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An obliging ancient grain: Sorghum
D. AUSTIN (1). (1) Novozymes NA, Franklinton, NC, U.S.A.
Obesity and diabetes are among the most important medical problems in America today. Readily digestible carbohydrates lead to rapidly elevated blood glucose levels and insulin secretion, both of which contribute to the health complications caused by diabetes. Glycemic index (GI) ranks carbohydrate-containing foods on how quickly and how much they elevate blood sugar levels. Foods can be classified as having a low (<55), intermediate (55-70), or high GI (>70). Foods with a low GI and higher resistant starch (RS) help slow absorption of carbohydrates and prevent extreme blood glucose fluctuations. Sorghum [Sorghum bicolor (L.) Moench] is an ancient, drought resistant cereal grain grown around the world. In the U.S., sorghum ranks third between wheat and maize in production. Sorghum, a good source of dietary fiber and phenolics, is an important food staple for people in many parts of world. Phenolic compounds are well-known to complex with proteins and carbohydrates; generating insoluble compounds which are resistant to digestive enzymes. Specialty sorghum varieties contain various types of phenolic molecules, including condensed tannins (polymers of flavan-3-ols) and anthocyanins (luteolinidin and apigeninidin). Specialty sorghum varieties are relatively inexpensive sources of phenolic compounds, and because of their storage stability, drought tolerance, high grain yield, and high phenolic compounds, tannin and black sorghum varieties could be used to prepare functional foods that offer potential health benefits. This presentation will cover the effect of phenolic compounds of sorghum on starch digestibility of porridges which are popular staple food in some parts of the world. These compounds were studied as in sorghum bran matrix and extracted from their bran.
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