Corn and Sorghum Starches: Production

Determination of maize kernel hardness: comparison of different laboratory tests to predict dry-milling performance

“…1 Maize (Zea mays L.) is dry-milled to produce a range of flours and grits which are further processed for snacks, breakfast cereals and cooked or extruded products. 2,3 Maize hardness has been shown to have a remarkable influence on the efficiency of the extraction yield and quality of the final product. 4 Maize for dry-milling and alkaline cooking processes should be hard, with large kernels and with pericarps and germs that are easy to remove during the process.…”

Films from Laboratory‐Extracted Sorghum Kafirin

“…As mentioned, no starch was detected in extracted kafirin. However, it is possible that the alcoholic extract had carried simple sugars (e.g., glucose, fructose, raffinose, and stachyose) readily available to undergo Maillard reaction (Watson 1984).…”

Extracellular amylase production of a thermotolerant Fusarium sp: isolated from Eastern Nigerian soil

“…(Manihot utillisima), cocoyam (Xanthosoma saggitifolium), yam (Dioscorea rotundata), corn (Zea mays), rice (Oryzae sativa) and sorghum (Sorghum sativa) starches were prepared according to standard procedures (Corbishley and Miller, 1984;Watson, 1984). These starches were completely transformed to non-reducing forms by reacting with NaBH 4 .…”