Sorghum Bran Research Articles

Effect of processing on the hydroxycinnamic acids, flavones, and cellular antioxidant activity of tortillas supplemented with sorghum bran

AbstractBackground and objectivesThe aim of this study was to evaluate the effects of sorghum bran (SB) addition on the bound and free hydroxycinnamic acids, flavone levels, total phenolic compounds, total anthocyanin content, in vitro antioxidant activity, as well as cellular antioxidant activity of corn tortillas prepared with nixtamalized corn flour (NCF + SB).FindingsThe addition of SB increased the bound and free ferulic (FA), p‐coumaric (p‐CA), dehydro‐diferulic (di‐FA), and dehydro‐triferulic (tri‐FA) acids in tortillas. Corn tortillas enriched with 10% of sorghum bran contained higher total ferulic acid (186.78 mg FA/100 g), luteolin (3.05 µg/g), apigenin (2.26 µg/g), cellular antioxidant activity (36.95%), in vitro antioxidant activity (8.79%), total phenolic compounds (172.47 mg GAE/100 g), and total anthocyanin content (12.42 mg/100 g) compared to the control tortilla. The baking process increased the free ferulic acid from 66.6% to 131.2% in tortillas.Despite the effects of lime‐cooking and baking, tortillas prepared with the NCF + SB‐10% retained approximately 86%, 90%, 54%, and 60% of total ferulic acid, total phenolic compounds, antioxidant activity, and total anthocyanin content, respectively. Likewise, the retention of apigenin and luteolin was 62% and 69%, respectively, whereas the retention of the cellular antioxidant activity was 58%.ConclusionsThe tortilla NCF + SB‐10% showed the best phytochemical profile and exerted the highest cellular antioxidant activity. Sorghum bran can be used as a functional ingredient for the production of corn tortillas with higher amounts of ferulic acid, cellular antioxidant activity, flavones, and total phenolic compounds.Significance and noveltyThe supplementation of SB to corn tortillas enhanced the bound and free hydroxycinnamic acids, flavones, total anthocyanins, and cellular antioxidant activity.

Sorghum bran supplementation ameliorates dyslipidemia, glucose dysregulation, inflammation and stress oxidative induced by a high-fat diet in rats

ABSTRACT A study on the effects of extruded sorghum bran (ESB) or raw sorghum bran (RSB) on biomarkers of glucose dysregulation, dyslipidemia, inflammation, and antioxidant potential induced by a high-fat diet (HFD) in rats was carried out. Four groups of male Wistar rats (six per group) consumed a basal diet (BD), which were supplemented with either lard at 310 g/kg (HFD) or lard and ESB at 180 g/kg (HFD + ESB) or lard and RSB (HFD + RSB), for 8 weeks. The intake of HFD supplemented with ESB or RSB hindered the fat storage in adipocytes of abdominal tissue, dyslipidemia and the loss of glucose homeostasis. A positive correlation between inflammation biomarkers (Interleukin-1β and Interleukin-6) and glucose homeostasis was observed, while a negative correlation between antioxidant capacity (TEAC) and Interleukin-1β and Interleukin-6 was observed. As a conclusion, the ESB or RSB may be intended as part of healthy diets.

Physico-chemical and nutritional characterization of cereals brans enriched breads

The resurgence of food-related chronic non-communicable diseases has become a public health problem in most African countries. Unfortunately, nutritional management is not yet effective in these countries and is of upmost importance to find solutions that respect feeding habits. The objective of this study was to evaluate the effect of bread fortification at 30% with brans of three local cereals (maize, rice and sorghum) on its physical, sensory and nutritional characteristics. Results showed that incorporation of brans in bread formula lead to decrease in bread volumes, while water, ash, lipids, proteins, fibers and phytates contents increased. Phytate contents of samples varied significantly (p < 0.05) with bran type, and maize bran enriched bread recorded the highest value (0.53 g/100 g DM) although lower than standards (2.5 g/100 g DM). Enriched breads were less caloric when compared to the control bread. Addition of maize, rice, and sorghum brans significantly (p < 0.05) improved the magnesium, potassium, zinc, manganese and iron contents when compared to control bread but had no significant effect on calcium and copper contents. However, compared to the mineral contribution of brans, there was a significant decrease in manganese and iron levels in rice-bran-enriched bread and a decrease in calcium content in maize bran-enriched breads. The fact that enriched breads were most appreciated makes them to be considered as functional foods and can therefore be an alternative to prevent several chronic non-communicable diseases.

