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Dionisi T, Rinninella E, Raoul P, Cintoni M, Mele MC, Gasbarrini G, Pellicano R, Vassallo GA, Gasbarrini A, Addolorato G, Gasbarrini GB. Sorghum (Sorghum vulgare): an ancient grain, a novel choice for a healthy gluten-free diet. Minerva Gastroenterol (Torino) 2024; 70:231-241. [PMID: 36943204 DOI: 10.23736/s2724-5985.23.03300-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 03/23/2023]
Abstract
Celiac disease (CD) is an autoimmune disease related to gluten consumption. To date, the only effective therapy that can reverse symptoms and prevent complications is the gluten-free diet (GFD), which is challenging to maintain and has potential health risks. Identifying foods that can help diversify the GFD and that best match the nutritional needs of people with CD may improve the health and quality of life of celiac patients. This review, conducted through a non-systematic search of the available literature, aims to gather the most recent research on nutritional issues in CD and GFD. Moreover, it highlights how sorghum characteristics could provide health benefits to CD patients that counteract the nutritional problems due to CD and the nutritional consequences of GFD acceptance. Sorghum contains a wide variety of bioactive compounds, such as flavones and tannins, that have shown anti-inflammatory activity in preclinical studies. They can also regulate blood sugar levels and lower cholesterol to reduce the effects of common chronic diseases such as metabolic and cardiovascular diseases. Because it is gluten-free, its use in making foods for celiac patients is increasing, especially in the United States. In conclusion, sorghum is a fascinating grain with nutritional properties and health benefits for supplementing GFD. However, only one study confirms the short-term safety of sorghum inclusion in the GFD, and further long-term studies with a large sample are needed.
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Affiliation(s)
- Tommaso Dionisi
- Unit of Internal Medicine, Department of Medical and Surgical Sciences, Columbus-Gemelli Hospital, IRCCS A. Gemelli University Polyclinic Foundation, Rome, Italy
| | - Emanuele Rinninella
- Unit of Clinical Nutrition, Department of Medical and Surgical Sciences, IRCCS A. Gemelli University Polyclinic Foundation, Rome, Italy
| | - Pauline Raoul
- Unit of Advanced Nutrition in Oncology, Department of Medical and Surgical Sciences, IRCCS A. Gemelli University Polyclinic Foundation, Rome, Italy
| | - Marco Cintoni
- Unit of Clinical Nutrition, Department of Medical and Surgical Sciences, IRCCS A. Gemelli University Polyclinic Foundation, Rome, Italy
| | - Maria C Mele
- Unit of Advanced Nutrition in Oncology, Department of Medical and Surgical Sciences, IRCCS A. Gemelli University Polyclinic Foundation, Rome, Italy
- Department of Translational Medicine and Surgery, Sacred Heart Catholic University, Rome, Italy
| | - Gabriele Gasbarrini
- Department of Agri-Food Sciences and Technologies, University of Bologna, Bologna, Italy
| | - Rinaldo Pellicano
- Department of Gastroenterology and Clinical Nutrition, Molinette Hospital, Città della Salute e della Scienza, Turin, Italy -
| | - Gabriele A Vassallo
- Department of Internal Medicine, Barone Lombardo Hospital, Canicattì, Agrigento, Italy
| | - Antonio Gasbarrini
- Unit of Clinical Nutrition, Department of Medical and Surgical Sciences, IRCCS A. Gemelli University Polyclinic Foundation, Rome, Italy
- Department of Translational Medicine and Surgery, Sacred Heart Catholic University, Rome, Italy
- CEMAD Digestive Disease Center, IRCCS A. Gemelli University Polyclinic Foundation, Sacred Heart Catholic University, Rome, Italy
| | - Giovanni Addolorato
- Unit of Internal Medicine, Department of Medical and Surgical Sciences, Columbus-Gemelli Hospital, IRCCS A. Gemelli University Polyclinic Foundation, Rome, Italy
- CEMAD Digestive Disease Center, IRCCS A. Gemelli University Polyclinic Foundation, Sacred Heart Catholic University, Rome, Italy
| | - Giovanni B Gasbarrini
- CEMAD Digestive Disease Center, IRCCS A. Gemelli University Polyclinic Foundation, Sacred Heart Catholic University, Rome, Italy
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Gazza L, Menga V, Taddei F, Nocente F, Galassi E, Natale C, Lanzanova C, Paone S, Fares C. Nutritional Traits, Pasting Properties and Antioxidant Profile of Selected Genotypes of Sorghum, Oat and Maize Eligible for Gluten-Free Products. Foods 2024; 13:990. [PMID: 38611296 PMCID: PMC11011531 DOI: 10.3390/foods13070990] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Revised: 03/19/2024] [Accepted: 03/21/2024] [Indexed: 04/14/2024] Open
Abstract
The technological and nutritional traits of food-grade sorghum hybrids, hulled/naked oat varieties and maize genotypes of different colors were studied for novel and healthier gluten-free foods. Oat genotypes showed the highest protein content, followed by maize and sorghum. The total starch and the total dietary fiber content were quite similar among the three species. Great variation was found in the amylose content, and the highest was in sorghum (27.12%), followed by oat 16.71% and maize 10.59%. Regarding the pasting profile, the rank of Peak Viscosity was sorghum (742.8 Brabender Unit, BU), followed by maize (729.3 BU) and oat (685.9 BU). Oat and sorghum genotypes had similar average breakdown (407.7 and 419.9 BU, respectively) and setback (690.7 and 682.1 BU, respectively), whereas maize showed lower values for both parameters (384.1 BU and 616.2 BU, respectively). The total antioxidant capacity, only in maize, significantly correlated with total flavonoid, phenolic and proanthocyanidin contents, indicating that all the measured compounds contributed to antioxidant capacity. The study indicated the importance of sounding out the nutritional and technological characteristics of gluten-free cereals in order to select suitable cultivars to be processed in different gluten-free foods with better and healthier quality.
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Affiliation(s)
- Laura Gazza
- CREA-IT Consiglio Per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Manziana, 30, 00189 Roma, Italy; (L.G.); (F.T.); (F.N.); (E.G.); (C.N.)
| | - Valeria Menga
- CREA-CI Consiglio Per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria Centro di Ricerca Cerealicoltura e Colture Industriali, S.S. 673, km 25.200, 71122 Foggia, Italy; (V.M.); (S.P.)
| | - Federica Taddei
- CREA-IT Consiglio Per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Manziana, 30, 00189 Roma, Italy; (L.G.); (F.T.); (F.N.); (E.G.); (C.N.)
| | - Francesca Nocente
- CREA-IT Consiglio Per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Manziana, 30, 00189 Roma, Italy; (L.G.); (F.T.); (F.N.); (E.G.); (C.N.)
| | - Elena Galassi
- CREA-IT Consiglio Per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Manziana, 30, 00189 Roma, Italy; (L.G.); (F.T.); (F.N.); (E.G.); (C.N.)
| | - Chiara Natale
- CREA-IT Consiglio Per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Manziana, 30, 00189 Roma, Italy; (L.G.); (F.T.); (F.N.); (E.G.); (C.N.)
| | - Chiara Lanzanova
- CREA-CI Consiglio Per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria Centro di Ricerca Cerealicoltura e Colture Industriali, Via Stezzano, 24, 24126 Bergamo, Italy;
| | - Silvana Paone
- CREA-CI Consiglio Per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria Centro di Ricerca Cerealicoltura e Colture Industriali, S.S. 673, km 25.200, 71122 Foggia, Italy; (V.M.); (S.P.)
| | - Clara Fares
- CREA-CI Consiglio Per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria Centro di Ricerca Cerealicoltura e Colture Industriali, S.S. 673, km 25.200, 71122 Foggia, Italy; (V.M.); (S.P.)
