IMPROVE GRAIN SORGHUM END-USE QUALITY & UTILIZATION BY IDENTIFYING THE PHYSICAL, CHEMICAL & ENVIRONMENTAL FACTORS RELATED TO FOOD & FEED...
Grain Quality and Structure Research Unit
Project Number: 3020-44000-023-00
Start Date: Jul 07, 2010
End Date: Jun 29, 2015
The long term objective is to increase sorghum grain utilization by identifying the physical and biochemical components important for food, feed, and bio-industrial quality. Over the next 5 years, the following specific objectives will be addressed: Objective 1: Identify optimum kernel characteristics for processing of sorghum. Objective 2: Determine role of starch, proteins, phenolic compounds and their interactions in digestibility and functional quality of sorghum. • Sub-objective 2.A. Determine the molecular basis for protein cross-linking in sorghum and its impact on functionality and digestibility of sorghum. • Sub-objective 2.B. Determine the relationships between starch content, composition and granule size on functionality and digestibility of sorghum. • Sub-objective 2.C. Ascertain the interactions between and among sorghum phenolic compounds, protein and starch. • Sub-objective 2.D. Determine how physical and biochemical properties of the kernel influence mold resistance and are related to processing quality. Objective 3: Determine the impact of the environment on sorghum kernel structure and composition as well as their relationship to end use quality. Objective 4: Develop biochemical and physical markers to predict end-use quality of sorghum grain for food and feed uses.
Objective 1 addresses the relationships among physical grain structure, roller milling, and flour quality for the manufacture of wheat-free sorghum food products. Objectives 2a and 2b further investigate sorghum flour quality by addressing the functional and nutritional role of protein and starch in end-use quality of sorghum. Objective 2c is intertwined with Objectives 1, 2a, and 2b by studying the interaction among phenolic acids, proteins and starch. Objective 2d combines key factors from Objectives 1, 2a, 2b, and 2c through the impact of grain hardness, proteins, and phenolic compounds on mold resistance. Not only do these components play a role in mold resistance, but damage to sorghum grain by mold alters hardness (thus milling and flour quality, Objective 1), biochemical properties of sorghum (thus functionality, Objective 2a, b, and c). Objective 3 aims to better understand the process of grain development in sorghum which provides supporting information for the primary Objectives 1 and 2. Objective 4 is also a supportive objective geared towards providing “tools” to assist in achieving Objectives 1-3. This project addresses processing of sorghum into flour, describes how the biochemical components of the flour affect the functional and nutritional quality of the flour and how mold resistance also influences grain and flour quality.