Physicochemical attributes and starch functional properties of high β-glucan sorghum inbred line
| DOI | https://doi.org/10.1108/WJSTSD-03-2018-0017 |
| Date | 01 October 2018 |
| Published date | 01 October 2018 |
| Pages | 313-324 |
| Author | Solafa Abdulrahim Ali Hamad,Bahieldin I. Magboul,Abdel Moneim I. Mustafa,Isam A. Mohamed Ahmed |
| Subject Matter | Public policy & environmental management,Environmental technology & innovation |
Physicochemical attributes and
starch functional properties of
high β-glucan sorghum inbred line
Solafa Abdulrahim Ali Hamad
Department of Cereal Technology, National Food Research Center,
Ministry of Agriculture and Forest, Khartoum, Sudan
Bahieldin I. Magboul
School of Health Sciences, Ahfad University for Women, Omdurman, Sudan
Abdel Moneim I. Mustafa
Faculty of Agriculture, University of Khartoum, Khartoum, Sudan, and
Isam A. Mohamed Ahmed
Food Science and Nutrition, King Saud University, Riyadh, Saudi Arabia
Abstract
Purpose –Sorghum is a vital cereal crop and staple food for many peoples around the globe having good
nutritional and health-promoting bioactive compounds and recently received great attention as gluten-free
food. However, sorghum grains contain low β-glucans contents, dietary fibre polysaccharides with great
technological and disease prevention properties, and improving the concentration of these compounds in
sorghum is very important. Thus, the purpose of this paper is to investigate the physicochemical and starch
properties of high β-glucan sorghum inbred line (Tabat-NL) in comparison with two commercial cultivars
(Wadakar and Tabat-C).
Design/methodology/approach –Grain samples of sorghum cultivars: white colour and low tannin
cultivar (Tabat-C), red colour and high tannin sorghum, and new inbred line of white sorghum cultivar
(Tabat-NL) were carefully cleaned, examined for physical properties (colour, hectolitre and 1,000 kernel
weights, and endosperm texture), and ground to flour and assessed for chemical composition (moisture,
protein, ash, carbohydrate, sugars, fibre and β-glucan contents). The starch was extracted and investigated
for morphological characteristics and functional properties.
Findings –The results showed that Tabat-NL grains contain significantly ( p¼0.05) higher values of 1,000
kernel weight, hectolitre weight, total carbohydrate, amylopectin, dietary fibre and β-glucan compared to
Tabat-C and Wadakar. Tabat-NL starch had greater (p¼0.05) gelatinization temperature, viscosity, bulk
density, and water and oil holding capacities and lower (p¼0.05) acidity compared to Tabat-C and Wadakar.
Research limitations/implications –The outcomes of this study demonstrated that Tabat-NL grains had
an excellent marketing and milling properties, health-promoting and disease-preventing potentials, and
technological features for uses in functional and speciality foods.
Originality/value –To the best of our understating, this is the first study on the evaluation of sorghum
cultivar with high β-glucan content and could thus provide the bases for further development and application
of this important food grains.
Keywords Heterowaxy sorghum, Sorghum starch, β-glucan, Tabat, Wadakar
Paper type Research paper
Introduction
Sorghum (Sorghum bicolor (L.) Moench) represents the fifth largely produced cereal grains
in the world with the production quantity of about 64 m tonnes in 2016 and haft of this
quantity produced in Africa (FAOSTAT, www.fao.org/faostat/en/#data/QC, accessed
21 February 2018). It is widely consumed by poor peoples in many countries in Africa and
Asia, where it represents the staple food and the main source of protein and calories for a
wide range of population in these regions (Belton and Taylor, 2004). Sorghum is the leading
cereal crop produced in Sudan with a total of 6.5 m tonnes in 2016 (FAOSTAT, www.fao.
org/faostat/en/#data/QC, accessed 21 February 2018), where the climatic and soil conditions
World Journal of Science,
Technology and Sustainable
Development
Vol. 15 No. 4, 2018
pp. 313-324
© Emerald PublishingLimited
2042-5945
DOI10.1108/WJSTSD-03-2018-0017
The current issue and full text archive of this journal is available on Emerald Insight at:
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313
Physicochemical
attributes
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