Sorghum Fractions Research Articles

Development and Immature Mortality of the Sawtoothed Grain Beetle (Coleoptera: Silvanidae), on Different Sorghum Fractions and Different Temperatures.

Developmental ability of Oryzaephilus surinamensis (L.) (Coleoptera: Silvanidae) was examined on six different sorghum milling fractions: Bran, Shorts, Cgrits, Fgrits, Red dogs, Flour, and also on a standard diet of Oat Flakes. For this purpose, a 1-day-old egg was placed in a vial containing 1 g of one of the sorghum fractions and exposed to three temperatures: 25, 30, or 32°C. All vials were checked daily for pupal and adult emergence and mortality of immatures. The developmental time was significantly affected by the type of sorghum fraction. After two weeks, for most of the temperatures examined, the longest developmental times in most cases for both pupation and adult emergence were observed in Flour and Oat flakes. Increasing the temperature from 25 to 30 accelerated the development, while adult emergence time did not differ between 30 and 32°C for all fractions except Flour. Egg mortality ranged from 11 to 78%, while larval and pupal mortality ranged from 0 to 22 and 0 to 45%, respectively for all sorghum fractions and different temperatures tested. Moreover, the mean overall immature mortality occurred at 30°C was 49.2, 39.7, and 65.1% at 25, 30, and 32°C for all the diets examined. The findings of the present work show that O. surinamensis can develop and survive in sorghum milling fractions and that the optimal temperatures for growth enhancement are 30 and 32°C. The temperatures within sorghum milling facilities could support O. surinamensis development on milling fractions if they are not addressed through phytosanitary measures.

Development of Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae) on sorghum milling fractions

A series of tests was conducted to determine if Tribolium castaneum (Herbst), the red flour beetle, could survive on six milled sorghum fractions: Bran, Coarse Grits, Fine Grits, Flour, Red Dogs, and Shorts. In the first test, parental adults were exposed on the fractions, removed, and then the fractions were held for six-seven weeks at 27 °C. Late instar larvae and progeny adults were present in all fractions. In the second test, at least 80% of single neonates (1-2-day-old larvae) held on 1 g of a fraction at 27 °C for seven weeks were able to complete development to the adult stage. In the final test, individual neonates were held on 1 g of a fraction at 37 °C, 32 °C, 27 °C, or 22 °C. Time to adult emergence at each temperature ranged from 17 to 23 days, 21–27 days, 28–50 days, and 67–113 days, respectively, depending on the specific fraction. Logistic functions were compared for mean developmental times for each temperature-fraction combination. The six fractions were also analyzed for ash, fat, fiber, moisture, protein, and starch content. The fractions varied with respect to these chemical constituents; fat and moisture content were negatively correlated with development in some comparisons, though overall there was no correlation between these chemical components and neonate development on the fractions. Temperature had an obvious effect on neonate development, which has implications for assessing risk of pest infestations inside sorghum mills during warmer months of the calendar year. In addition, T. castaneum will reproduce and develop on all of the sorghum fractions included in this study, which are commonly generated during the sorghum milling process. Sanitation and removal of residual materials such as the measured fractions could also help with overall pest management of T. castaneum.

Evaluation of arabinoxylan isolated from sorghum bran, biomass, and bagasse for film formation

Arabinoxylans (AX) are potential agricultural co-products for material applications. Sorghum has seen increased production as a bioenergy crop for biofuel and co-product generation. AX from three sorghum fractions (bran, bagasse, and biomass) were isolated to study film formation. All three AX fractions exhibited high moisture sensitivity. Sorghum biomass AX produced low water vapor permeability compared to sorghum bran or sorghum bagasse AX films. Glycerol addition to sorghum bran AX films reduced tensile strength from 34.8 to 16.0 MPa at 0% and 10% (w/w) glycerol, respectively; reduced the storage and loss moduli during dynamic mechanical analyses at 50% relative humidity (RH) and decreased the rubber-to-plastic material transition temperature at 50% RH, from 78.1 °C to 38.4 °C at 0 and 10% (w/w) glycerol, respectively. Sorghum bran AX, while sensitive to water absorption at high RH, produced favorable strength performance compared to AX from other cereal grains indicating potential utilization as a renewable material.

