Factors affecting starch digestibility with special emphasis on sorghum and corn

Abstract

Starch exists inside the endosperm of cereals enmeshed in a protein matrix, which is particularly strong in sorghum and corn. Starch digestibility is affected by the plant species, the extent of starch-protein interaction, the physical form of the granule, inhibitors such as tannins, and the type of starch. Among the cereals, sorghum generally has the lowest starch digestibility. The resistance to digestive action of the hard peripheral endosperm layer is largely responsible for this effect. Processing methods such as steam-flaking and reconstitution are effective in raising sorghum digestibility to near that of corn. Waxy sorghum shows consistently higher feeding value than normal sorghum. Both the starch granules and the protein matrix around them are more digestible in waxy grain. The development of new heterowaxy or waxy sorghum hybrids may further increase sorghum feed efficiency.