Abstract:
Novel biofortified sorghum lines have been developed with both waxy starch (high amylopectin) and
high protein digestibility traits. Eight sorghum lines with different combinations of waxy, non-waxy,
high- and normal-protein digestibility traits were studied in relation to flour properties. Lines with
the high protein digestibility trait had loosely packed starch granules and floury endosperm, irrespective
of whether they were waxy or non-waxy. In terms of thermal properties, combined waxy-high digestibility
lines had the highest onset endothermic temperature as well as endothermic energy
compared to non-waxy, normal protein digestibility lines. The waxy-high protein digestibility lines had
higher paste viscosity and formed much softer and less sticky pastes than the non-waxy, normal protein
digestibility lines. Flours of the combined waxy-high protein digestibility sorghum lines had much higher
solubility than the non-waxy- normal protein digestibility lines. At 30 C flour solubility, waxy-high
protein digestibility sorghum lines flour was similar to commercial wheat bread flours. The high flour
solubility, high pasting viscosity and soft paste of sorghum lines with combined waxy and high protein
digestibility traits indicate that their flours may have better properties for making dough-based food
products than normal non-waxy, normal protein digestibility sorghums.
