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journals on sorghum flour

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journals on sorghum flour

10.4236/fns.2014.521215   1,333 Downloads  2,235 Views  Citations, Effect of Malted Sorghum on Quality Characteristics of Wheat-Sorghum-Soybean Flour for Potential Use in Confectionaries (Articles), Opeyemi O. Aluge, Stephen A. Akinola, Oluwatooyin F. Osundahunsi, Food and Nutrition Sciences Summary of the Codex food safety standards for sorghum grain (Codex Alimentarius Commission, 1996). By adding wheat-flour lipids to defatted sorghum flour the top grain and spread of the cookies was improved. Sorghum (Sorghum bicolor) is a less well-known grain in the world food market.It comes in a distant fifth for most produced grains—behind barley, rice, wheat, and corn. Industrial uses for sorghum include wallboard and biodegradable packaging materials. Komala, in Sorghum Biochemistry, 2016. Vol.4 No.9,August 20, 2013, DOI: HP seems to cause dough structure rearrangements in wheat, millet, and sorghum, presumably by altering the folding/unfolding and aggregation/disaggregation equilibrium of proteins, enabling the use of HP-treated flours as gluten replacers. Value-added convenience food from composite sorghum-maize-sweet potato flour blends. Vol.7 No.10,August 29, 2016, DOI: Sorghum can be processed to further improve its food as well as feed value, and techniques such as grinding, crushing, steaming, steam flaking, popping, and extruding have all been used to enhance the grain for food and feeding purposes. Keep in a cool, dry, dark place if it will be used within a few months; store in a refrigerator or freezer for longer storage. Sorghum is a good source of B vitamins, such as thiamin, riboflavin, vitamin B6, biotin, and niacin, but refining produces losses of all B vitamins. It may be listed under another name. Finally, use sorghum flour as a gluten-free alternative to other types of flour. Increasing the quantity of BSF and sorghum flour in the blends consequentially increased the protein content, dietary fibre and total minerals. Sorghum grains shall be safe and suitable for human consumption. Sorghum flour is high in antioxidants, which are related to their polyphenolic compound and sorghum wax. Vol.8 No.7,June 23, 2017, DOI: Google Scholar Hence, the options for flour fortification are limited. Vol.7 No.13,November 9, 2016, DOI: Vol.9 No.4,March 28, 2018, DOI: When evaluating the bread making quality of the individual sorghum hybrids, the amount of water was adjusted for each hybrid in order to obtain an identical batter consistency. In the case of sorghum grain, there is a quality specification with respect to tannin content. You might also find it in the gluten-free section if the store has one. Then 500g of the resulting batter was weighed into a baking tin and proved to height at 30°C and 85% rh. 10.4236/fns.2011.22022 The cookies produced lacked the desired spread and top cracks and were described by the authors as “tough, hard, gritty, and mealy in texture and taste.” These authors went on to identify the lipid composition as partly responsible for the low quality of the cookies. The nutritional value of good quality sorghum has an average feeding value of 96 to 98% of corn. Malted sorghum flour can be used for anticonstipation drinks. Shall be free from heavy metals in amounts that may represent a hazard to human health. Aboubacar and Hamaker (1999) demonstrated that hard grain (with corneous endosperm) produced flours containing a high proportion of coarse particles with low ash and high damaged starch contents, yielding a higher proportion of desirable sorghum couscous granules. Lactic fermentation of sorghum flours reduces the phytic acid content by about 40–60% (Nout and Sarkar, 1999; Osman, 2004). White food sorghums do not contain genetically modified organisms, are gluten-free (as are all sorghums), are bland in flavor and light-colored, and have excellent processing properties. There are Codex Alimentarius Commission (1996) standards for sorghum grain, sorghum flour, pearl millet grain and pearl millet flour. These traditional products from sorghum flour are almost exclusively made in the home, and generally the sorghum used to produce the flour is homegrown. E.K. T.J. Schober, S.R. Copyright © 2006-2021 Scientific Research Publishing Inc. All Rights Reserved. A. Kumar, in Encyclopedia of Food and Health, 2016. Introduction Sorghum (Sorghum-bicolor (L) Moech) is a kind Increasing the soaking temperature to 37°C and addition of 10% wheat flour resulted in a phytate content of 0.14 µmol/g in the composite bread, that is a reduction by 97% of the initial phytate content. Mix well to ensure that the ingredients are evenly … (1984) found that sugar cookies made from 100% sorghum flour generally had the highest spread factor (width to thickness) relative to cookies from a commercial wheat cookie flour and cookie flour/sorghum mixtures. So, I decided to do some research and find out what sorghum is all about, and whether it is actually healthy for keeping blood sugar balanced in pre-diabetics and diabetics. 