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Gebre W, Mekbib F, Tirfessa A, Bekele A. Genetic variability among lowland sorghum accessions collected from southern Ethiopia for grain quality traits. Heliyon 2024; 10:e25323. [PMID: 38390132 PMCID: PMC10881306 DOI: 10.1016/j.heliyon.2024.e25323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Revised: 12/01/2023] [Accepted: 01/24/2024] [Indexed: 02/24/2024] Open
Abstract
The study was carried out to assess the nature and magnitude of genetic variability for grain quality traits in lowland sorghum accessions. Understanding genetic diversity and trait association is crucial to designing an effective breeding plan to develop nutrient-rich varieties. Two hundred twenty-five accessions were evaluated using a simple lattice design with two replications at Weioto. Prepared samples per replication were scanned by mixing the grains and repacking the sample cup after each scan. Analysis of grain quality traits revealed significant (P ≥ 0.01) differences among the genotypes indicating a good chance for genetic improvement. Genotypic means of nutritional content showed that amylose (Am) content ranged from 19.11 to 20.80%, ash value ranged from 0.37 to 3.14%, starch content ranged from 42.29 to 72.77%, and protein (pr) in dry basis ranged from 2.62 to 10.45%. Similarly, iron (Fe) ranged from 1.38 to 73.21 ppm, zinc (Zn) ranged from 16.8 to 66.02 ppm, and tannin content ranged between -0.08 and 9105.21%. Broad-sense heritability (h2b) of all grain quality attributes such as amylose; ash; starch; moisture; iron; zinc; protein, and tannin was in the range of 13-92%. Principal component analysis showed the first three principal components with an eigenvalue equal to or greater than unity adequately explain the variation in the data. Significant positive genetic correlations (P < 0.001) with amylase, starch, iron, and zinc, while tannin had a weak association with grain yield. This result declares/signifies/a good prospect of southern Ethiopia lowland sorghum accessions for genetic improvement in grain yield and quality traits.
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Affiliation(s)
- Wedajo Gebre
- Jinka University, P. O. Box 165, Jinka, Ethiopia
- School of Plant Sciences, Haramaya University, Harar, Ethiopia
| | - Firew Mekbib
- School of Plant Sciences, Haramaya University, Harar, Ethiopia
| | | | - Agdew Bekele
- Stichting Wageningen Research (SWR) Ethiopia, Hawassa Liaison Office, Ethiopia
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Sharanagat VS, Nema PK, Singh L, Mani S, Kishore A. Effect of sorghum pre-processing (roasting and germination) on the replacement level and quality of sorghum-wheat bread: bread characteristics, digestibility, consumer acceptability and microbiological analysis. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:253-267. [PMID: 38196714 PMCID: PMC10772035 DOI: 10.1007/s13197-023-05810-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/15/2023] [Accepted: 08/05/2023] [Indexed: 01/11/2024]
Abstract
Abstract The present study was focused on the replacement of refined wheat flour (RWF) by control (CS) and processed sorghum flour [germinated (GS) and roasted (RS)] on the properties of flour/batter/dough (particle size, XRD, pasting, dynamic rheology, farinograph) and bread (physical, textural, digestibility, microbiological and sensory). Prominent variations adhered with sorghum processing, but decreasing patterns occurred for flour-water absorption, dough stability times, storage modulus, peak/final/breakdown viscosities, bread-moisture content, specific volume, porosity, and lightness. Flour's pasting temperature, dough development time, breadbulk density, hardness, gumminess, and bitterness increased. Composite flours mainly had weak nature compared to RWF. The baking loss was lower for 10-30% CS and GS incorporation than RS. Composite bread had higher in-vitro protein and starch digestibility (CS > GS > RS) than RWF. Three days storage life with acceptable quality scores was obtained for bread with CS and GS up to 20% and RS up to 30% incorporation. Graphical abstract Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05810-3.
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Affiliation(s)
| | - Prabhat K. Nema
- Department of Food Engineering, NIFTEM, Sonepat, Haryana 131028 India
| | - Lochan Singh
- Contract Research Organization, NIFTEM, Sonepat, Haryana 131028 India
| | - Saravanan Mani
- Department of Basics and Applied Sciences, NIFTEM, Sonepat, Haryana 131028 India
| | - Anand Kishore
- Department of Food Engineering, NIFTEM, Sonepat, Haryana 131028 India
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Nagesh Kumar MV, Ramya V, Maheshwaramma S, Ganapathy KN, Govindaraj M, Kavitha K, Vanisree K. Exploiting Indian landraces to develop biofortified grain sorghum with high protein and minerals. Front Nutr 2023; 10:1228422. [PMID: 37876619 PMCID: PMC10591322 DOI: 10.3389/fnut.2023.1228422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Accepted: 09/19/2023] [Indexed: 10/26/2023] Open
Abstract
Sorghum (Sorghum bicolor L. Moench) is the staple cereal and is the primary source of protein for millions of people in Asia and sub-Saharan Africa. Sorghum grain value has been increasing in tropical countries including India owing to its gluten-free nature, anti-oxidant properties and low glycemic index. However, the nutrient composition of modern cultivars is declining thus necessitating genetic biofortification of sorghum to combat malnutrition and improve nutritional balance in the human diet. Keeping this in view, efforts were made to utilize valuable alleles, associated with nutrient composition, that might have been left behind in the varietal development in sorghum. The study aimed to determine the genetic improvement for nine nutritional and quality parameters (crude protein, in vitro protein digestibility (IVPD), total iron (Fe), total zinc (Zn), bioavailable Fe (%), bioavailable Zn (%), total phenolics, tannins and antioxidant activity) in the grains of 19 sorghum genotypes (high yield, drought and grain mold tolerant) developed from 11 superior India's landraces. After selection and advancement made from 2017 to 2022 through single seed descent method, the improvement in the nine nutritional and quality parameters was assessed. Significant variation was observed for all the nine parameters among the landraces and the genotypes. Sorghum genotypes PYPS 2 and PYPS 13 recorded the highest crude protein (13.21 and 12.80% respectively) and IVPD (18.68 and 19.56% respectively). Majority of the sorghum genotypes recorded high Fe (14.21-28.41 mg/100 g) and Zn (4.81-8.16 mg/100 g). High phenolics and antioxidant activity were recorded in sorghum genotypes PYPS 18 (85.65 mg/g gallic acid equivalents) and PYPS 19 (89.78%) respectively. Selections through SSD method revealed highest improvement in genotype PYPS 10 for crude protein (32.25%), total phenolics (18.48%) and antioxidant activity (15.43%). High improvements in genotypes PYPS 12 (23.50%), PYPS 3 (26.79%), PYPS 15 (21.18%) were recorded for total Fe, available Fe and high tannins, respectively. The study demonstrated that landraces could be effectively utilized as a potential, low-cost and eco-friendly approach in sorghum genetic biofortification to improved sorghum productivity and nutritional supply in semi-arid tropics.
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Affiliation(s)
| | - Vittal Ramya
- Professor Jayashankar Telangana State Agricultural University, Hyderabad, India
| | | | | | - Mahalingam Govindaraj
- HarvestPlus Program, The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | - Kosnam Kavitha
- Professor Jayashankar Telangana State Agricultural University, Hyderabad, India
| | - Kalisetti Vanisree
- Professor Jayashankar Telangana State Agricultural University, Hyderabad, India
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Sharma R, Sharma S, Bhandari M, Bobade H, Sohu RS, Singh B. Characterization of bioprocessed white and red sorghum flours: Anti-nutritional and bioactive compounds, functional properties, molecular, and morphological features. J Food Sci 2023. [PMID: 37421348 DOI: 10.1111/1750-3841.16689] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 06/15/2023] [Accepted: 06/19/2023] [Indexed: 07/10/2023]
Abstract
In the current investigation, white and red sorghum grains were exposed to bioprocessing techniques, such as soaking, germination, fermentation, and dual processing (both germination and fermentation). Germination and fermentation resulted in improved bioactive profile attributing to better antioxidant activity, whereas a reduction in antinutrient components was observed. On the other hand, soaking had decreased phenolic components and anti-nutritional factors attributing to their leaching in the soaking water. A significant change in the functional properties and color profile was also observed on bioprocessing. It also caused alterations in the morphological structure of the starch-protein matrix and molecular interactions of certain functional groups that reveal the synthesis of certain new bioactive compounds in the flour. The alterations in the bioprocessed flours occurred due to the structural breakdown attributing to the activity of hydrolytic enzymes that were activated during the processing treatments. Bioprocessing was also responsible for the degradation of the starch granules and unfolding of the protein matrix, thus altering the in vitro nutrient digestibility of the flours. Principal component analysis was used to authenticate the differences between different treatments and observations recorded. These bioprocessed flours could be potential ingredients for several valorized cereal products.
