatments and pH changes make them an interesting source of natura! colorants for applications in the food
industry. This study aims to provide data on the traditional extraction methods of sorghum biocolorant and the food uses ofthis biocolorant.
Pigments are traditionally extracted from dye sorghum leaf sheaths using three methods i.e. cool alkaline extraction, hot alkaline extraction and hot aqueous extraction. A rock alkaline salt locally named kanwu is used as extraction aid. The average anthocyanin content of the watery extract was
228.5 μg!ml. Sorghum biocolorant could be also described as an orange red colorant (h' =18.1, C*=
37.7 and L *= 29.4) applied in foods such as fermented porridge (koko) and soft cheese (wagash1). After extraction, the residues of the leaf sheaths still contained 82.6 % of the anthocyanins. Yet these residues of the leaf sheaths are thrown away by processors. Sorghum biocolorant is a colorant applicable in different food categories but improvement of the traditional extraction methods still need to be done.