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Decorticating sorghum to concentrate healthy phytochemicals
Joseph M Awika1, Cassandra M McDonough, Lloyd W Rooney
1College of Agriculture, Arkansas State University, State University, Arkansas 72467-1080, USA. jawika@astate.edu
Journal of Agricultural and Food Chemistry
|August 4, 2005
Summary
Specialty sorghum brans, rich in phenols and antioxidants, offer potent health benefits. These natural ingredients provide valuable dietary fiber, enhancing healthy food alternatives.
Area of Science:
- Agricultural Science
- Food Science
- Nutritional Science
Background:
- Growing health concerns necessitate exploring novel natural ingredients for food.
- Specialty sorghums present an underutilized source of beneficial compounds.
Purpose of the Study:
- To analyze the nutritional composition of specialty sorghum brans.
- To evaluate their potential as healthy food ingredients.
Main Methods:
- Specialty sorghums were dehulled using a tangential abrasive dehulling device (TADD).
- Bran fractions were collected and analyzed for phenols, tannins, 3-deoxyanthocyanins, dietary fiber, and antioxidant activity.
Main Results:
- The first two bran fractions showed significantly higher phenols and antioxidant activity (3-6x whole grain).
- Brown and black sorghum brans exhibited 10x higher antioxidant activity than white sorghum or wheat brans.
- Black sorghum brans contained the highest 3-deoxyanthocyanin content (up to 19 mg/g).
- Sorghum brans contained 36-45% dietary fiber, comparable to wheat bran (48%).
Conclusions:
- Specialty sorghum brans are rich sources of bioactive compounds and dietary fiber.
- These brans offer promising opportunities for developing healthier food products.
- Utilizing sorghum brans can contribute to addressing nutrition-related health challenges.