Sorghum, like other cereals, has some limitations due both to its low protein content and to limitations in some essential amino acids particularly lysine. Sorghum diet is very good to the people suffering from the Jaundice and obesity. Figure 12.2. Traditional-type foods from sorghum flour. 10.4236/as.2013.45B014 Bhakri is made primarily with sorghum flour, water, and oil. Vol.4 No.9，August 20, 2013, DOI: Bean, in Using Cereal Science and Technology for the Benefit of Consumers, 2005. Restructuration of sorghum and millet doughs through HP treatment resulted in breads with better sensory scores and exhibiting higher antiradical activities than those prepared by a conventional bread making process or gluten incorporation. 10.4236/ajps.2014.521349 In wheat and rye sourdoughs, microbial acidification solubilises phytate complexes with divalent cations and thus facilitates the phytate degradation by cereal enzymes (Fretzdorff and Brümmer, 1992). Other nutritional benefits of lactic acid fermentation can include improved starch digestibility, increased levels of B vitamins, reduced antinutrients such as tannins and phytic acid, and, most important, the rendering of the porridge product microbiologically safe (Taylor and Dewar, 2000). Morad et al. 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). In conclusion, 8% sorghum flour can be partially substituted with wheat flour to develop bread with improved nutritional and sensory quality. A dosai is served hot, either folded in half or rolled like a wrap, usually with aloo curry, chutney, or sambar. 10.4236/as.2011.22008 Sorghum flours had higher protein (10.7%–12.3%) and less starch (72.0%–77.0%) compared with maize flour (6.7% and 81.0%, respectively), which was the reason for the poor expansion of extrudates with increasing level of sorghum. Copyright © 2006-2021 Scientific Research Publishing Inc. All Rights Reserved. Sorghum flour can be found in many specialty health food stores in the same section as other grains and flours 1. Sorghum dough has poor viscoelastic properties compared to wheat dough and mechanical methods for production of sorghum roti are scarce. 432 Downloads 740 Views Citations, Controlled Drying Effect on the Quality of Sorghum Malts Used for the Chakpalo Production in Benin (Articles), Vénérande Y. Ballogou, Joseph Dossou, Comlan A. de Souza, Food and Nutrition Sciences For sorghum and pearl millet there are also proximate chemical compositional standards. However, sorghum and wheat flour blends have been used to produce many non-gluten-free baked products, including yeast-leavened pan, hearth and flatbreads, cakes, muffins, cookies, biscuits, and flour tortillas. 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. 10.4236/fns.2011.22022 Journal of Food Science and Nutrition Research 3 (2020): 217-230. Vol.7 No.10，August 29, 2016, DOI: Vol.2 No.2，May 20, 2011, DOI: High-pressure treatment (HP) has been applied on sorghum flours to alter the structure of proteins and starch to improve baking properties of this GF cereal (Vallons et al., 2010). Aboubacar and Hamaker (1999) demonstrated that hard grain (with corneous endosperm) produced flours containing a high proportion of coarse particles with low ash and high damaged starch contents, yielding a higher proportion of desirable sorghum couscous granules. Grain sorghum has a high protein content so the production of an animal feed supplement from waste products generates additional revenues for the ethanol processing plant. Udomkun P, Tirawattanawanich C, Ilukor J, Sridonpai P, Njukwe E, Nimbona P, Vanlauwe B (2019). Throughout Africa, the major sorghum food product is porridge. Genetic Diversity in the Environmental Conditioning of Two Sorghum (Sorghum bicolor L.) Hybrids. This is also a flat and unleavened bread. A study published in the Journal of Food Science states that sorghum flour contains compounds which can help to lower cholesterol. It has good amount of calcium with small amounts of iron and sodium. An ancient cereal flour, sorghum flour is widely used in our day-to-day routine because of its various health benefits and uses. Keep in a cool, dry, dark place if it will be used within a few months; store in a refrigerator or freezer for longer storage. Lactic fermentation of sorghum flours reduces the phytic acid content by about 40–60% (Nout and Sarkar, 1999; Osman, 2004). (B) Instant sorghum porridge products from South Africa: left and front, Morvite porridge; center, fruit-enriched infant porridge; and right, protein-fortified porridge. Selected sorghum genotypes can provide sufficient amounts of lysine to meet human requirements. Concha Collar, in Sorghum and Millets (Second Edition), 2019. Scientific Research Vol.8 No.5，May 22, 2017, DOI: This is good news for those who cannot eat wheat or other grains such as rye or barley due to gluten intolerance. These standards are mainly about food safety and cover issues such as toxic seeds, heavy metals, pesticide residues and mycotoxins. ScienceDirect ® is a registered trademark of Elsevier B.V. ScienceDirect ® is a registered trademark of Elsevier B.V. URL: https://www.sciencedirect.com/science/article/pii/B9780123849472006371, URL: https://www.sciencedirect.com/science/article/pii/B9781891127670500133, URL: https://www.sciencedirect.com/science/article/pii/B9780857094131500085, URL: https://www.sciencedirect.com/science/article/pii/B9780123849472001318, URL: https://www.sciencedirect.com/science/article/pii/B9780128115275000113, URL: https://www.sciencedirect.com/science/article/pii/B9780123737397500071, URL: https://www.sciencedirect.com/science/article/pii/B9780128031575000010, URL: https://www.sciencedirect.com/science/article/pii/B9781845694791500122, URL: https://www.sciencedirect.com/science/article/pii/B978184569563750019X, URL: