@prefix agrovoc: <http://aims.fao.org/aos/agrovoc/> .
@prefix rdf: <http://www.w3.org/1999/02/22-rdf-syntax-ns#> .
@prefix ns0: <http://art.uniroma2.it/ontologies/vocbench#> .
@prefix dc: <http://purl.org/dc/terms/> .
@prefix xsd: <http://www.w3.org/2001/XMLSchema#> .
@prefix skos: <http://www.w3.org/2004/02/skos/core#> .

agrovoc:xDef_ee2c7f26
  rdf:value "Starch is the major storage form of carbohydrate in sorghum and millets. It consists of amylopectin, a branched-chain polymer of glucose, and amylose, a straight-chain polymer. Starch content in sorghum, which ranges from approximately 65% to 81% with an average of 79.5%, significantly influences physiochemical properties and consequently its wide range of applications. These applications include roles in a raw material in wine fermentation and a precursor for the synthesis of esters, alcohols, and aromatic acids. Additionally, its utility as a thickening agent and adhesive in the food industry is well documented."@en ;
  ns0:hasSource "Adapted from FAO. 1995. Sorghum and millets in human nutrition. https://www.fao.org/4/t0818e/T0818E00.htm AND Zahid, M. K., Ahmad, D., Amin, R., & Bao, J. (2025). Sorghum starch: Composition, structure, functionality, and strategies for its improvement. Comprehensive Reviews in Food Science and Food Safety, 24, e70101. https://doi.org/10.1111/1541-4337.70101" ;
  dc:created "2025-10-08T14:13:53"^^xsd:dateTime .

agrovoc:c_9a9078ed skos:definition agrovoc:xDef_ee2c7f26 .