Description

Sorghum is about *0% starch, so is a good energy source. Its starch consists of *0 to *0% amylopectin, a branched-chain polymer of glucose, and *0 to *0% amylose, a straight-chain polymer.

The digestibility of the sorghum starch is relatively poor in its unprocessed form, varying between *3 and *8%. Processing of the grain by methods such as steaming, pressure cooking, flaking, puffing or micronization of the starch increases the digestibility of sorghum starch. This has been attributed to a release of starch granules from the protein matrix, rendering them more susceptible to enzymatic digestion.