Adaptation of Conventional Wheat Flour Mill to Refine Sorghum, Corn, and Cowpea
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Published:2024-06-24
Issue:3
Volume:6
Page:1959-1971
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ISSN:2624-7402
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Container-title:AgriEngineering
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language:en
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Short-container-title:AgriEngineering
Author:
Joseph Michael1ORCID, Alavi Sajid2ORCID, Adedeji Akinbode A.3ORCID, Zhu Lijia2ORCID, Gwirtz Jeff4, Thiele Shawn2
Affiliation:
1. Prestage Department of Poultry Science, North Carolina State University, Raleigh, NC 27695, USA 2. Department of Grain Science and Industry, Kansas State University, 201 Shellenberger Hall, Manhattan, KS 66502, USA 3. Department of Biosystems and Agricultural Engineering, University of Kentucky, 128 C E Barnhart Building, Lexington, KY 40546, USA 4. JAG Services Inc., 5000 Clinton Parkway, Lawrence, KS 66047, USA
Abstract
This study evaluated the refinement of sorghum, corn, and cowpea grains using the processing steps and equipment originally designed for wheat milling that consists of a conventional gradual reduction system. The need to mill these grains resulted from a desire to produce alternative ingredients for developing new fortified blended extruded foods used for food aid programming. Milling of white sorghum grain resulted in a crude protein content of 7.4% (wb) for both whole and coarse-milled flour. The crude protein content in whole fine-milled sorghum was 6.8% (wb), which was significantly lower than that of whole coarse flour at 9.3% (wb). A decrease in the ash content of sorghum flour correlates with the decortication process. However, degermed corn, fine and coarse, had significantly different crude protein content of 6.0 ± 0.2% (wb) and 7.7 ± 0.06% (wb), respectively. Degerming of corn improved the quality of corn flour (fine and coarse) by reducing the crude fat content from 3.3 ± 0.18% (wb) to 1.2 ± 0.02% (wb) and 0.6 ± 0.13% (wb), respectively. This helped increase the starch content from 60.1 ± 0.28% (wb) in raw corn to 74.7 ± 0.93% (wb) and 71.8 ± 0.00% (wb) in degermed fine and coarse corn flour, respectively. Cowpea milling did not produce differences in the milling stream outputs when the crude fat and crude protein were compared. Whole flour from the grains had higher milling yields than decorticated flour. This study demonstrated that a mill dedicated to wheat size reduction can be adapted to refine other grains to high quality.
Funder
USDA Foreign Agricultural Service
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