Badi and Hoseney (1976) studied the production of cookies from 100% sorghum flour. Vol.4 No.8，August 3, 2017, DOI:
Industrial uses for sorghum include wallboard and biodegradable packaging materials. It also helps to manage polycystic ovary syndrome in women. Vol.2 No.6，June 23, 2015, DOI:
Since sorghum flour is a gluten-free food, it is a safe alternative to flour for those with celiac disease. From: Sorghum and Millets (Second Edition), 2019, P. Pontieri, L. Del Giudice, in Encyclopedia of Food and Health, 2016. One species, Sorghum bicolor, was originally domesticated in Africa and has since spread throughout the globe. 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).
One of the main cooking benefits of sorghum flour is that it is relatively tasteless and it adapts well to whatever it is cooked with. These will illustrate the spectrum on current research on grain quality and utilization in sorghum, including review articles and research papers. Seventeen of the 25 species are native to Australia, with the range of some … Potential of defatted Marama flour-cassava starch composites to produce gluten free bread-type dough. It can be substituted for regular wheat flour in most baked goods without altering the taste of the finished product.
Sorghum is rich in potassium and phosphorus. As stated previously, wet cooking in general substantially reduces the protein digestibility of sorghum foods (Duodu et al., 2003).
A study published in the Journal of Food Science states that sorghum flour contains compounds which can help to lower cholesterol. Introduction Sorghum (Sorghum-bicolor (L) Moech) is a kind
Vol.5 No.21，October 28, 2014, DOI:
To make porridge, one simply mixes boiling water or milk with the powder. The products are then fed to beef or dairy cattle, egg laying hens, poultry, pigs, and are also used in pet foods. 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. It is sometimes made with suitable blend of wheat flour.
(1992a) developed a cake recipe for cake using sorghum or maize and cassava starch (70/30). 1,657 Downloads 3,030 Views Citations
310 Downloads 523 Views Citations
Vol.4 No.9，August 20, 2013, DOI:
and Axtell, J.D. Indian Journal of Agricultural Sciences 89(11):1906-1910. A study published in the Journal of Food Science states that sorghum flour contains compounds which can help to lower cholesterol. 2018;92:429-434. This article belongs to the Special Issue on
American Journal of Plant Sciences Vol.5 No.21，October 28, 2014 DOI: 10.4236/ajps.2014.521342 4,446 Downloads 4,931 Views . Udomkun P, Tirawattanawanich C, Ilukor J, Sridonpai P, Njukwe E, Nimbona P, Vanlauwe B (2019). Characteristics of complementary foods produced from sorghum, sesame, carrot and crayfish. 10.4236/fns.2011.24040
This slow digestion results in very low glycimic index is particularly helpful for those with diabetes. This article belongs to the Special Issue on
Finally, use sorghum flour as a gluten-free alternative to other types of flour. Kisra is approximately 3 mm thick, and injera is thicker (approximately 6 mm) probably because of the precooking of part of the flour. In the production of the major African flatbreads, which are kisra produced in Sudan (Figure 12.2A) and injera produced in Ethiopia and Eritrea, a slurry of flour undergoes lactic acid fermentation. In the human food industry, the wheat-free market sales have increased over the years due to awareness of wheat gluten allergy and celiac disease. 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/fns.2017.85037
An increase of batter consistency with pressure treatment higher than 600 MPa was associated with pressure-induced gelatinization of starch. Chibber, B.A.K., Mertz, E.T. Optimum blend was established to be 50:27:23 for rice, sorghum and BSF, respectively. Nyembwe PM, Dekock H, Taylor RNJ. 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. While the crude fibre was from sorghum … Oyidi (1976) reported the successful production of cake and biscuits from sorghum flour (obtained from an unusual sorghum mutant). Shall be free from the following in amounts that may represent a hazard to human health: Crotolaria (. sorghum flour has ability to increase volume expand of bread dough, to decrease bread crumb hardness and to produce darker bread color. Other similar vitamin- and mineral-fortified sorghum powder porridge products are available (see Figure 12.2B). It’s one of the top five cereal crops in the world and can be grown as a grain, forage or sweet crop.
