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FORTIFICATION OF DRY‐MILLED SORGHUM WITH OILSEED PROTEINS
Author(s) -
BOOKWALTER G. N.,
WARNER K.,
ANDERSON R. A.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb12647.x
Subject(s) - sorghum , cottonseed , food science , soy flour , flavor , cottonseed meal , fortification , soy protein , soybean meal , chemistry , meal , agronomy , biology , raw material , organic chemistry
The effect of soy and cottonseed fortification on the nutritional characteristics, storage stability, flavor and color of sorghum was determined. Protein efficiency ratios were significantly higher in blends of sorghum meal with up to 25% defatted, toasted soy than in blends of sorghum meal with liquid cyclone process cottonseed flour. Lysine was found to be nutritionally limiting in blends containing 15% soy or cottonseed flour. Combinations of sorghum grits, meal and flour with 15% soy grits and flour and cottonseed were stored at 49°C for 2 months, 37°C for 6 months and 25°C for 12 months. All combinations displayed adequate stability as measured by changes in available lysine, fat acidity and flavor. Flavor comparisons were made between all‐sorghum meal and blends containing up to 50% soy or cottonseed flour. The flavor of all blends was acceptable. There were no preferences between all‐sorghum meal and blends containing up to 20% soy or 50% cottonseed flour. Color changes were more apparent with additions of cottonseed than soy.