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SORGHUM BASED BREAKFAST CEREAL
Abstract
Sorghum grains of three types (yellow, bronze, and white) grown in Nebraska were decorticated and milled by two methods, the Udy-Cyclone mill and the Brabender mill. The yellow variety showed a slightly lower protein content than the other two varieties. All three decorticated sorghum flours had lower lipid and ash contents than the corresponding whole grain flours. The tannin content also decreased significantly (p < 0.05) after decortication. A hardness study revealed that the abrasive hardness index (AHI) was correlated with other measures of grain hardness. Differences among damaged starch were effected based on the shearing speeds of the Udy-Cyclone decorticator as well as the milling processes but independent of sorghum variety. Flour which was made from the Brabender mill showed higher pasting viscosities for all three types. Samples from both mills presented high setback when cooled to 50 C. Two types of sorghum flakes were developed. One was made from the whole grain sorghum, and the other was made from the decorticated sorghum flour. To develop an acceptable sorghum flake, various parameters such as the moisture content, soaking, cooking, flaking, and toasting conditions were studied. On the laboratory scale, the optimal conditions to make whole grain sorghum flakes were as follows: 40% moisture content and 20 hours soaking; 80 minutes cooking; and 420 F toasting for 2-3 minutes. Optimum conditions for pelleted type sorghum flakes were: 40% moisture content; 70 minutes cooking; and 420 F toasting for 3 1/2 to 4 minutes. The pelleted type sorghum flakes showed a better color, shape, and size. The moisture content of the final product was below 5% in order to maintain the desired crunchiness. Concerning the nutritional quality, sorghum flakes showed low protein digestibility and a deficiency of several essential amino acids, such as lysine and threonine. We suggest that sorghum flakes should be served along with milk or fortified with soy flour to maintain improved nutritional balance. From the sensory evaluation and market survey, it was indicated that the sorghum flakes were palatable and acceptable to people, including Americans. Therefore, the development of this breakfast cereal is highly recommended.
Subject Area
Food science
Recommended Citation
LU, SHIN, "SORGHUM BASED BREAKFAST CEREAL" (1986). ETD collection for University of Nebraska-Lincoln. AAI8624605.
https://digitalcommons.unl.edu/dissertations/AAI8624605