Investigating the Kinetics of Tannin Removal in Sorghum [Sorghum Bicolor (L.) Moench] Grains through a Soaking Process

Zuhriyan Ash Shiddieqy Bahlawan; Andri Cahyo Kumoro; Satriyo Krido Wahono; Megawati; Tan Chin Ping; Wahyu Anggo Rizal

doi:10.22146/ajche.18116

Zuhriyan Ash Shiddieqy Bahlawan Department of Chemical Engineering, Faculty of Engineering, Universitas Negeri Semarang, Central Java, Semarang
Andri Cahyo Kumoro Department of Chemical Engineering, Faculty of Engineering, Universitas Diponegoro, Central Java, Semarang, 50275, Indonesia.
Satriyo Krido Wahono Research Center for Food Technology and Processing - National Research and Innovation Agency Republic of Indonesia (PRTPP - BRIN), Playen, Gunungkidul, Yogyakarta, Indonesia.
Megawati Department of Chemical Engineering, Faculty of Engineering, Universitas Negeri Semarang, Gunungpati, Semarang, Indonesia, 50229
Tan Chin Ping Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia.
Wahyu Anggo Rizal Research Center for Food Technology and Processing - National Research and Innovation Agency Republic of Indonesia (PRTPP - BRIN), Playen, Gunungkidul, Yogyakarta, Indonesia.

DOI: https://doi.org/10.22146/ajche.18116

Keywords: Kinetics, Model, Soaking, Sorghum, Tannin

Abstract

Sorghum (Sorghum bicolor (L.) Moench) grains contain tannins that significantly affect their nutritional value and potential utilizations in food product development. This study aims to investigate the kinetics of tannin removal during the soaking process and to optimize the operating condition. To achieve the goals, sorghum grains were subjected to various soaking durations, temperatures, and soaking solution concentrations. The soaking process employed potassium hydroxide and calcium hydroxide solutions at concentrations ranging from 0.05% to 0.15%; soaking temperatures were varied at 30°C, 40°C, and 50°C. Soaking was performed for 8 hours, with samples withdrawn every hour. The dissolved tannin was analyzed for its concentration, and the data were fitted to first-order rate equation kinetic models to determine the rate constants associated with tannin reduction. This study provides valuable insights into the soaking kinetics of sorghum grains, highlighting the potential for improving sorghum-based products’ nutritional quality through optimized soaking treatments. From the investigation results, the type and concentration of the solvent, as well as the soaking temperature, affected the tannins removal rate from sorghum grains. The highest dissolution rate and constant (k) were obtained during soaking in 0.15% calcium hydroxide solution at 50°C, with values of 0.436 ppm. min⁻¹ and 0.00616 min⁻¹, respectively. The average percentage error of the first-order reaction kinetics model was below 0.2%, which suggested its high suitability for application in the soaking process of sorghum grains using an alkaline solvent. The findings can guide food processors in developing more efficient methods for tannin reduction, enhancing the utilization of sorghum as both a staple food and food ingredient.

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