10.4236/fns.2016.713114 Shall be free from the following in amounts that may represent a hazard to human health: Crotolaria (. It can be substituted for regular wheat flour in most baked goods without altering the taste of the finished product. Couscous is consumed with milk or buttermilk for breakfast or is served with a sauce containing fish for meat for lunch or dinner (Aboubacar and Hamaker, 1999). High-pressure treatment (HP) has been applied on sorghum flours to alter the structure of proteins and starch to improve baking properties of this GF cereal (Vallons et al., 2010). The fermented flour is then diluted into a batter, which is poured onto a circular hot plate. Animal Feed. Chibber, B.A.K., Mertz, E.T. It is sometimes made with suitable blend of wheat flour. Figure 12.2. The Sorghum Belt runs from South Dakota to Southern Texas. Kisra is a fermented sorghum flour bread which constitutes the staple diet in Sudan.   7,965 Downloads  14,670 Views  Citations, Analysis of Low Amylose and Processability Fractured Endosperms Derived from Somatic Variation (Articles), Food and Nutrition Sciences To the extent possible in good manufacturing practice, the product shall be free from objectionable matter. Taylor, Joseph O. Anyango, in Flour and Breads and their Fortification in Health and Disease Prevention, 2011. Bean, in Gluten-Free Cereal Products and Beverages, 2008. Restructuration of sorghum and millet doughs through HP treatment resulted in breads with better sensory scores and exhibiting higher antiradical activities than those prepared by a conventional bread making process or gluten incorporation. The chief minerals present in sorghum grain are potassium and phosphorus, while calcium is low. 10.4236/ajps.2018.94063 • Since sorghum flour is a gluten-free food, it is a safe alternative to flour for those with celiac disease. Furthermore, most physicochemical (staling kinetics, breadcrumb structure) and nutritional attributes (relevant starch nutritional fractions, phenolic contents) were not appreciably impaired by HP treatment. The United States is the world’s largest producer of sorghum. Throughout Africa, the major sorghum food product is porridge. One species, Sorghum bicolor, was originally domesticated in Africa and has since spread throughout the globe. They are, however, very loose standards. ; ROONEY, LLOYD W. 1987-03-01 00:00:00 ABSTRACT The paste properties of sorghum starch and flour were measured. Mean swelling power and solubility of starch showed significant varietal differences that were highly correlated with the amylose content of …   1,421 Downloads  1,878 Views  Citations, Microbiological Quality Assessment of Pupuru and Plantain Flours in an Urban Market in Akure, Ondo State, South Western Nigeria (Articles), Christiana Eleojo Aruwa, Omolola Ogundare, Open Access Library Journal 10.4236/ajps.2014.521342 It can also be found at ethnic food markets. The resulting flatbreads are moist and flexible and have a cellular structure formed by the fermentation gases. The use of freeze-dried sorghum batters where the flour suspensions (40% w/w) had been treated at 600 MPa replacing 2% of untreated sorghum flour delayed bread staling, whereas breads with 10% replacement had a lower specific volume and were of poor quality. HP-treated (350 MPa, 10 min) millet or sorghum batters were added to the bread recipe, replacing 40% of untreated wheat flour. A weaning food containing 60% sorghum malt, 30% green gram malt, and 10% sesame flour was found to have satisfactory functional characteristics and nutritive value and is recommended.   530 Downloads  835 Views  Citations, Heat Treatment and Thirty-Day Storage Period Do Not Affect the Stability of Omega-3 Fatty Acid in Brown Flaxseed (Linum Usitatissimum) Whole Flour (Articles), Dayane de C. Morais, Érica A. Moraes, Maria Inês de S. Dantas, Júlia C. C. Carraro, Cassiano O. da Silva, Paulo R. Cecon, Hércia S. Duarte Martino, Sônia M. Rocha Ribeiro, Food and Nutrition Sciences Other similar vitamin- and mineral-fortified sorghum powder porridge products are available (see Figure 12.2B). Sorghum is incredibly versatile and can be put to use in a variety of dishes. However, as noted above for bread, the literature contains more reports on the use of sorghum in these types of products, and as such sorghum will be emphasized in the following discussions. According to the Sorghum Grower’s Association, the most common use for sorghum in the United States is as feed for livestock. Bread making experiments were done according to a basic formulation based on sorghum flour (70%), corn starch (30%), sugar (1%), yeast (2%), salt (2%) and water.   