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 Throughout Africa, the major sorghum food product is porridge. A healthy body is often in good shape … The first thing we need to mention is the significant amount of nutrients, including … Tan plants with straw-colored glumes provide grain with excellent properties for processing into whole-grain foods or milling into meal, flour, and grits. This slow digestion results in very low glycimic index is particularly helpful for those with diabetes. 10.4236/fns.2016.710086 These compounds contain policosanols, which are important to good cardiac health and controlling cancers. 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. Animal Feed. Sorghum dough has poor viscoelastic properties compared to wheat dough and mechanical methods for production of sorghum roti are scarce. For the RSM, the amount of water was varied and xanthan gum and skimmed milk powder were added according to a central composite design. 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. 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. 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. 10.4236/fns.2013.46A003 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 10.4236/ajps.2018.913196 From 5% to 50% sorghum flour can be substituted for wheat flour. Vol.9 No.13，December 24, 2018, DOI: 5,063 Downloads 9,562 Views Citations. Phytic acid forms stable complexes with divalent cations and thus limits the bioavailability of calcium, magnesium, manganese, and iron. 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). 10.4236/oalib.1101633 (A) Sudanese kisra flatbread being removed from a hot plate after baking. Taylor, Joseph O. Anyango, in Flour and Breads and their Fortification in Health and Disease Prevention, 2011. Store sorghum flour in moisture-vapor-proof, air-tight glass or metal containers or plastic freezer bags. 7,965 Downloads 14,670 Views Citations, Analysis of Low Amylose and Processability Fractured Endosperms Derived from Somatic Variation (Articles), Food and Nutrition Sciences Michael G. Gänzle, Clarissa Schwab, in The Science of Gluten-Free Foods and Beverages, 2009. PASTE PROPERTIES OF SORGHUM FLOUR AND STARCHES PASTE PROPERTIES OF SORGHUM FLOUR AND STARCHES AKINGBALA, J.O. 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). 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. Vol.5 No.21，October 28, 2014, DOI: Bhakri is made primarily with sorghum flour, water, and oil. Mix well to ensure that the ingredients are evenly … Bean, in Using Cereal Science and Technology for the Benefit of Consumers, 2005. • Since sorghum flour is a gluten-free food, it is a safe alternative to flour for those with celiac disease. Bean, in Gluten-Free Cereal Products and Beverages, 2008. This article belongs to the Special Issue on This article reviews the nutritional and rheological properties of sorghum in relation to their mode of consumption. In addition to comparing the individual hybrids, the effects of additional ingredients on sorghum bread quality were tested using response surface methodology (RSM). A study published in the Journal of Food Science states that sorghum flour contains compounds which can help to lower cholesterol. Udomkun P, Tirawattanawanich C, Ilukor J, Sridonpai P, Njukwe E, Nimbona P, Vanlauwe B (2019). 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 heavy metals in amounts that may represent a hazard to human health. According to the Sorghum Grower’s Association, the most common use for sorghum in the United States is as feed for livestock. HP-treated (350 MPa, 10 min) millet or sorghum batters were added to the bread recipe, replacing 40% of untreated wheat flour. 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 It can also be found at ethnic food markets. Horses, cattle, pigs and chickens all commonly eat sorghum feed. Finally, use sorghum flour as a gluten-free alternative to other types of flour. A phosphatase enzyme with relevant activity towards phytate was characterized in L. sanfranciscensis CB1 (De Angelis et al., 2004). Optimum blend was established to be 50:27:23 for rice, sorghum and BSF, respectively. 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 mixture of rice and black gram that has been soaked in water is ground finely to form a batter. 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. Sorghum flour can be found in many specialty health food stores in the same section as other grains and flours 1. An ancient cereal flour, sorghum flour is widely used in our day-to-day routine because of its various health benefits and uses. This adverse effect is alleviated by lactic acid fermentation (Taylor and Taylor, 2002). These standards are mainly about food safety and cover issues such as toxic seeds, heavy metals, pesticide residues and mycotoxins. Journal of Natural Science and Engineering. There is also a 0.3% tannin maximum for sorghum four. Vol.2 No.2，April 7, 2011, DOI: Microbial count was highest in wheat bread while shelf life increased with increase in sorghum. Arendt, ... S.R. An exception is instant acidified sorghum porridge powder, called “Morvite,” which is commercially manufactured in South Africa (see Figure 12.2B). 10.4236/fns.2014.521215 Furthermore, most physicochemical (staling kinetics, breadcrumb structure) and nutritional attributes (relevant starch nutritional fractions, phenolic contents) were not appreciably impaired by HP treatment. Traditional-type foods from sorghum flour. 2018;92:429-434. 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. For example, in the Indian culture sorghum flour is referred to as jowar atta. 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. 10.4236/ajps.2017.87112 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 This blend had 13.4% protein, 6.2% dietary fibre and 3.9% total minerals. Sorghum flour is finely ground from the whole grain kernel of Sorghum. While the crude fibre was from sorghum … It is served as an accompaniment to a meal in India. 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 2009;8(1):71-83. 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