Novel Approaches for Decortication of Sorghum Grain and Improvement of Sorghum Flour Storage Stability

Abstract

Sorghum applications in mainstream food production are limited due to its processing difficulties and poor techno-functional and storage properties of the flour. This PhD study explores cell wall-degrading enzymes for selective decortication and intense pulsed light treatment for enhancing flour stability. Optimised decortication outperformed conventional methods, offering reduced polishing times and improved nutritional and functional properties. Pulsed light treatment reduced lipase activity, enhanced storage properties, and induced significant and desirable protein and starch structure changes.