Sorghum has great drought resistance and can be cultivated on marginal lands with minimal input costs. Thus, the supply of sorghum starch, the major component of the seeds, can be cheap and sustainable. This review summarizes the present knowledge of extraction, composition, granular and molecular structures, physicochemical properties, modifications, and uses of sorghum starch, and provides suggestions for needed research to improve our understanding and utilization of this starch.
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Sorghum starch: Composition, structure, functionality, and strategies for its improvement.
Compr Rev Food Sci Food Saf
January 2025
Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou, China.
Sorghum (Sorghum bicolor L. Moench) is increasingly recognized as a resilient and climate-adaptable crop that holds significant potential to enhance global food security sustainably. Compared to other common cereal grains, sorghum boasts a more diverse nutritional profile.
View Article and Find Full Text PDFEvaluation of kernel processing and processor type in whole plant sorghum silage: Effects on nutrient digestibility and animal performance in backgrounding beef heifers.
J Anim Sci
December 2024
North Florida Research and Education Center, University of Florida, Marianna, FL, 32446, USA.
Two experiments were conducted to assess the effects of feeding whole-plant sorghum silage (WPSS) with different kernel processing techniques (KP). Exp. 1 contrasted KP for WPSS on intake and apparent total tract digestibility (ATTD) in beef heifers (n = 24, 13 ± 1 mo, 267 ± 10.
View Article and Find Full Text PDFEffect of ultrasonication on OSA esterified surface modification of sorghum (Sorghum bicolor (L.) Moench) starch.
Int J Biol Macromol
December 2024
Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, India. Electronic address:
The present study investigates the effect of ultrasonication (US) amplitude (30 %, 50 %, and 70 %, time- 45 min) followed by octenyl succinic anhydride (OSA, 3 %) esterification on morphological, structural, functional, and rheological properties of sorghum starch. The increase in US amplitudes significantly (p < 0.05) increased the degree of substitution (DS) of esterified starch (0.
View Article and Find Full Text PDFEvaluation of Different Levels of Process Energy in Sorghum and Wheat-Based Diets on the Growth Performance of Pacific White Shrimp, .
Aquac Nutr
November 2024
Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas 66506, USA.
This research evaluated the effect of different levels of extrusion process energy during the production of wheat and sorghum-based feeds on the growth performance and digestibility of Pacific white shrimp (). Process energy consisted of mechanical and thermal components, which were both modulated via varying preconditioner steam addition. Diets were formulated to be isonitrogenous (36% protein) and isolipidic (8% fat), with three levels of thermal energy (TE) input during preconditioning (high, medium, and low).
View Article and Find Full Text PDFEffect of sorghum flour-containing pasta on postprandial glycemia, appetite and energy intake in healthy individuals.
Eur J Clin Nutr
December 2024
Department of Community Health Sciences, College of Applied Medical Sciences, King Saud University, P.O. Box 10219, Riyadh, 11433, Saudi Arabia.
Background/objectives: In vitro studies suggest that incorporating sorghum flour into staple foods including pasta reduces their starch digestibility and hence may suppress postprandial blood glucose levels, appetite and energy intake; however, these effects in humans have yet to be reported. Therefore, this study investigated the effect of red and white sorghum-containing pasta on blood glucose response, appetite and energy intake in humans.
Subjects/methods: In a randomised crossover design, healthy individuals (n = 20) consumed the following three iso-caloric test meals (each providing 50 g available carbohydrates) as breakfast: control pasta (CP) made from100% durum wheat; 30% red sorghum pasta (RSP) and; 30% white sorghum pasta (WSP).
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