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Collins A, Santhakumar A, Latif S, Chinkwo K, Francis N, Blanchard C. Impact of Processing on the Phenolic Content and Antioxidant Activity of Sorghum bicolor L. Moench. Molecules 2024; 29:3626. [PMID: 39125031 PMCID: PMC11314228 DOI: 10.3390/molecules29153626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2024] [Revised: 07/19/2024] [Accepted: 07/30/2024] [Indexed: 08/12/2024] Open
Abstract
Sorghum, a cereal grain rich in nutrients, is a major source of phenolic compounds that can be altered by different processes, thereby modulating their phenolic content and antioxidant properties. Previous studies have characterised phenolic compounds from pigmented and non-pigmented varieties. However, the impact of processing via the cooking and fermentation of these varieties remains unknown. Wholegrain flour samples of Liberty (WhiteLi1 and WhiteLi2), Bazley (RedBa1 and RedBa2), Buster (RedBu1 and RedBu2), Shawaya black (BlackSb), and Shawaya short black 1 (BlackSs) were cooked, fermented, or both then extracted using acidified acetone. The polyphenol profiles were analysed using a UHPLC-Online ABTS and QTOF LC-MS system. The results demonstrated that combining the fermentation and cooking of the BlackSs and BlackSb varieties led to a significant increase (p < 0.05) in total phenolic content (TPC) and antioxidant activities, as determined through DPPH, FRAP, and ABTS assays. The 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity of WhiteLi1, BlackSb, RedBu2, and BlackSs increased by 46%, 32%, 25%, and 10%, respectively, post fermentation and cooking. Conversely, fermentation only or cooking generally resulted in lower phenolic content and antioxidant levels than when samples were fully processed compared to raw. Notably, most of the detected antioxidant peaks (53 phenolic compounds) were only detected in fermented and cooked black and red pericarp varieties. The phenolic compounds with the highest antioxidant activities in pigmented sorghum included 3-aminobenzoic acid, 4-acetylburtyic acid, malic acid, caffeic acid, and luteolin derivative. Furthermore, the growing location of Bellata, NSW, showed more detectable phenolic compounds following processing compared to Croppa Creek, NSW. This study demonstrates that sorghum processing releases previously inaccessible polyphenols, making them available for human consumption and potentially providing added health-promoting properties.
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Affiliation(s)
- Aduba Collins
- School of Dentistry and Medical Sciences, Faculty of Science and Health, Charles Sturt University, Wagga Wagga, NSW 2650, Australia; (A.C.); (K.C.); (C.B.)
| | - Abishek Santhakumar
- School of Dentistry and Medical Sciences, Faculty of Science and Health, Charles Sturt University, Wagga Wagga, NSW 2650, Australia; (A.C.); (K.C.); (C.B.)
- Gulbali Institute, Charles Sturt University, Wagga Wagga, NSW 2650, Australia;
| | - Sajid Latif
- National Life Sciences Hub, Charles Sturt University, Wagga Wagga, NSW 2650, Australia;
| | - Kenneth Chinkwo
- School of Dentistry and Medical Sciences, Faculty of Science and Health, Charles Sturt University, Wagga Wagga, NSW 2650, Australia; (A.C.); (K.C.); (C.B.)
- Gulbali Institute, Charles Sturt University, Wagga Wagga, NSW 2650, Australia;
| | - Nidhish Francis
- Gulbali Institute, Charles Sturt University, Wagga Wagga, NSW 2650, Australia;
- School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University, Wagga Wagga, NSW 2650, Australia
| | - Christopher Blanchard
- School of Dentistry and Medical Sciences, Faculty of Science and Health, Charles Sturt University, Wagga Wagga, NSW 2650, Australia; (A.C.); (K.C.); (C.B.)
