Abstract
Due to climate change sorghum might gain widespread in the Western countries, as the grain is adapted to hot climate. Additionally sorghum contains a notable amount of health-promoting nutrients. However, Western countries do not have a long history of sorghum consumption, and thus little experience in processing it. Milling systems in these areas were mostly developed for wheat or rye milling. In the present work, the effectiveness of sorghum milling when using a stone and a roller milling system (pilot scale) was investigated as well as its impact on the chemical and physical properties of the obtained flour fractions and whole-grain flours. Results showed that both milling systems could be successfully adapted to producing chemically and physically distinct flour and bran fractions from the small sorghum kernels. Fractions with increased bran material that contained higher amounts of ash, protein, fat, total dietary fiber, and total phenolic content but less starch, showed enhanced water absorption indices and water solubility indices. Interestingly, no significant difference was found in the ash and fat content of the different fractions obtained from stone milling. Overall, the study provided information on the production and composition of distinct flour fractions, which offer a wider range of future food applications.
Highlights
Sorghum is the fifth most produced cereal worldwide and it is mostly harvested in Africa, followed by America and Asia [1]
Results of this research indicated that stone and roller milling, both typically applied for wheat milling, were effective for milling sorghum and could successfully produce defined flour fractions, as well as whole-grain flours
Chemical and physical properties of defined roller milled flour fractions indicated that sorghum grains were separated into different anatomical parts
Summary
Sorghum is the fifth most produced cereal worldwide and it is mostly harvested in Africa, followed by America and Asia [1]. Sorghum has been used in Africa for foods such as porridges, beers, or flat breads. The cultivation of sorghum may be beneficial for places like Europe because sorghum exhibits high tolerance to hot climate and genetic diversity. It is rich in constituents with presumed health benefits, such as resistant starch, dietary fiber, unsaturated fatty acids, micronutrients, and polyphenols [3]. Sorghum may be considered a “climate-smart” cereal with a balanced nutritional profile
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