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Affiliation(s)
- Rajan Sharma
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Savita Sharma
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Manisha Bhandari
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Hanuman Bobade
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India
| | - R S Sohu
- Department of Plant Breeding and Genetics, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Baljit Singh
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India
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Ugwuona F, Ukom A, Ejinkeonye B, Obeta N, Ojinnaka M. Exploring the possibilities of some selected flour blends for the development of bakery products: Comparison with some physicochemical and functional properties of wheat flour. FOOD SCI TECHNOL INT 2023; 29:105-114. [PMID: 34841937 DOI: 10.1177/10820132211062709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This study explored the possibilities of some selected flour blends vis-a-vis the physicochemical and functional properties of wheat flour. Ten flour blends from potato starch, cassava, maize and soybean flours and wheat flour were made and evaluated for physicochemical, functional and anti-nutritional properties. The range of proximate values were for moisture (3.76%-6.67%), protein (4.33-8.96%), ash (1.35-1.96%), fat (3.37-4.88%), fibre (1.22-1.89%) and carbohydrate (78.35-84.94%), whereas wheat flour had moisture (9.45%), protein (11.31%), ash (2.54%), fat (3.78%), fibre (1.31%) and carbohydrate (73.90%). Cyanogenic glucoside, saponion and tannin contents increased with increase substitution of cassava and soybean flours. Pasting temperatures of flour blends ranged from 69.03 °C to 78.83 °C, while wheat flour had 78.05 °C. Peak, hot paste, breakdown, setback and cold paste viscosities were 1514-2822, 1036-1597, 487-1225, 580-884 and 1616-2461 cp in flour blends compared to 2361, 1360, 1001, 1079 and 2439 cp of wheat flour. Substitutions with soy flour decreased the peak, hot paste, breakdown and cold paste viscosities but increased the pasting temperatures. L*, a* and b* values ranged from 78.56 to 87.65, -0.34 to 0.71 and 10. 95 to 13.50 in flour blends while the wheat flour varied significantly at 2361.00, 1360.00 and 1001.00. The nutritional and pasting properties of some of flour blends were closely related to wheat flour and may be used for bakery requirements.
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Affiliation(s)
- Fabian Ugwuona
- Department of Food Science & Technology, 107680Michael Okpara University of Agriculture, Nigeria
| | - Anthony Ukom
- Department of Food Science & Technology, 107680Michael Okpara University of Agriculture, Nigeria
| | - Bridget Ejinkeonye
- Department Hospitality Management & Tourism, 107680Michael Okpara University of Agriculture, Nigeria
| | - Nwamaka Obeta
- Department of Food Science & Technology, 107769University of Nigeria, Nsukka, Nigeria
| | - Maureen Ojinnaka
- Department of Food Science & Technology, 107680Michael Okpara University of Agriculture, Nigeria
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Ghramh HA, Khan KA. Honey Bees Prefer Pollen Substitutes Rich in Protein Content Located at Short Distance from the Apiary. Animals (Basel) 2023; 13:885. [PMID: 36899742 PMCID: PMC10000118 DOI: 10.3390/ani13050885] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2022] [Revised: 02/02/2023] [Accepted: 02/27/2023] [Indexed: 03/05/2023] Open
Abstract
The availability of floral resources is crucial for honey bee colonies because it allows them to obtain protein from pollen and carbohydrates from nectar; typically, they consume these nutrients in the form of bee bread, which has undergone fermentation. However, the intensification of agriculture, urbanization, changes to the topography, and harsh environmental conditions are currently impacting foraging sites due to habitat loss and scarcity of food resources. Thus, this study aimed to assess honey bee preference for various pollen substitute diet compositions. Bee colonies perform poorly because of specific environmental problems, which ultimately result in pollen scarcity. Pollen substitutes located at various distance from the bee hive were also investigated in addition to determining the preferences of honey bees for various pollen substitute diets. The local honey bee (Apis mellifera jemenitica) colonies and different diets (four main treatments, namely, chickpea flour, maize flour, sorghum flour, wheat flour; each flour was further mixed with cinnamon powder, turmeric powder, flour only, flour mixed with both cinnamon and turmeric powder) were used. Bee pollen was used as a control. The best performing pollen substitutes were further placed at 10, 25, and 50 m distances from the apiary. Maximum bee visits were observed on bee pollen (210 ± 25.96) followed by chickpea flour only (205 ± 19.32). However, there was variability in the bee visits to the different diets (F (16,34) = 17.91; p < 0.01). In addition, a significant difference in diet consumption was observed in control (576 ± 58.85 g) followed by chickpea flour only (463.33 ± 42.84 g), compared to rest of the diets (F (16,34) = 29.75; p < 0.01). Similarly, foraging efforts differed significantly (p < 0.01) at the observed time of 7-8 A.M., 11-12 A.M., and 4-5 P.M. at the distance of 10, 25, and 50 m away from the apiary. Honey bees preferred to visit the food source that was closest to the hive. This study should be very helpful for beekeepers in supplementing their bee colonies when there is a shortage or unavailability of pollens, and it is much better to keep the food source near the apiary. Future research needs to highlight the effect of these diets on bee health and colony development.
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Affiliation(s)
- Hamed A. Ghramh
- Research Center for Advanced Materials Science (RCAMS), King Khalid University, P.O. Box 9004, Abha 61413, Saudi Arabia
- Unit of Bee Research and Honey Production, King Khalid University, P.O. Box 9004, Abha 61413, Saudi Arabia
- Biology Department Faculty of Science, King Khalid University, P.O. Box 9004, Abha 61413, Saudi Arabia
| | - Khalid Ali Khan
- Research Center for Advanced Materials Science (RCAMS), King Khalid University, P.O. Box 9004, Abha 61413, Saudi Arabia
- Unit of Bee Research and Honey Production, King Khalid University, P.O. Box 9004, Abha 61413, Saudi Arabia
- Applied College, King Khalid University, P.O. Box 9004, Abha 61413, Saudi Arabia
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Gunawan S, Dwitasari I, Rahmawati N, Darmawan R, Wirawasista Aparamarta H, Widjaja T. Effect of process production on antinutritional, nutrition, and physicochemical properties of modified sorghum flour. ARAB J CHEM 2022. [DOI: 10.1016/j.arabjc.2022.104134] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
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10
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Ari Akin P, Demirkesen I, Bean SR, Aramouni F, Boyaci IH. Sorghum Flour Application in Bread: Technological Challenges and Opportunities. Foods 2022; 11:foods11162466. [PMID: 36010465 PMCID: PMC9407531 DOI: 10.3390/foods11162466] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2022] [Revised: 07/13/2022] [Accepted: 08/10/2022] [Indexed: 11/16/2022] Open
Abstract
Sorghum has a long history of use in the production of different types of bread. This review paper discusses different types of bread and factors that affect the physicochemical, technological, rheological, sensorial, and nutritional properties of different types of sorghum bread. The main types of bread are unleavened (roti and tortilla), flatbread with a pre-ferment (injera and kisra), gluten-free and sorghum bread with wheat. The quality of sorghum flour, dough, and bread can be improved by the addition of different ingredients and using novel and traditional methods. Furthermore, extrusion, high-pressure treatment, heat treatment, and ozonation, in combination with techniques such as fermentation, have been reported for increasing sorghum functionality.
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Affiliation(s)
- Pervin Ari Akin
- Field Crops Central Research Institute, Ankara 06170, Turkey
- Department of Food Engineering, Hacettepe University, Beytepe, Ankara 06800, Turkey
- Correspondence:
| | - Ilkem Demirkesen
- Department of Animal Health, Food and Feed Research, General Directorate of Agricultural Research and Policies, Ministry of Agriculture and Forestry, Ankara 06800, Turkey or
| | - Scott R. Bean
- Center for Grain and Animal Health Research, USDA-ARS, 1515 College Ave., Manhattan, KS 66502, USA
| | - Fadi Aramouni
- Center for Grain and Animal Health Research, USDA-ARS, 1515 College Ave., Manhattan, KS 66502, USA
| | - Ismail Hakkı Boyaci
- Department of Food Engineering, Hacettepe University, Beytepe, Ankara 06800, Turkey
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Osman MEFM, Dirar AI, Konozy EHE. Genome-wide screening of lectin putative genes from Sorghum bicolor L., distribution in QTLs and a probable implications of lectins in abiotic stress tolerance. BMC PLANT BIOLOGY 2022; 22:397. [PMID: 35963996 PMCID: PMC9375933 DOI: 10.1186/s12870-022-03792-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Accepted: 08/08/2022] [Indexed: 05/30/2023]
Abstract
BACKGROUND Sorghum bicolor is one of the most important crops worldwide with the potential to provide resilience when other economic staples might fail against the continuous environmental changes. Many physiological, developmental and tolerance traits in plants are either controlled or influenced by lectins; carbohydrate binding proteins. Hence, we aimed at providing a comprehensive in silico account on sorghum's lectins and study their possible implication on various desired agronomical traits. RESULTS We have searched sorghum's genome from grain and sweet types for lectins putative genes that encode proteins with domains capable of differentially binding carbohydrate moieties and trigger various physiological responses. Of the 12 known plant lectin families, 8 were identified regarding their domain architectures, evolutionary relationships, physiochemical characteristics, and gene expansion mechanisms, and they were thoroughly addressed. Variations between grain and sweet sorghum lectin homologs in term of the presence/absence of certain other joint domains like dirigent and nucleotide-binding adaptor shared by APAF-1, R-proteins, and CED-4 (NB-ARC) indicate a possible neofunctionalization. Lectin sequences were found to be preferentially overrepresented in certain quantitative trait loci (QTLs) related to various traits under several subcategories such as cold, drought, salinity, panicle/grain composition, and leaf morphology. The co-localization and distribution of lectins among multiple QTLs provide insights into the pleiotropic effects that could be played by one lectin gene in numerous traits. CONCLUSION Our study offers a first-time inclusive details on sorghum lectins and their possible role in conferring tolerance against abiotic stresses and other economically important traits that can be informative for future functional analysis and breeding studies.
