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United States Department of Agriculture

Agricultural Research Service

Research Project: ENHANCEMENT OF SORGHUM FOR BIOENERGY, FEED, AND FOOD VALUE

Location: Grain, Forage & Bioenergy Research

Title: Environment and hybrid influences on rapid visco analysis starch properties of food-grade grain sorghum

Authors
item Griess, Joni -
item Mason, Stephen -
item Jackson, David -
item Galusha, Tomie -
item Pedersen, Jeffrey
item Yaseen, Muhammad -

Submitted to: Crop Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: January 27, 2011
Publication Date: July 1, 2011
Repository URL: http://handle.nal.usda.gov/10113/53735
Citation: Griess, J., Mason, S., Jackson, D., Galusha, T., Pedersen, J.F., Yaseen, M. 2011. Environment and hybrid influences on rapid visco analysis starch properties of food-grade grain sorghum. Crop Science. 51(4):1757-1766.

Interpretive Summary: As more attention is given to end-use applications of sorghum grain, producers and processors could benefit from information that would assist them in selecting optimal production environments and hybrids with particular end uses in mind. The objective of this study was to determine the effects of environment and hybrid on Rapid Visco Analysis (RVA) starch properties of commercially available food-grade sorghum. RVA properties describe gelling and are commonly used in starch related industries. An experiment was planted in 12 environments, which included 2004 and 2005 growing seasons and irrigated and dryland water regimes in eastern, central and west central Nebraska, and a dryland low-N environment in eastern Nebraska. Environment accounted for 71 to 85% of the total variation for Rapid Viscosity Analysis (RVA) parameters, while hybrid accounted for 11 to 23% and the Environment X Hybrid interaction 1 to 3%. Unfortunately, the results of this experiment suggest that it is difficult to predict the effect that environment will have on resulting sorghum starch RVA parameters. Although of secondary importance in terms of total variation in sorghum starch RVA properties, choice of hybrid predictably and significantly contributes to sorghum starch viscosity properties. Food-grade hybrids were grouped based upon viscosity properties into those best suited for dry mill and alkaline cooked product uses (Asgrow Orbit, Sorghum Partners NK1486) and those best suited for porridge, consumable alcohol and ethanol production (Kelly Green KG6902, NC+7W92, Asgrow Eclipse and Fontanelle W-1000). There results were consistent with those for previously reported for grain density, and protein and starch concentrations.

Technical Abstract: Grain processors would benefit from information regarding production environment and sorghum hybrid influences on food-grade starch properties. The objective of this study was to determine the effects of environment and hybrid on Rapid Visco Analysis (RVA) starch properties of commercially available food-grade sorghum. A randomized complete block experiment was planted in 12 environments, which included 2004 and 2005 growing seasons and irrigated and dryland water regimes in eastern, central and west central Nebraska, and a dryland low-N environment in eastern Nebraska. Environment accounted for 71 to 85% of the total variation for Rapid Viscosity Analysis (RVA) parameters, while hybrid accounted for 11 to 23% and the Environment X Hybrid interaction 1 to 3%. Unfortunately, the results of this experiment suggest that it is difficult to predict the effect that environment will have on resulting sorghum starch RVA parameters. Although of secondary importance in terms of total variation in sorghum starch RVA properties, choice of hybrid predictably and significantly contributes to sorghum starch viscosity properties. Food-grade hybrids were grouped based upon viscosity properties into those best suited for dry mill and alkaline cooked product uses (Asgrow Orbit, Sorghum Partners NK1486) and those best suited for porridge, consumable alcohol and ethanol production (Kelly Green KG6902, NC+7W92, Asgrow Eclipse and Fontanelle W-1000). There results were consistent with those for previously reported for grain density, and protein and starch concentrations.

Last Modified: 4/23/2014
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