Comparison of bench‐scale decortication devices to fractionate bran from sorghum

AbstractBackground and objectivesDecortication of sorghum grain separates its pericarp (bran) from the endosperm which could have beneficial impacts on ethanol production while producing value‐added coproducts. The goal of this study was to compare three bench‐scale devices (barley pearler, scarifier, and rice polisher) to decorticate sorghum grain and analyze the composition of each fraction.FindingsThe scarifier and barley pearler produced bran with similar contents of protein (~10%), starch (~40%), and total dietary fiber (~40%). In a single batch to produce 10% (w/w) bran, the scarifier processed more sorghum to produce more bran (12 g/150 g) than the barley pearler (7 g/75 g). The rice polisher produced bran (43 g/500 g) with higher content of oil (~12%), protein (~11%), ash (~6%), and starch (~47%), but total dietary fiber was lower (~29%). The scarifier bran had the highest wax content (1.9%), while the rice polisher and barley pearler brans had similar lower wax content (1.6%).ConclusionsThe composition of bran from the rice polisher indicated that more germ and some endosperm were removed during decortication as compared to the other devices.Significance and noveltyThere is a need for producing bran between laboratory‐ and pilot‐scale with efficient separation of the pericarp from the endosperm. This research is the first to compare the composition of all sorghum fractions, including a wax analysis, from three types of bench‐scale decortication devices.

Pet and owner acceptance of dry dog foods manufactured with sorghum and sorghum fractions

Globally sorghum is an important cereal crop with limited use in the pet food industry. Pet food acceptance and palatability assessments relate to both pet owners as the product purchasers and the pets as the actual consumers. Pet foods containing sorghum or sorghum fractions have not been studied for both animal and pet owner acceptance. The objectives of this study were to 1) understand animal acceptance between sorghum dog food diets and compared to a control, 2) assess consumer acceptance of the dog food products. Thirty dogs of different size and breed were fed three dry dog food diets containing different sorghum fractions and one control diet containing wheat, rice, and maize using the one-bowl in home use test. Results indicated that no difference was observed among diets, and sorghum samples were accepted at the same level as the control diet during the test. A total of 105 pet owners evaluated the samples for appearance, color, aroma, and overall liking. The consumer panel found the whole sorghum and the control samples to be accepted at the same level. These results suggested that sorghum may be suitable for dry dog food formulations.

Effects of milling sorghum into fractions on yield, nutrient composition, and their performance in extrusion of dog food

The pet food market has grown steadily in part through introduction of novel ingredients. Whole sorghum has been used frequently, but more novelty and nutritional value may be derived if sorghum flour or bran were considered separately. Therefore, the objective of this research was to produce and evaluate sorghum fractions for use in a pet food. A locally grown red sorghum was purchased and milled into different fractions that were later incorporated into extruded dog foods. Yields of flour, mill-feed and germ averaged 69.2%, 28.5% and 0.79%, respectively. Four diets were produced by extrusion: a whole sorghum (WSD), sorghum flour (FLD), sorghum mill-feed (MFD), and control (CON) with equal parts corn, rice and wheat in a completely randomized design experiment. The FLD had the greatest (P < 0.05) expansion and was 1.92-fold more than MFD and 1.35-fold more than WSD. FLD and MFD kibbles were harder (P < 0.05), and CON and WSD were similar to MFD. The diet with higher bran content (MFD) did not expand as well; and diets containing sorghum flour, whole sorghum and the control diet were more stable during processing. Milling sorghum into flour and mill-feed produced quality kibbles for feeding to dogs.

239 Effect of diets containing sorghum fractions on antioxidant capacity of dogs and phenolic acids of both food and plasma measured by high performance liquid chromatography (HPLC)

239 Effect of diets containing sorghum fractions on antioxidant capacity of dogs and phenolic acids of both food and plasma measured by high performance liquid chromatography (HPLC)

