EVALUATION OF FOUR SORGHUM HYBRIDS THROUGH THE ...

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Sorghum protein content is comprised mainly of kafirins. Kafirins, or prolamins, make up 50% or more of the protein. Glutelins are the second major protein fraction (Rooney and Serna-Saldivar 2000). Both of these fractions are found mainly in the endosperm. The germ, however, is rich of albumins and globulins (Waniska and Rooney 2000). The albumin, globulin, and glutelin fractions contain a rich amount of lysine, and essential amino acid (Haikerwal and Mathieson 1971; Taylor and Schussler 1986). However, with kafirins being the major protein fraction, sorghum protein is considered deficient in lysine (Taylor and Dewar 2001). As for the carbohydrates in sorghum, starch is the primary constituent. The starch can make up to three-fourths of the grain weight (Serna-Saldivar and Rooney 1995). Typical sorghum endosperms are composed of 23-30% of amylose (Horan and Heider 1946; Ring and others 1982). The amylopectin, therefore, ranges from 70-77%. However, there are waxy type sorghums that are mostly amylopectin with only up to 5% amylose present (Serna-Saldivar and Rooney 1995). Soluble sugars and fiber are present in smaller amounts. The soluble sugar content changes as the grain develops (Murty and others 1985). The soluble sugar content is about 1.3% on average for a mature caryopsis (Jambunathan and others 1984). Of this 1.3%, about 75% is sucrose while the rest consists of glucose, fructose, stachyose, and raffinose (Subramanian and others 1980). Sugary and high-lysine cultivars contain a higher amount of soluble sugars compared to normal sorghums (Subramanian and others 1980; Murty and others 1985). Finally, the fiber content of sorghum is mostly insoluble and located mainly in the pericarp. Sorghum contains 6.5 to 7.9% insoluble fiber and about 1.1 to 1.23% soluble 21
fiber (Bach-Knudsen and Munck 1985). The dietary fiber amount decreases after decortication as this amount is dependent on the degree of pericarp removal (Waniska and Rooney 2000). Located primarily in the germ, the lipids are a minor part of sorghum. With decortication the germ is removed leading to a significant reduction in lipid content (Waniska and Rooney 2000). Sorghum oil can be compared to that of maize as the fatty acid composition is predominantly linoleic and oleic acids (Wall and Blessin 1970; Rooney 1978; Neucere and Sumrell 1980; Agullo and Rodriguez 1998). A unique compositional part of sorghum is the phenolic compound presence. Phenolic compounds are divided into three categories: phenolic acid, flavonoids, and tannins (Chung and others 1998). All sorghums have phenols and most have flavonoids. However, tannins are present only in the cultivars with a pigmented testa (Waniska and Rooney 2000). These tannins create protection in pest-ridden areas (Waniska and others 1989), but decrease nutrient absorption (Serna-Saldivar and Rooney 1995). <strong>SORGHUM</strong> TODAY Current Products As mentioned before, sorghum is a major cereal grain for food in Asia and Africa. In such areas, sorghum breads, beers, porridges, snacks and other foods are produced. Currently, more knowledge is being developed on the properties of sorghum and the effects sorghum has on food products. This understanding has led to the development of higher quality products as well as innovation using experimental research. 22
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 and 28: This exported sorghum may be used f
Page 29 and 30: sorghum, White sorghum, and Mixed s
Page 31: The actual proportion of the three
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
Page 81 and 82: Conclusions: This study has shown t
Page 83 and 84:
Evers AD, Stevens DJ. 1985. Starch
Page 85 and 86:
Schober TJ, Bean SR, Boyle DL. 2007
Page 87 and 88:
Abstract Gluten-free flour tortilla
Page 89 and 90:
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
Page 95 and 96:
Table 1. Formulation for sorghum fl
Page 97 and 98:
of 1.00 mm/s, test speed of 1.00 mm
Page 99 and 100:
values. Calibration was performed b
Page 101 and 102:
flour to use was determined by memb
Page 103 and 104:
Table 2. Comparison of weight, diam
Page 105 and 106:
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
Page 113 and 114:
102 Table 6. Comparison of texture
Page 115 and 116:
104 Table 8. Comparison of texture
Page 117 and 118:
Table 9. Comparison of scores from
Page 119 and 120:
REFERENCES Bejosano FP, Joseph S, L
Page 121 and 122:
Appendices 110
Page 123 and 124:
Appendix 2. Average starch particle
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Appendix 4. RVA curve for F-1000. 1
Page 127 and 128:
Appendix 6. RVA curve for 5040C. 11
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118 Appendix 8. RVA curve for TVM.
Page 131 and 132:
TEXTURE (in the hand) Roughness: Th
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Hardness: The relative resistance t
Page 135 and 136:
Appendix 11: CONSUMER PRE-SCREENING
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SAMPLE: 571 Please check only one b
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