Cereal Chem 49:399 - 406.  |  VIEW ARTICLE
Protein and Amino Acid Contents of Successive Layers Removed by Abrasive Milling of Sorghum Grain.

L. W. Rooney, W. B. Fryar, and C. M. Cater. Copyright 1972 by the American Association of Cereal Chemists, Inc. 

Grain from six sorghum varieties which differ in endosperm texture was subjected to controlled, stepwise abrasive grinding until approximately 45% of the kernel was removed. The grinding was controlled so that each successive fraction consisted of approximately 2% of the beginning sample weight. Protein content of the fractions from a grain with 15.2% protein varied from 8.1 to 35.4%. By combination of the various fractions, a sample which had 25% protein and represented 27% of the original grain was obtained. Grain with lower protein content (10.8%) gave fractions with 7.6 to 25.6% protein; and proper combination of the fractions gave a sample with 23% protein, which represented 15% of the original grain. Varieties with a floury endosperm texture could not be successfully milled. Significant changes in the amino acid contents of the fractions were observed. The experiments indicate that it is theoretically possible to obtain appreciable quantities of fractions with improved protein content and quality. These fractions may be useful in formulating high-protein foods, especially in areas of the world where sorghum is the major food crop. The residual portion of the kernel is low in fat and ash, and could be used as refined grits.