Evaluation of oil-gelling properties and crystallization behavior of sorghum wax in fish oil

Inspired by the potential opportunities offered by sorghum as a natural wax source, the objective of this study was to investigate for the first time the potential of three types of sorghum waxes, namely, sorghum bran wax (SBW), sorghum DDGS wax (SDW), and sorghum kernel wax (SKW), as an oleogelator. All the three sorghum waxes showed good gelation properties with minor differences. Fast cooling rate and ultrasonic treatment favored the oil-gelling capacity and reduced oil loss by reducing the crystal size. All sorghum wax oleogels exhibited two common x-ray diffraction peaks around d-value of 0.415 nm and 0.374 nm, suggesting the evidence of a hexagonal symmetry and β’ crystals. Faster cooling rate resulted in an earlier onset of crystallization and ultrasonic treatment narrowed the melting range. Oxidation of fish oil in the sorghum wax oleogels were delayed considerably compared to free fish oil, while SDW generated the most stable oleogels.

Organic matter disappearance and production of short- and branched-chain fatty acids from selected fiber sources used in pet foods by a canine in vitro fermentation model1.

Dietary fibers can influence a dog’s overall health, but high concentrations of soluble dietary fibers can cause soft stools. An in vitro model could be useful to predict the rate fibers are fermented once they reach the colon. Pet food companies are constantly searching for new ingredients to differentiate their products from competitors. Miscanthus grass (MG), pea fiber (PF), and sorghum bran (SB) are novel fiber sources that could be alternatives to standards like cellulose (CE) and beet pulp (BP). The objectives of the study were to determine the effects of fiber source on organic matter disappearance (OMD), estimated organic matter disappearance (EOMD), and fermentation end-product concentrations using an in vitro fermentation procedure and dog fecal inoculum. Total dietary fiber (TDF) residues from MG, CE, BP, PF, and SB were fermented in vitro with buffered dog feces. Fecal samples were collected and maintained in anaerobic conditions until the dilution and inoculation. Test tubes containing the fibrous substrates were incubated for 4, 8, and 12 h at 39 °C. Short-chain fatty acids (SCFA), branched-chain fatty acids (BCFA), OMD, and EOMD were determined for each fiber source and time point. Beet pulp had the highest OMD, EOMD, and SCFA production of all tested fiber sources (38.6% OMD, 26.2% EOMD, 2.72 mmol SCFA/g of substrate). Sorghum bran led to greater concentrations of BCFA (59.86 µmol/g of substrate) and intermediate OMD and EOMD compared to the other tested fibers. Cellulose and MG were poorly fermented with the lowest OMD, EOMD, SCFA, and BCFA compared to other fibers. In conclusion, MG could be used as an insoluble minimally fermentable replacement fiber for CE in dog foods.

Rheological and emulsifying properties of arabinoxylans from various cereal brans

The aim of this research is to investigate the molecular characteristics, rheological performance and emulsifying properties of arabinoxylans (AXs) obtained from corn bran, wheat bran and red/white sorghum bran using 0.625M sodium hydroxide solution for 2.5 h at two different extraction temperatures (25 °C & 85 °C). The AXs extracted from sorghum bran had higher ferulic acid content, protein content and degree of branching than other AXs. The relatively high extraction temperature (85 °C) resulted in a decrease in molecular weight and an increase in the ratio of arabinose to xylose. Wheat bran AXs with the highest molecular weight exhibited the highest viscosity. Most of AX solutions displayed Newtonian behavior at a low concentration but shear-thinning behavior at a high concentration except corn bran AXs. Laccase oxidation promoted the crosslinking of cereal bran AXs, and the gel point only appeared in red sorghum bran AX extracted at 25 °C. The O/W emulsions stabilized by AXs from sorghum bran possessed the smallest particle size less than 0.81 μm, suggesting that sorghum bran AXs had a better emulsifying capability followed by corn bran AXs and wheat bran AXs. The difference among various sources of AXs has a greater effect on emulsification performance as compared to extraction temperature.