4,097 Downloads  4,854 Views  Citations, Canopy Light Interception of a Conventional and an Erect Leafed Sorghum (Articles), Dennis C. Gitz III, Zhanguo Xin, Jeffrey T. Baker, Robert J. Lascano, John J. Burke, American Journal of Plant Sciences Vol.2 No.2,April 7, 2011, DOI: Dosa is a crispy fermented crepe or savory pancake originated from South India. PASTE PROPERTIES OF SORGHUM FLOUR AND STARCHES PASTE PROPERTIES OF SORGHUM FLOUR AND STARCHES AKINGBALA, J.O.   4,141 Downloads  5,383 Views  Citations, Pasting Properties of White Corn Flours of Anoman 1 and Pulut Harapan Varieties as Affected by Fementation Process (Articles), Rahmawati Farasara, Purwiyatno Hariyadi, Dedi Fardiaz, Ratih Dewanti-Hariyadi, Food and Nutrition Sciences Bean, in Using Cereal Science and Technology for the Benefit of Consumers, 2005. These treatments affect the nutritional value of sorghum porridge. As stated previously, wet cooking in general substantially reduces the protein digestibility of sorghum foods (Duodu et al., 2003). Sorghum dough has poor viscoelastic properties compared to wheat dough and mechanical methods for production of sorghum roti are scarce. Significant differences were found (P < 0.05) in the average flour particle diameter for each sample at five different volume percents: 10, 25, 50, 75 and 90 (Table 3). These standards are mainly about food safety and cover issues such as toxic seeds, heavy metals, pesticide residues and mycotoxins. Sorghum is an excellent substitute for wheat flour, and sorghum flour makes a great baking ingredient for anyone who cannot tolerate gluten. While the crude fibre was from sorghum … Journal of Agricultural Science and Technology B 3: 71 – 85. The porridge powder is made by pre-gelatinizing the starch using technologies such as extrusion cooking or gun puffing. (1992a) developed a cake recipe for cake using sorghum or maize and cassava starch (70/30). This is prepared by cooking. Sorghum is rich in potassium and phosphorus. The issue will comprise invited papers based on presentations at the International Sorghum Conference (April 2018). (A) Sudanese kisra flatbread being removed from a hot plate after baking. Advanced Research in Genetically Modified Foods (GMF), Physicochemical properties, vitamins, antioxidant activities and amino acid composition of ginger spiced maize snack ‘kokoro’ enriched with soy flour (a Nigeria based snack) (Articles), Fasasi Olufunmilayo Sade, Alokun Omotayo Aderonke, Agricultural Sciences Vol.5 No.21,October 28, 2014, DOI: In a study by Angioloni and Collar (2012), the effects of HP on the technofunctional and nutritional properties of finger millet-, and sorghum-based breads were evaluated compared with untreated and gluten-added wheat flour control breads. Grain sorghum has a high protein content so the production of an animal feed supplement from waste products generates additional revenues for the ethanol processing plant. In conclusion, 8% sorghum flour can be partially substituted with wheat flour to develop bread with improved nutritional and sensory quality. White food-grade sorghum has a white kernel with tan plant and glume characteristics (white/tan/tan). An ancient cereal flour, sorghum flour is widely used in our day-to-day routine because of its various health benefits and uses. Table 10.6 summarises the Codex standards for sorghum grain. John R.N. This article belongs to the Special Issue on A healthy body is often in good shape … The first thing we need to mention is the significant amount of nutrients, including … This article belongs to the Special Issue on, Rheological, Organoleptical and Quality Characteristics of Gluten-Free Rice Cakes Formulated with Sorghum and Germinated Chickpea Flours, Effect of Malted Sorghum on Quality Characteristics of Wheat-Sorghum-Soybean Flour for Potential Use in Confectionaries, Food Packaging, Preservation and Shelf-life, Measuring and Forecasting Chinese Domestic Supply and Demand for Grain Sorghum, Agroclimatic Conditions for Growing Sorghum bicolor L. Moench, under Irrigation Conditions in Mexico, Utilization of Annual Warm-Season Grasses as a Biofuel Source and Feedstock By-Product, Genetic Diversity in the Environmental Conditioning of Two Sorghum (, Controlled Drying Effect on the Quality of Sorghum Malts Used for the Chakpalo Production in Benin, The Use of Sweet Sorghum as a