https://www.sciencedirect.com/science/article/pii/B9780123808868100121, Sorghum and Millets (Second Edition), 2019, EXPLOITATION OF THE METABOLIC POTENTIAL OF LACTIC ACID BACTERIA FOR IMPROVED QUALITY OF GLUTEN-FREE BREAD, The Science of Gluten-Free Foods and Beverages, Cereal Grains for the Food and Beverage Industries, Gluten-Free Dough-Based Foods and Technologies, High-pressure treatment (HP) has been applied on, Gluten-Free Cereal Products and Beverages, reported the successful production of cake and biscuits from, COMPARISON OF THE BREADMAKING POTENTIAL OF DIFFERENT SORGHUM HYBRIDS, Using Cereal Science and Technology for the Benefit of Consumers, Sorghum and millets: characteristics and quality requirements, Sorghum Flour and Flour Products: Production, Nutritional Quality, and Fortification, Flour and Breads and their Fortification in Health and Disease Prevention, Throughout Africa, the major sorghum food product is porridge. In the case of sorghum grain, there is a quality specification with respect to tannin content. Sorghum is a genus of flowering plants in the grass family Poaceae, which includes about 25 species.Some of these species have grown as cereals for human consumption and some in pastures for animals. Abstract Malted sorghum-soy composite flour was developed the non-malted (day 0). 792 Downloads 1,860 Views Citations, Comparative Studies between Physicochemical Properties of White Waxy Wheat Flour and Glutinous Rice Flour (Articles), Yanran Qi, Tingting Cui, Yuexin Jing, Changsong Shan, Zitong Zhao, Peng Wu, Xiansheng Zhang, Open Access Library Journal The porridge powder is made by pre-gelatinizing the starch using technologies such as extrusion cooking or gun puffing. 10.4236/fns.2017.85037 It is made from rice, black gram, and salt. The flour of this plant is often used as a substitute for wheat because of its gluten-free characteristic. The proportion of rice to black gram is basically 4:1 or 5:1. Mix well to ensure that the ingredients are evenly … Bread making experiments were done according to a basic formulation based on sorghum flour (70%), corn starch (30%), sugar (1%), yeast (2%), salt (2%) and water. This article belongs to the Special Issue on Tegeye M, Kaur A, Kaur J, Singh H (2019). 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. Finally, use sorghum flour as a gluten-free alternative to other types of flour. Since sorghum flour is a gluten-free food, it is a safe alternative to flour for those with celiac disease. Similarly, Olatunji et al. Potential of defatted Marama flour-cassava starch composites to produce gluten free bread-type dough. Vol.2 No.2，April 7, 2011, DOI: 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. In injera making, a part of the cooked flour in then added back. There is also a 0.3% tannin maximum for sorghum four. A phosphatase enzyme with relevant activity towards phytate was characterized in L. sanfranciscensis CB1 (De Angelis et al., 2004). Sorghum, also called milo, is truly a versatile crop. Porridges range in solids content from approximately 10% for a thin gruel to 30% for a stiff porridge of mashed potato-like consistency. Dosa is a crispy fermented crepe or savory pancake originated from South India. Vol.9 No.13，December 24, 2018, DOI: These will illustrate the spectrum on current research on grain quality and utilization in sorghum, including review articles and research papers. 10.4236/ajps.2015.616260 Vol.5 No.21，October 28, 2014, DOI: Similarly, Oyidi (1976) reported the successful production of cake and biscuits from sorghum flour (obtained from an unusual sorghum mutant). 3,553 Downloads 3,993 Views Citations, Genome-Wide SNPs Identification and Determination of Proteins Associated with Stress Response in Sorghum (Sorghum bicolor L. Monech) Accessions (Articles), Hind Emad Fadoul, Marmar A. El Siddig, Abdel Wahab H. Abdalla, Adil A. El Hussein, American Journal of Plant Sciences Hence, the options for flour fortification are limited. 2,612 Downloads 3,391 Views Citations, The Effect of High Carbohydrate Consumption on Glucose Levels and Antibody Production in Nonobese Diabetic Mice (Articles), Tonicley Alexandre da Silva, Caio José de Carvalho-Filho, Elizabeth de Sousa Barcelos Barroqueiro, Deysianne Costa das Chagas, Flá via Raquel Fernandes Nascimento, Rosane Nassar Meireles Guerra, Food and Nutrition Sciences The United States is the world’s largest producer of sorghum. According to the Sorghum Grower’s Association, the most common use for sorghum in the United States is as feed for livestock. 10.4236/oalib.1103783 For the RSM, the amount of water was varied and xanthan gum and skimmed milk powder were added according to a central composite design. 10.4236/as.2020.111005 Sorghum is incredibly versatile and can be put to use in a variety of dishes. To the extent possible in good manufacturing practice, the product shall be free from objectionable matter. HP-treated (350 MPa, 10 min) millet or sorghum batters were added to the bread recipe, replacing 40% of untreated wheat flour. The first thing we need to mention is the significant amount of nutrients, including … In addition to breads, cakes and cookies can also be produced from sorghum and maize flour. 100 g of Sorghum flour, whole-grain contains 0.00 IU vitamin A, 0.8 mg of vitamin C and mcg of vitamin D as well as 3.14 mg of iron, 12.00 mg of calcium and 324 mg of potassium. Grain is passed off as refined grain efficient nonthermal technique to promote the dough structure formation of composite matrices! Mixer equipped with a mild sweet flavour it also helps to manage polycystic ovary syndrome in.... Fermentation ( Taylor and Taylor, Joseph O. Anyango, in Encyclopedia of food and Beverage Industries,.... 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