EVALUATION OF FOUR SORGHUM HYBRIDS THROUGH THE ...

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<strong>SORGHUM</strong> PRODUCTION With an increasing number of people being diagnosed with celiac disease and the market for gluten-free products booming, there is a perfect opportunity to create new products using sorghum. According to the U.S. Grains Council (2008a), grain sorghum is the fifth most important cereal crop grown in the world. In the U.S., grain sorghum is the third most important. As a continent, Africa is the largest producer of sorghum. In 2006, Nigeria was the leading producer as a country with 413.4 million bushels, followed by the United States with 393.7 million. Of the U.S. production, 89% came from the following five states in ranking order: Kansas, Texas, Nebraska, Oklahoma, and Missouri. With the United States playing such a huge role in sorghum production, the fact that the grain is not seen more in food products may seem odd. This is partly because the U.S. does not have many uses for sorghum. Therefore, the U.S. exports half of the sorghum (Figure 3). In fact, from 2005-2006 the United States took an 89% share of the global sorghum exports, the number one customer being Mexico (U.S. Grains Council 2008a). U.S. Sorghum Utilization 2005/6 Feed & Residual 37% Food, Seed & Industrial 13% Export s 50% Figure 4. U.S. Sorghum Utilization for 2005 to 2006. Adapted from: U.S. Grains Council (2008a). 15
This exported sorghum may be used for either feed or food. In Africa and Asia, sorghum is a major food crop, whereas other continents use the grain for feed (Serna- Saldivar and Rooney 1995). An estimated 30-40% of sorghum is consumed by humans (Rooney and others 1986; Murty and Kumar 1995). The number could increase with the utilization of sorghum in gluten-free products. All sorghum varieties are gluten-free making them appealing to people with celiac disease or wheat allergies. Also, the white varieties have a neutral taste allowing them to absorb many flavors (U.S. Grains Council 2008a). Finally, sorghum is extremely drought tolerant making it easily grown in many parts of the world. Environmental Conditions Sorghum is considered a strong crop by being resistant to harsh conditions such as drought and high temperatures. Also, sorghum needs little irrigation and pesticides making the grain easily adaptable to the natural environment (U.S. Grains Council 2008b). Sorghums that contain a pigmented testa layer, and thus tannins, are resistant to birds, weathering, mold, and grain sprouting (Rooney and Serna-Saldivar 2000). There are still some environmental requirements for sorghum growth. Sorghum is considered a short-day plant and can grow in rainy to semiarid areas. As far as altitude is concerned, sorghum can grow from sea level to 3000 m. Although sorghum will germinate at high temperatures (10 – 35 o C), the plant is killed by frost. Finally, sorghum endures soil from heavy clay to light, sandy types with a pH range from 5.0 to 8.5 (Kimber 2000). 16
Page 1 and 2: EVALUATION OF FOUR SORGHUM HYBRIDS
Page 3 and 4: compared to a gluten-free wrap alre
Page 5 and 6: Flour Characterization Starch Isola
Page 7 and 8: Chapter 1 LIST OF FIGURES 1. Mechan
Page 9 and 10: 4. Comparison of color, pH, water a
Page 11 and 12: ACKNOWLEDGMENTS I cannot begin to t
Page 13 and 14: most important. As a continent, Afr
Page 15 and 16: Before this act, ingredients in foo
Page 17 and 18: Mechanism of Actions According to B
Page 19 and 20: symptoms similar to allergic reacti
Page 21 and 22: Table 1. Symptoms of Celiac Disease
Page 23 and 24: Treatment If an individual is diagn
Page 25: MARKET FOR GLUTEN-FREE PRODUCTS In
Page 29 and 30: sorghum, White sorghum, and Mixed s
Page 31 and 32: The actual proportion of the three
Page 33 and 34: fiber (Bach-Knudsen and Munck 1985)
Page 35 and 36: preference towards white sorghums w
Page 37 and 38: cassava starch, and raw cassava sta
Page 39 and 40: (about 5 min.). Waniska and others
Page 41 and 42: easily. These tortillas are best fo
Page 43 and 44: starch, and leavening acids, is a c
Page 45 and 46: Gliadin, which is a prolamin charac
Page 47 and 48: gluten matrix can hold some of the
Page 49 and 50: LITERATURE CITED Aboubacar A, Hamak
Page 51 and 52: Federal Register. 2007. Food Labeli
Page 53 and 54: Murty DS, Singh U, Suryaprakash S,
Page 55 and 56: Subramanian V, Jambunathan R, Suury
Page 57 and 58: Chapter 2: Grain and Flour Characte
Page 59 and 60: Introduction: An estimated 1-2 perc
Page 61 and 62: The cleaned grain was then analyzed
Page 63 and 64: Starch Particle Size Distribution:
Page 65 and 66: Moisture Content: The moisture cont
Page 67 and 68: products. Grain hardness can also b
Page 69 and 70: Flour Characterization Flour Partic
Page 71 and 72: Starch Particle Size Distribution:
Page 73 and 74: Total Starch: The total starch cont
Page 75 and 76: Table 4. Comparison of total starch
Page 77 and 78:
66 Table 5. Comparison of starch pa
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create a flour of a specific ash co
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Conclusions: This study has shown t
Page 83 and 84:
Evers AD, Stevens DJ. 1985. Starch
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Schober TJ, Bean SR, Boyle DL. 2007
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Abstract Gluten-free flour tortilla
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following five states in ranking or
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increased. This is probably due to
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than a typical tortilla process. Ov
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Table 1. Formulation for sorghum fl
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of 1.00 mm/s, test speed of 1.00 mm
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values. Calibration was performed b
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flour to use was determined by memb
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Table 2. Comparison of weight, diam
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Also, starch damage was found to be
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Color: Significant differences were
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98 Table 4. Comparison of color, pH
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3.83 (TVM) to 8.00 (F-625). Grittin
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102 Table 6. Comparison of texture
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104 Table 8. Comparison of texture
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Table 9. Comparison of scores from
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REFERENCES Bejosano FP, Joseph S, L
Page 121 and 122:
Appendices 110
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Appendix 2. Average starch particle
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Appendix 4. RVA curve for F-1000. 1
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Appendix 6. RVA curve for 5040C. 11
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118 Appendix 8. RVA curve for TVM.
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TEXTURE (in the hand) Roughness: Th
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Hardness: The relative resistance t
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Appendix 11: CONSUMER PRE-SCREENING
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SAMPLE: 571 Please check only one b
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