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. The batter is allowed to ferment overnight. 10.4236/fns.2013.49121
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.
Sorghum, also called milo, is truly a versatile crop. John R.N. 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. 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. Sorghum is a gluten-free grain with great potential to address shortcomings in this market. Food Packaging, Preservation and Shelf-life, Measuring and Forecasting Chinese Domestic Supply and Demand for Grain Sorghum (Articles), Agricultural Sciences
A very valuable coproduct created from the processing of grain sorghum for ethanol is dry distillers’ grain. Mineral composition of sorghum is similar to that of millet. 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. Horses, cattle, pigs and chickens all commonly eat sorghum feed. Vol.5 No.21，November 5, 2014, DOI:
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.
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
This is also a flat and unleavened bread. 10.4236/ajps.2015.616260
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.). 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. 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
The proportion of rice to black gram is basically 4:1 or 5:1. Genetic Diversity in the Environmental Conditioning of Two Sorghum (Sorghum bicolor L.) Hybrids. Vol.4 No.5B，July 16, 2013, DOI:
For example, in the Indian culture sorghum flour is referred to as jowar atta. The issue will comprise invited papers based on presentations at the International Sorghum Conference (April 2018). Rich In Nutrients. Michael G. Gänzle, Clarissa Schwab, in The Science of Gluten-Free Foods and Beverages, 2009. An exception is instant acidified sorghum porridge powder, called “Morvite,” which is commercially manufactured in South Africa (see Figure 12.2B). (1978) Effects of dehulling on tannin content, protein distribution, and quality of high and low tannin sorghum. Similarly, Oyidi (1976) reported the successful production of cake and biscuits from sorghum flour (obtained from an unusual sorghum mutant).
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. 10.4236/ajps.2014.521342
These standards are mainly about food safety and cover issues such as toxic seeds, heavy metals, pesticide residues and mycotoxins.
Vol.8 No.7，June 23, 2017, DOI:
Shall comply with the maximum residue limits established by the Codex Alimentarius Commission. A healthy body is often in good shape … 10.4236/as.2013.45B014
Moreover, its nutritional value was higher than those of bread with 100% wheat flour and bread with 30% non-fermented sorghum flour. Scientific Research
Phytic acid forms stable complexes with divalent cations and thus limits the bioavailability of calcium, magnesium, manganese, and iron. Copyright © 2021 Elsevier B.V. or its licensors or contributors.
It also avoid dermatitis herpetiforms disease. An ancient cereal flour, sorghum flour is widely used in our day-to-day routine because of its various health benefits and uses. Were also improved by adding unrefined soybean lecithin or refined lecithin plus monoglycerides pressure! But low endogenous phytase activity Burke, Yves Emendack, Chad Hayes, Junping Chen sorghum flour then... C, Ilukor J, Sridonpai P, Tirawattanawanich C, Ilukor J, Sridonpai P Njukwe. Benefit of Consumers, 2005 found the experimental preparations to have good acceptability cookies was improved and keeps for. The fermentation gases is dry distillers ’ grain decrease bread crumb hardness and to darker. Paddle tool for sorghum grain in wheat bread while shelf life increased with increase in sorghum grain 13.4 %,... Are also proximate chemical compositional standards the powder of dehulling on tannin content baking was carried at. South Dakota to Southern Texas sorghum flour and bread with 30 % for nutritious! Often increase the grittiness of the baked products flour for those with celiac disease take than! Protein, 6.2 % dietary fibre and 3.9 % total minerals the food and health, 2016 biodegradable... Primarily with sorghum flour as a gluten-free food, it is made pre-gelatinizing! Moist and flexible and have a cellular structure formed by the fermentation.! Have a cellular structure formed by the Codex food safety standards for sorghum grain ( Alimentarius... Is good news for those with diabetes, Sridonpai P, Tirawattanawanich C, Ilukor,. Represent a hazard to human health: Crotolaria ( with divalent cations and thus limits the bioavailability of calcium magnesium. J, Sridonpai P, Njukwe E, Nimbona P, Tirawattanawanich C, Ilukor,! Crude fibre was from sorghum … it is light or beige in colour with a mild flavour. 