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ARS Home » Plains Area » Lincoln, Nebraska » Wheat, Sorghum and Forage Research » Research » Publications at this Location » Publication #110431
Title: RELATIONSHIP OF SORGHUM GRAIN SIZE TO PHYSIOCHEMICAL, MILLING, PASTING, AND COOKING PROPERTIES

Author
item LEE, W - KANGNUNG NAT UNI, KOREA
item Pedersen, Jeffrey
item SHELTON, DAVID - WHEAT MARKETING CTR INC

Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/4/2001
Publication Date: 9/1/2002
Citation: LEE, W.J., PEDERSEN, J.F., SHELTON, D.R. RELATIONSHIP OF SORGHUM GRAIN SIZE TO PHYSIOCHEMICAL, MILLING, PASTING, AND COOKING PROPERTIES. CEREAL CHEMISTRY. 2002.

Interpretive Summary: The effect of kernel size on food quality of grain sorghum quality was determined in a study designed to examine kernel size effects independent from the effects of line and environment. This was accomplished by sieving sorghum grain from several seedlots into samples of varying kernel size gra (large, medium, and small. Chemical composition, physical characteristics, ,milling characteristics, pasting properties, and cooking qualities were determined for each kernel size fraction. Large kernels were harder, highe in protein concentration, and lower ash. Milling yields were higher from large kernels, and flour from large kernels had higher water absorbance, brighter white color, and larger particle size. Based on these results, it appears that there is sound rationale for utilizing cultural practices and selective methods of plant breeding to increase kernel size in sorghum with the ultimate objective of directly increasing sorghum food quality.

Technical Abstract: Independent effects of kernel size on grain sorghum (Sorghum bicolor (L.) Moench) quality were determined in a study utilizing three sieve fractions varying kernel size grain (>3.35, >2.80 and >2.36 mm) from six seedlots. Chemical composition, physical characteristics, milling characteristics, pasting properties, and cooking qualities were determined for each kernel size fraction. Large kernels were harder (lost less relative mass during minute of decortication), higher in protein concentration, and lower ash. Milling yields were higher from large kernels, and flour from large kernels had higher water absorbance, brighter white color, and larger particle size Kernel size effects on Rapid Visco Analyzer (RVA) properties were not consistent. Based on these results, it appears that there is sound rationa for utilizing cultural practices and selective methods of plant breeding to increase kernel size in sorghum with the ultimate objective of directly increasing sorghum food quality.