Effect of Natural Fermentation of Sorghum on Resistant Starch Molecular Structure and Fermentation Property

Table 2

Determination of in vitro digestibility of fermented sorghum-resistant starch.

Time (min)	Digestibility (%)
	Simulated gastric fluid			Simulated intestinal fluid
	Native starch	Unfermented RS	Fermented RS	Native starch	Unfermented RS	Fermented RS
0	0 ± 0a	0 ± 0a	0 ± 0a	0 ± 0a	0 ± 0a	0 ± 0a
60	5.814 ± 0.124a	0 ± 0b	0 ± 0b	6.748 ± 0.857a	0 ± 0b	0 ± 0b
90	8.426 ± 0.216a	0.537 ± 0.088b	0 ± 0c	9.138 ± 0.685a	0.833 ± 0.146b	0 ± 0c
120	10.15 ± 1.257a	1.322 ± 0.106b	0.251 ± 0.032c	12.21 ± 1.231a	2.724 ± 0.573b	0.210 ± 0.072c
180	12.73 ± 0.335a	1.537 ± 0.143b	0.807 ± 0.112c	14.25 ± 1.457a	3.357 ± 0.362b	1.014 ± 0.535c
240	13.35 ± 0.814a	3.413 ± 0.264b	1.175 ± 0.097c	15.58 ± 1.164a	4.361 ± 0.249b	2.241 ± 0.845c