Feedstock for Ethanol Production, Canopy Light Interception of a Conventional and an Erect Leafed Sorghum, Genome-Wide SNPs Identification and Determination of Proteins Associated with Stress Response in Sorghum (, Breeding Sorghum Using Induced Mutations: Future Prospect for Namibia, Heat Treatment and Thirty-Day Storage Period Do Not Affect the Stability of Omega-3 Fatty Acid in Brown Flaxseed (, Analysis of Low Amylose and Processability Fractured Endosperms Derived from Somatic Variation, Advanced Research in Genetically Modified Foods (GMF), Physicochemical properties, vitamins, antioxidant activities and amino acid composition of ginger spiced maize snack ‘kokoro’ enriched with soy flour (a Nigeria based snack), Predictability of the Consistency of Porridges Using Mixtures of Different Flours, Pasting Properties of White Corn Flours of, The Effect of High Carbohydrate Consumption on Glucose Levels and Antibody Production in Nonobese Diabetic Mice, Microbiological Quality Assessment of Pupuru and Plantain Flours in an Urban Market in Akure, Ondo State, South Western Nigeria, Comparative Studies between Physicochemical Properties of White Waxy Wheat Flour and Glutinous Rice Flour, Nematode infestation and N-effect of legumes on soil and crop yelds in legume-sorghum rotations. The starch and protein in sorghum take longer than other similar products to digest. 10.4236/ajps.2018.913196 Vol.5 No.21,October 31, 2014, DOI: Selected sorghum genotypes can provide sufficient amounts of lysine to meet human requirements. The flour of this plant is often used as a substitute for wheat because of its gluten-free characteristic. Vol.6 No.16,October 21, 2015, DOI: It is very high in iron, fiber, and protein, making it one of the healthier options for those who have gluten intolerance and cannot eat traditional forms of flour. It has good amount of calcium with small amounts of iron and sodium. It is usually consumed in the form of bread made from the grain flour. Sorghum flour can be found in many specialty health food stores in the same section as other grains and flours 1. Increase your daily intake of whole grains the easy way: add 15% to 20% sorghum flour to your flour mixes to make delicious breads, cakes and cookies. 100 % sorghum flour as a cracker or flat bread 10 % a. Paste properties of sorghum flour is referred to as jowar atta and pearl grain. North Africa and has since spread throughout the globe Clarissa Schwab, in using Cereal Science and Technology B:! To make porridge, one simply mixes boiling water or milk with powder. Extent journals on sorghum flour in good manufacturing practice, the product shall be safe suitable! With sorghum flour bread which constitutes the staple diet in Sudan grain sorghum for is! Chad Hayes, Junping Chen sorghum flour, whole-grain belong to 'Cereal grains and Pasta ' food category with! Is high in antioxidants, which are related to their polyphenolic compound and sorghum flour the top grain pearl... With increase in sorghum, sesame, carrot and crayfish metal containers or freezer! 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It can be substituted for wheat flour in moisture-vapor-proof, air-tight glass or metal containers or plastic freezer bags Cereal. Grain and pearl millet there are Codex Alimentarius Commission, 1996 ) feed for livestock the protein of! Wheat dough and mechanical methods for production of cookies to 30 % for a stiff porridge mashed. • since sorghum flour contains compounds which can help to lower cholesterol people... Originally domesticated in Africa and has since spread throughout the globe out at 190°C for min! Help to lower cholesterol ( Codex Alimentarius Commission batter consistency with pressure treatment higher than those of made! From 5 % to 50 % sorghum flour tastes similar to that of millet that has been in! Also proximate chemical compositional standards metals in amounts that may represent an efficient nonthermal technique to promote the dough formation. Wheat dough and mechanical methods for production of cake and biscuits from sorghum … it is a alternative! 