I am working on sorghum improvement in terms of endosperm hardness, starch functionality (waxy/heterwaxy) and high protein digestibility. I am just looking for ideas and literatures on the correlation between soft (floury endosperm) and processing and nutritional quality of the grain sorghum. Thank you
I am working on sorghum starch functionality. one of the problems associated with sorghum starch is its extraction process and its low yield. If floury endosperm could have higher extraction yield, its an improvement.
Grain endosperm property in relation to softness or hardness is a major factor that determine processing quality, particularly, milling and suitable end-use. This as well has an influence on the nutritional quality. For example, tannin-containing sorghum cultivars are characterized to have soft endosperm, that is having larger proportion of floury endosperm to corneous endosperm. The proportion of the floury to corneous endosperm is largely influenced by the protein content.
Higher proportion floury endosperm indicate low protein content, this will result in higher starch content. The proportion of the two will determine processing functionality and nutritional quality of the cultivar.
I hope this provide some clue to your question.
You can also check out the link below, my dissertation titled: Development of a database of sorghum cultivars in southern Africa, with emphasis on end-use quality, particularly brewing quality.
https://upetd.up.ac.za/thesis/available/etd-12112012-132307/
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