Properties of field-sprouted sorghum and its performance in ethanol production

Yan, S. and Wu, X. and Dahlberg, J. and et al, . (2010) Properties of field-sprouted sorghum and its performance in ethanol production. Journal of Cereal Science, 51. pp. 374-380.

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Abstract

The objective of this research was to investigate physicochemical and biochemical characteristics of fieldsprouted grain sorghum and its fermentation performance in ethanol production. Five field-sprouted grain sorghum varieties, which received abnormally high rainfall during harvest, were used in this study. Enzyme activities, microstructure, flour pasting properties, kernel hardness, kernel weight, kernel size, flour size and particle distribution of field-sprouted grain sorghum were analyzed. The effect of germination (i.e., sprouting) on conversion of grain sorghum to ethanol was determined by using a laboratory dry-grind ethanol fermentation procedure. Sprouted sorghum had increased a-amylase activity; degraded starch granules and endosperm cell walls; decreased kernel hardness, kernel weight, kernel size, and particle size; and decreased pasting temperature and peak and final viscosities compared with non-sprouted grain sorghum. The major finding is that the time required for sprouted sorghum to complete fermentation was only about half that of non-sprouted sorghum. Also, ethanol yield from sprouted sorghum was higher (416e423 L/ton) than that from non-sprouted sorghum (409 L/ton) on a 14% moisture basis.

Item Type: Article
Uncontrolled Keywords: Sorghum, Ethanol, Field sprouted, Fermentation.
Author Affiliation: Department of Biological and Agricultural Engineering, Kansas State University, Seaton Hall 129, Manhattan, KS 66506, USA
Subjects: Plant Production
Divisions: Sorghum
Depositing User: Mr Siva Shankar
Date Deposited: 22 Aug 2012 06:02
Last Modified: 22 Aug 2012 06:04
Official URL: http://dx.doi.org/10.1016/j.jcs.2009.12.006
URI: http://eprints.icrisat.ac.in/id/eprint/7452

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