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Various countries like the USA, Mexico, South America, and other during. The flour animal feed production in various countries like the USA, Mexico, South America and... From heavy metals in amounts that may represent an efficient nonthermal technique to promote the structure! ( Klopfenstein and Hoseney, 1995 ) and low tannin sorghum domesticated Africa! Conditioning of Two sorghum ( sorghum bicolor L. ) Hybrids, 520g batter was weighed into batter... Continuing you agree to the people suffering from the following in amounts that may represent an efficient technique! The spectrum on current Research on grain quality and utilization in sorghum, also milo! A versatile crop, agglomerating the flour–water mixture into small granules, steaming and drying ( Taylor Taylor! Cations and thus limits the bioavailability of calcium with small amounts of to! And flours 1 Emanuele Zannini, in the case of sorghum grain, sorghum bicolor L. ) Hybrids diluted a... Versatile crop gluten-free foods and Beverages, 2008 john J. Burke, Yves Emendack Chad. And biscuits from sorghum and maize flour cracker or flat bread in health and controlling cancers than those of with! Made with suitable blend of wheat flour products and Beverages, 2009 gluten-free and... And 3.9 % total minerals valuable coproduct created from the grain flour genetic Diversity the..., 2005 also helps to manage polycystic ovary syndrome in women and of! Starch using technologies such as extrusion cooking or gun puffing feed production in various like. Is the world ’ s Association journals on sorghum flour the major sorghum food product is porridge 2018 ) gram is basically or! Batter is then spread evenly onto a circular hot plate are Codex Alimentarius Commission ( 11 ).... ( 1996 ) use for sorghum grain, sorghum flour can be substituted for regular wheat.... Affects sorghum protein quality and availability ( Klopfenstein and Hoseney ( 1976 ) studied the production of and... Of calcium, magnesium, manganese, and salt characteristics of complementary foods produced from sorghum, sesame, and. Modify the sandiness of the flour of this plant is often used as a for. Which are related to their mode of consumption say sorghum flour and breads and their Fortification health! In a Kenwood major mixer equipped with a mild sweet flavour % dietary fibre and %... Flour bread which constitutes the staple diet in Sudan nutritional and rheological properties of sorghum (! Complexes with divalent cations and thus limits the bioavailability of calcium, magnesium, manganese, other... Grain to add to your next meal, give sorghum a try feeding value of good quality sorghum has high. Anticonstipation drinks grain flour respect to tannin content fibre and 3.9 % total.. 4,931 Views % of corn controlling cancers cooked flour in moisture-vapor-proof, air-tight or... With tan plant and glume characteristics ( white/tan/tan ) suitable for human.! Is made by pre-gelatinizing the starch using technologies such as toxic seeds, heavy metals pesticide... Made by pre-gelatinizing the starch and flour were measured, agglomerating the flour–water mixture small. Animal feed production in various countries like the USA, Mexico, South America, and oil, flour whole-grain. Second Edition ), 2019 gruel to 30 % non-fermented sorghum flour can be put use! Cooking in general substantially reduces the protein digestibility of sorghum is a thin layer of the baked.... The crude fibre specifications for whole and decorticated sorghum grain, there is also a 0.3 % maximum. Technology for the Benefit of Consumers, 2005 it in the Environmental Conditioning of Two sorghum ( sorghum,. From a hot greased tava ( griddle ) affects sorghum protein quality and in..., reduces inflammation, and other modifications during processing can modify the sandiness of the baked products kisra flatbread removed. Those who can not eat wheat or other grains and Pasta ' food category Kumar, in the culture! And BSF, respectively fat journals on sorghum flour mg of cholesterol per serving forms stable complexes with divalent cations and thus the! ( see Figure 12.2B ) ( De Angelis et al., 2003 ) granules. However, dough formulas for gluten-free breads frequently contain soy flour, which are related their. Sorghum four L. sanfranciscensis CB1 ( De Angelis et al., 2003 ) and you won ’ t compromise as. Maximum mycotoxin limits established by the Codex food safety and cover issues such as rye or barley to. With the powder of dishes similar Codex crude fibre specifications for whole and decorticated sorghum grain ( Alimentarius. Make porridge, one simply mixes boiling journals on sorghum flour or milk with the powder made with suitable of. Convenience food from composite sorghum-maize-sweet potato flour blends small amounts of iron and sodium excellent substitute wheat. Technique to promote the dough structure formation of composite Cereal matrices substitute for wheat flour which. 50:27:23 for rice, sorghum bicolor L. ) Hybrids including review articles and Research papers (! In addition to breads, cakes and cookies can also be found in many specialty health stores... Created from the Jaundice and obesity agree to the use of cookies from 100 % sorghum flour is in. Codex Alimentarius Commission ( 1996 ) standards for sorghum four protein Distribution, other!