Physicochemical characterization and rheological behavior of hemicelluloses isolated from sorghum bran, sorghum bagasse and sorghum biomass

The molecular characterization and rheological properties of hemicellulose B (Hemi. B) fractions isolated from sorghum bran (SBR), sorghum bagasse (SBA) and sorghum biomass (SBI) were undertaken. The monosaccharide analysis results confirmed that these polysaccharides had a typical arabinoxylan structure. High performance size exclusion chromatography study indicated that Hemi. B from SBR and SBA had a higher weight average molar mass (Mw) (383–397 kDa), radius of gyration (Rgz) (34.7–34.9 nm), intrinsic viscosities (ηw) (1.25–1.29 dL/g) and lower polydispersity index (Mw/Mn) (2.76–2.79) than Hemi. B from SBI. The Mw, Rgz, ηw and Mw/Mn of the Hemi. B from SBI were 261 kDa, 31.6, 0.931 and 6.01 respectively. The Hemi. B from SBR and SBA had a similar random coil shape, while the Hemi. B from SBI was more like a compact sphere in shape. The Hemi. B isolated from SBR showed a typical shear thinning behavior at all concentrations. But the Hemi. B from other two sources (SBA and SBI) exhibited a shear shinning behavior at high concentration, showing Newtonian behavior at lower concentration. The critical concentration was also calculated to evaluate the molecular properties. The lower Mw of Hemi. B shows a highest value of critical concentration (c∗), which was in coordinate with the negative correlation between c∗ values and Mw of different arabinoxylan varieties.

THE EFFECT OF MILLING METHOD ON PROTEIN PROFILE IN SORGHUM (Sorghum bicolor L.) KD-4 VARIETY

Milling is of important process to improve nutritional and palatability of sorghum seeds for human consumption. This study investigated the effect of milling process on protein fraction of sorghum flour and the bran. The result showed that dry milled sorghum flour contained higher protein than those of wet milled sorghum flour, and the highest protein content was found on sorghum bran. Dry-milled sorghum flour has protein fraction in albumin, globulin, kafirin and glutelin higher than those of wet-milled sorghum flour. Wet-millled sorghum flour contained high protein fraction in cross link kafirin and cross link glutelin. Different of protein fractions noticed among the samples suggested that the samples contained different in amount of extractable protein and this was due to the differences in total protein.

The Development of a Sorghum Bran-Based Biorefining Process to Convert Sorghum Bran into Value Added Products.

Sorghum bran, a starch rich food processing waste, was investigated for the production of glucoamylase in submerged fungal fermentation using Aspergillus awamori. The fermentation parameters, such as cultivation time, substrate concentration, pH, temperature, nitrogen source, mineral source and the medium loading ratio were investigated. The glucoamylase activity was improved from 1.90 U/mL in an initial test, to 19.3 U/mL at 10% (w/v) substrate concentration, pH 6.0, medium loading ratio of 200 mL in 500 mL shaking flask, with the addition of 2.5 g/L yeast extract and essential minerals. Fermentation using 2 L bioreactors under the optimum conditions resulted in a glucoamylase activity of 23.5 U/mL at 72 h, while further increase in sorghum bran concentration to 12.5% (w/v) gave an improved gluco-amylase activity of 37.6 U/mL at 115 h. The crude glucoamylase solution was used for the enzymatic hydrolysis of the sorghum bran. A sorghum bran hydrolysis carried out at 200 rpm, 55 °C for 48 h at a substrate loading ratio of 80 g/L resulted in 11.7 g/L glucose, similar to the results obtained using commercial glucoamylase. Large-scale sorghum bran hydrolysis in 2 L bioreactors using crude glucoamylase solution resulted in a glucose concentration of 38.7 g/L from 200 g/L sorghum bran, corresponding to 94.1% of the theoretical hydrolysis yield.

The development of a biorefining strategy for the production of biofuel from sorghum milling waste

The potential of using sorghum milling waste for the development of a biorefining strategy for the production of bioethanol was investigated. Both red and white sorghum were processed using a traditional Nigerian wet-milling process to sorghum flour. The sorghum milling waste, sorghum bran, was hydrolysed using both enzymatic and dilute acid hydrolysis to produce a generable fermentation feedstock. The hydrolysates were subsequently investigated for fermentative biofuel production. Following a hydrolysis step, a medium containing ˜61 g/L glucose was obtained. Trace presence of inhibitors was detected in the hydrolysates and sufficient nitrogen content to support microorganism growth and bioethanol production. In test bioethanol production experiments using the sorghum milling waste derived hydrolysates only, 24.35 g/L bioethanol was produced by a yeast Kluyveromyces marxianus, equivalent to a yield of 0.15 g bioethanol per g of sorghum milling waste.

