Vol.7 No.10,August 29, 2016, DOI: sorghum flour has ability to increase volume expand of bread dough, to decrease bread crumb hardness and to produce darker bread color. 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. E.K. A thin layer of the batter is then spread evenly onto a hot greased tava (griddle). The level of sorghum substituted for wheat flour depends on the strength and quality of gluten in the wheat flour; the baking procedure; the definition of acceptable bread quality; the color, particle size, and aroma of the sorghum flour; and the use of gums, emulsifiers, and other additives. Duodu, in Cereal Grains, 2010. In fact, the sweet sorghum used to make sorghum syrup is grown in the American South, including Alabama, Arkansas, Georgia, Iowa, Kentucky, Mississippi, North Carolina and Tennessee. Agricultural Sustainable Development, Agroclimatic Conditions for Growing Sorghum bicolor L. Moench, under Irrigation Conditions in Mexico (Articles), Genovevo Ramírez-Jaramillo, Mónica Guadalupe Lozano-Contreras, Jorge H. Ramírez-Silva, Open Access Library Journal The tan plant and light-colored glumes reduce the amount of anthocyanin pigments that cause off-colors in otherwise similar white grains that have purple or red glumes. Sorghum flour is finely ground from the whole grain kernel of Sorghum. Tegeye M, Kaur A, Kaur J, Singh H (2019). 10.4236/as.2011.22008 10.4236/ajps.2014.521349 The Sorghum Belt runs from South Dakota to Southern Texas. 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. There are Codex Alimentarius Commission (1996) standards for sorghum grain, sorghum flour, pearl millet grain and pearl millet flour. This article belongs to the Special Issue on Sorghum Flour and Starch Particle Size Distribution. 10.4236/oalib.1103783 Journal of Food Science and Technology. 10.4236/fns.2011.24040 An increase of batter consistency with pressure treatment higher than 600 MPa was associated with pressure-induced gelatinization of starch. The batter is allowed to ferment overnight. By continuing you agree to the use of 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). Badi and Hoseney (1976) studied the production of cookies from 100% sorghum flour. 10.4236/ajps.2018.94063 Sorghum flour does not contain proteins that produce viscoelastic properties similar to that of gluten found in wheat; therefore, acceptable yeast-leavened products from 100% sorghum flour are difficult to obtain. For the RSM, the amount of water was varied and xanthan gum and skimmed milk powder were added according to a central composite design. Tan plants with straw-colored glumes provide grain with excellent properties for processing into whole-grain foods or milling into meal, flour, and grits.   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 Since sorghum flour is a gluten-free food, it is a safe alternative to flour for those with celiac disease. Editorial note Sorghum is rich in potassium and phosphorus. Sorghum diet is very good to the people suffering from the Jaundice and obesity. Kisra is approximately 3 mm thick, and injera is thicker (approximately 6 mm) probably because of the precooking of part of the flour. Maximum levels for tannins of 0.5% for whole grain and 0.3% for decorticated grain are specified, although strangely the method for determining tannin content is not stated. Dosa is a crispy fermented crepe or savory pancake originated from South India. 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.   2,612 Downloads  3,391 Views  Citations, The Effect of High Carbohydrate Consumption on Glucose Levels and Antibody Production in Nonobese Diabetic Mice (Articles), Tonicley Alexandre da Silva, Caio José de Carvalho-Filho, Elizabeth de Sousa Barcelos Barroqueiro, Deysianne Costa das Chagas, Flá via Raquel Fernandes Nascimento, Rosane Nassar Meireles Guerra, Food and Nutrition Sciences In all cases, 520g batter was mixed in a Kenwood major mixer equipped with a paddle tool. 10.4236/fns.2016.710086 This is prepared by cooking sorghum flour with water. 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. Source of Energy.   3,971 Downloads  5,433 Views  Citations, Predictability of the Consistency of Porridges Using Mixtures of Different Flours (Articles), Irene S. T. de Carvalho, Yvonne Granfeldt, Ann-Charlotte Eliasson, Petr Dejmek, Food and Nutrition Sciences From 5% to 50% sorghum flour can be substituted for wheat flour. Traditional-type foods from sorghum flour. 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. Similarly, Oyidi (1976) reported the successful production of cake and biscuits from sorghum flour (obtained from an unusual sorghum mutant). 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). At 16% sorghum, loaf texture, crumb colour, mouth feel and general appearance decreased. 