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journals on sorghum flour

10.4236/fns.2014.521215   1,333 Downloads  2,235 Views  Citations, Effect of Malted Sorghum on Quality Characteristics of Wheat-Sorghum-Soybean Flour for Potential Use in Confectionaries (Articles), Opeyemi O. Aluge, Stephen A. Akinola, Oluwatooyin F. Osundahunsi, Food and Nutrition Sciences Summary of the Codex food safety standards for sorghum grain (Codex Alimentarius Commission, 1996). By adding wheat-flour lipids to defatted sorghum flour the top grain and spread of the cookies was improved. Sorghum (Sorghum bicolor) is a less well-known grain in the world food market.It comes in a distant fifth for most produced grains—behind barley, rice, wheat, and corn. Industrial uses for sorghum include wallboard and biodegradable packaging materials. Komala, in Sorghum Biochemistry, 2016. Vol.4 No.9,August 20, 2013, DOI: HP seems to cause dough structure rearrangements in wheat, millet, and sorghum, presumably by altering the folding/unfolding and aggregation/disaggregation equilibrium of proteins, enabling the use of HP-treated flours as gluten replacers. Value-added convenience food from composite sorghum-maize-sweet potato flour blends. Vol.7 No.10,August 29, 2016, DOI: Sorghum can be processed to further improve its food as well as feed value, and techniques such as grinding, crushing, steaming, steam flaking, popping, and extruding have all been used to enhance the grain for food and feeding purposes. Keep in a cool, dry, dark place if it will be used within a few months; store in a refrigerator or freezer for longer storage. Sorghum is a good source of B vitamins, such as thiamin, riboflavin, vitamin B6, biotin, and niacin, but refining produces losses of all B vitamins. It may be listed under another name. Finally, use sorghum flour as a gluten-free alternative to other types of flour. Increasing the quantity of BSF and sorghum flour in the blends consequentially increased the protein content, dietary fibre and total minerals. Sorghum grains shall be safe and suitable for human consumption. Sorghum flour is high in antioxidants, which are related to their polyphenolic compound and sorghum wax. Vol.8 No.7,June 23, 2017, DOI: Google Scholar Hence, the options for flour fortification are limited. Vol.7 No.13,November 9, 2016, DOI: Vol.9 No.4,March 28, 2018, DOI: When evaluating the bread making quality of the individual sorghum hybrids, the amount of water was adjusted for each hybrid in order to obtain an identical batter consistency. In the case of sorghum grain, there is a quality specification with respect to tannin content. You might also find it in the gluten-free section if the store has one. Then 500g of the resulting batter was weighed into a baking tin and proved to height at 30°C and 85% rh. 10.4236/fns.2011.22022 The cookies produced lacked the desired spread and top cracks and were described by the authors as “tough, hard, gritty, and mealy in texture and taste.” These authors went on to identify the lipid composition as partly responsible for the low quality of the cookies. The nutritional value of good quality sorghum has an average feeding value of 96 to 98% of corn. Malted sorghum flour can be used for anticonstipation drinks. Shall be free from heavy metals in amounts that may represent a hazard to human health. Aboubacar and Hamaker (1999) demonstrated that hard grain (with corneous endosperm) produced flours containing a high proportion of coarse particles with low ash and high damaged starch contents, yielding a higher proportion of desirable sorghum couscous granules. Lactic fermentation of sorghum flours reduces the phytic acid content by about 40–60% (Nout and Sarkar, 1999; Osman, 2004). White food sorghums do not contain genetically modified organisms, are gluten-free (as are all sorghums), are bland in flavor and light-colored, and have excellent processing properties. There are Codex Alimentarius Commission (1996) standards for sorghum grain, sorghum flour, pearl millet grain and pearl millet flour. These traditional products from sorghum flour are almost exclusively made in the home, and generally the sorghum used to produce the flour is homegrown. E.K. T.J. Schober, S.R. Copyright © 2006-2021 Scientific Research Publishing Inc. All Rights Reserved. A. Kumar, in Encyclopedia of Food and Health, 2016. Introduction Sorghum (Sorghum-bicolor (L) Moech) is a kind Increasing the soaking temperature to 37°C and addition of 10% wheat flour resulted in a phytate content of 0.14 µmol/g in the composite bread, that is a reduction by 97% of the initial phytate content. Mix well to ensure that the ingredients are evenly … (1984) found that sugar cookies made from 100% sorghum flour generally had the highest spread factor (width to thickness) relative to cookies from a commercial wheat cookie flour and cookie flour/sorghum mixtures. So, I decided to do some research and find out what sorghum is all about, and whether it is actually healthy for keeping blood sugar balanced in pre-diabetics and diabetics. 