Variety traits

Starch content of sorghum

Sorghum bicolor (L.) Moench

A sorghum grain quality indicator that determines its value for the food and processing industry, which varies within 70–80% and depends on the genotype of the cultivar and growing conditions.

In the reference 15 varieties crop Sorghum, where this is mentioned in the description.

To determine the starch content of sorghum, the polarimetric method with a conversion factor of 1.865, the biological method with laboratory fermentation, and IR spectroscopy are used. Starch content is a varietal trait; however, its actual values strongly depend on the meteorological conditions of the growing season.

An important qualitative parameter in addition to total volume is the structure of the starch, in particular the ratio of amylose and amylopectin. For example, sorghum with a waxy endosperm contains almost no amylose, which changes the viscosity and digestibility of the product. During industrial processing, the efficiency of starch extraction can be reduced due to the presence of accompanying substances such as hemicellulose.

General information about the subject — on the page Starch content.

Sources8

Varieties of Sorghum mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.