EVALUATION OF FOUR SORGHUM HYBRIDS THROUGH THE ...

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<strong>SORGHUM</strong> GRAIN History Sorghum bicolor (L.) Moench is a cereal in the grasses (Poaceae) family. According to House (1995), sorghum was first domesticated around 3,000 to 5,000 years ago. The first written description of sorghum was by Pliny around 60 to 70 A.D. The next recording was not until to the 16 th century where various nomenclature begins, sorgo (from the Latin surrigo meaning to grow up) and dora (Greek for gift) to name a few (Snowden 1936). In 1794, Moench established the genus Sorghum and later species were named (Clayton 1961; Snowden 1936). The three species include S. halepense, S. propinquum, and S. bicolor (Dahlberg 2000). This literature will focus on S. bicolor for this is the cultivated species. Classification Sorghum has many different common names around the world. Sorghum is called great millet, kafir corn or quinea corn in the Western parts of Africa. Other names are jowar (India), kaolian (China), and milo (Spain) (U.S. Grains Council 2008b). But no matter what the name, sorghum can be classified into four types based on functionality: grain, broom, grass (forage), and sweet. Grain sorghum is used as food in Asia and Africa and as feed in other continents. Broom sorghum can be made into brooms, whereas grass (forage) sorghum functions as feed and forage. For processing syrups, sugars, and alcohols, sweet sorghum is utilized (Rooney and Serna-Saldivar 2000; U.S. Grains Council 2008b). The U.S. Department of Agriculture (1993) describes another form of classification from the sorghum market. The four market classes are: Sorghum, Tannin 17
sorghum, White sorghum, and Mixed sorghum. This classification is best explained by the presence of a pigmented testa layer. The Sorghum grade has a low tannin content due to the absence of a pigmented testa and contains no more than 3.0% of Tannin sorghum. Sorghum grade pericarp color may appear white, yellow, pink, orange, red, or bronze. Tannin sorghums have a pigmented testa creating a high in tannin content and contains no more than 10.0% non-Tannin sorghum. The Tannin pericarp is usually brown in color. The White sorghum grade has no pigmented testa and a white or translucent pericarp. White sorghum contains no more than 2.0% of the other sorghum classes. Mixed sorghums cannot fit into the previously mentioned classes because there is a mixture of pigmented and non-pigmented testa. Appearance and Structure The sorghum plant can range in height between 60 and 460 cm. Long, wide leaves grow from the stalk and the seed head is located at the top with a height around 25 to 36 cm (Figure 4). The seed head contains the individual sorghum grains, or kernels, which are small and round (U.S. Grains Council 2008b). The kernels size can range from 3 to 80 mg in weight. In the U.S., commercial sorghum kernels are around 4 mm long, 2 mm wide, and 2.5 mm thick with a weight of about 25 to 35 mg and a density between 1.28 and 1.36 g/cm 3 (Serna-Saldivar and Rooney 1995). The overall appearance and color of the kernels, or caryopses, are affected by the pericarp color and thickness, presence of pigmented testa, and endosperm color (Rooney and Miller 1982). However, the kernels’ appearance can also be controlled by the plant and glume color, especially those that are damaged by the environment and insect and mold deterioration (Waniska and Rooney 2000). 18
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 and 26: MARKET FOR GLUTEN-FREE PRODUCTS In
Page 27: This exported sorghum may be used f
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
Page 79 and 80:
create a flour of a specific ash co
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Conclusions: This study has shown t
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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
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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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