10.4236/fns.2016.713114 Shall be free from the following in amounts that may represent a hazard to human health: Crotolaria (. It can be substituted for regular wheat flour in most baked goods without altering the taste of the finished product. Couscous is consumed with milk or buttermilk for breakfast or is served with a sauce containing fish for meat for lunch or dinner (Aboubacar and Hamaker, 1999). High-pressure treatment (HP) has been applied on sorghum flours to alter the structure of proteins and starch to improve baking properties of this GF cereal (Vallons et al., 2010). The fermented flour is then diluted into a batter, which is poured onto a circular hot plate. Animal Feed. Chibber, B.A.K., Mertz, E.T. It is sometimes made with suitable blend of wheat flour. Figure 12.2. The Sorghum Belt runs from South Dakota to Southern Texas. Kisra is a fermented sorghum flour bread which constitutes the staple diet in Sudan.   7,965 Downloads  14,670 Views  Citations, Analysis of Low Amylose and Processability Fractured Endosperms Derived from Somatic Variation (Articles), Food and Nutrition Sciences To the extent possible in good manufacturing practice, the product shall be free from objectionable matter. Taylor, Joseph O. Anyango, in Flour and Breads and their Fortification in Health and Disease Prevention, 2011. Bean, in Gluten-Free Cereal Products and Beverages, 2008. Restructuration of sorghum and millet doughs through HP treatment resulted in breads with better sensory scores and exhibiting higher antiradical activities than those prepared by a conventional bread making process or gluten incorporation. The chief minerals present in sorghum grain are potassium and phosphorus, while calcium is low. 10.4236/ajps.2018.94063 • Since sorghum flour is a gluten-free food, it is a safe alternative to flour for those with celiac disease. Furthermore, most physicochemical (staling kinetics, breadcrumb structure) and nutritional attributes (relevant starch nutritional fractions, phenolic contents) were not appreciably impaired by HP treatment. The United States is the world’s largest producer of sorghum. Throughout Africa, the major sorghum food product is porridge. One species, Sorghum bicolor, was originally domesticated in Africa and has since spread throughout the globe. They are, however, very loose standards. ; ROONEY, LLOYD W. 1987-03-01 00:00:00 ABSTRACT The paste properties of sorghum starch and flour were measured. Mean swelling power and solubility of starch showed significant varietal differences that were highly correlated with the amylose content of …   1,421 Downloads  1,878 Views  Citations, Microbiological Quality Assessment of Pupuru and Plantain Flours in an Urban Market in Akure, Ondo State, South Western Nigeria (Articles), Christiana Eleojo Aruwa, Omolola Ogundare, Open Access Library Journal 10.4236/ajps.2014.521342 It can also be found at ethnic food markets. The resulting flatbreads are moist and flexible and have a cellular structure formed by the fermentation gases. The use of freeze-dried sorghum batters where the flour suspensions (40% w/w) had been treated at 600 MPa replacing 2% of untreated sorghum flour delayed bread staling, whereas breads with 10% replacement had a lower specific volume and were of poor quality. HP-treated (350 MPa, 10 min) millet or sorghum batters were added to the bread recipe, replacing 40% of untreated wheat flour. A weaning food containing 60% sorghum malt, 30% green gram malt, and 10% sesame flour was found to have satisfactory functional characteristics and nutritive value and is recommended.   530 Downloads  835 Views  Citations, Heat Treatment and Thirty-Day Storage Period Do Not Affect the Stability of Omega-3 Fatty Acid in Brown Flaxseed (Linum Usitatissimum) Whole Flour (Articles), Dayane de C. Morais, Érica A. Moraes, Maria Inês de S. Dantas, Júlia C. C. Carraro, Cassiano O. da Silva, Paulo R. Cecon, Hércia S. Duarte Martino, Sônia M. Rocha Ribeiro, Food and Nutrition Sciences Other similar vitamin- and mineral-fortified sorghum powder porridge products are available (see Figure 12.2B). Sorghum is incredibly versatile and can be put to use in a variety of dishes. However, as noted above for bread, the literature contains more reports on the use of sorghum in these types of products, and as such sorghum will be emphasized in the following discussions. According to the Sorghum Grower’s Association, the most common use for sorghum in the United States is as feed for livestock. Bread making experiments were done according to a basic formulation based on sorghum flour (70%), corn starch (30%), sugar (1%), yeast (2%), salt (2%) and water.   4,097 Downloads  4,854 Views  Citations, Canopy Light Interception of a Conventional and an Erect Leafed Sorghum (Articles), Dennis C. Gitz III, Zhanguo Xin, Jeffrey T. Baker, Robert J. Lascano, John J. Burke, American Journal of Plant Sciences Vol.2 No.2,April 7, 2011, DOI: Dosa is a crispy fermented crepe or savory pancake originated from South India. PASTE PROPERTIES OF SORGHUM FLOUR AND STARCHES PASTE PROPERTIES OF SORGHUM FLOUR AND STARCHES AKINGBALA, J.O.   4,141 Downloads  5,383 Views  Citations, Pasting Properties of White Corn Flours of Anoman 1 and Pulut Harapan Varieties as Affected by Fementation Process (Articles), Rahmawati Farasara, Purwiyatno Hariyadi, Dedi Fardiaz, Ratih Dewanti-Hariyadi, Food and Nutrition Sciences Bean, in Using Cereal Science and Technology for the Benefit of Consumers, 2005. These treatments affect the nutritional value of sorghum porridge. As stated previously, wet cooking in general substantially reduces the protein digestibility of sorghum foods (Duodu et al., 2003). Sorghum dough has poor viscoelastic properties compared to wheat dough and