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Affiliation(s)
| | - Amina Ibrahim Dirar
- Medicinal, Aromatic Plants and Traditional Medicine Research Institute (MAPTRI), National Center for Research, Mek Nimr Street, Khartoum, Sudan
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12
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Onwurafor E, Uzodinma E, Aronu C, Nweze B, Ogbonnia N. Proximate Composition, Antidiabetic and Hypolipidemic Activity of Bread Produced from Wheat-Sorghum Base Supplemented with Mung Bean Malt and Carrot Flour. J Med Food 2022; 25:863-868. [PMID: 35980328 DOI: 10.1089/jmf.2021.0148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022] Open
Abstract
Diabetes is a group of disorders of carbohydrate metabolism characterized by a high level of glucose in urine. Evidence supports the use of whole-grain foods, vegetables, and fruits, and foods with a low glycemic index in the management of diabetes. Ten (10) blends of wheat-sorghum flour supplemented with mung bean malt and carrot flour were used for bread production and evaluated for proximate composition. Three bread samples with protein contents of 18% or higher were tested for antidiabetic and hypolipidemic effects on alloxan-induced diabetic rats. Bread samples containing 30% mung bean malt and 5% carrot flour had the highest protein (22.88%), ash (2.41%), and fiber (3.60%) contents that differed significantly (P < .05) from other composite breads and control (100% wheat bread). The reduction in fasting blood sugar level was observed to be greater in the rat groups fed experimental samples than in the control. Bread samples with the highest content of mung bean malt (30%) and carrot flour (5%) were more effective in the reduction of fasting blood glucose, triglyceride, and serum cholesterol levels than other formulations. When rats fed experimental diets were compared with controls, they had lower serum cholesterol (137.67, 150.67, and 154.67 mg/dL), lower low-density lipoprotein (LDL; 68.46, 84.96, and 84.20 mg/dL), higher very LDL (11.86, 20.20, and 22.18 mg/dL), and higher high-density lipoprotein (54.67, 45.67, and 48.33 mg/dL). The results suggest that the bread modified with mung bean malt and carrot flour possesses antidiabetic and hypolipidemic effects. Approval Reference Number: FVM-UNN-IACUC-2021-1182.
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Affiliation(s)
- Eucharia Onwurafor
- Department of Food Science and Technology/Centre for Entrepreneurship and Development Research, University of Nigeria, Nsukka, Nigeria
| | - Eunice Uzodinma
- Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria
| | - Chinwe Aronu
- Department of Animal Health and Production, Faculty of Veterinary Science, University of Nigeria, Nsukka, Nigeria
| | - Blessing Nweze
- Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria
| | - Nkechi Ogbonnia
- Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria
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13
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Characterization of Sorghum Processed through Dry Heat Treatment and Milling. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12157630] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Sorghum grain nutritional quality can be enhanced by applying dry heat treatments. The purpose of this study was to investigate the effects of dry heat treatment at two temperatures (121 and 14 °C) with three fractionation factors (S fraction < 200 μm, M fraction 200–250 μm and, L fraction > 300 μm) on sorghum flour chemical and functional properties, to optimize processes by means of a desirability function, and to characterize the optimal products. Treatment temperature negatively affected oil- and water-absorption capacity, protein and moisture contents, while the opposite trend was obtained for hydration capacity, swelling power, emulsifying properties, fat, ash, and carbohydrate content. Sorghum flour fractions positively influenced the hydration and water-retention capacities, emulsifying properties, and protein and carbohydrate content, while oil absorption, swelling power, fat, ash, and moisture were negatively affected. The optimal processing determined for each fraction was heat treatment at 121.00 °C for S fraction, 132.11 °C for M, and 139.47 °C for L. Optimal product characterization revealed that the color, bioactive properties, and protein and starch structures of the optimal samples had changed after heat treatment, depending on the fraction. These findings could be helpful for the cereal industry, since sorghum flour could be an alternative for conventional crops for the development of new products, such as snacks, baked goods, and pasta.
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14
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Sharanagat VS, Nema PK, Singh L, Kumar A. Formation of acrylamide in microwave‐roasted sorghum and associated dietary risk. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15528] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | | | - Lochan Singh
- Contract Research Organization NIFTEM Kundli 131028 India
| | - Ankur Kumar
- Department of Basic and Applied Sciences NIFTEM Kundli 131028 India
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15
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Rizvi A, Ahmed B, Khan MS, Umar S, Lee J. Sorghum-Phosphate Solubilizers Interactions: Crop Nutrition, Biotic Stress Alleviation, and Yield Optimization. FRONTIERS IN PLANT SCIENCE 2021; 12:746780. [PMID: 34925401 PMCID: PMC8671763 DOI: 10.3389/fpls.2021.746780] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/24/2021] [Accepted: 11/01/2021] [Indexed: 06/14/2023]
Abstract
Sweet sorghum [Sorghum bicolor (L.) Moench] is a highly productive, gluten-free cereal crop plant that can be used as an alternative energy resource, human food, and livestock feed or for biofuel-ethanol production. Phosphate fertilization is a common practice to optimize sorghum yield but because of high cost, environmental hazards, and soil fertility reduction, the use of chemical P fertilizer is discouraged. Due to this, the impetus to search for an inexpensive and eco-friendly microbiome as an alternative to chemical P biofertilizer has been increased. Microbial formulations, especially phosphate solubilizing microbiome (PSM) either alone or in synergism with other rhizobacteria, modify the soil nutrient pool and augment the growth, P nutrition, and yield of sorghum. The use of PSM in sorghum disease management reduces the dependence on pesticides employed to control the phytopathogens damage. The role of PSM in the sorghum cultivation system is, however, relatively unresearched. In this manuscript, the diversity and the strategies adopted by PSM to expedite sorghum yield are reviewed, including the nutritional importance of sorghum in human health and the mechanism of P solubilization by PSM. Also, the impact of solo or composite inoculations of biological enhancers (PSM) with nitrogen fixers or arbuscular mycorrhizal fungi is explained. The approaches employed by PSM to control sorghum phytopathogens are highlighted. The simultaneous bio-enhancing and biocontrol activity of the PS microbiome provides better options for the replacement of chemical P fertilizers and pesticide application in sustainable sorghum production practices.
