New Varieties of Sorghum Grain Suitable for Starch Production

Mustafa, M.I. and Macmasters, M.M. (1970) New Varieties of Sorghum Grain Suitable for Starch Production. Starch - Stärke, 22 (6). pp. 192-195.

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Abstract

Thirty-one samples of sorghum grain produced experimentally were processed by a laboratory wet-milling procedure. Twelve gave acceptable white starches because there was no nucellar tissue remaining in the mature grain. Paste viscosity and gel strength of all starches were determined and organoleptic evaluation was made of each starch in the form of asidah, a Sudanese food. Some differences in paste viscosity and gel strength were found. Some of the samples were waxy and some nonwaxy. All the white nonwaxy starches were rated highly acceptable as asidah. The experimental lines provide germ plasm from which commercial varieties suitable for wet milling can readily be developed.

Item Type: Article
Author Affiliation: Food Research Institute, Khartoum North (Sudan), Departmentof Grain Science and Industry, Kansas State University, Manhattan, Kansas USA
Subjects: Plant Production
Crop Improvement
Divisions: Sorghum
Depositing User: Mr. SanatKumar Behera
Date Deposited: 02 Jun 2012 11:57
Last Modified: 02 Jun 2012 11:57
Official URL: http://dx.doi.org/10.1002/star.19700220604
URI: http://eprints.icrisat.ac.in/id/eprint/6060

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