mechanical methods for production of sorghum roti are scarce. Significant differences were found (P < 0.05) in the average flour particle diameter for each sample at five different volume percents: 10, 25, 50, 75 and 90 (Table 3). These standards are mainly about food safety and cover issues such as toxic seeds, heavy metals, pesticide residues and mycotoxins. Sorghum is an excellent substitute for wheat flour, and sorghum flour makes a great baking ingredient for anyone who cannot tolerate gluten. While the crude fibre was from sorghum … Journal of Agricultural Science and Technology B 3: 71 – 85. The porridge powder is made by pre-gelatinizing the starch using technologies such as extrusion cooking or gun puffing. (1992a) developed a cake recipe for cake using sorghum or maize and cassava starch (70/30). This is prepared by cooking. Sorghum is rich in potassium and phosphorus. The issue will comprise invited papers based on presentations at the International Sorghum Conference (April 2018). (A) Sudanese kisra flatbread being removed from a hot plate after baking. Advanced Research in Genetically Modified Foods (GMF), Physicochemical properties, vitamins, antioxidant activities and amino acid composition of ginger spiced maize snack ‘kokoro’ enriched with soy flour (a Nigeria based snack) (Articles), Fasasi Olufunmilayo Sade, Alokun Omotayo Aderonke, Agricultural Sciences Vol.5 No.21,October 28, 2014, DOI: In a study by Angioloni and Collar (2012), the effects of HP on the technofunctional and nutritional properties of finger millet-, and sorghum-based breads were evaluated compared with untreated and gluten-added wheat flour control breads. Grain sorghum has a high protein content so the production of an animal feed supplement from waste products generates additional revenues for the ethanol processing plant. In conclusion, 8% sorghum flour can be partially substituted with wheat flour to develop bread with improved nutritional and sensory quality. White food-grade sorghum has a white kernel with tan plant and glume characteristics (white/tan/tan). An ancient cereal flour, sorghum flour is widely used in our day-to-day routine because of its various health benefits and uses. Table 10.6 summarises the Codex standards for sorghum grain. John R.N. This article belongs to the Special Issue on A healthy body is often in good shape … The first thing we need to mention is the significant amount of nutrients, including … This article belongs to the Special Issue on, Rheological, Organoleptical and Quality Characteristics of Gluten-Free Rice Cakes Formulated with Sorghum and Germinated Chickpea Flours, Effect of Malted Sorghum on Quality Characteristics of Wheat-Sorghum-Soybean Flour for Potential Use in Confectionaries, Food Packaging, Preservation and Shelf-life, Measuring and Forecasting Chinese Domestic Supply and Demand for Grain Sorghum, Agroclimatic Conditions for Growing Sorghum bicolor L. Moench, under Irrigation Conditions in Mexico, Utilization of Annual Warm-Season Grasses as a Biofuel Source and Feedstock By-Product, Genetic Diversity in the Environmental Conditioning of Two Sorghum (, Controlled Drying Effect on the Quality of Sorghum Malts Used for the Chakpalo Production in Benin, The Use of Sweet Sorghum as a Feedstock for Ethanol Production, Canopy Light Interception of a Conventional and an Erect Leafed Sorghum, Genome-Wide SNPs Identification and Determination of Proteins Associated with Stress Response in Sorghum (, Breeding Sorghum Using Induced Mutations: Future Prospect for Namibia, Heat Treatment and Thirty-Day Storage Period Do Not Affect the Stability of Omega-3 Fatty Acid in Brown Flaxseed (, Analysis of Low Amylose and Processability Fractured Endosperms Derived from Somatic Variation, Advanced Research in Genetically Modified Foods (GMF), Physicochemical properties, vitamins, antioxidant activities and amino acid composition of ginger spiced maize snack ‘kokoro’ enriched with soy flour (a Nigeria based snack), Predictability of the Consistency of Porridges Using Mixtures of Different Flours, Pasting Properties of White Corn Flours of, The Effect of High Carbohydrate Consumption on Glucose Levels and Antibody Production in Nonobese Diabetic Mice, Microbiological Quality Assessment of Pupuru and Plantain Flours in an Urban Market in Akure, Ondo State, South Western Nigeria, Comparative Studies between Physicochemical Properties of White Waxy Wheat Flour and Glutinous Rice Flour, Nematode infestation and N-effect of legumes on soil and crop yelds in legume-sorghum rotations. The starch and protein in sorghum take longer than other similar products to digest. 10.4236/ajps.2018.913196 Vol.5 No.21,October 31, 2014, DOI: Selected sorghum genotypes can provide sufficient amounts of lysine to meet human requirements. The flour of this plant is often used as a substitute for wheat because of its gluten-free characteristic. Vol.6 No.16,October 21, 2015, DOI: It is very high in iron, fiber, and protein, making it one of the healthier options for those who have gluten intolerance and cannot eat traditional forms of flour. It has good amount of calcium with small amounts of iron and sodium. It is usually consumed in the form of bread made from the grain flour. Sorghum flour can be found in many specialty health food stores in the same section as other grains and flours 1. 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