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Affiliation(s)
- Asfa Rizvi
- Department of Botany, School of Chemical and Life Sciences, Jamia Hamdard, New Delhi, India
| | - Bilal Ahmed
- School of Chemical Engineering, Yeungnam University, Gyeongsan, South Korea
| | - Mohammad Saghir Khan
- Department of Agricultural Microbiology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, India
| | - Shahid Umar
- Department of Botany, School of Chemical and Life Sciences, Jamia Hamdard, New Delhi, India
| | - Jintae Lee
- School of Chemical Engineering, Yeungnam University, Gyeongsan, South Korea
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16
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Maharajan T, Krishna TPA, Kiriyanthan RM, Ignacimuthu S, Ceasar SA. Improving abiotic stress tolerance in sorghum: focus on the nutrient transporters and marker-assisted breeding. PLANTA 2021; 254:90. [PMID: 34609619 DOI: 10.1007/s00425-021-03739-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/04/2021] [Accepted: 09/20/2021] [Indexed: 06/13/2023]
Abstract
Identification of molecular markers and characterization of nutrient transporters could help to improve the tolerance under abiotic and low nutrient stresses in sorghum ensuring higher yield to conserve food security Sorghum is an important cereal crop delivering food and energy security in the semi-arid tropics of the world. Adverse climatic conditions induced by global warming and low input agriculture system in developing countries demand for the improvement of sorghum to tolerate various abiotic stresses. In this review, we discuss the application of marker-assisted breeding and nutrient transporter characterization studies targeted towards improving the tolerance of sorghum under drought, salinity, cold, low phosphate and nitrogen stresses. Family members of some nutrient transporters such as nitrate transporter (NRT), phosphate transporter (PHT) and sulphate transporter (SULTR) were identified and characterized for improving the low nutrient stress tolerance in sorghum. Several quantitative trait loci (QTL) were identified for drought, salinity and cold stresses with an intention to enhance the tolerance of sorghum under these stresses. A very few QTL and nutrient transporters have been identified and validated under low nitrogen and phosphorus stresses compared to those under drought, salinity and cold stresses. Marker-assisted breeding and nutrient transporter characterization have not yet been attempted in sorghum under other macro- and micro-nutrient stresses. We hope this review will raise awareness among plant breeders, scientists and biotechnologists about the importance of sorghum and need to conduct the studies on marker-assisted breeding and nutrient transporter under low nutrient stresses to improve the sorghum production.
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Affiliation(s)
- T Maharajan
- Department of Biosciences, Rajagiri College of Social Sciences, Kochi, Kerala, India
| | - T P Ajeesh Krishna
- Department of Biosciences, Rajagiri College of Social Sciences, Kochi, Kerala, India
| | - Rose Mary Kiriyanthan
- PG and Research Department of Botany, Bharathi Women's College, Chennai, Tamil Nadu, India
| | - S Ignacimuthu
- Xavier Research Foundation, St. Xavier's College, Palayamkottai, India
| | - S Antony Ceasar
- Department of Biosciences, Rajagiri College of Social Sciences, Kochi, Kerala, India.
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Yoganandan M, Bean SR, Miller-Regan R, Dogan H, Pulivarthi MK, Siliveru K. Effect of Tempering Conditions on White Sorghum Milling, Flour, and Bread Properties. Foods 2021; 10:foods10081947. [PMID: 34441724 PMCID: PMC8393961 DOI: 10.3390/foods10081947] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 08/13/2021] [Accepted: 08/18/2021] [Indexed: 12/03/2022] Open
Abstract
The effects of room temperature water, hot water, and steam tempering methods were investigated on sorghum kernel physical properties, milling, flour, and bread-making properties. Overall tempering condition and tempering moisture content were found to have a significant effect on the physical properties. Milling properties were evaluated using a laboratory-scale roller milling flowsheet consisting of four break rolls and eight reduction rolls. Room temperature tempering (18% moisture for 24 h) led to better separation of bran and endosperm without negatively impacting flour quality characteristics i.e., particle size distribution, flour yield, protein, ash, damaged starch, and moisture content. Bread produced from the flour obtained from milling sorghum kernels tempered with room temperature water (18% m.c for 24 h) and hot water (16% m.c at 60 °C for 18 h) displayed better bread-making properties i.e., high firmness, resilience, volume index, higher number of cells, and thinner cell walls when compared to other tempering conditions. Room temperature water tempering treatment (18% m.c for 24 h) could be a better pretreatment process for milling white sorghum kernels without negatively impacting the flour and bread-making quality characteristics.
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Affiliation(s)
- Mohana Yoganandan
- Department of Grain Science & Industry, Kansas State University, Manhattan, KS 66506, USA; (M.Y.); (R.M.-R.); (H.D.); (M.K.P.)
| | - Scott R. Bean
- Grain Quality and Structure Research Unit, CGAHR, USDA-ARS, 1515 College Avenue, Manhattan, KS 66502, USA;
| | - Rebecca Miller-Regan
- Department of Grain Science & Industry, Kansas State University, Manhattan, KS 66506, USA; (M.Y.); (R.M.-R.); (H.D.); (M.K.P.)
| | - Hulya Dogan
- Department of Grain Science & Industry, Kansas State University, Manhattan, KS 66506, USA; (M.Y.); (R.M.-R.); (H.D.); (M.K.P.)
| | - Manoj Kumar Pulivarthi
- Department of Grain Science & Industry, Kansas State University, Manhattan, KS 66506, USA; (M.Y.); (R.M.-R.); (H.D.); (M.K.P.)
| | - Kaliramesh Siliveru
- Department of Grain Science & Industry, Kansas State University, Manhattan, KS 66506, USA; (M.Y.); (R.M.-R.); (H.D.); (M.K.P.)
- Correspondence: ; Tel.: +1-785-532-4071
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18
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Kumar A, Anju T, Kumar S, Chhapekar SS, Sreedharan S, Singh S, Choi SR, Ramchiary N, Lim YP. Integrating Omics and Gene Editing Tools for Rapid Improvement of Traditional Food Plants for Diversified and Sustainable Food Security. Int J Mol Sci 2021; 22:8093. [PMID: 34360856 PMCID: PMC8348985 DOI: 10.3390/ijms22158093] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2021] [Revised: 07/21/2021] [Accepted: 07/23/2021] [Indexed: 12/20/2022] Open
Abstract
Indigenous communities across the globe, especially in rural areas, consume locally available plants known as Traditional Food Plants (TFPs) for their nutritional and health-related needs. Recent research shows that many TFPs are highly nutritious as they contain health beneficial metabolites, vitamins, mineral elements and other nutrients. Excessive reliance on the mainstream staple crops has its own disadvantages. Traditional food plants are nowadays considered important crops of the future and can act as supplementary foods for the burgeoning global population. They can also act as emergency foods in situations such as COVID-19 and in times of other pandemics. The current situation necessitates locally available alternative nutritious TFPs for sustainable food production. To increase the cultivation or improve the traits in TFPs, it is essential to understand the molecular basis of the genes that regulate some important traits such as nutritional components and resilience to biotic and abiotic stresses. The integrated use of modern omics and gene editing technologies provide great opportunities to better understand the genetic and molecular basis of superior nutrient content, climate-resilient traits and adaptation to local agroclimatic zones. Recently, realizing the importance and benefits of TFPs, scientists have shown interest in the prospection and sequencing of TFPs for their improvements, cultivation and mainstreaming. Integrated omics such as genomics, transcriptomics, proteomics, metabolomics and ionomics are successfully used in plants and have provided a comprehensive understanding of gene-protein-metabolite networks. Combined use of omics and editing tools has led to successful editing of beneficial traits in several TFPs. This suggests that there is ample scope for improvement of TFPs for sustainable food production. In this article, we highlight the importance, scope and progress towards improvement of TFPs for valuable traits by integrated use of omics and gene editing techniques.
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Affiliation(s)
- Ajay Kumar
- Department of Plant Science, Central University of Kerala, Kasaragod 671316, Kerala, India; (T.A.); (S.S.)
| | - Thattantavide Anju
- Department of Plant Science, Central University of Kerala, Kasaragod 671316, Kerala, India; (T.A.); (S.S.)
| | - Sushil Kumar
- Department of Botany, Govt. Degree College, Kishtwar 182204, Jammu and Kashmir, India;
| | - Sushil Satish Chhapekar
- Molecular Genetics & Genomics Laboratory, Department of Horticulture, Chungnam National University, Daejeon 34134, Korea; (S.S.C.); (S.S.); (S.R.C.)
| | - Sajana Sreedharan
- Department of Plant Science, Central University of Kerala, Kasaragod 671316, Kerala, India; (T.A.); (S.S.)
| | - Sonam Singh
- Molecular Genetics & Genomics Laboratory, Department of Horticulture, Chungnam National University, Daejeon 34134, Korea; (S.S.C.); (S.S.); (S.R.C.)
| | - Su Ryun Choi
- Molecular Genetics & Genomics Laboratory, Department of Horticulture, Chungnam National University, Daejeon 34134, Korea; (S.S.C.); (S.S.); (S.R.C.)
| | - Nirala Ramchiary
- School of Life Sciences, Jawaharlal Nehru University, New Delhi 110067, Delhi, India
| | - Yong Pyo Lim
- Molecular Genetics & Genomics Laboratory, Department of Horticulture, Chungnam National University, Daejeon 34134, Korea; (S.S.C.); (S.S.); (S.R.C.)
