Corn and sorghum starches production

Starch is obtained from a variety of plant sources. Corn, cassava, sweet potato, wheat, and potato are the major sources of food starch while sorghum, barley, rice, sago, arrowroot, etc. serve as minor sources of starch in different localized regions of the world (Gaillard, 1987 Ratnayake and Jackson, 2003). Raw starch granules do not disperse in cold water. This limits the use of raw native starches for food as well as industrial applications, and therefore starch is often cooked during product-manufacturing... 

These fibers include mainly wheat straw and rice straw. Grains used in abrasive products include corn, wheat, sorghum, rice, oats, barley, soy meal, and puffed starch beads. The films and coatings so manufactured are generally flushable in conventional toilets. 

Processes and products developed to produce industrial materials from renewable resources have been too numerous to record here. For competitive reasons — supply of raw materials and technical and economic considerations — some of the products have varied widely in industrial use. Major U.S. industrial consumption of renewable resources have recently included oils and fats (animal and vegetable) industrial alcohol (wheat, corn, grain sorghum) fibers (cotton lint, flax, hides and skins) paper (forest products) isolated proteins (milk casein, animal glues, soybean, corn) turpentine and rosin (naval stores) and other chemicals (monosodiiim glutamate--wheat starch and dextrin—corn lactose—milk molasses and pulp residues --sugarcane and beet tannin lecithin pectin furfural). 

Most current commercial ethanol production is from the fermentation of sugar and starch crops. Yeast can rapidly convert sucrose to ethanol with a theoretical carbon conversion of 67%. The production of ethanol from corn grew to about 1.9 billion gallons in 2001. This accounted for 90% of the total ethanol production and an estimated 615 million bushels of corn (6.2% of total corn produced) were consumed. The remaining 10% of ethanol production was by fermentation of grain sorghum, barley, wheat, cheese whey, and potatoes. 

Oats, wheat milling by-products, corn gluten feed and other maize starch by-products, maize feed flour, sorghum 0.31... 

Molasses is the thick brownish syrup by-product of the manufacture of cane or beet sugar from which part of the crystallizable sugar has been removed. However, molasses is also the by-product of several other industries. Citrus molasses is produced from the juice of citrus wastes. Wood molasses is a by-product of the manufacture of paper, fiber-board, and pure cellulose from wood it is an extract from the more soluble carbohydrates and minerals of the wood material. Starch molasses, Hydrol, is a by-product of the manufacture of dextrose (glucose) from starch derived from corn or grain sorghums in which the starch is hydrolyzed by use of enzymes and/or acid. Cane molasses and beet molasses are, by far, the most extensively used types of molasses. The different types of molasses are available in both liquid and dehydrated forms. 

PRODUCTION. Corn is the major source of commercial starch in the United States, followed by sorghum, wheat, and rice. Other sources include oats, barley, rye, potato, sago, arrowroot, and tapioca (cassava). 

When grains such as corn, sorghum, and wheat are used as sources of starch, a number of important by-products are obtained, including steep water, corn oil, gluten, and hulls. Most of these products are used as ingredients in mixed feeds, but corn oil is used widely as a food product. By-products from the other commercial sources of starch are not so important as those from grains, but they usually find their way into feeds if they are salvaged. 

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