SORGHUM BIOCHEMISTRY: AN INDUSTRIAL PERSPECTIVE This page intentionally left blank SORGHUM BIOCHEMISTRY: AN INDUSTRIAL PERSPECTIVE C.V. RATNAVATHI ICAR-Indian Institute of Millets Research, Rajendranagar, Hyderabad, India J.V. PATIL College of Agriculture, Pune, Maharashtra, India U.D. CHAVAN Mahatma Phule Krishi Vidyapeeth, Rahuri, Maharashtra, India AMSTERDAM• BOSTON• HEIDELBERG • LONDON NEW YORK• OXFORD• PARIS• SAN DIEGO SAN FRANCISCO • SINGAPORE • SYDNEY • TOKYO Academic Press is an imprint of Elsevier Academic Press is an imprint of Elsevier 125 London Wall, London EC2Y 5AS, UK 525 B Street, Suite 1800, San Diego, CA 92101-4495, USA 50 Hampshire Street, 5th Floor, Cambridge, MA 02139, USA The Boulevard, Langford Lane, Kidlington, Oxford OX5 1GB, UK Copyright r 2016 Elsevier Inc. All rights reserved. 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British Library Cataloguing-in-Publication Data A catalogue record for this book is available from the British Library Library of Congress Cataloging-in-Publication Data A catalog record for this book is available from the Library of Congress ISBN: 978-0-12-803157-5 For Information on all Academic Press publications visit our website at https://www.elsevier.com/ Publisher: Nikki Levy Acquisition Editor: Nina D. Bandeira Editorial Project Manager: Ana Claudia Garcia Production Project Manager: Julie-Ann Stansfield Designer: Mark Rogers Typeset by MPS Limited, Chennai, India Contents Biography ix Introduction xi 1. Sorghum Grain Quality 1 C.V. RATNAVATHI AND V.V. KOMALA 1.1 Introduction 3 1.2 Comparison With Other Cereals 28 1.3 Dough and Roti Making Quality of Sorghum 38 References 56 Further Reading 61 2. Malting and Brewing of Sorghum 63 C.V. RATNAVATHI AND U.D. CHAVAN 2.1 Introduction 64 2.2 Use of Sorghum as Malt 65 2.3 Malting Studies 66 2.4 Sugars and Starch 75 2.5 Lager Beer From 100% Sorghum 77 2.6 Use of Sorghum as Adjunct 78 2.7 Nonalcoholic Beverages and Weaning Foods 85 2.8 Fermentation 87 2.9 Fermentation Studies 90 2.10 Use of Malted and Fermented Meals in Bhakari/Roti Making 98 2.11 Summary 102 References 103 Further Reading 104 3. Mycotoxin Contamination in Sorghum 107 C.V. RATNAVATHI, V.V. KOMALA AND U.D. CHAVAN 3.1 Introduction 110 3.2 In Vitro Studies on the Aflatoxin Elaboration in Sorghum Through Aspergillus parasiticus 118 3.3 Physical and Chemical Characteristics of Deteriorated Sorghum Grain 126 3.4 Enzymatic Changes in Sorghum Genotypes During A. Parasiticus (NRRL 2999) Infestation 129 v vi CONTENTS 3.5 Inhibitory Effect of Phenolics Extracted From Sorghum Genotypes on the Growth of A. parasiticus (NRRL 2999) and Aflatoxin Production 133 3.6 Induction of Chitinase in Response to Aspergillus Infection in Sorghum 140 3.7 Inhibition of AFB1 Production by an Antifungal Component, Eugenol on Sorghum Grains 145 3.8 Pearling of Black Sorghum 155 References 178 4. Sorghum Uses—Ethanol 181 C.V. RATNAVATHI, V.V. KOMALA AND U. LAVANYA 4.1 Introduction 184 4.2 History of Sweet Sorghum 185 4.3 Distribution of Sweet Sorghum 186 4.4 Productivity of Sweet Sorghum 187 4.5 Accumulation of Dry Matter in Sweet Sorghum 187 4.6 Sucrose Metabolism in Sweet Sorghum 189 4.7 Agronomy of Sweet Sorghum 190 4.8 Maximization of Biomass in Sweet Sorghum Through Genetic Enhancement of Sweet Sorghum 191 4.9 Maximization of Biomass in Sweet Sorghum 192 4.10 Resistance to Diseases and Pests 194 4.11 Evaluation of Sweet Sorghum Genotypes for Resistance to Key Pests (Shoot Fly, Corn Plant Hopper, and Stem Borer) in Relation to Different Dates of Planting 195 4.12 Genetic Improvement of Sweet Sorghum 197 4.13 Genetic Variability 197 4.14 Culm Characteristics 198 4.15 Juice Yield and Quality 199 4.16 Studies on Juice Quality (NRCS, Hyderabad) 201 4.17 Improvements Achieved in Juice Quality of Sweet Sorghum: Determination of Sucrose in Sweet Sorghum 202 4.18 Juice Quality in Sweet Sorghum at Different Crop Growth Stages 204 4.19 Juice Quality in Sweet Sorghum as a Vegetative Crop 206 4.20 Phenology and Biomass Productivity 208 4.21 Grain Yield 208 