- Gulbali Institute, Charles Sturt University, Wagga Wagga, NSW 2650, Australia;
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Cervini M, Lobuono C, Volpe F, Curatolo FM, Scazzina F, Dall’Asta M, Giuberti G. Replacement of Native with Malted Triticale (x Triticosecale Wittmack) Flour in Dry Pasta: Technological and Nutritional Implications. Foods 2024; 13:2315. [PMID: 39123507 PMCID: PMC11312214 DOI: 10.3390/foods13152315] [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: 06/24/2024] [Revised: 07/15/2024] [Accepted: 07/20/2024] [Indexed: 08/12/2024] Open
Abstract
The use of native and malted triticale (MT) flour in dry pasta has been limited despite the potential of triticale in cereal-based food production. In this study, triticale-based dry spaghetti with increasing levels of substitution (0, 25, 50, and 75 g/100 g w/w) of MT flour were formulated and analyzed. Samples were analyzed for technological and nutritional traits, including the in vitro starch and protein digestions. The gradual substitution of native triticale flour with MT increased (p < 0.05) the total dietary fiber content, whereas total starch decreased (p < 0.05). Adding MT flour increased the cooking loss and the stickiness of cooked pasta (p < 0.05). Using MT flour modulated the in vitro starch digestion, lowering the slowly digestible and resistant starch contents. The in vitro protein digestibility was positively affected using MT at the highest substitution level. Overall, MT could be used to formulate dry pasta products being the substitution to native triticale up to 50 g/100 g, a good compromise between nutritional quality and technological characteristics.
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Affiliation(s)
- Mariasole Cervini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy; (M.C.); (G.G.)
| | - Chiara Lobuono
- Department of Food and Drug, University of Parma, 43125 Parma, Italy; (C.L.); (F.S.)
| | - Federica Volpe
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy; (F.V.); (F.M.C.)
| | - Francesco Matteo Curatolo
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy; (F.V.); (F.M.C.)
| | - Francesca Scazzina
- Department of Food and Drug, University of Parma, 43125 Parma, Italy; (C.L.); (F.S.)
| | - Margherita Dall’Asta
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy; (F.V.); (F.M.C.)
| | - Gianluca Giuberti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy; (M.C.); (G.G.)
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Khoddami A, Messina V, Vadabalija Venkata K, Farahnaky A, Blanchard CL, Roberts TH. Sorghum in foods: Functionality and potential in innovative products. Crit Rev Food Sci Nutr 2023; 63:1170-1186. [PMID: 34357823 DOI: 10.1080/10408398.2021.1960793] [Citation(s) in RCA: 17] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
Sorghum grain is a staple food for about 500 million people in 30 countries in Africa and Asia. Despite this contribution to global food production, most of the world's sorghum grain, and nearly all in Western countries, is used as animal feed. A combination of the increasingly important ability of sorghum crops to resist heat and drought, the limited history of the use of sorghum in Western foods, and the excellent functional properties of sorghum grain in healthy diets, suggests a greater focus on the development of new sorghum-based foods. An understanding of the structural and functional properties of sorghum grain to develop processes for production of new sorghum-based foods is required. In this review, we discuss the potential of sorghum in new food products, including sorghum grain composition, the functional properties of sorghum in foods, processing of sorghum-based products, the digestibility of sorghum protein and starch compared to other grains, and the health benefits of sorghum. In the potential for sorghum as a major ingredient in new foods, we suggest that the gluten-free status of sorghum is of relatively minor importance compared to the functionality of the slowly digested starch and the health benefits of the phenolic compounds present.
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Affiliation(s)
- Ali Khoddami
- Sydney Institute of Agriculture, School of Life and Environmental Sciences, University of Sydney, Sydney, New South Wales, Australia
| | - Valeria Messina
- Sydney Institute of Agriculture, School of Life and Environmental Sciences, University of Sydney, Sydney, New South Wales, Australia
| | | | - Asgar Farahnaky
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Victoria, Australia
| | - Christopher L Blanchard
- ARC Industrial Transformation Training Centre for Functional Grains, Charles Sturt University, Wagga Wagga, New South Wales, Australia
| | - Thomas H Roberts
- Sydney Institute of Agriculture, School of Life and Environmental Sciences, University of Sydney, Sydney, New South Wales, Australia
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Meena K, Visarada KBRS, Meena D. Sorghum bicolor (L.) Moench a multifarious crop -fodder to therapeutic potential and biotechnological applications: A future food for the millennium. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100188] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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Htet MNS, Feng B, Wang H, Tian L, Yadav V. Comparative assessment of nutritional and functional properties of different sorghum genotypes for ensuring nutritional security in dryland agro-ecosystem. Front Nutr 2022; 9:1048789. [PMID: 36798756 PMCID: PMC9926944 DOI: 10.3389/fnut.2022.1048789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Accepted: 10/27/2022] [Indexed: 11/11/2022] Open
Abstract
