Protein Concentrate from Air Classification of Flour and Horny Endosperm from High‐Lysine Sorghum

Abstract

ABSTRACTFlour and shorts from a high‐lysine sorghum were finely ground and air classified. The protein contents of the original flour and horny endosperm were 9.9 and 18.6%, respectively, and the protein contents of the combined high‐protein fractions after air classification were 18.6 and 23.6%. These fractions accounted for 18 and 15% of the flour and horny endosperm weights and for 31 and 19% of the total protein. Protein shifts were 39% for flour and 23% for horny endosperm.