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Kansas State University
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Sorghum Flour with Low Rapidly Digestible Starch Content and Method of Preparation

Reference Number: 06-34

Inventors: Yong-Cheng Shi and Yijun Sang

Background

Starch in cereal grains is a major source of carbohydrates in the human diet, and over the past decade a significant amount of research into carbohydrates, dietary fiber, and resistant starches (RS) has been conducted. Recently diets with a low glycemic index (GI) or increased levels of RS have been reported to yield significant health benefits. Unfortunately, most cereal flours are not very resistant to enzyme (alpha-amylase) digestion. The current process for making resistant starches removes protein and other nutritional components from the flour, and it adds extra costs for the processor. It is desirable to have cereal flours that directly contain high RS content and / or slowly digestible starch content.

Advantages

  • This invention provides for a novel low cost method of preparation of sorghum flours with high RS and/or slowly digestible starch (SDS) content
  • Allows for a sorghum flour that can be substituted for wheat or other cereal flours to formulate low or reduced-glycemic foods
  • The flour can be formulated to make food products that give sustainable energy (glucose) release
Applications
  • Low Moisture Foods
  • Nutritional Supplement Bars
  • Baked Goods, Snacks, Tortillas, Pasta and Noodles
  • Foods Formulated for Celiac Patients
  • Pet Foods

IP Status

Provisional patent application filed in September 2007.