Sorghum Biochemistry

An Industrial Perspective

CV Ratnavathi, Jagannath Vishnu Patil, UD Chavan

• Publisher: Academic Press
• Year: 2016
• Print ISBN:
  9780128031575
• eBook ISBN:
  9780128031827
• Topic: Business
• Subtopic: Agribusiness
• Index: Business

Sorghum Biochemistry: An Industrial Perspective explores the many uses for sorghum in industry and biofuels. Not only does it offer a detailed understanding of the physical and biochemical qualities of the grain, it also takes an in-depth look at the role sorghum plays in such industries as brewing and ethanol production and the mechanics of post-harvest processing and value addition. Sorghum has long been an important staple in Africa and Asia, but its value goes far beyond its uses in human and animal consumption. Sorghum is also used in many industries, including waxes, packing material, wall board, ethanol, beverages, and brewing, and one variety called sweet sorghum has also been used as a bioenergy crop. Sorghum Biochemistry: An Industrial Perspective offers a closer look at how the grain is used in such a variety of ways, and how we can continue to optimize its potential. - Provides detailed biochemical studies on grain sorghum to inform researchers grappling with similar issues - Offers foundational information on the quality and composition of sorghum as a grain - Covers a variety of uses for sorghum in many industries, including food and beverage, energy, and brewing - Includes photos and illustrations to enhance the understanding of processes and sorghum biochemistry

Chapter 1

Sorghum Grain Quality

C.V. Ratnavathi and V.V. Komala, ICAR-Indian Institute of Millets Research, Rajendranagar, Hyderabad, India

Abstract

Sorghum has been an important staple in the semiarid tropics of Africa and Asia for centuries. Sorghum is also a rich source of various phytochemicals including tannins, phenolic acids, anthocyanins, phytosterols, and policosanols apart from proximate composition, vitamins, and minerals. These phytochemicals have significant impact on human health. Sorghum is consumed as food in various forms as roti, tortilla, injera, kisra, tuwo, ugali, bogobe, sankati, ambali, edi, couscous, wowoto, noodles, soru, burkutu, busa, ting, and obhshera in different parts of the world. Since sorghum flour is a gluten-free food, it is a safe alternative for those with celiac disease. Apart from the traditional products like (bhakri, bhatwadi, papad) non traditional foods like popped gains, kurdai, biscuits, flakes, upma, idli, dosa, utappa, chiwada, chakli, ambali, shankarpale, and cakes are also prepared from sorghum. Alternative uses of sorghum include in nonfood sectors for the production of commercially valued products.

Keywords

Endosperm texture; grain quality; antioxidant activity; roti quality; traditional foods; animal feed

Outline

• 1.1 Introduction 3
  • 1.1.1 Sorghum Species 3
  • 1.1.2 Grain Quality 6
  • 1.1.3 Sorghum Kernel Structure 6
  • 1.1.4 Physical Characters 9
  • 1.1.5 Biochemical Parameters 10
  • 1.1.6 Protein Estimation 10
  • 1.1.7 Protein Body and Protein Matrix Characteristics of Sorghum 12
  • 1.1.8 Digestibility of Uncooked Sorghum Proteins 12
  • 1.1.9 Determination of Protein Digestibility 13
  • 1.1.10 Variation in Protein Digestibility 13
  • 1.1.11 Starch 14
  • 1.1.12 Amylose 14
  • 1.1.13 Amylose Estimation 15
  • 1.1.14 Amylopectin 15
  • 1.1.15 Starch Granule Structure 16
  • 1.1.16 Starch Estimation 17
  • 1.1.17 Starch Digestibility of Raw Sorghum Grain 18
  • 1.1.18 Starch Digestibility 18
  • 1.1.19 Starch Digestibility With and Without Protease Pretreatment 21
  • 1.1.20 Influence of Protein Predigestion on Starch Digestibility of Sorghum Genotypes 22
  • 1.1.21 Fat Estimation 23
  • 1.1.22 Tannins and Phenols of Sorghum Grain 23
  • 1.1.23 Extraction of Polyphenols 25
  • 1.1.24 Prussian Blue Assay 25
  • 1.1.25 Phenolic Compounds and Antioxidant Activity of Sorghum Grains of Varying Genotypes 25
  • 1.1.26 Phytic Acid Estimation 26
  • 1.1.27 Phytochemical Agents 26
  • 1.1.28 Sorghum Phytochemicals and Their Impact on Human Health 27
• 1.2 Comparison With Other Cereals 28
  • 1.2.1 Alternative Uses of Sorghum 31
  • 1.2.2 Human Food 32
  • 1.2.3 Animal Feed 33
  • 1.2.4 India 35
  • 1.2.5 China 36
  • 1.2.6 West Africa 36
  • 1.2.7 Eastern and Southern Africa 37
• 1.3 Dough and Roti Making Quality of Sorghum 38
  • 1.3.1 Dough Quality 38
  • 1.3.2 Roti Quality 42
  • 1.3.3 Traditional Food Products of Sorghum and Their Commercialization 45
  • 1.3.4 Noodles 55
  • 1.3.5 Low Calorie-Low Fat Cookies 55
  • 1.3.6 Sorghum Health Benefits 55
• References 56
• Further Reading 61

1.1 Introduction

Sorghum (Sorghum bicolor (L.) Moench) is a genus of numerous species of grasses, one of which is grown for grain and many of which are used as fodder plants, either cultivated or as part of pasture. The plants are cultivated in warmer climates worldwide. Species are native to tropical and subtropical regions of all continents in addition to the southwest Pacific and Australasia. Sorghum is in the subfamily Panicoideae and the tribe of Andropogoneae (the tribe of big bluestem and sugar cane). Sorghum is divided in 29 species and two hybrids as follows:

1.1.1 Sorghum Species

Sorghum almum; Sorghum amplum; Sorghum angustum; Sorghum arundinaceum; S. bicolor—cultivated sorghum, often individually called sorghum. Also known as durra, jowari, or milo; S. bicolor subsp. drummondii—Sudan grass; Sorghum brachypodum; Sorghum bulbosum; Sorghum burmahicum; Sorghum ecarinatum; Sorghum exstans; Sorghum grande; Sorghum halepense—Johnson grass; Sorghum interjectum; Sorghum intrans; Sorghum laxiflorum; Sorghum leiocladum; Sorghum macrospermum; Sorghum matarankense; Sorghum nitidum; Sorghum plumosum; Sorghum propinquum; Sorghum purpureosericeum; Sorghum stipoideum; Sorghum timorense; Sorghum trichocladum; Sorghum versicolor; Sorghum verticiliflorum; Sorghum vulgare var. technicum—broomcorn and two hybrids Sorghum×almum; Sorghum×drummondii.

One species, S. bicolor, is an important world crop, used for food (as grain and in sorghum syrup or “s...

Table of contents

• Cover image
• Title page
• Table of Contents
• Copyright
• Biography
• Introduction
• Chapter 1. Sorghum Grain Quality
• Chapter 2. Malting and Brewing of Sorghum
• Chapter 3. Mycotoxin Contamination in Sorghum
• Chapter 4. Sorghum Uses—Ethanol
• Chapter 5. Sorghum Syrup and Other by Products
• Chapter 6. Sorghum Processing and Utilization
• Index