Chemical and Physical Properties of Processed Sorghum Grain Carbohydrates

McNeill, John W.; Potter, G.D.; Riggs, J. K.; Rooney, L. W.

doi:10.2527/jas1975.402335x

Cited by 30 publications

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“…Micronization of HB resulted in a small decrease in its starch content, from 63.9 to 60.2% which is in agreement with McNeill et al (1975) in studies with sorghum. These authors reported that micronization decreased the contents of total carbohydrates and starch; there was an increase in the ethanol-soluble carbohydrate fraction.…”

Section: Resultssupporting

confidence: 78%

“…The protein matrix of the kernel is disrupted and many of the starch granules are ruptured and adhere together forming sheets (Harbers 1975). On the other hand, several studies have been carried out to determine the effect of micronization on the nutritive value of sorghum (McNeill et al 1975;Savage et al 1980;Savage and Clark 1988;Douglas et al 1991). Savage et al (1980) reported that micronization increased in vitro starch availability of sorghum and improved apparent digestibility of dry matter.…”

Section: Resultsmentioning

confidence: 99%

“…Savage et al (1980) reported that micronization increased in vitro starch availability of sorghum and improved apparent digestibility of dry matter. McNeill et al (1975) reported that starch in micronized sorghum was more susceptible to enzymatic degradation by amyloglucosidase than in untreated sorghum. Douglas et al (1991) reported that micronization improved in vitro starch digestibility in both sorghum and corn and performance of broilers fed diets containing these cereals.…”

Section: Resultsmentioning

confidence: 99%

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Effect of micronization on energy, starch and amino acid digestibility in hulless barley for young pigs

Huang¹,

Sauer²,

Pickard³

et al. 1998

Can. J. Anim. Sci.

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. 1998. Effect of micronization on energy, starch and amino acid digestibility in hulless barley for young pigs. Can. J. Anim. Sci. 78: 81-87. Studies were carried out to determine the effect of micronization on energy, starch and amino acid digestibilities in hulless barley. Six pigs (Canabrid × Camborough) were weaned at 21 d of age and fitted with a simple T-cannula at the distal ileum on days 23 or 24. The pigs were fed one of three diets with major constituents of hulless barley and soybean meal (HB + SBM), micronized hulless barley and soybean meal (MHB + SBM) and corn starch and soybean meal (C + SBM) according to a repeated Latin square design. The pigs were fed three times daily, equal amounts at 8-h intervals. The diets were supplied at a rate of 5% (wt/wt) of body weight. The average body weight of the pigs was 9.3 kg at start and 15.9 kg at the conclusion of the experiment at 58 d of age. Faeces were collected for 48 h on days 6 and 7 and ileal digesta for 24 h on days 8 and 9. Chromic oxide was used as digestibility marker. The apparent ileal amino acid digestibilities in HB and MHB were determined by the difference method. The apparent ileal digestibilities of the indispensable amino acids were higher in MHB than in HB and ranged from 5.3 to 10.0 percentage units. Of the indispensable amino acids, the differences were significant (P < 0.05) for arginine, histidine, isoleucine, phenylalanine and valine. Micronization of HB improved (P < 0.05) the ileal digestibility of starch from 79.0 to 97.3%. Micronization resulted in an increase in the digestion of energy in the small intestine and a decrease in microbial fermentation of energy in the large intestine. This shift in the disappearance of energy from the large to the small intestine should also result in an improvement in the efficiency of energy utilization. These studies show a positive effect of micronization on the digestibilities of energy and amino acids in young pigs fed HB.Key words: Micronization, barley, digestibility, pigs Huang, S. X., Sauer, W. C., Pickard, M., Li, S. et hardin, R. T. 1998. Effet de la micronisation sur la digestibilité de l'énergie, de l'amido et des acides aminés de l'orge à grain nu chez les porcelets. Can. J. Anim. Sci. 78: 81-87. Nos travaux portaient sur les effets de la micronisation sur la digestibilité de l'énergie, de l'amidon et des acides aminés de l'orge à grain nu. Six porcs (Canabrid x Camborough) étaient sevrés à 21 jours et étaient munis à 23 ou 24 jours d'une canule en T simple à la partie distale de l'iléon. Ils recevaient ensuite l'un de trois régimes alimentaires dont les composantes principales étaient : orge à grain nu et le tourteau de soja (ON + TS), orge nue micronisée et tourteau de soja (ONM + TS) et amidon de maïs et tourteau de soja (AM + TS) selon un dispositif en carrés latins répétés. Il y avait trois repas de quantité égale par jour, à 8 h d'intervalle. La ration était servie à raison de 5 % (en poids) du poids corporel. Le poids corporel moyen des porcs était de 9,3 au début et de 15,...

