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Studies on Starches from Nigerian Sorghum
Author(s) -
Stark J. R.,
Aisien A. O.,
Palmer G. H.
Publication year - 1983
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19830350302
Subject(s) - amylopectin , amylose , sorghum , fractionation , food science , fructose , sucrose , chemistry , raffinose , solubility , carbohydrate , starch , agronomy , biochemistry , chromatography , biology , organic chemistry
Two varieties of white Nigerian sorghum have been examined for total lipid, protein and carbohydrate content. The levels of sucrose, raffinose, fructose and glucose in the ungerminated grain were measured and the starches have been isolated and purified. Amylose to amylopectin ratios, solubility properties, gelatinization temperatures and the size distribution of the granules were analyzed. Fractionation and chemical analyses of the large and small granules has revealed that the amylose to amylopectin ratios of both types of granules were similar.