Cereal Chem 67:20-25   |  VIEW ARTICLE

Factors Affecting Quality of Sorghum To, a Thick Porridge.

A. B. Bello, L. W. Rooney, and R. D. Waniska. Copyright 1990 by the American Association of Cereal Chemists, Inc. 

Sorghum cultivars typical of West African and Honduran sorghums were evaluated for physical and chemical properties and quality of to (textural and solubility properties). Endosperm hardness, amount of pericarp remaining after decortication, flour particle size distribution, pH of the cooking water, and presence of nonstarch flour components affected to quality. To prepared from SC265 with corneous endosperm had the firmest texture (low penetrometer reading). To prepared from NSA740 with floury endosperm had the softest texture (high penetrometer reading). To prepared from ground, decorticated grain was firmer than to prepared from ground, whole grain. Thus, the pericarp adversely affected to texture, regardless of grain hardness. In general, acidic to (pH 4.6) was the most firm, whereas alkaline to (pH 8.6) had the softest testure. The amount of solubile solids in to ranged from 30 to 57%. Firmer to contained less soluble solids. Higher pH of the cooking water increased soluble solids in to from 32-34% for acidic to to 39-47% for alkaline to. To prepared from isolated sorghum starch (less than 45 micrometers) was of equal or better quality and contained less soluble solids than to prepared from sorghum flours containing particles less than 250 micrometers or less than 425 micrometers. To prepared from flours containing more ash was of poor quality and contained higher amounts of soluble solids. Thus, kernel and flour characteristics, the chemical constituents in sorghum, and the amounts of soluble and insoluble solids in to affected sorghum to quality.