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Section: Resultssupporting

confidence: 78%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Effect of micronization on energy, starch and amino acid digestibility in hulless barley for young pigs

Huang¹,

Sauer²,

Pickard³

et al. 1998

Can. J. Anim. Sci.

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show abstract

“…These include: genetic modification, amino-acid fortification, supplementation or complementation with protein-rich sources and processing techniques which include malting, milling and fermentation [1][2][3]. Others are steaming, pressure-cooking, flaking, puffing or micronization of the cereal starch which increase its digestibility [4]. Taylor and Robbins [5] identified malting as the most inexpensive traditional processing technique for the elimination of the nutritional impediments of sorghum-based foods.…”

Section: Introductionmentioning

confidence: 99%

The Impact of Malting on Nutritional Composition of Foxtail Millet, Wheat and Chickpea

N¹

2015

J Nutr Food Sci

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Coarse grains are rich sources of nutrients and food processing of coarse grain have been developed over the countries are adopted to make the final product more attractive and increase its nutritional value.Objective: The objective of the study was to analyzed impact of malting on macro and micronutrients composition of foxtail millets, wheat and chickpea to increase their palatability.Methods: Foxtail millet, wheat and chickpea undergo malting process in which 12 h. Steeping and 48 h Germination had been performed. Processed foxtail millet, wheat and chickpea were converted into flour and this flour was mixed in different proportions (40:30:30). The proximate analysis of single and mixed flour was done by standard procedure mentioned by AOAC 2005. Results:Results showed that composite flour were enriched with malted (foxtail millet, chickpea and wheat flour), grains were rich in protein and carbohydrate. The maximum value of carbohydrate and protein found increased in foxtail millet flour had highest i.e (58.64%, 11.16%) respectively. Moisture was maximum increased in malted wheat flour (12.29%). crude fiber, vitamin C, and iron were found to be increased in mixed flour (13.04, 70%, 26.82%), when compared with unprocessed FMF, CPF, and WF. Conclusion:The results suggest that malting, as a processing technique; can be used to effectively enhance the nutritional/organoleptic status of foxtail millet, wheat, and chickpea.

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“…Processing of the grain by methods such as steaming, pressure-cooking, flaking, puffing or micronization of the starch increases the digestibility of sorghum starch. This has been attributed to a release of starch granules from the protein matrix rendering them more susceptible to enzymatic digestion (McNeil et al, 1975;Harbers, 1975).…”

Section: Introductionmentioning

confidence: 99%

Biological studies on albino rats fed with Sorghum bicolor starch hydrolyzed with a-amylase from Rhizopus sp.

A¹,

Oladipo²,

A³

et al. 2008

Afr. J. Biotechnol.

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Chemical and Physical Properties of Processed Sorghum Grain Carbohydrates

Cited by 30 publications

References 0 publications

Effect of micronization on energy, starch and amino acid digestibility in hulless barley for young pigs

Effect of micronization on energy, starch and amino acid digestibility in hulless barley for young pigs

The Impact of Malting on Nutritional Composition of Foxtail Millet, Wheat and Chickpea

Biological studies on albino rats fed with Sorghum bicolor starch hydrolyzed with a-amylase from Rhizopus sp.

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