1,164 Downloads  1,809 Views  Citations, Nematode infestation and N-effect of legumes on soil and crop yelds in legume-sorghum rotations (Articles), Vincent Bado, Abdoulsalam Sawadogo, Bouma Thio, André Bationo, Karim Traoré, Michel Cescas, Agricultural Sciences The fermented flour is then diluted into a batter, which is poured onto a circular hot plate. It is served as an accompaniment to a meal in India. Store sorghum flour in moisture-vapor-proof, air-tight glass or metal containers or plastic freezer bags. Vol.11 No.1,January 6, 2020, DOI: This article reviews the nutritional and rheological properties of sorghum in relation to their mode of consumption. 10.4236/ajps.2014.521342 10.4236/fns.2011.22022 10.4236/fns.2013.49121 Dosa is a crispy fermented crepe or savory pancake originated from South India. Vol.4 No.8,August 3, 2017, DOI: Vol.7 No.10,August 29, 2016, DOI: (1978) Effects of dehulling on tannin content, protein distribution, and quality of high and low tannin sorghum. In the case of sorghum grain, there is a quality specification with respect to tannin content. Food Packaging, Preservation and Shelf-life, Measuring and Forecasting Chinese Domestic Supply and Demand for Grain Sorghum (Articles), Agricultural Sciences 10.4236/ajps.2014.521349 Scientific Research The first thing we need to mention is the significant amount of nutrients, including …   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 HP-treated (350 MPa, 10 min) millet or sorghum batters were added to the bread recipe, replacing 40% of untreated wheat flour. A phosphatase enzyme with relevant activity towards phytate was characterized in L. sanfranciscensis CB1 (De Angelis et al., 2004). Perhaps the most useful of them is for crude fibre content in pearl millet grain, where maxima of 3.0–4.5% and 2.0% are specified for whole and decorticated grain, respectively. Horses, cattle, pigs and chickens all commonly eat sorghum feed.   7,965 Downloads  14,670 Views  Citations, Analysis of Low Amylose and Processability Fractured Endosperms Derived from Somatic Variation (Articles), Food and Nutrition Sciences Other similar vitamin- and mineral-fortified sorghum powder porridge products are available (see Figure 12.2B). Journal of Agricultural Science and Technology B 3: 71 – 85. 10.4236/ajps.2017.87112 10.4236/fns.2013.46A003 Udomkun P, Tirawattanawanich C, Ilukor J, Sridonpai P, Njukwe E, Nimbona P, Vanlauwe B (2019). Vol.2 No.6,June 23, 2015, DOI: A crisp pancake is formed. Using Sorghum in a Lectin-Free Diet: The Sky’s The Limit. Editorial note In injera making, a part of the cooked flour in then added back. Sorghum flour, whole-grain contains 0.5 g of saturated fat and mg of cholesterol per serving. The phytase positive strain hydrolysed more than 50% of the phytate in wheat sourdough prepared from heat-treated flour, indicating that phytate hydrolysis may be achieved by microbial enzymes even in substrates that have low endogenous phytase activity. In addition to the wallboard, grain sorghum can be processed interchangeably with corn for the production of ethanol—many ethanol-producing factories within the United States use grain sorghum as their principal grain due to their favorable geographic location. Soaking of the sorghum flour at 22°C for 3 h at pH 4.3 prior tobefore baking, further decreased the phytate content to 0.58 µmol/g. 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. Tan plants with straw-colored glumes provide grain with excellent properties for processing into whole-grain foods or milling into meal, flour, and grits. 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). Journal of … It can also be found at ethnic food markets. Mineral composition of sorghum is similar to that of millet. Michael G. Gänzle, Clarissa Schwab, in The Science of Gluten-Free Foods and Beverages, 2009. Depending on regional tastes, the sorghum porridges may be cooked at neutral pH, acidified to pH < 4.0 by lactic acid fermentation or acidification with fruit juice, or alkaline (pH 8.2) due to cooking with wood ash. A very valuable coproduct created from the processing of grain sorghum for ethanol is dry distillers’ grain. Sorghum flours had higher protein (10.7%–12.3%) and less starch (72.0%–77.0%) compared with maize flour (6.7% and 81.0%, respectively), which was the reason for the poor expansion of extrudates with increasing level of sorghum. Additionally, they observed that cooked couscous hardness correlated positively with the apparent amylose content of flour and correlated negatively with flour peak time (Aboubacar and Hamaker, 1999). Finally, use sorghum flour as a gluten-free alternative to other types of flour. 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). 10.4236/oalib.1103783 A mixture of rice and black gram that has been soaked in water is ground finely to form a batter. In addition to comparing the individual hybrids, the effects of additional ingredients on sorghum bread quality were tested using response surface methodology (RSM). By continuing you agree to the use of cookies. And you won’t compromise flavor as some say sorghum flour tastes similar to wheat flour. Since sorghum flour is a gluten-free food, it is a safe alternative to flour for those with celiac disease. Vol.6 No.16,October 21, 2015, DOI: This is prepared by cooking sorghum flour with water. Sorghum plays a very important role in animal feed production in various countries like the USA, Mexico, South America, and Australia. Indian Journal of Agricultural Sciences 89(11):1906-1910. This is good news for those who cannot eat wheat or other grains such as rye or barley due to gluten intolerance. 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. A. Kumar, in Encyclopedia of Food and Health, 2016. Pappad is also used as an appetizer or a snack and can be enjoyed with various toppings, such as chopped onions, chutney, or other dips and condiments. Throughout Africa, the major sorghum food product is porridge. 