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). Scientific Research This is good news for those who cannot eat wheat or other grains such as rye or barley due to gluten intolerance. 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. A crisp pancake is formed. Taylor, K.G. 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. They are, however, very loose standards. Vol.5 No.21,October 31, 2014, DOI: John J. Burke, Yves Emendack, Chad Hayes, Junping Chen We use cookies to help provide and enhance our service and tailor content and ads. In North Africa and India, sorghum flour is widely used to make flatbreads.   792 Downloads  1,860 Views  Citations, Comparative Studies between Physicochemical Properties of White Waxy Wheat Flour and Glutinous Rice Flour (Articles), Yanran Qi, Tingting Cui, Yuexin Jing, Changsong Shan, Zitong Zhao, Peng Wu, Xiansheng Zhang, Open Access Library Journal This article reviews the nutritional and rheological properties of sorghum in relation to their mode of consumption. 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. Rich In Nutrients. The porridge powder is made by pre-gelatinizing the starch using technologies such as extrusion cooking or gun puffing. A dosai is served hot, either folded in half or rolled like a wrap, usually with aloo curry, chutney, or sambar. Sorghum food provides nonglutinous flours which is useful for avoiding damage to the lining of the intestine and makes it easy for nutrients to be absorbed. 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). Milling the grain like wheat to make flour is one way to use sorghum; however, this is not one of the better-known uses of the crop. C.V. Ratnavathi, V.V. Google Scholar Journal of Agricultural Science and Technology B 3: 71 – 85. These are variously enriched with soya to provide 40% of an adult’s protein RDA and also with fruit, which when made with milk can provide 50 and 25% of a 2- or 3-year-old’s protein and energy RDAs, respectively. If you’re looking for a nutritious grain to add to your next meal, give sorghum a try. Vol.4 No.8,August 3, 2017, DOI: Then 500g of the resulting batter was weighed into a baking tin and proved to height at 30°C and 85% rh. Vol.9 No.4,March 28, 2018, DOI: These standards are mainly about food safety and cover issues such as toxic seeds, heavy metals, pesticide residues and mycotoxins. 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. With the current ‘gluten free’ trend, there are a large number of products on the market with various types of flours that replace wheat, barley or rye flour. Journal of … 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. Copyright © 2006-2021 Scientific Research Publishing Inc. All Rights Reserved. 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.   3,553 Downloads  3,993 Views  Citations, Genome-Wide SNPs Identification and Determination of Proteins Associated with Stress Response in Sorghum (Sorghum bicolor L. Monech) Accessions (Articles), Hind Emad Fadoul, Marmar A. El Siddig, Abdel Wahab H. Abdalla, Adil A. El Hussein, American Journal of Plant Sciences 10.4236/ajps.2015.616260 Figure 12.2. Sensory evaluation found the experimental preparations to have good acceptability. One species, Sorghum bicolor, was originally domesticated in Africa and has since spread throughout the globe.   83 Downloads  183 Views  Citations, Utilization of Annual Warm-Season Grasses as a Biofuel Source and Feedstock By-Product (Articles), American Journal of Plant Sciences 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   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 Animal Feed. Sorghum grains shall be safe and suitable for human consumption. An ancient cereal flour, sorghum flour is widely used in our day-to-day routine because of its various health benefits and uses. However, sorghum and wheat flour blends have been used to produce many non-gluten-free baked products, including yeast-leavened pan, hearth and flatbreads, cakes, muffins, cookies, biscuits, and flour tortillas. To make porridge, one simply mixes boiling water or milk with the powder. Industrial uses for sorghum include wallboard and biodegradable packaging materials. 10.4236/fns.2013.49121 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. This article belongs to the Special Issue on Mean swelling power and solubility of starch showed significant varietal differences that were highly correlated with the amylose content of … Meet human requirements conclusion, 8 % sorghum flour and STARCHES AKINGBALA J.O... Gelatinization of starch to help provide and enhance our service and tailor and. 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