Steam Flaking Characteristics of Sorghum Hybrids and Lines with Differing Endosperm Characteristics

Abstract

Commercial and food‐type sorghum hybrids with differing kernel and endosperm characteristics were grown under comparable conditions and steam flaked in each of three years. The raw‐grain kernel characteristics and proximate analyses were homogenous over the three‐year period. The waxy hybrid produced large, translucent, durable flakes that had significantly higher enzyme‐susceptible starch values for all years compared to the other varieties. Flakes with lower amylose contents (waxy endosperm) were positively correlated with percent whole flakes (r2 = 0.509), flake diameter (r2 = 0.846), and enzyme‐susceptible starches (r2 = 0.564) and negatively correlated with higher flake fragility (r2 = ‐0.647), test weight (r2 = ‐0.626), and flake breakage (r2 = ‐0.560). The heterowaxy flakes had a good appearance and were generally comparable in quality to the nonwaxy commercial and experimental hybrids. Heterowaxy sorghum hybrids with good grain yields can provide improved quality grain and flakes without sacrificing agronomic performance and yields. No difference in flaking performance was detectable among the kernels with different pericarp colors; flakes from the white food‐type sorghums had excellent appearance. Nontempered control samples were inferior in quality to all conditioned treatments.

Genetic variability among sorghum accessions for seed starch and stalk total sugar content

“…According to Ring et al (1982), accessions grouped as heterowaxy contain lower amylose content than non-waxy grains, which contains 24 to 30 % amylose. Heterowaxy grains have lower amylose contents than normal grains (20 %) but display many of the physical attributes of non-waxy grains (McDonough et al, 1998). Both genetic and environmental factors affect the amylose content of sorghum (Beta and Corke (2001).…”

Allelic variation at a single gene increases food value in a drought-tolerant staple cereal

“…Mutations in genes encoding starch metabolic enzymes have been known for some time to alter the structure, properties and digestibility of starch in major cereals [11][12][13][14] . These mutations in starch-biosynthesis genes, however, can have pleiotropic effects on other important agronomic traits including yield, limiting their usefulness to modern breeding programs 15 . It is therefore important to find mutations in starch-biosynthesis genes that are unlikely to have pleiotropic effects on plant growth and yield, in order to improve the digestibility and caloric value of cereal crops.…”

Studies on development of process for preparation of sorghum flakes (Poha)

“…As grain moisture increased from 20 to 35%, the flake volume and percent flaking increased. The increased levels of moisture (thereby gelatinization) resulted in more starch pasting, which led to stronger flakes(less breakage), (Anderson, 1993) [25] . The highest 100 flakes volume was observed in C5 with 357 ml 100 flakes volume however the flaking percentage for C4 was low (77%) Flaking percent found to decrease above 35% moisture content of grains.…”

“…Sorghum [Sorghum bicolor (L.) Moench] popularly called as jowar, is the "king of millets" and is the fifth in importance among the world's cereals after wheat, rice, maize and barley (Anglani, 1998;Awika and Rooney, 2004) [1,2,11,17,25] . Sorghum is the primary food crop of rural people of Karnataka and Maharashtra states.…”