Variety traits

Starch content in grain sorghum

Sorghum bicolor (L.) Moench subsp. bicolor

Starch content is a key biochemical indicator of grain sorghum quality, determining its yield during processing into starch, alcohol, and bioethanol. The typical starch content in the grain of modern varieties and hybrids ranges from 70 to 80% of dry matter mass.

In the reference 8 varieties crop Sorghum, where this is mentioned in the description.

For grain sorghum, starch content levels above 74–76% are classified as high. This parameter has a negative correlation with crude protein content, with coefficients ranging from -0,45 to -0,69, which is taken into account in breeding programs when selecting for productivity.

Technological value is determined not only by the mass fraction of starch but also by its susceptibility—accessibility to enzymatic action, which depends on the structure of starch granules. The presence of non-starch polysaccharides, such as hemicellulose, and proteins can increase wort viscosity by 20–30%, which complicates processing.

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.