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Sorghum Biochemistry
An Industrial Perspective
CV Ratnavathi, Jagannath Vishnu Patil, UD Chavan
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eBook - ePub
Sorghum Biochemistry
An Industrial Perspective
CV Ratnavathi, Jagannath Vishnu Patil, UD Chavan
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About This Book
Sorghum Biochemistry: An Industrial Perspective explores the many uses for sorghum in industry and biofuels. Not only does it offer a detailed understanding of the physical and biochemical qualities of the grain, it also takes an in-depth look at the role sorghum plays in such industries as brewing and ethanol production and the mechanics of post-harvest processing and value addition.
Sorghum has long been an important staple in Africa and Asia, but its value goes far beyond its uses in human and animal consumption. Sorghum is also used in many industries, including waxes, packing material, wall board, ethanol, beverages, and brewing, and one variety called sweet sorghum has also been used as a bioenergy crop. Sorghum Biochemistry: An Industrial Perspective offers a closer look at how the grain is used in such a variety of ways, and how we can continue to optimize its potential.
- Provides detailed biochemical studies on grain sorghum to inform researchers grappling with similar issues
- Offers foundational information on the quality and composition of sorghum as a grain
- Covers a variety of uses for sorghum in many industries, including food and beverage, energy, and brewing
- Includes photos and illustrations to enhance the understanding of processes and sorghum biochemistry
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Chapter 1
Sorghum Grain Quality
C.V. Ratnavathi and V.V. Komala, ICAR-Indian Institute of Millets Research, Rajendranagar, Hyderabad, India
Abstract
Sorghum has been an important staple in the semiarid tropics of Africa and Asia for centuries. Sorghum is also a rich source of various phytochemicals including tannins, phenolic acids, anthocyanins, phytosterols, and policosanols apart from proximate composition, vitamins, and minerals. These phytochemicals have significant impact on human health. Sorghum is consumed as food in various forms as roti, tortilla, injera, kisra, tuwo, ugali, bogobe, sankati, ambali, edi, couscous, wowoto, noodles, soru, burkutu, busa, ting, and obhshera in different parts of the world. Since sorghum flour is a gluten-free food, it is a safe alternative for those with celiac disease. Apart from the traditional products like (bhakri, bhatwadi, papad) non traditional foods like popped gains, kurdai, biscuits, flakes, upma, idli, dosa, utappa, chiwada, chakli, ambali, shankarpale, and cakes are also prepared from sorghum. Alternative uses of sorghum include in nonfood sectors for the production of commercially valued products.
Keywords
Endosperm texture; grain quality; antioxidant activity; roti quality; traditional foods; animal feed
1.1 Introduction
Sorghum (Sorghum bicolor (L.) Moench) is a genus of numerous species of grasses, one of which is grown for grain and many of which are used as fodder plants, either cultivated or as part of pasture. The plants are cultivated in warmer climates worldwide. Species are native to tropical and subtropical regions of all continents in addition to the southwest Pacific and Australasia. Sorghum is in the subfamily Panicoideae and the tribe of Andropogoneae (the tribe of big bluestem and sugar cane). Sorghum is divided in 29 species and two hybrids as follows:
1.1.1 Sorghum Species
Sorghum almum; Sorghum amplum; Sorghum angustum; Sorghum arundinaceum; S. bicolorâcultivated sorghum, often individually called sorghum. Also known as durra, jowari, or milo; S. bicolor subsp. drummondiiâSudan grass; Sorghum brachypodum; Sorghum bulbosum; Sorghum burmahicum; Sorghum ecarinatum; Sorghum exstans; Sorghum grande; Sorghum halepenseâJohnson grass; Sorghum interjectum; Sorghum intrans; Sorghum laxiflorum; Sorghum leiocladum; Sorghum macrospermum; Sorghum matarankense; Sorghum nitidum; Sorghum plumosum; Sorghum propinquum; Sorghum purpureosericeum; Sorghum stipoideum; Sorghum timorense; Sorghum trichocladum; Sorghum versicolor; Sorghum verticiliflorum; Sorghum vulgare var. technicumâbroomcorn and two hybrids SorghumĂalmum; SorghumĂdrummondii.
One species, S. bicolor, is an important world crop, used for food (as grain and in sorghum syrup or âs...