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Physicochemical attributes and starch functional properties of high β-glucan sorghum inbred line

Solafa Abdulrahim Ali Hamad (Department of Cereal Technology, National Food Research Center, Ministry of Agriculture and Forest, Khartoum, Sudan)
Bahieldin I. Magboul (School of Health Sciences, Ahfad University for Women, Omdurman, Sudan)
Abdel Moneim I. Mustafa (Faculty of Agriculture, University of Khartoum, Khartoum, Sudan)
Isam A. Mohamed Ahmed (Food Science and Nutrition, King Saud University, Riyadh, Saudi Arabia)

World Journal of Science, Technology and Sustainable Development

ISSN: 2042-5945

Article publication date: 15 June 2018

Issue publication date: 11 October 2018




Sorghum is a vital cereal crop and staple food for many peoples around the globe having good nutritional and health-promoting bioactive compounds and recently received great attention as gluten-free food. However, sorghum grains contain low β-glucans contents, dietary fibre polysaccharides with great technological and disease prevention properties, and improving the concentration of these compounds in sorghum is very important. Thus, the purpose of this paper is to investigate the physicochemical and starch properties of high β-glucan sorghum inbred line (Tabat-NL) in comparison with two commercial cultivars (Wadakar and Tabat-C).


Grain samples of sorghum cultivars: white colour and low tannin cultivar (Tabat-C), red colour and high tannin sorghum, and new inbred line of white sorghum cultivar (Tabat-NL) were carefully cleaned, examined for physical properties (colour, hectolitre and 1,000 kernel weights, and endosperm texture), and ground to flour and assessed for chemical composition (moisture, protein, ash, carbohydrate, sugars, fibre and β-glucan contents). The starch was extracted and investigated for morphological characteristics and functional properties.


The results showed that Tabat-NL grains contain significantly (p=0.05) higher values of 1,000 kernel weight, hectolitre weight, total carbohydrate, amylopectin, dietary fibre and β-glucan compared to Tabat-C and Wadakar. Tabat-NL starch had greater (p=0.05) gelatinization temperature, viscosity, bulk density, and water and oil holding capacities and lower (p=0.05) acidity compared to Tabat-C and Wadakar.

Research limitations/implications

The outcomes of this study demonstrated that Tabat-NL grains had an excellent marketing and milling properties, health-promoting and disease-preventing potentials, and technological features for uses in functional and speciality foods.


To the best of our understating, this is the first study on the evaluation of sorghum cultivar with high β-glucan content and could thus provide the bases for further development and application of this important food grains.



Hamad, S.A.A., Magboul, B.I., Mustafa, A.M.I. and Mohamed Ahmed, I.A. (2018), "Physicochemical attributes and starch functional properties of high β-glucan sorghum inbred line", World Journal of Science, Technology and Sustainable Development, Vol. 15 No. 4, pp. 313-324.



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