223 Comparison of four digestibility markers to estimate fecal output of dogs

The use of chromic oxide is the standard marker for determining digestibility of dog diets. However, this method is not without issue regarding safety and repeatability. Therefore, it was our objective to determine the effect of using alternative markers to estimate fecal output and calculate diet digestibility. Four dietary treatments were produced from sorghum fractions (WSD, whole sorghum diet; FLD, sorghum flour diet; MFD; sorghum mill-feed diet) and rice, corn, wheat 1:1:1 (CON, control) as starch sources and fed to twelve Beagle dogs in a 4 × 4 replicated Latin square design. Fecal output was estimated using external markers Cr2O3 (0.25%) and TiO2 (0.40%) mixed with the diet prior to extrusion and acid insoluble ash (AIA) as an internal marker and by total fecal collection (TFC). Fecal output of OM, DM, CP, GE, crude fiber, and crude fat by the 4 different methods was analyzed and compared using Pearson partial correlation coefficients from the Error SSCP Matrix. Correlations (R2) were considered significant at P < 0.05. The TiO2 and Cr2O3 were highly (P < 0.05) correlated for estimates of fecal output of all nutrients: 0.93, 0.91, 0.91, 0.91, 0.99, and 0.93 for OM, DM, CP, crude fat, crude fiber and GE, respectively. The TiO2 also had significant correlations (P < 0.05) to TFC (0.59, 0.55, 0.61, 0.61, 0.82, and 0.60 for OM, DM, CP, crude fat, crude fiber, and GE, respectively) and AIA (0.84, 0.82, 0.82, 0.82, 0.84, and 0.86 for OM, DM, CP, crude fat, crude fiber, and GE, respectively). The Cr2O3 was also correlated (P < 0.05) to TFC (0.56, 0.50, 0.57, 0.57, 0.81, and 0.56 for OM, DM, CP, crude fat, crude fiber, and GE, respectively) and AIA (0.75, 0.71, 0.73, 0.73, 0.79, and 0.78 for OM, DM, CP, crude fat, crude fiber, and GE, respectively). The TFC and AIA methods had the poorest correlation among estimates of fecal outputs of OM, DM, CP, crude fat, crude fiber, and GE (0.29, 0.22, 0.33, 0.33, 0.54, and 0.33, respectively). Within these nutrients, only TFC and AIA for crude fiber fecal output correlated (P < 0.05). The study suggests that TiO2 may be a better marker to estimate fecal output in dogs than Cr2O3. TiO2 is considered GRAS and is a common colorant in pet foods. The use of the AIA technique needs to be further studied since it represents a potential option for evaluating diets that are difficult to incorporate external markers.

Sensory Characteristics and Volatile Components of Dry Dog Foods Manufactured with Sorghum Fractions.

Descriptive sensory analysis and gas chromatography-mass spectrometry (GC-MS) with a modified headspace solid-phase microextraction (SPME) method was performed on three extruded dry dog food diets manufactured with different fractions of red sorghum and a control diet containing corn, brewer’s rice, and wheat as a grain source in order to determine the effect of sorghum fractions on dry dog food sensory properties. The aroma compounds and flavor profiles of samples were similar with small differences, such as higher toasted aroma notes, and musty and dusty flavor in the mill-feed sample. A total of 37 compounds were tentatively identified and semi-quantified. Aldehydes were the major group present in the samples. The total volatile concentration was low, reflecting the mild aroma of the samples. Partial least squares regression was performed to identify correlations between sensory characteristics and detected aroma compounds. Possible relationships, such as hexanal and oxidized oil, and broth aromatics were identified. Volatile compounds were also associated with earthy, musty, and meaty aromas and flavor notes. This study showed that extruded dry dog foods manufactured with different red sorghum fractions had similar aroma, flavor, and volatile profiles.

0429 The effect of milled sorghum fractions on diet utilization by dogs

0429 The effect of milled sorghum fractions on diet utilization by dogs

Particle size of milled barley and sorghum and physico-chemical properties of grain following extrusion

Milled barley and sorghum grains were separated into three size fractions (fine, <0.5 mm; medium, 0.5–1.0 mm; coarse, >1.0 mm) and extruded at two maximum temperatures (100 °C; 140 °C). Mechanical resistance and specific mechanical energy during extrusion was significantly higher for fine fractions, and extrusion at high temperature resulted in higher mechanical resistance. Pressure generated during extrusion was higher for the fine fraction in sorghum but lower in barley. Expansion index was highest for the fine fraction for barley, but did not differ significantly between sorghum fractions or with extrusion temperature. For all samples, extrusion at low temperature resulted in a higher final paste consistency and lower water absorption index, but there was no significant effect on water solubility index (WSI). Fraction size showed a significant effect on WSI in sorghum but not in barley. The results are rationalised in terms of differences in grain composition between sorghum and barley.

Sorghum Phytochemicals and Their Potential Impact on Human Health.

AbstractFor Abstract see ChemInform Abstract in Full Text.

PROCESS FOR OBTAINING STARCH FROM SELECTED GRAIN SORGHUM FRACTIONS

SUMMARY— A wet process is described for separating selected grain sorghum fractions into a prime and coarse starch fraction. Ammonium hydroxide solutions are used to slurry the sorghum fractions. The slurries are centrifuged and the resulting starch layers are mechanically separated. This process quickly separates the starch from dry‐milled by‐products of grain sorghum.