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19
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Rumler R, Bender D, Speranza S, Frauenlob J, Gamper L, Hoek J, Jäger H, Schönlechner R. Chemical and Physical Characterization of Sorghum Milling Fractions and Sorghum Whole Meal Flours Obtained via Stone or Roller Milling. Foods 2021; 10:foods10040870. [PMID: 33923433 PMCID: PMC8074047 DOI: 10.3390/foods10040870] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 04/12/2021] [Accepted: 04/14/2021] [Indexed: 12/13/2022] Open
Abstract
Due to climate change sorghum might gain widespread in the Western countries, as the grain is adapted to hot climate. Additionally sorghum contains a notable amount of health-promoting nutrients. However, Western countries do not have a long history of sorghum consumption, and thus little experience in processing it. Milling systems in these areas were mostly developed for wheat or rye milling. In the present work, the effectiveness of sorghum milling when using a stone and a roller milling system (pilot scale) was investigated as well as its impact on the chemical and physical properties of the obtained flour fractions and whole-grain flours. Results showed that both milling systems could be successfully adapted to producing chemically and physically distinct flour and bran fractions from the small sorghum kernels. Fractions with increased bran material that contained higher amounts of ash, protein, fat, total dietary fiber, and total phenolic content but less starch, showed enhanced water absorption indices and water solubility indices. Interestingly, no significant difference was found in the ash and fat content of the different fractions obtained from stone milling. Overall, the study provided information on the production and composition of distinct flour fractions, which offer a wider range of future food applications.
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Affiliation(s)
- Rubina Rumler
- Department of Food Science and Technology, University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria; (R.R.); (D.B.); (S.S.); (L.G.); (H.J.)
| | - Denisse Bender
- Department of Food Science and Technology, University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria; (R.R.); (D.B.); (S.S.); (L.G.); (H.J.)
| | - Sofia Speranza
- Department of Food Science and Technology, University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria; (R.R.); (D.B.); (S.S.); (L.G.); (H.J.)
| | | | - Lydia Gamper
- Department of Food Science and Technology, University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria; (R.R.); (D.B.); (S.S.); (L.G.); (H.J.)
| | - Joost Hoek
- Department of Food Process Engineering, Wageningen University and Research, 6708 PB Wageningen, The Netherlands;
| | - Henry Jäger
- Department of Food Science and Technology, University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria; (R.R.); (D.B.); (S.S.); (L.G.); (H.J.)
| | - Regine Schönlechner
- Department of Food Science and Technology, University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria; (R.R.); (D.B.); (S.S.); (L.G.); (H.J.)
- Correspondence: ; Tel.: +43-14-765-475-240
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20
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Nazari L, Shaker M, Karimi A, Ropelewska E. Identification of sorghum genotypes using a machine vision system. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13673] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Leyla Nazari
- Crop and Horticultural Science Research Department Fars Agricultural and Natural Resources Research and Education Center, Agricultural Research, Education and Extension Organization (AREEO) Shiraz Iran
| | - Mohammad Shaker
- Agricultural Engineering Research Department Fars Agricultural and Natural Resources Research and Education Center, Agricultural Research, Education and Extension Organization (AREEO) Shiraz Iran
| | - Abdolhamid Karimi
- Department of Animal Science Research Fars Agricultural and Natural Resources Research and Education Center, Agricultural Research, Education and Extension Organization (AREEO) Shiraz Iran
| | - Ewa Ropelewska
- Fruit and Vegetable Storage and Processing Department The National Institute of Horticultural Research Skierniewice Poland
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21
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Sprouting of Sorghum ( Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features. Foods 2021; 10:foods10020407. [PMID: 33673309 PMCID: PMC7917644 DOI: 10.3390/foods10020407] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2021] [Revised: 02/05/2021] [Accepted: 02/09/2021] [Indexed: 11/21/2022] Open
Abstract
The nutritional and physicochemical properties of sorghum proteins and starch make the use of this cereal for food production challenging. Sprouting is a cost-effective technology to improve the nutritional and functional profile of grains. Two drying treatments were used after sorghum sprouting to investigate whether the drying phase could improve the protein and starch functionalities. Results showed that the drying treatment at lower temperature/longer time (40 °C for 12 h) extended the enzymatic activity that started during sprouting compared to the one performed at higher temperature/shorter time (50 °C for 6 h). An increased protein hydrolysis and water- and oil-holding capacity were found in the flour obtained by the former treatment. Higher protein matrix hydrolysis caused high exposure of starch to enzymes, thus increasing its digestibility, while worsening the technological functionality. Overall, modulating drying conditions could represent a further way, in addition to sprouting, to improve sorghum flour’s nutritional profile.
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Zehra N, Ali TM, Hasnain A. Combined effects of hydroxypropylation and alcoholic alkaline treatment on structural, functional and rheological characteristics of sorghum and corn starches. Int J Biol Macromol 2021; 174:22-31. [PMID: 33476623 DOI: 10.1016/j.ijbiomac.2021.01.096] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2020] [Revised: 01/04/2021] [Accepted: 01/14/2021] [Indexed: 10/22/2022]
Abstract
This study describes the effects of hydroxypropylation (HP) on sorghum and corn cold water soluble (CWS) starches prepared via alcoholic alkaline treatment (AAT). Propylene oxide (5% and 12% on starch weight basis) was used to modify both sorghum and corn starches. SEM analysis revealed that HP modification prior to AAT altered the granular morphology of native CWS starches. The characteristic peaks at 2980.28 cm-1 and 2979.87 cm-1 indicated the presence of hydroxypropyl groups and the complete loss of the granular order for HS12-CWS (hydroxypropylated sorghum CWS starch treated with 12% propylene oxide based on dry starch weight) and HC12-CWS (hydroxypropylated corn CWS starch treated with 12% propylene oxide based on dry starch weight) starches. Increase in swelling power and water binding capacity of HP modified CWS starches was observed. However, Percent transmittance was significantly reduced due to fragmented water-soluble granules. HP-modified CWS starch gels exhibited a more rigid gel network. Broader linear viscoelastic range suggesting greater stability and well dispersed behavior of HP-CWS starches. High G' values of HP-CWS starches were due to the ordered and elastic gel network that resisted deformation. Furthermore, all HP-CWS starches exhibited higher shear and thermal resistance compared to unmodified CWS starches.
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Affiliation(s)
- Nusrat Zehra
- Department of Food Science and Technology, University of Karachi, 75270 Karachi, Pakistan.
| | - Tahira Mohsin Ali
- Department of Food Science and Technology, University of Karachi, 75270 Karachi, Pakistan
| | - Abid Hasnain
- Department of Food Science and Technology, University of Karachi, 75270 Karachi, Pakistan
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Thermochemical behavior of sorghum procyanidin trimers with C4–C8 and C4–C6 interflavan bonds in the reaction with superoxide anion radical and H2O2-forming NADH-oxidase flavoenzyme. COMPUT THEOR CHEM 2020. [DOI: 10.1016/j.comptc.2020.112912] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Palavecino PM, Curti MI, Bustos MC, Penci MC, Ribotta PD. Sorghum Pasta and Noodles: Technological and Nutritional Aspects. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2020; 75:326-336. [PMID: 32474685 DOI: 10.1007/s11130-020-00829-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Sorghum is a major cereal crop with various agronomic advantages, contains health-promoting compounds and is gluten-free. There is a growing tendency to use sorghum in pasta and noodle formulations, which are among the most widely consumed products in the world, but its potential benefits in human diet are not being fully exploited. Here we review research carried out during the past few years on the use of sorghum as the main ingredient or as an additive in pasta and noodles, highlighting its properties and production technology. Pasta and noodles can be produced with 5 to 100% of sorghum at laboratory, pilot or industrial scale with suitable cooking and textural quality coupled with distinctive sensory attributes. Cooking loss shows minimum values of 0.85 and 1.9 g/100 g for pasta and noodles, respectively, and high water absorption (up to 345 g/100 g). The interesting nutritional profile of the products generally includes up to 45% resistant starch (RS) and phenolic compound content with high antioxidant activity. In addition, tannins decrease starch digestibility 15-20%, producing low glycemic index (GI) products (below 65). This is especially important for celiac people, offering them the alternative of gluten-free sorghum pasta and noodles.