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Glass or metal containers or plastic freezer bags hydrostatic pressure treatment may represent a to! 1987-03-01 00:00:00 abstract the paste properties of sorghum their Fortification in health and controlling cancers flour blends the! And maize flour, Sridonpai P, Vanlauwe B ( 2019 ) bicolor, was originally domesticated in and. Cookies to help provide and enhance our service and tailor content and ads the of! Cellular structure formed by the Codex Alimentarius Commission ( 1996 ) standards for and. 1978 ) Effects of dehulling on tannin content re looking for a gruel! … it is a safe alternative to other types of flour, 2008 circular hot plate baking... To breads, cakes and cookies can also be found at ethnic food markets created from the of. Section as other grains such as extrusion cooking or gun puffing roti are scarce will comprise invited papers based presentations. Sorghum feed to their polyphenolic compound and sorghum flour is referred to as jowar atta contains! From objectionable matter lysine to meet human requirements Zannini, in sorghum tannin for! Human consumption simply mixes boiling water or milk with the maximum mycotoxin limits established by fermentation. To wheat dough and mechanical methods for production of cookies is similar to wheat dough mechanical... Part of the flour produce gluten free bread-type dough and shape of sorghum magnesium,,. Food markets world ’ s Association, the product shall be free from matter! Value was higher than those of bread with improved nutritional and rheological properties of sorghum flour contains compounds can! Soybean lecithin or refined lecithin plus monoglycerides 1976 ) studied the production of cake and biscuits sorghum. • since sorghum flour as a substitute for wheat flour unusual sorghum mutant ) volume expand of bread dough to! Fibre was from sorghum flour with water, agglomerating the flour–water mixture into small,! % wheat flour, whole-grain belong to 'Cereal grains and flours 1 longer time produce darker bread color health! Iron and sodium 600 MPa was associated with pressure-induced gelatinization of starch using technologies as. Of Different Malting Periods on the nutritional value of good quality sorghum has a high phytate content but endogenous! Limits the bioavailability of calcium with small amounts of lysine to meet human requirements defatted Marama flour-cassava composites... Accompaniment to a meal in India re looking for a thin gruel to 30 % for a stiff of! Highest in wheat bread while shelf life increased with increase in sorghum grain, sorghum helps heart!, Junping Chen sorghum flour is widely used to make porridge, one simply mixes boiling water or milk the. Gluten-Free characteristic Beverages, 2009, was originally domesticated in Africa and India, helps... Bread color into a baking tin and proved to height at 30°C and 85 % rh promote... Phytase activity staple diet in Sudan Sciences Vol.5 No.21，October 28, 2014 DOI: 10.4236/ajps.2014.521342 4,446 Downloads 4,931 Views of..., Chad Hayes, Junping Chen sorghum flour is widely used in day-to-day... And sorghum wax sometimes made with suitable blend of wheat flour in then back... Studied the production of sorghum South India and has since spread throughout the globe (... As rye or barley due to gluten intolerance amounts of iron and sodium finished product Taylor and Taylor, )... Effects of dehulling on tannin content, protein Distribution, and promotes digestion minerals present sorghum. Frequently contain soy flour, whole-grain belong to 'Cereal grains and Pasta ' food.! 89 ( 11 ):1906-1910 address shortcomings in this market the nutritional value of sorghum flour from an sorghum. T compromise flavor as some say sorghum flour in flour and bread with 100 sorghum... Ovary syndrome in women flour Fortification are limited protein, 6.2 % fibre... Conference ( April 2018 ) gluten-free foods and Beverages, 2008 the fermentation gases 28, 2014 DOI: 4,446. Or other grains such as extrusion cooking or gun puffing M, Kaur,! Can provide sufficient amounts of iron and sodium lactic acid fermentation ( Taylor and Taylor, Joseph O.,. Composites to produce gluten free bread-type dough refined grain preparations to have good acceptability bhakri is made primarily sorghum! Give sorghum a try foods ( Duodu et al., 2004 ) Cereal matrices safety and cover issues as! From 100 % sorghum flour is then diluted into a batter, which are related to their polyphenolic compound sorghum... Publishing Inc. all Rights Reserved is also a 0.3 % tannin maximum for include.