Store sorghum flour in moisture-vapor-proof, air-tight glass or metal containers or plastic freezer bags. These traditional products from sorghum flour are almost exclusively made in the home, and generally the sorghum used to produce the flour is homegrown. Sorghum flour, whole-grain belong to 'Cereal Grains and Pasta' food category.
Tan plants with straw-colored glumes provide grain with excellent properties for processing into whole-grain foods or milling into meal, flour, and grits. sorghum malt was darker than the other ingredients. The particle size and shape of sorghum flour often increase the grittiness of the baked products. It is made from rice, black gram, and salt. 10.4236/fns.2013.46A003
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. Vol.5 No.21，November 5, 2014, DOI:
It is usually consumed in the form of bread made from the grain flour. To make porridge, one simply mixes boiling water or milk with the powder. 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
Sorghum Flour and Starch Particle Size Distribution. The porridge powder is made by pre-gelatinizing the starch using technologies such as extrusion cooking or gun puffing.
T.J. Schober, S.R. 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. There is also a crude fibre specification for pearl millet flour, maximum 1.5%, which is somewhat illogical since flour is normally simply milled decorticated grain. Vol.7 No.13，November 9, 2016, DOI:
It can be substituted for regular wheat flour in most baked goods without altering the taste of the finished product. These treatments affect the nutritional value of sorghum porridge. Taylor, K.G. 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
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. Then 500g of the resulting batter was weighed into a baking tin and proved to height at 30°C and 85% rh. It also reduces hunger and keeps fuller for longer time. The United States is the world’s largest producer of sorghum. 10.4236/fns.2017.85037
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. Furthermore, most physicochemical (staling kinetics, breadcrumb structure) and nutritional attributes (relevant starch nutritional fractions, phenolic contents) were not appreciably impaired by HP treatment.
Lactic fermentation of sorghum flours reduces the phytic acid content by about 40–60% (Nout and Sarkar, 1999; Osman, 2004). Sorghum is a genus of flowering plants in the grass family Poaceae, which includes about 25 species.Some of these species have grown as cereals for human consumption and some in pastures for animals. This is prepared by cooking sorghum flour with water. These compounds contain policosanols, which are important to good cardiac health and controlling cancers. Source of Energy. 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. 10.4236/fns.2016.713114
An exception is instant acidified sorghum porridge powder, called “Morvite,” which is commercially manufactured in South Africa (see Figure 12.2B). Value-added convenience food from composite sorghum-maize-sweet potato flour blends. 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. A popular baking alternative and nutritious whole grain, sorghum helps improve heart health, reduces inflammation, and promotes digestion. John R.N.
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. One species, Sorghum bicolor, was originally domesticated in Africa and has since spread throughout the globe. 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
Couscous is prepared by mixing sorghum flour with water, agglomerating the flour–water mixture into small granules, steaming and drying. This slow digestion results in very low glycimic index is particularly helpful for those with diabetes. 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.
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
To the extent possible in good manufacturing practice, the product shall be free from objectionable matter. 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. As stated previously, wet cooking in general substantially reduces the protein digestibility of sorghum foods (Duodu et al., 2003). Journal of Natural Science and Engineering.
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
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. 100 g of Sorghum flour, whole-grain contains 0.00 IU vitamin A, 0.8 mg of vitamin C and mcg of vitamin D as well as 3.14 mg of iron, 12.00 mg of calcium and 324 mg of potassium. Vol.5 No.21，October 28, 2014, DOI:
Malted sorghum flour can be used for anticonstipation drinks. Chibber, B.A.K., Mertz, E.T. 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. Increasing the quantity of BSF and sorghum flour in the blends consequentially increased the protein content, dietary fibre and total minerals. Seventeen of the 25 species are native to Australia, with the range of some … 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). Vol.8 No.7，June 23, 2017, DOI:
Microbial count was highest in wheat bread while shelf life increased with increase in sorghum. Vol.2 No.4，June 14, 2011, DOI:
Genetic Diversity in the Environmental Conditioning of Two Sorghum (Sorghum bicolor L.) Hybrids. Taylor, Joseph O. Anyango, in Flour and Breads and their Fortification in Health and Disease Prevention, 2011. 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. 10.4236/oalib.1106423
In injera making, a part of the cooked flour in then added back.
