Novel biofortified sorghum lines with combined waxy (high amylopectin) starch and high protein digestibility traits: Effects on endosperm and flour properties

Abstract

Novel biofortified sorghum lines have been developed with both waxy starch (high amylopectin) and high protein digestibility traits. Eight sorghum lines with different combinations of waxy, non-waxy, high- and normal-protein digestibility traits were studied in relation to flour properties. Lines with the high protein digestibility trait had loosely packed starch granules and floury endosperm, irrespective of whether they were waxy or non-waxy. In terms of thermal properties, combined waxy-high digestibility lines had the highest onset endothermic temperature as well as endothermic energy compared to non-waxy, normal protein digestibility lines. The waxy-high protein digestibility lines had higher paste viscosity and formed much softer and less sticky pastes than the non-waxy, normal protein digestibility lines. Flours of the combined waxy-high protein digestibility sorghum lines had much higher solubility than the non-waxy- normal protein digestibility lines. At 30 °C flour solubility, waxy-high protein digestibility sorghum lines flour was similar to commercial wheat bread flours. The high flour solubility, high pasting viscosity and soft paste of sorghum lines with combined waxy and high protein digestibility traits indicate that their flours may have better properties for making dough-based food products than normal non-waxy, normal protein digestibility sorghums.