Dry Milling Characteristics Of Sorghum Grains And Their Relationship To Product Quality uri icon

abstract

  • Fifty-two sorghum cultivars were tested for their milling performance and to study the distribution of particle size, and starch damage after milling the grain in UDY cyclone mill, wherein varying layers of grain are progressively rubbed off against a hard surface. Cultivars showed variation in distribution of starch damage content, protein content and particle size distribution. Starch damage varied from 9.8 to 37.4%, the protein content from 7.8 to 14.8%, and the particle size from 8.4 to 19.1% in flours. Protein content was high in the coarse flour fraction while starch d1179amage was high in fine fractions. Relationships among flour particle size index (PSI), starch damage, and roti and porridge quality are reported. The potential of sorghum for use in foods such as breads and cookies through modification of milling is discussed

publication date

  • 1987