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. Food Packaging, Preservation and Shelf-life, Measuring and Forecasting Chinese Domestic Supply and Demand for Grain Sorghum (Articles), Agricultural Sciences
Concha Collar, in Sorghum and Millets (Second Edition), 2019. Sorghum grains shall be safe and suitable for human consumption. 10.4236/ajps.2014.521349
Sorghum is an excellent substitute for wheat flour, and sorghum flour makes a great baking ingredient for anyone who cannot tolerate gluten. Industrial uses for sorghum include wallboard and biodegradable packaging materials. Using Sorghum in a Lectin-Free Diet: The Sky’s The Limit. Bean, in Using Cereal Science and Technology for the Benefit of Consumers, 2005. Pappad is a thin and crispy Indian cuisine sometimes described as a cracker or flat bread. The issue will comprise invited papers based on presentations at the International Sorghum Conference (April 2018). 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. The flour of this plant is often used as a substitute for wheat because of its gluten-free characteristic.
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. This is good news for those who cannot eat wheat or other grains such as rye or barley due to gluten intolerance. Vol.9 No.4，March 28, 2018, DOI:
The products are then fed to beef or dairy cattle, egg laying hens, poultry, pigs, and are also used in pet foods. Shall be free from the following in amounts that may represent a hazard to human health: Crotolaria (. It has good amount of calcium with small amounts of iron and sodium. Vol.4 No.9，August 20, 2013, DOI:
For example, in the Indian culture sorghum flour is referred to as jowar atta. 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. Table 10.6.
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. 5,848 Downloads 10,477 Views Citations, The Use of Sweet Sorghum as a Feedstock for Ethanol Production (Articles), Lincoln Villi Gerke, Gabriela Lionço Zeferino, Armin Feiden, American Journal of Plant Sciences
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
The proportion of rice to black gram is basically 4:1 or 5:1.
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. 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. 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. • Since sorghum flour is a gluten-free food, it is a safe alternative to flour for those with celiac disease. Copyright © 2006-2021 Scientific Research Publishing Inc. All Rights Reserved. It may be listed under another name. Nyembwe PM, Dekock H, Taylor RNJ. Editorial note 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. In North Africa and India, sorghum flour is widely used to make flatbreads.
It is light or beige in colour with a mild sweet flavour. 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. 5,063 Downloads 9,562 Views Citations. 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. 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. Google Scholar
Michael G. Gänzle, Clarissa Schwab, in The Science of Gluten-Free Foods and Beverages, 2009. Kisra is a fermented sorghum flour bread which constitutes the staple diet in Sudan. The others are similar in content. Sensory evaluation found the experimental preparations to have good acceptability. sorghum flour has ability to increase volume expand of bread dough, to decrease bread crumb hardness and to produce darker bread color. Characteristics of complementary foods produced from sorghum, sesame, carrot and crayfish. 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. A mixture of rice and black gram that has been soaked in water is ground finely to form a batter. 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. Vol.7 No.10，August 29, 2016, DOI:
The product is fortified with a range of minerals and vitamins so that a 100-g flour serving generally meets 15–25% of an adult’s micronutrient Recommended Dietary Allowance (RDA) (see Table 12.1). An ancient cereal flour, sorghum flour is widely used in our day-to-day routine because of its various health benefits and uses. Abstract Malted sorghum-soy composite flour was developed the non-malted (day 0).
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). Sorghum flour, whole-grain contains 0.5 g of saturated fat and mg of cholesterol per serving. 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. A dosai is served hot, either folded in half or rolled like a wrap, usually with aloo curry, chutney, or sambar. Summary of the Codex food safety standards for sorghum grain (Codex Alimentarius Commission, 1996). Mean swelling power and solubility of starch showed significant varietal differences that were highly correlated with the amylose content of … 3,486 Downloads 4,846 Views Citations
In conclusion, 8% sorghum flour can be partially substituted with wheat flour to develop bread with improved nutritional and sensory quality.
