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Effect of Micronizing Temperature on the Nutritive Value of Sorghum
Submitted by Author Shiau in partial fulfillment of the requirements for the Ph.D. degree in the Dept. of Food & Nutrition, Texas Tech Univ.
This work was supported by the Swing Research Program, Dept. of Animal Sciences and Institute for Food Science & Human Nutrition, Texas Tech Univ.
Thanks are given to DeKalb Agriculture Research for supplying the C42Y sorghum grains, Dr. Willie L. Ulich for micronizing the sorghum, and to Best Foods for supplying the cerelose used in this study.
ABSTRACT
Micronization is a process of heat treatment of grains using infrared radiation followed immediately by processing in an extruding-type roller mill. A laboratory model Pierce micronizer was used to process sorghum under three different temperatures: 102°, 250°, and 282°C. Sorghum processed at 250° had the highest starch availability value followed by sorghum processed at 282°C, sorghum processed at 102°, and raw sorghum. The extent of protein solubility was in decreasing order: raw, processed at 102°, processed at 250°, and processed at 282°. Increasing the temperature of the process destroyed more lysine. Animal study showed that a diet containing 15% protein from sorghum micronized at 250° and casein had a higher growth response than the diets containing raw sorghum or sorghums micronized at 102° or 282° C.