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Effect of Sorghum Variety and Milling

Effect of Sorghum Variety and Milling. Red (NK 283) / white (PANNAR 202-606) (condensed tannin-free) sorghum varieties. Whole NK 283 grain contained 23 % more protein than whole PAN 202-606 grain. Decortication 90 and 75 % extraction rate resulted in reduction in protein content.

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Effect of Sorghum Variety and Milling

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  1. Effect of Sorghum Variety and Milling Red (NK 283) / white (PANNAR 202-606) (condensed tannin-free) sorghum varieties Whole NK 283 grain contained 23 % more protein than whole PAN 202-606 grain Decortication 90 and 75 % extraction rate resulted in reduction in protein content Other components: decortication resulted in reduction in fat, crude fibre, ash and total polyphenol content, with increasing carbohydrates content

  2. Effect of Sorghum Variety and Milling Resulting bran materials (10 and 25 %) were higher in protein content compared to whole grain, with NK 283 having more protein than PAN 202-606 for the respective bran fractions Other components: bran material was higher in fat, crude fibre, ash and total polyphenols, and lower in carbohydrates content compared to whole and decorticated sorghum.

  3. Sorghum Protein Preparations Decortication of sorghum grain resulted in increased protein extraction yield (g protein db per 100 g sorghum meal). NK 283 (75 % milling fraction) having the highest protein yield (5.4 g protein db per 100 g sorghum meal). The bran material had much lower protein yields compared to whole and decorticated sorghum meals. NK 283 (25 % bran) had the highest yield (3.7g protein db per 100g bran). Prepared protein powders were found to contain large amounts of fat, with protein prepared from bran fractions ranging from 30 to 50 %, therefore a defatting step is required.

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