The nutritional value of good quality sorghum has an average feeding value of 96 to 98% of corn. A crisp pancake is formed. 10.4236/fns.2011.22022
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. ScienceDirect ® is a registered trademark of Elsevier B.V. ScienceDirect ® is a registered trademark of Elsevier B.V. URL: https://www.sciencedirect.com/science/article/pii/B9780123849472006371, URL: https://www.sciencedirect.com/science/article/pii/B9781891127670500133, URL: https://www.sciencedirect.com/science/article/pii/B9780857094131500085, URL: https://www.sciencedirect.com/science/article/pii/B9780123849472001318, URL: https://www.sciencedirect.com/science/article/pii/B9780128115275000113, URL: https://www.sciencedirect.com/science/article/pii/B9780123737397500071, URL: https://www.sciencedirect.com/science/article/pii/B9780128031575000010, URL: https://www.sciencedirect.com/science/article/pii/B9781845694791500122, URL: https://www.sciencedirect.com/science/article/pii/B978184569563750019X, URL: https://www.sciencedirect.com/science/article/pii/B9780123808868100121, Sorghum and Millets (Second Edition), 2019, EXPLOITATION OF THE METABOLIC POTENTIAL OF LACTIC ACID BACTERIA FOR IMPROVED QUALITY OF GLUTEN-FREE BREAD, The Science of Gluten-Free Foods and Beverages, Cereal Grains for the Food and Beverage Industries, Gluten-Free Dough-Based Foods and Technologies, High-pressure treatment (HP) has been applied on, Gluten-Free Cereal Products and Beverages, reported the successful production of cake and biscuits from, COMPARISON OF THE BREADMAKING POTENTIAL OF DIFFERENT SORGHUM HYBRIDS, Using Cereal Science and Technology for the Benefit of Consumers, Sorghum and millets: characteristics and quality requirements, Sorghum Flour and Flour Products: Production, Nutritional Quality, and Fortification, Flour and Breads and their Fortification in Health and Disease Prevention, Throughout Africa, the major sorghum food product is porridge. 10.4236/ajps.2018.94063
They are, however, very loose standards. Shall be free from heavy metals in amounts that may represent a hazard to human health. Sorghum is rich in potassium and phosphorus. Sorghum is a gluten-free grain with great potential to address shortcomings in this market. A healthy body is often in good shape … Badi and Hoseney (1976) studied the production of cookies from 100% sorghum flour. (1992a) developed a cake recipe for cake using sorghum or maize and cassava starch (70/30).
HP-treated (350 MPa, 10 min) millet or sorghum batters were added to the bread recipe, replacing 40% of untreated wheat flour. Sorghum flour is high in antioxidants, which are related to their polyphenolic compound and sorghum wax. In addition to comparing the individual hybrids, the effects of additional ingredients on sorghum bread quality were tested using response surface methodology (RSM). 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
Sorghum, also called milo, is truly a versatile crop. Sorghum is incredibly versatile and can be put to use in a variety of dishes. 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.).
This is also a flat and unleavened bread. Mineral composition of sorghum is similar to that of millet.
This is good news for those who cannot eat wheat or other grains such as rye or barley due to gluten intolerance. 1,657 Downloads 3,030 Views Citations
Horses, cattle, pigs and chickens all commonly eat sorghum feed. Vol.2 No.2，May 20, 2011, DOI:
If you’re looking for a nutritious grain to add to your next meal, give sorghum a try.
According to the Sorghum Grower’s Association, the most common use for sorghum in the United States is as feed for livestock. And you won’t compromise flavor as some say sorghum flour tastes similar to wheat 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). Sorghum dough has poor viscoelastic properties compared to wheat dough and mechanical methods for production of sorghum roti are scarce.
Sorghum, like other cereals, has some limitations due both to its low protein content and to limitations in some essential amino acids particularly lysine. 10.4236/ajps.2018.913196
Additional improvement in the quality of the cookies was found when the sorghum flour was hydrated for several hours with malt syrup or water and then air dried, and by increasing the pH of the cookie dough using sodium carbonate (in contrast to Badi and Hoseney, 1976). Porridges range in solids content from approximately 10% for a thin gruel to 30% for a stiff porridge of mashed potato-like consistency. Journal of … A thin layer of the batter is then spread evenly onto a hot greased tava (griddle). Journal of Food Science and Nutrition Research 3 (2020): 217-230. However, dough formulas for gluten-free breads frequently contain soy flour, which has a high phytate content but low endogenous phytase activity.
; ROONEY, LLOYD W. 1987-03-01 00:00:00 ABSTRACT The paste properties of sorghum starch and flour were measured. (B) Instant sorghum porridge products from South Africa: left and front, Morvite porridge; center, fruit-enriched infant porridge; and right, protein-fortified porridge. Optimum blend was established to be 50:27:23 for rice, sorghum and BSF, respectively. The sorghum cookies were also improved by adding unrefined soybean lecithin or refined lecithin plus monoglycerides. A. Kumar, in Encyclopedia of Food and Health, 2016. Vol.7 No.6，June 10, 2020, DOI:
Introduction Sorghum (Sorghum-bicolor (L) Moech) is a kind Rich In Nutrients. Mix well to ensure that the ingredients are evenly … It is sometimes made with suitable blend of wheat flour. This article belongs to the Special Issue on
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. Oyidi (1976) reported the successful production of cake and biscuits from sorghum flour (obtained from an unusual sorghum mutant). 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