Starch Properties of Barnard Red, a South African Red Sorghum Variety of Significance in Traditional African Brewing

Starch was isolated from Barnard Red (a South African sorghum variety) and a Chinese sorghum sample. Starch and flour properties (gelatinization, pasting, and gel texture) were compared with those of a standard corn starch. Significant findings were: 1. Barnard Red starch had lower gelatinization temperature than either Chinese sorghum or corn starch; 2. starch gels of corn and Barnard Red were of similar hardness; 3. Barnard Red starch pastes had very high viscosity compared to corn and Chinese sorghum; 4. Barnard Red starch shear-thinned more than its flour paste in the absence of amylase activity.