The cultivation of unique sorghum (resistant to abiotic stresses and re-recognized as healthy food) has attracted interest as an environmentally friendly minor cereal and may be a solution to food and nutritional security. However, information about how the use of selected sorghum grains affects nutritive values and its functional properties from sorghum flours is still lacking. To address this question, we selected six sorghum varieties (i.e., JinZa 34, LiaoZa 19, JinNuo 3, JiZa 127, JiNiang 2, and JiaXian) for the comprehensive analysis of the relationship among nutritional compositions, energy value contributions, and functional properties of sorghum grains. Results showed that Carr's index (CI) and angle of repose (AR) of all sorghum flours indicated good flow and compressibility properties in terms of micrometric parameters. All sorghums were considered free of tannin. Based on the scatterplot analysis, the proportions of energy contributions due to protein, fat, and carbohydrate (CHO), were highly positively correlated with protein, fat, and CHO, respectively. The significantly different flours of six sorghum varieties resulted in different functional properties. The amylose content showed a highly negative association with light transmittance and water and oil absorption capacities. In addition, amylose had a highly positive relationship with water solubility (WS) and swelling power (SP). JinNuo 3 had the highest nutritional compositions [proximate, mineral, anti-nutritional values, and amino acid (AA) profiles] and functional properties indicating that it could be used as a brewing liquor. Our findings will provide a new opportunity to cultivate sorghum as an environment friendly minor cereal crop in dryland agro-ecosystems of arid and semi-arid regions of northern China for nutritional security, agriculture processing, and non-food industry in the future.
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Affiliation(s)
- Maw Ni Soe Htet
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Xianyang, China
- State Key Laboratory of Crop Cultivation and Farming System in Northwestern Loess Plateau, College of Agronomy, Northwest A&F University, Xianyang, China
- Rice Bio Park Research Section, Post-Harvest Technology and Food Science Research Division, Department of Agricultural Research, Naypyidaw, Myanmar
| | - Baili Feng
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Xianyang, China
| | - Honglu Wang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Xianyang, China
| | - Lixin Tian
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Xianyang, China
| | - Vivek Yadav
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Xianyang, China
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Sharanagat VS, Singh L, Nema PK. Approaches for development of functional and low gluten bread from sorghum: A review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17089] [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)
- Vijay Singh Sharanagat
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli, Sonepat Haryana India
| | - Lochan Singh
- Contract research organization National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli, Sonepat Haryana India
| | - Prabhat K. Nema
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli, Sonepat Haryana India
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Li Z, Zhao X, Zhang X, Liu H. The Effects of Processing on Bioactive Compounds and Biological Activities of Sorghum Grains. Molecules 2022; 27:molecules27103246. [PMID: 35630723 PMCID: PMC9145058 DOI: 10.3390/molecules27103246] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2022] [Revised: 05/13/2022] [Accepted: 05/18/2022] [Indexed: 11/16/2022] Open
Abstract
Sorghum is ranked the fifth most commonly used cereal and is rich in many kinds of bioactive compounds. Food processing can affect the accumulation and decomposition of bioactive compounds in sorghum grains, and then change the biological activities of sorghum grains. The present review aims to analyze the effects of processing technologies on bioactive compounds and the biological activities of sorghum grains. Decortication reduces the total phenols, tannins, and antioxidant activity of sorghum grains. The effects of thermal processes on bioactive compounds and potential biological activities of sorghum grains are complicated due to thermal treatment method and thermal treatment conditions, such as extrusion cooking, which has different effects on the bioactive compounds and antioxidant capacity of sorghum due to extrusion conditions, such as temperature and moisture, and food matrices, such as whole grain and bran. Emerging thermal processes, such as microwave heating and high-pressure processing, could promote the release of bound phenolic substances and procyanidins, and are recommended. Biological processes can increase the nutritive and nutraceutical quality and reduce antinutritional compounds, except for soaking which reduces water-soluble compounds in sorghum.
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Affiliation(s)
- Zhenhua Li
- College of Agriculture, Guizhou University, Huaxi District, Guiyang 550025, China
- Correspondence: (Z.L.); (H.L.)
| | - Xiaoyan Zhao
- Department of Food Science and Nutrition, College of Culture and Tourism, University of Jinan, Jinan 250002, China; (X.Z.); (X.Z.)
| | - Xiaowei Zhang
- Department of Food Science and Nutrition, College of Culture and Tourism, University of Jinan, Jinan 250002, China; (X.Z.); (X.Z.)
| | - Hongkai Liu
- Department of Food Science and Nutrition, College of Culture and Tourism, University of Jinan, Jinan 250002, China; (X.Z.); (X.Z.)
