Compositional differences exist among grain varieties as well as in the content of respective fractions. The proximate composition, amino acids, mineral contents, and functional properties of white and brown sorghum and its anatomical parts (dehulled and bran) were studied. The results showed that the bran had higher crude protein, crude fat, crude fibre, and ash contents for both sorghum varieties than the whole grain and dehulled samples. Likewise, significantly (p ≤ 0.05) higher essential and non-essential amino acids and minerals, particularly calcium, zinc, potassium were recorded for the bran samples compared to the whole grains or dehulled ones. With regard to the functional properties, the hydration capacity, hydration index, water, and oil absorption capacities of the dehulled samples were significantly (p ≤ 0.05) lower than the other investigated samples, except for bulk density, which was significantly (p ≤ 0.05) higher. In contrast, none of the swelling capacities differed significantly in any of the samples. In conclusion, sorghum bran has significant potential in the food industry and could be an excellent material for formulating high-fibre foods and serving as a nutritionally-rich food ingredient.
Keywords: Anatomical parts; Cereal; Cultivars; Food analysis.
© 2023 The Authors.