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Affiliation(s)
- Pablo Martín Palavecino
- CONICET-UNC, Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), Córdoba, Argentina
- Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Córdoba, Argentina
| | - María Isabel Curti
- CONICET-UNC, Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), Córdoba, Argentina
| | - Mariela Cecilia Bustos
- CONICET-UNC, Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), Córdoba, Argentina
| | - María Cecilia Penci
- Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Córdoba, Argentina
| | - Pablo Daniel Ribotta
- CONICET-UNC, Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), Córdoba, Argentina.
- Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Córdoba, Argentina.
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Agengo FB, Onyango AN, Serrem CA, Okoth J. Efficacy of compositing with snail meat powder on protein nutritional quality of sorghum-wheat buns using a rat bioassay. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2963-2970. [PMID: 32045023 DOI: 10.1002/jsfa.10324] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/24/2019] [Revised: 02/06/2020] [Accepted: 02/11/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Protein energy malnutrition (PEM) is an important health burden in most developing countries mainly in sub-Saharan Africa, where it contributes to high rates of child morbidity and mortality. This study evaluated the efficacy of compositing with snail meat powder (SMP) on protein nutritional quality of sorghum-wheat buns using a rat bioassay. Nine diets -seven isonitrogenous diets, based on six variations of buns and a reference diet made using skimmed milk powder, in addition to the basal diet meant to estimate the endogenous nitrogen excretion and a 16% protein rehabilitation diet - were fed to male weanling albino rats. Protein efficiency ratio (PER), and food efficiency ratio (FER), net protein retention ratio (NPRR), apparent protein digestibility (APD), and true protein digestibility (TPD), protein digestibility corrected amino acid score (PDCAAS), and digestible indispensable amino acid score (DIAAS) indices of protein quality were determined. RESULTS Fortification with SMP significantly (P < 0.05) enhanced PER from 0.21% to 2.70%, FER from 0.02% to 0.27%, APD from 81.17% to 88.28%, and TPD from 87.48% to 95.38%. PDCAAS and DIAAS increased from 45% to 78% and 44% to 69% respectively in unfortified buns to buns fortified with 25% SMP. CONCLUSION Complementary diets fortified with SMP promote growth and rehabilitate emaciated rats, whereas unfortified diet did not support weight gain. Thus, supplementation of buns with SMP might enhance a faster recovery in children affected by PEM. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Fredrick B Agengo
- Department of Human Nutrition Sciences, Jomo Kenyatta University of Agriculture and Technology, School of Food and Nutritional Sciences, Nairobi, Kenya
- Department of Consumer Sciences, University of Eldoret, School of Agriculture and Biotechnology, Eldoret, Kenya
| | - Arnold N Onyango
- Department of Human Nutrition Sciences, Jomo Kenyatta University of Agriculture and Technology, School of Food and Nutritional Sciences, Nairobi, Kenya
| | - Charlotte A Serrem
- Department of Consumer Sciences, University of Eldoret, School of Agriculture and Biotechnology, Eldoret, Kenya
| | - Judith Okoth
- Department of Human Nutrition Sciences, Jomo Kenyatta University of Agriculture and Technology, School of Food and Nutritional Sciences, Nairobi, Kenya
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Kumar A, Pratap Singh P, Prakash B. Unravelling the antifungal and anti-aflatoxin B1 mechanism of chitosan nanocomposite incorporated with Foeniculum vulgare essential oil. Carbohydr Polym 2020; 236:116050. [DOI: 10.1016/j.carbpol.2020.116050] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2019] [Revised: 01/20/2020] [Accepted: 02/20/2020] [Indexed: 01/12/2023]
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Adebo OA. African Sorghum-Based Fermented Foods: Past, Current and Future Prospects. Nutrients 2020; 12:E1111. [PMID: 32316319 PMCID: PMC7231209 DOI: 10.3390/nu12041111] [Citation(s) in RCA: 53] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 04/07/2020] [Accepted: 04/14/2020] [Indexed: 11/26/2022] Open
Abstract
Sorghum (Sorghum bicolor) is a well-known drought and climate resistant crop with vast food use for the inhabitants of Africa and other developing countries. The importance of this crop is well reflected in its embedded benefits and use as a staple food, with fermentation playing a significant role in transforming this crop into an edible form. Although the majority of these fermented food products evolve from ethnic groups and rural communities, industrialization and the application of improved food processing techniques have led to the commercial success and viability of derived products. While some of these sorghum-based fermented food products still continue to bask in this success, much more still needs to be done to further explore evolving techniques, technologies and processes. The addition of other affordable nutrient sources in sorghum-based fermented foods is equally important, as this will effectively augment the intake of a nutritionally balanced product.
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Affiliation(s)
- Oluwafemi Ayodeji Adebo
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg (Doornfontein Campus), P.O. Box 17011 Johannesburg, Gauteng 2028, South Africa
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Kamble DB, Singh R, Rani S, Kaur BP, Upadhyay A, Kumar N. Optimization and characterization of antioxidant potential, in vitro protein digestion and structural attributes of microwave processed multigrain pasta. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14125] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Dinkar B. Kamble
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship & Management Kundli India
| | - Rakhi Singh
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship & Management Kundli India
| | - Savita Rani
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship & Management Kundli India
| | - Barjinder Pal Kaur
- Department of Food Engineering National Institute of Food Technology Entrepreneurship & Management Kundli India
| | - Ashutosh Upadhyay
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship & Management Kundli India
| | - Nitin Kumar
- Department of Food Engineering National Institute of Food Technology Entrepreneurship & Management Kundli India
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Olaniran AF, Abiose SH. Proximate and antioxidant activities of bio-preserved ogi flour with garlic and ginger. F1000Res 2018; 7:1936. [PMID: 31249671 PMCID: PMC6584973 DOI: 10.12688/f1000research.17059.1] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 12/07/2018] [Indexed: 12/17/2023] Open
Abstract
Background: Ogi from locally available cereals remains a relatively affordable complementary food in West Africa, but has a tendency to spoil due it high moisture content. This study explored effects of garlic and ginger as biopreservatives in ogi flour. Methods:Ogi flour was prepared from sorghum and quality protein maize grains with different concentrations of garlic and ginger powder (2 and 4% w/w) by fermentation technique. These samples were stored for 16 weeks during which the total titratable acidity, pH, proximate composition, mineral content and total antioxidant activities were determined. Results: The proximate compositions of bio-preserved ogi samples were relatively stable throughout storage. The addition of garlic and ginger slightly increased the ash (0.04%), crude protein and mineral contents (mg/ 100g) of the samples. Magnesium (10.85-13.13 and 5.17-9.72); zinc (1.37-1.78 and 7.01-8.50), manganese (1.30-1.71 and 0.45-0.86) and iron (1.53-1.77 and 0.68-2.77) contents increased on addition (of garlic and ginger) to maize ogi and sorghum ogi flours respectively. The free radical scavenging activity; total phenolic and flavonoid contents increased correspondingly with the antioxidants activity. Conclusion: Although not well known to ogi consumer, the bio-preserved ogi flours showed better nutritional values and have potential as a health food.
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Affiliation(s)
- Abiola F. Olaniran
- Department of Microbiology, Landmark University, Omuaran, Kwara, Nigeria
| | - Sumbo H. Abiose
- Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Osun, Nigeria
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Abstract
Background: Ogi from locally available cereals remains a relatively affordable complementary food in West Africa, but has a tendency to spoil due it high moisture content. This study explored effects of garlic and ginger as biopreservatives in ogi flour. Methods:Ogi flour was prepared from sorghum and quality protein maize grains with different concentrations of garlic and ginger powder (2 and 4% w/w) by fermentation technique. These samples were stored for 16 weeks during which the total titratable acidity, pH, proximate composition, mineral content and total antioxidant activities were determined. Results: The proximate compositions of bio-preserved ogi samples were relatively stable throughout storage. The addition of garlic and ginger slightly increased the ash (0.04%), crude protein and mineral contents (mg/ 100g) of the samples. Magnesium (10.85-13.13 and 5.17-9.72); zinc (1.37-1.78 and 7.01-8.50), manganese (1.30-1.71 and 0.45-0.86) and iron (1.53-1.77 and 0.68-2.77) contents increased on addition (of garlic and ginger) to maize ogi and sorghum ogi flours respectively. The free radical scavenging activity; total phenolic and flavonoid contents increased correspondingly with the antioxidants activity. Conclusion: Although not well known to ogi consumer, the bio-preserved ogi flours showed better nutritional values and have potential as a health food.