- Correspondence: (Z.L.); (H.L.)
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Kewuyemi YO, Kesa H, Adebo OA. Biochemical properties, nutritional quality, colour profile and techno‐functional properties of whole grain sourdough and malted cowpea and quinoa flours. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15512] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Yusuf Olamide Kewuyemi
- School of Tourism and Hospitality College of Business and Economics University of Johannesburg P.O. Box 524, Bunting Road Campus Gauteng South Africa
| | - Hema Kesa
- School of Tourism and Hospitality College of Business and Economics University of Johannesburg P.O. Box 524, Bunting Road Campus Gauteng South Africa
| | - Oluwafemi Ayodeji Adebo
- Department of Biotechnology and Food Technology Faculty of Science University of Johannesburg P.O. Box 17011, Doornfontein Campus Gauteng South Africa
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Olamiti G, Takalani TK, Beswa D, Jideani AIO. Effect of malting and fermentation on colour, thermal properties, functional groups and crystallinity level of flours from pearl millet ( Pennisetum glaucum) and sorghum ( Sorghum bicolor). Heliyon 2020; 6:e05467. [PMID: 33319084 PMCID: PMC7725746 DOI: 10.1016/j.heliyon.2020.e05467] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2019] [Revised: 02/04/2020] [Accepted: 11/05/2020] [Indexed: 01/18/2023] Open
Abstract
The effect of malting and fermentation on colour, thermal properties, level of crystallinity and functional groups of Agrigreen, Babala pearl millet cultivars and sorghum flours were studied using response surface methodology. The central composite rotatable design was performed on two independent variables in terms of malting and fermentation time at intervals of 24, 48 and 72 h, respectively using design expert software. One-way analysis of variance at p < 0.05, regression analysis, response surface plots for interactions between malting and fermentation processing times with response variables were recorded. The results indicated that malting and fermentation times have significant effects on the thermal and colour properties as well as the level of crystallinity and functional groups of pearl millet cultivars and sorghum flours. In terms of colour, sorghum exhibited high content in L∗ at 72.02-73.72, a∗ ranged from 2.50-3.30 and chrome at 13.10-14.82, while Babala flour was high in b∗ and hue at 12.15-14.27 and 73.00-84.80, respectively. In terms of thermal properties, sorghum was noticed to be high in melting peak at 87.57-104.83 °C, 102.66-111.14 °C for end completion and gelatinisation range at 10.70-25.79 °C, whereas, Babala recorded high values in onset and enthalpy at 93.20-100.11 and 5.72-21.62 J/g, respectively. The Fourier transform infrared (FTIR) spectroscopy showed that malted and fermented Agrigreen, Babala and sorghum flour showed peaks in OH, carbonyl, amide and C-O bonding. The optimal processing time for the colour of Agrigreen was 50.69 h (malting) and 39.38 h (fermentation), Babala was 54.40 h (malting) and 65.30 h (fermentation); and sorghum was 49.90 h (malting) and 54.61 h (fermentation). While the optimal malting and fermentation time for thermal properties for Agrigreen was 45.78 h and 42.60 h; Babala was 40.94 h and 29.07 h and sorghum was 34.83 h and 36.33 h, respectively with product quality at the desirability of 1.00. X-ray diffractogram results of the optimum processing points of the thermal properties showed that malted and fermented Agrigreen, Babala and sorghum flour showed high peak intensities, while the unprocessed flour exhibited diffused peaks. The obtained results would assist food processing companies to improve the colour and thermal properties and also the behaviour of the crystallinity and functional groups in food during processing.
