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Milling characteristics of group I (low tannin) Sorghum varieties

From National Research Council Canada

DOIResolve DOI: https://doi.org/10.1016/S0315-5463(84)72504-1
AuthorSearch for: 1; Search for: ; Search for: 1
Affiliation
  1. National Research Council of Canada. NRC Plant Biotechnology Institute
FormatText, Article
Abstract
A laboratory, tangential abrasive dehulling device (TADD) was used to determine the extraction rate and abrasive hardness index (AHI) of 31 low tannin sorghum samples including 1 red, 7 yellow, and 23 white types. For 29 samples, the extraction rate, based on flour colour measurements, ranged from 69.0 to 98.0% and the AHI from 5.0 to 12.8. Two weathered sorghum samples (white types) gave extraction rates of only 42.0 and 46.0% due to a discolouration which penetrated some seeds. Sorghum variety CSH-5 grown in eight locations demonstrated a large location effect on the AHI and protein content. Two other measures of kernel hardness (Brabender hardness index and particle size index after grinding) also showed large ranges for the 31 samples, and both were significantly correlated to AHI. Differences in protein content and endosperm texture appeared to be partly responsible for the variation in AHI and particle size index. Extraction rate, as determined using the TADD, was significantly correlated (r = 0.800, P < 0.001) with the colour of the whole flour, darker coloured grains exhibiting lower extraction rates.
Publication date
PublisherElsevier
In
  • Canadian Institute of Food Science and Technology Journal 17, no. 3 (July 1984): 147–151.
LanguageEnglish
Peer reviewedYes
IdentifierS0315546384725041
NRCCC-23146
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Record identifierd41fa5db-e160-4571-8829-74f36b49d484
Record created2023-11-14
Record modified2023-11-14
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