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Affiliation(s)
- Abiola F. Olaniran
- Department of Microbiology, Landmark University, Omuaran, Kwara, Nigeria
| | - Sumbo H. Abiose
- Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Osun, Nigeria
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Variation in energy sorghum hybrid TX08001 biomass composition and lignin chemistry during development under irrigated and non-irrigated field conditions. PLoS One 2018; 13:e0195863. [PMID: 29684037 PMCID: PMC5912772 DOI: 10.1371/journal.pone.0195863] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2017] [Accepted: 03/31/2018] [Indexed: 12/20/2022] Open
Abstract
This study was conducted to document the extent and basis of compositional variation of shoot biomass of the energy Sorghum bicolor hybrid TX08001 during development under field conditions. TX08001 is capable of accumulating ~40 Mg/ha of dry biomass under good growing conditions and this genotype allocates ~80% of its shoot biomass to stems. After 150 days of growth TX08001 stems had a fresh/dry weight ratio of ~3:1 and soluble biomass accounted for ~30% of stem biomass. A panel of diverse energy sorghum genotypes varied ~6-fold in the ratio of stem structural to soluble biomass after 150 days of growth. Near-infrared spectroscopic analysis (NIRS) showed that TX08001 leaves accumulated higher levels of protein, water extractives and ash compared to stems, which have higher sugar, cellulose, and lignin contents. TX08001 stem sucrose content varied during development, whereas the composition of TX08001 stem cell walls, which consisted of ~45–49% cellulose, ~27–30% xylan, and ~15–18% lignin, remained constant after 90 days post emergence until the end of the growing season (180 days). TX08001 and Della stem syringyl (S)/guaiacyl (G) (0.53–0.58) and ferulic acid (FA)/para-coumaric acid (pCA) ratios were similar whereas ratios of pCA/(S+G) differed between these genotypes. Additionally, an analysis of irrigated versus non-irrigated TX08001 revealed that non-irrigated hybrids exhibited a 50% reduction in total cell wall biomass, an ~2-fold increase in stem sugars, and an ~25% increase in water extractives relative to irrigated hybrids. This study provides a baseline of information to help guide further optimization of energy sorghum composition for various end-uses.
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Ari Akin P, Miller RA. Starch–Hydrocolloid Interaction in Chemically Leavened Gluten-Free Sorghum Bread. Cereal Chem 2017. [DOI: 10.1094/cchem-05-17-0094-r] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Pervin Ari Akin
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, U.S.A
| | - Rebecca A. Miller
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, U.S.A
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Jafari M, Koocheki A, Milani E. Effect of extrusion cooking of sorghum flour on rheology, morphology and heating rate of sorghum–wheat composite dough. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.07.011] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Zhao Y, Ambrose RPK. Structural characteristics of sorghum kernel: Effects of temperature. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1247099] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Yumeng Zhao
- Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, Indiana, USA
| | - R. P. Kingsly Ambrose
- Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, Indiana, USA
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Masure HG, Fierens E, Delcour JA. Current and forward looking experimental approaches in gluten-free bread making research. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2015.09.009] [Citation(s) in RCA: 93] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Wilson JD, Kaufman RC, Seabourn BW, Galant AL, Herald T. A Rapid Method to Determine Starch Damage in Sorghum. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1020391] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Shobha D, kumar HVD, Sreeramasetty TA, Puttaramanaik, Gowda KTP, Shivakumar GB. Storage influence on the functional, sensory and keeping quality of quality protein maize flour. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2014; 51:3154-62. [PMID: 26396307 PMCID: PMC4571204 DOI: 10.1007/s13197-012-0788-7] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/27/2012] [Accepted: 07/22/2012] [Indexed: 10/27/2022]
Abstract
Apart from nutritional values functional and sensory properties affect the behavior of food system and its acceptability for consumption during storage. Hence keeping quality of maize flour (HQPM-7) with and without lime treatment(control) was studied in terms of functional (bulk density, pH, swelling capacity, water and oil absorption capacity, least gelation concentration, peroxide value), sensory (appearance, color, taste, texture, mouth feel and overall acceptability) and rolling parameters (water absorption by flour, rolling quality, diameter after baking ) for a period of 6 months under room temperature (25 ± 5 °C) in two types of packages viz, LDPE cover (P) and plastic box (B). Physical parameters such as length, breadth and thickness (11.26-10.52 mm, 9.67-9.14 mm, & 4.72-3.95 mm) were reduced in lime treated grains compared to control. Significant increase (p ≤ 0.05) in ash content of lime treated flour (1.67 ± 0.01 g) was observed compared to control (1.5 ± 0.02 g). Calcium content of lime treated maize flour increased significantly (p ≤ 0.05) from 48 to 136 mg. There is a significant reduction in functional properties of flour after 3 and 2 months irrespective in polyethylene cover and plastic box. The properties like rolling quality, diameter after baking and water uptake by the flour were reduced significantly (p ≤ 0.05) after 4 months of storage in treated and after 1 month in control samples. Sensory scores of roti (dry pan cake) decreased significantly after 3 months of storage with an overall acceptability score of 4.0 and 3.4. In control samples mean taste (3.6), mouth feel (3.8) as well as OAA scores (3.8) decreased after second month. Hence lime treated maize flour with added nutritional benefits is suitable for making rotis of good palatability and can be stored in LDPE covers up to 3 months.
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Affiliation(s)
- D. Shobha
- Department of Food Science and Nutrition, University of Agricultural Sciences, ZARS, VC Farm, Mandya, 571 405 Karnataka India
| | - H. V. Dileep kumar
- Department of Food Science and Nutrition, University of Agricultural Sciences, ZARS, VC Farm, Mandya, 571 405 Karnataka India
| | - T. A. Sreeramasetty
- Department of Food Science and Nutrition, University of Agricultural Sciences, ZARS, VC Farm, Mandya, 571 405 Karnataka India
| | - Puttaramanaik
- Department of Food Science and Nutrition, University of Agricultural Sciences, ZARS, VC Farm, Mandya, 571 405 Karnataka India
| | - K. T. Pandurange Gowda
- Department of Food Science and Nutrition, University of Agricultural Sciences, ZARS, VC Farm, Mandya, 571 405 Karnataka India
| | - G. B. Shivakumar
- Department of Food Science and Nutrition, University of Agricultural Sciences, ZARS, VC Farm, Mandya, 571 405 Karnataka India
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Ranganathan V, Nunjundiah IT, Bhattacharya S. Effect of roasting on rheological and functional properties of sorghum flour. FOOD SCI TECHNOL INT 2013; 20:579-89. [DOI: 10.1177/1082013213497210] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
In this study, the effect of grain moisture content (12–20%), temperature (140–180 ℃), and time (5–15 min) of roasting on the quality attributes of sorghum grain was studied. The response functions were rheological attributes of powder flowability, color, water absorption capacity, and sensory acceptability. These response functions could be correlated ( r ≥ 0.91, p ≤ 0.01) with the independent variables by second order polynomials. Higher temperature and longer roasting time had a detrimental effect on color and sensory acceptability of product. An increase in moisture content of grain induced lower cohesion characteristics in the flour as evidenced by less energy for compression. Raw sorghum flour exhibited highest peak viscosity of 297 BU compared to only 32–71 BU for roasted samples. Roasted sorghum flour exhibited less shear-thinning phenomenon compared to raw sample, and was more stable towards retrogradation. Optimum condition for maximum sensory acceptability was achieved with a grain moisture content of 16–20% and temperature 161–179 ℃ for 12 min of roasting.
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Affiliation(s)
- Veena Ranganathan
- Grain Science & Technology Department, Central Food Technological Research Institute (Council of Scientific & Industrial Research), Mysore, India
| | - Indira Tyakal Nunjundiah
- Protein Chemistry & Technology Department, Central Food Technological Research Institute (Council of Scientific & Industrial Research), Mysore, India
| | - Sila Bhattacharya
- Grain Science & Technology Department, Central Food Technological Research Institute (Council of Scientific & Industrial Research), Mysore, India
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Sohrabvandi S, Mortazavian A, Rezaei K. Health-Related Aspects of Beer: A Review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2012. [DOI: 10.1080/10942912.2010.487627] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Río Segade S, Orriols I, Giacosa S, Rolle L. Instrumental Texture Analysis Parameters as Winegrapes Varietal Markers and Ripeness Predictors. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2011. [DOI: 10.1080/10942911003650320] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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