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<p>This study investigated the impact of hydrothermal pre-treatment on the functional, storage, and milling properties of 13 <i>Kharif</i> sorghum cultivars. These properties are crucial for cultivar-based product development and industrial application. The study revealed significant differences (<i>P</i> ≤ 0.05) in micronutrient content among the cultivars, with the highest values in the order of K (370.93&#xa0;mg/100g) &gt; P (332.75&#xa0;mg/100g) &gt; Mg (141.96&#xa0;mg/100g) &gt; Ca (42.95&#xa0;mg/100g) &gt; Fe (7.23&#xa0;mg/100g) &gt; Zn (2.28&#xa0;mg/kg). Parboiling enhanced the milling recovery, fat content, and reduced moisture levels across all the millet cultivars studied. The cultivar SPV 462 exhibited highest moisture reduction (from 9.36 to 5.96%), while CSH13R a superior cultivar in terms of micronutrients and fat content (1.30–2.80%). Additionally, parboiled flour (PBF) had higher water absorption index and swelling power conversely, lower water solubility index compared to raw flour (RF). Storage parameters like alcoholic acidity, germ oil acidity, and water activity were significantly lower in PBF, highlighting the positive effects of parboiling. These findings support the potential commercialization of sorghum-based products, leveraging the benefits of hydrothermal pre-treatment.</p>

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A study to enhance the milling recovery, functional properties and storage stability of 13 Kharif sorghum millet cultivars

  • 期刊论文

  • 发表日期：

    2025年4月18日

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  • Benhur Dayakar Rao,
  • Kalai Selvi Ignasimuthu,
  • Thota Niranjan

摘要

This study investigated the impact of hydrothermal pre-treatment on the functional, storage, and milling properties of 13 Kharif sorghum cultivars. These properties are crucial for cultivar-based product development and industrial application. The study revealed significant differences (P ≤ 0.05) in micronutrient content among the cultivars, with the highest values in the order of K (370.93 mg/100g) > P (332.75 mg/100g) > Mg (141.96 mg/100g) > Ca (42.95 mg/100g) > Fe (7.23 mg/100g) > Zn (2.28 mg/kg). Parboiling enhanced the milling recovery, fat content, and reduced moisture levels across all the millet cultivars studied. The cultivar SPV 462 exhibited highest moisture reduction (from 9.36 to 5.96%), while CSH13R a superior cultivar in terms of micronutrients and fat content (1.30–2.80%). Additionally, parboiled flour (PBF) had higher water absorption index and swelling power conversely, lower water solubility index compared to raw flour (RF). Storage parameters like alcoholic acidity, germ oil acidity, and water activity were significantly lower in PBF, highlighting the positive effects of parboiling. These findings support the potential commercialization of sorghum-based products, leveraging the benefits of hydrothermal pre-treatment.