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. The issue will comprise invited papers based on presentations at the International Sorghum Conference (April 2018). Kisra is a fermented sorghum flour bread which constitutes the staple diet in Sudan. Bean, in Using Cereal Science and Technology for the Benefit of Consumers, 2005. This blend had 13.4% protein, 6.2% dietary fibre and 3.9% total minerals. The batter is allowed to ferment overnight. ; ROONEY, LLOYD W. 1987-03-01 00:00:00 ABSTRACT The paste properties of sorghum starch and flour were measured. Vol.9 No.13,December 24, 2018, DOI: Jadhav, MV, Annapure, US (2013) Effect of extrusion process parameters and particle size of sorghum flour on expanded snacks prepared using different varieties of sorghum (Sorghum bicolour L.). 10.4236/as.2013.45B014 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. A popular baking alternative and nutritious whole grain, sorghum helps improve heart health, reduces inflammation, and promotes digestion. Google Scholar Sorghum, like other cereals, has some limitations due both to its low protein content and to limitations in some essential amino acids particularly lysine. It is usually consumed in the form of bread made from the grain flour. Copyright © 2006-2021 Scientific Research Publishing Inc. All Rights Reserved. Nyembwe PM, Dekock H, Taylor RNJ.   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 Sorghum grains shall be safe and suitable for human consumption. Abstract Malted sorghum-soy composite flour was developed the non-malted (day 0). 10.4236/fns.2016.710086 • Since sorghum flour is a gluten-free food, it is a safe alternative to flour for those with celiac disease. This slow digestion results in very low glycimic index is particularly helpful for those with diabetes. In all cases, 520g batter was mixed in a Kenwood major mixer equipped with a paddle tool. The chief minerals present in sorghum grain are potassium and phosphorus, while calcium is low. Sensory evaluation found the experimental preparations to have good acceptability.   432 Downloads  740 Views  Citations, Controlled Drying Effect on the Quality of Sorghum Malts Used for the Chakpalo Production in Benin (Articles), Vénérande Y. Ballogou, Joseph Dossou, Comlan A. de Souza, Food and Nutrition Sciences 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. 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. Arendt, ... S.R. The sorghum flour (SF) was blended with African yam bean flour (AYBF) in the ratios of 90:10, 80:20, 70:30, 60:40 and 50:50 in a Kenwood mixer (Model NX 908G, Kenwood, Britain, UK) to produce sorghum / African yam bean composite flours. We use cookies to help provide and enhance our service and tailor content and ads. The flour of this plant is often used as a substitute for wheat because of its gluten-free characteristic. It is made from rice, black gram, and salt. It also reduces hunger and keeps fuller for longer time. Copyright © 2021 Elsevier B.V. or its licensors or contributors.   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 10.4236/oalib.1106423 The starch and protein in sorghum take longer than other similar products to digest. Sorghum flour is finely ground from the whole grain kernel of Sorghum. Journal of Food Science and Technology. John J. Burke, Yves Emendack, Chad Hayes, Junping Chen 2018;92:429-434. The products are then fed to beef or dairy cattle, egg laying hens, poultry, pigs, and are also used in pet foods. Vol.8 No.5,May 22, 2017, DOI: It also avoid dermatitis herpetiforms disease. This is prepared by cooking. In contrast, the major Indian sorghum flatbread, known as roti or chapatti, is a thin, dry, crisp product with a puffed texture due to steam production during baking. Oyidi (1976) reported the successful production of cake and biscuits from sorghum flour (obtained from an unusual sorghum mutant). Journal of Food Science and Nutrition Research 3 (2020): 217-230. T.J. Schober, S.R. 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 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. Seventeen of the 25 species are native to Australia, with the range of some … They are, however, very loose standards. 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. 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. 10.4236/ajps.2018.94063 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. Other nutritional benefits of lactic acid fermentation can include improved starch digestibility, increased levels of B vitamins, reduced antinutrients such as tannins and phytic acid, and, most important, the rendering of the porridge product microbiologically safe (Taylor and Dewar, 2000). Vol.5 No.21,November 5, 2014, DOI: Summary of the Codex food safety standards for sorghum grain (Codex Alimentarius Commission, 1996). Animal Feed. (A) Sudanese kisra flatbread being removed from a hot plate after baking. Similarly, Oyidi (1976) reported the successful production of cake and biscuits from sorghum flour (obtained from an unusual sorghum mutant). 2009;8(1):71-83. Badi and Hoseney (1976) studied the production of cookies from 100% sorghum flour. In wheat and rye sourdoughs, microbial acidification solubilises phytate complexes with divalent cations and thus facilitates the phytate degradation by cereal enzymes (Fretzdorff and Brümmer, 1992). A healthy body is often in good shape … Duodu, in Cereal Grains, 2010. Storing sorghum flour. 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. Vol.9 No.4,March 28, 2018, DOI: Shall be free from the following in amounts that may represent a hazard to human health: Crotolaria (. Porridges range in solids content from approximately 10% for a thin gruel to 30% for a stiff porridge of mashed potato-like consistency. Sorghum flour is high in antioxidants, which are related to their polyphenolic compound and sorghum wax. Sorghum, also called milo, is truly a versatile crop. However, tempering, attrition milling, and other modifications during processing can modify the sandiness of the flour. (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. 10.4236/as.2020.111005 An Academic Publisher, Rheological, Organoleptical and Quality Characteristics of Gluten-Free Rice Cakes Formulated with Sorghum and Germinated Chickpea Flours (Articles), Food and Nutrition Sciences