4.22 Grain Quality 209 4.23 Resistance to Diseases and Pests 210 4.24 Resistance to Stress Conditions 210 4.25 Easy to Strip Stalk 211 4.26 Futuristic Crop Model 211 4.27 Status of Sweet Sorghum Breeding 212 4.28 Utilization of Sweet Sorghum 213 4.29 Stalk Processing 213 4.30 Crop Retention and Stalk Storage 214 4.31 Fermentation 215 4.32 Ethanol Yield 222 CONTENTS vii 4.33 Alcohol From Sweet Sorghum (NRCS, Hyderabad) 222 4.34 Recovery of Ethanol at Different Crop Growth Stages With Different Yeast Strains (NRCS, Hyderabad) 223 4.35 Total Alcohol Recovery (Stalk and Grain) in Sweet Sorghum (PDKV, Akola) 224 4.36 Pilot Scale Evaluation of Ethanol Production From Sweet Sorghum Stalk Juice (NRCS, Hyderabad) 225 4.37 SWOT Analysis on Production of Ethanol From Sweet Sorghum (NRCS, Hyderabad) 227 4.38 Ethanol Production From Damaged Grain 229 4.39 Sorghum Grain-Based Potable Alcohol À Global Experiences 231 4.40 Dynamics of Ethanol Utilization in Various Demand Quarters 232 4.41 Feedstocks for Manufacturing of Ethanol—An Overview 233 4.42 Technical Suitability of Molded Sorghum Grain in Ethanol Production 234 4.43 Economic Prospects of Alcohol Production From Sorghum Grain 236 4.44 Effluent/Waste Water Treatment for Grain Alcohol Distillery 237 4.45 Biomethanation, Aeration, and Ferti-Irrigation 238 4.46 Value-Added Product: DDGS 238 4.47 Marketing Chain of Sorghum Grain 238 4.48 Advantages Accruing From Backward Integration 239 4.49 SWOT Analysis of Sorghum Grain as Raw Material for Potable Alcohol 239 4.50 New Initiatives 242 4.51 Conclusions 242 4.52 Recommendations on the Industrial Uses of Molded Sorghum Grain 243 4.53 Energy Balance in Bioenergy Production 244 4.54 Sugar Production 244 4.55 Sweet Sorghum for Grain and Fodder 245 References 246 Further Reading 251 5. Sorghum Syrup and Other by Products 253 C.V. RATNAVATHI AND U.D. CHAVAN 5.1 Introduction 256 5.2 Syrup Production 257 5.3 Processing of Syrup 257 5.4 Production of Natural Syrup From Sweet Sorghum Stalk Juice (NARI, Phaltan, India) (Small Scale) 258 5.5 Analysis of Sample of Madhura by CFTRI, Mysore and ITALAB Pvt. Ltd., Mumbai 258 5.6 Manufacturing the Syrup (Large Scale) 261 5.7 Filtering and Settling the Juice 261 5.8 Evaporating the Juice 262 5.9 Concentrating the Syrup 265 5.10 Finishing the Syrup 266 5.11 Semi Syrup 267 5.12 Care of the Evaporator 267 viii CONTENTS 5.13 General Sanitation 268 5.14 Labeling Your Containers 268 5.15 Using Enzymes for Processing Syrup 268 5.16 Enzymes 273 5.17 Enzyme Activity 273 5.18 Starch Isolation and Methods Adopted 275 5.19 Estimation of Glucose 284 5.20 Starch and Maltodextrin From Sorghum 299 5.21 Glucose and High Fructose Syrup 300 5.22 Studies on Standardization of Isomerization of Glucose Syrup 305 References 309 Further Reading 310 6. Sorghum Processing and Utilization 311 C.V. RATNAVATHI 6.1 Abrasive Decortication and Hammer Milling 312 6.2 Roller Milling 313 6.3 Grain Processing 313 6.4 Primary Processing 313 6.5 Secondary Processing 318 6.6 Production of Processed Foods Through Machines 323 References 327 Index 329 Biography C.V. RATNAVATHI, PhD Principal Scientist, Plant Biochemistry and Joined Agricultural Research Service in 1985 and work- ing on Sorghum since 1989. Dr. Ratnavathi has a PhD in Biochemistry from Osmania University, and currently serves as the Principal Investigator on the NASF project on sweet sorgum for efficient bioethanol production, while also leading a research project from the DBT on the therapeutic properties of sorghum. She has led several other externally funded projects like NATP on value addition to sorghum and was instrumental in establishing a food processing laboratory under the NAIP Millet Value chain project. She has developed 30 sor- ghum recipes and 10 semiprocessed products, and has published numerous journal articles, books, and book chapters. She is recognized by the CODEX Committee for her research work on aflatoxins in sorghum. Dr. C.V. Ratnavathi has been awarded the fellowship of the Andhra Pradesh Academy of Sciences, Guntur.