Sorghum bran

The content of proanthocyanidin monomers to polymers in cocoa powder, brovm sorghum bran, and a grape seed are shown in Table 8.4 (Gu et ah, 2002 Khanal et ah, 2009a). 

Proantho-cyanidins Cocoa powder Brown sorghum bran Grape seed (Merlot, dry) ... 

Constituent Rice Bran Polish Wheat Bran Corn Bran Barley Bran Rye Bran Oat Bran Shorts Sorghum Bran Millet Bran... 

Other film-forming cereal proteins studied (sorghum kafirin, rice bran)... 

When a feed material contained more than 10% starch, the level of FOM was reduced to take into account the starch fraction that escapes rumen digestion. The multiplication coefficient used for FOM was 0.6 for maize, sorghum and rice, and 0.8 for peas, faba beans, potato pulp, whole potatoes, full fat and extracted rice bran, maize germ meals, maize bran and cassava. A value of 0.95 was used for all the other feed materials containing more than 10% starch. 

Hargrove JL, Greenspan P, Hartle DK, Dowd C. Inhibition of aromatase and a-amylase by flavonoids and proanthocyanidins from Sorghum bicolor bran extracts. J. Med Food 14(7-8), 799-807, 2011. 

Dry milling—The objective in dry milling of sorghum grain is to separate the endosperm, germ, and bran from each other. 

The endosperm is processed into grits and flour. The other products of dry milling are bran, germ, and hominy feed. Sorghum grits from dry milling are used for brewing and industrial purposes. 

Rice straw, sorghum flour, rice bran, soya oil cake, corncob, apple pomace... 

Sudanese sorghum (Shawaya) has a black color due to the high quantity of phenolic compounds and antocyanins contained mainly in the bran. 

These sorghums possess a yellow-lemon-colored pericarp and contain levels of flavanones (eriodictyol and naringenin) comparable to citrus foods. Kernels, and especially their bran, contain up to nine times higher amounts of flavanones compared to grains and have great potential in the formulation of new nutraceutical foods. 

FIG U RE 7.12 Flowchart of the typical dry-milling process of sorghum or millets. Photograph depicts clockwise whole sorghum kernels, decorticated bran, and decorticated sorghum. 

Note Average of 12 sorghum types with diverse physicochemical properties. Light-colored meals have higher L and hue ab values. C ab values were positively correlated to bran contamination and ash content. 

Scheuring, J.E., and Rooney, L.W. 1979. A staining procedure to determine the extent of bran removal in pearled sorghum. Cereal Chem. 56 545 Shogien, M.D., and Finney, K.F. 1984. Bread making test for 10 g flour. Cereal Chem. 61 418-423. 

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