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Affiliation(s)
- G Olamiti
- Department of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou 0950, South Africa
| | - T K Takalani
- Department of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou 0950, South Africa
| | - D Beswa
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, P.O. Box 17011, Doornfontein 2028, Johannesburg, South Africa
| | - A I O Jideani
- Department of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou 0950, South Africa
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Arouna N, Gabriele M, Pucci L. The Impact of Germination on Sorghum Nutraceutical Properties. Foods 2020; 9:foods9091218. [PMID: 32887248 PMCID: PMC7555581 DOI: 10.3390/foods9091218] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 08/21/2020] [Accepted: 08/28/2020] [Indexed: 12/12/2022] Open
Abstract
Sorghum is a gluten-free cereal representing a staple food in many countries of Africa, where germination is traditionally used for the preparation of several sorghum-based products. This study focused on the effect of germination on total phenolic content, in vitro and ex vivo antioxidant activity, and antihypertensive action of sorghum from Togo. Total phenolic content was estimated as Folin–Ciocalteu reducing capacity, while antioxidant activities were assessed using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Ferric Reducing Antioxidant Power (FRAP) in vitro tests and ex vivo by the cellular antioxidant activity (CAA) assay on human erythrocytes. The antihypertensive effect of germinated and non-germinated sorghum peptides fraction was evaluated as angiotensin-converting enzyme (ACE) inhibitory activity. Despite our findings demonstrated no impact of germination on the total phenolic content, non-germinated sorghum showed significantly higher in vitro antioxidant activities than the germinated one; further, non-germinated sorghum displayed significantly higher ACE inhibition than germinated sorghum that, instead, at lower doses, exhibited better erythrocytes protection from peroxyl radicals. In conclusion, the germination process negatively impacted the in vitro antioxidant activity and the antihypertensive effect of sorghum while improved erythrocytes protection. This study evidenced better nutraceutical potential of non-germinated sorghum that, besides good antioxidant activity, represents an important source of ACE-inhibitory peptides. However, the germination process might have positively impacted the profile of bioactive compounds involved in the protection of human erythrocytes from oxidative damage.
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Hughes RJ, Khoddami A, Chrystal PV, Crawford AP, Liu SY, Selle PH. Potential of CIELAB colour scores to gauge the quality of sorghum as a feed grain for chicken-meat production. ANIMAL PRODUCTION SCIENCE 2020. [DOI: 10.1071/an19410] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Context
Cereal grains used by the poultry industry in Australia vary widely in available energy and protein content, which is often reflected as variation in bird performance. Rapid or real-time techniques for measuring the apparent metabolisable energy (AME) content of cereal grains for birds include near infrared spectroscopy, rapid visco-analysis starch pasting profiles and colour analysis.
Aims
This study involved retrospective colour analysis of Australian sorghum samples reported in recent publications, and sorghum samples used in commercial production of chicken meat in Australia. The main objective was to develop regression models as tools to predict AME values for sorghum from colour analysis of the grain for timely assistance to nutritionists formulating commercial diets and purchasing sorghum grain.
Methods
Stepwise regression analysis was used to correlate AME values for 18 samples of red, yellow and white sorghum with their CIELAB colour variables L*, a* and b*, which indicate lightness (from black to white), green-red component and blue-yellow component, respectively. The model was then used to predict AME values for sorghum in previously reported studies.
Key results
The multivariate model AMEsorghum (MJ/kg DM) = 31.139 – 0.189 L* – 0.604 a* + 0.189 b* (P = 0.0021, R2 = 0.638) was shown to predict AME of red sorghum samples to within an average difference of 0.67 MJ/kg DM in one published study. The sorghum sample showing the largest difference contained kafirin 61.5 g/kg. Data from another published study indicated larger differences (0.93 MJ/kg DM) between predicted and measured values for sorghum. The largest difference of 1.41 MJ/kg DM was observed for a sample of white sorghum containing the lowest concentrations of kafirin (41.4 g/kg), phytate (4.93 g/kg) and total phenolics (3.00 mg GAE/g).
Conclusions
CIELAB colour analysis has potential as a rapid, inexpensive indicator of AME values for sorghum as a feed grain for chicken-meat production, but high concentrations of antinutritive components, such as kafirin, detract from this potential.
Implications
A rapid, inexpensive indicator of kafirin, such as near infrared, is required to complement CIELAB colour analysis.
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Embashu W, Nantanga KKM. Malts: Quality and phenolic content of pearl millet and sorghum varieties for brewing nonalcoholic beverages and opaque beers. Cereal Chem 2019. [DOI: 10.1002/cche.10178] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Werner Embashu
- Science and Technology Division, Multidisciplinary Research Centre University of Namibia Windhoek Namibia
| | - Komeine K. M. Nantanga
- Department of Food Science and Technology, Faculty of Agriculture & Natural Resources University of Namibia Windhoek Namibia
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Nhiri M, Ben Mrid R, Bouargalne Y, El Omari R. New insights into the therapeutic effects of phenolic acids from sorghum seeds. JOURNAL OF REPORTS IN PHARMACEUTICAL SCIENCES 2019. [DOI: 10.4103/jrptps.jrptps_6_18] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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