Novel food and non-food uses for sorghum and millets

Taylor, J.R.N. and Schober, T.J. and Bean, S.R. (2006) Novel food and non-food uses for sorghum and millets. Journal of Cereal Science, 44. pp. 252-271.

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Sorghum and millets have considerable potential in foods and beverages. As they are gluten-free they are suitable for coeliacs. Sorghum is also a potentially important source of nutraceuticals such antioxidant phenolics and cholesterol-lowering waxes. Cakes, cookies, pasta, a parboiled rice-like product and snack foods have been successfully produced from sorghum and, in some cases, millets. Wheat-free sorghum or millet bread remains the main challenge. Additives such as native and pre-gelatinised starches, hydrocolloids, fat, egg and rye pentosans improve bread quality. However, specific volumes are lower than those for wheat bread or gluten-free breads based on pure starches, and in many cases, breads tend to stale faster. Lager and stout beers with sorghum are brewed commercially. Sorghum’s high-starch gelatinisation temperature and low beta-amylase activity remain problems with regard to complete substitution of barley malt with sorghum malt . The role of the sorghum endosperm matrix protein and cell wall components in limiting extract is a research focus. Brewing with millets is still at an experimental stage. Sorghum could be important for bioethanol and other bio-industrial products. Bioethanol research has focused on improving the economics of the process through cultivar selection, method development for low-quality grain and pre-processing to recover valuable by-products. Potential by-products such as the kafirin prolamin proteins and the pericarp wax have potential as bioplastic films and coatings for foods, primarily due to their hydrophobicity. r 2006 Elsevier Ltd. All rights reserved.

Item Type: Article
Uncontrolled Keywords: Sorghum; Millet; Food; Bread; Malting; Brewing; Bioethanol; Gluten-free; Kafirin; Wax
Author Affiliation: Department of Food Science, University of Pretoria, Pretoria 0002, South Africa bUSDA-ARS, GMPRC, Manhattan, KS 66502, USA
Subjects: Postharvest Management > Food Technology
Divisions: Millet
Depositing User: Mr T L Gautham
Date Deposited: 07 Nov 2017 03:21
Last Modified: 07 Nov 2017 03:21

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