Ethanol production from lignocellulosic materials by fermentation process using yeast

Rapid industrialization and growing population result to high demand for energy. Depletion and rise in price of petroleum as well as environmental pollution necessitates the need for alternative source of fuel, hence bioethanol production. Rice bran (Oryza sativa), Corn bran (Zea mays) and Sorghum bran (Sorghum guinense) and saw dusts of Khaya senegalensis (Red wood), Terminalia superba (Black wood), Gmelina arborea (White wood), were used for the study. The yeasts used for the study were isolated from fermented beverages (Sorghum beer, Millet beverage and Palm wine). The results of the lignocellulosic biomass of white saw dust, red saw dust, black saw dust, rice bran, corn bran and sorghum bran revealed cellulose components as 77.78%, 75.55%, 68.59%, 64.83%, 54.82% and 55.14% respectively. A total of 25 yeasts were isolates and identified using API 20C AUX strip. The yeast isolates, K2, B5, B7 and P1 had the highest ethanol tolerance value of 14%. The results showed that the ethanol-producing ability of the yeast isolates ranged from 4.1% to 10.3%. Fourier Transform Infrared Spectrophotometer (FTIR) and Gas Chromatography and Mass Spectrometry (GC-MS) analyses showed that ethanol is the main compound produced by yeasts from the lignocellulosic materials. This study revealed that Saccharomyces cerevisiae isolated from palm wine (P1) is best in ethanol production and tolerance, and this high prolific strain can be exploited or engineered for ethanol production. Therefore, Lignocellulosic biomasses are recommended as raw materials for producing ethanol, which is a promising alternative energy source as against the depleting petroleum.Keywords: Ethanol, Lignocellulose, Yeasts, Beverages and Saccharomyces cerevisiae.

Impact of High-Polyphenol Sorghum Varieties on Expression of Selenoproteins in Human Colon Cancer Cells (P06-047-19)

ObjectivesPlant secondary metabolites, such as polyphenols, are found in many fruits, grains, and vegetables, and are thus a part of normal human diet. One such food is sorghum (Sorghum bicolor), a cereal grain that contains varying concentrations of polyphenols. Many polyphenols have been implicated in the regulation of colon cancer through modulating the antioxidant defense, which includes some of the major selenoproteins, e.g., thioredoxin reductases (TXNRD) and glutathione peroxidases (GPX). However, because such redox-active enzymes have been shown to be involved in both cancer prevention and promotion, the goal of our study is to assess the impact of high-polyphenol sorghum extracts on the expression of selenoproteins. MethodsHuman colon cancer cells (HT29, HCT116) were incubated with 1.25 mg high-polyphenol sorghum bran extract per mL medium for 48 h. RNA was extracted with Trizol/Chloroform, and reverse-transcribed to cDNA. mRNA expression of selenoproteins was quantitated using qPCR, normalized to GAPDH, and analyzed using GraphPad Prism. Protein lysates will be used for Western blotting and catalytic activity assays. ResultsCompared to solvent control, incubation of human colon cancer cells with high-polyphenol sorghum extracts for 48 h moderately impacted mRNA expression of investigated selenoproteins. One of the extracts resulted in a nearly doubled GPX1 mRNA expression in HCT116 cells (p = 0.08), whereas preliminary results suggest that TXNRD1 expression may be lowered. ConclusionsHigh-polyphenol varieties of sorghum may affect selenoprotein expression. Further investigations involving both shorter and longer-term incubation times, as well as effects on protein expression and activity will help elucidate the effects of these new sorghum varieties on selenoprotein expression important in prevention and promotion of colon cancer. Funding SourcesFinancial support was provided by Towson University’s Fisher College of Science and Mathematics (P. Tsuji) and the USDA (D. Smolensky).

Impact of Sorghum Polyphenols on Expression of Carcinogen-Metabolizing Enzymes in Human Colon Cancer Cells (P06-046-19)

ObjectivesPolyphenols are plant secondary metabolites found in many fruits, grains, and vegetables, and are thus a part of normal human diet. One such food is sorghum (Sorghum bicolor), a cereal grain that contains varying concentrations of polyphenols. Many polyphenols have been implicated in the regulation of bioactivating (phase 1) and bioinactivating (phase 2) enzymes. The goal of this study is to assess the impact of sorghum polyphenol extracts on the expression of xenobiotic-activating and -inactivating enzymes important in cancer prevention and promotion. MethodsPolyphenols were extracted from two types of sorghum bran. Human colon cancer cells (HT29, HCT116) were incubated with 1.25 mg extract per mL medium for 48 hours. RNA was extracted with Trizol/Chloroform, and reverse-transcribed to cDNA. mRNA expression of carcinogen-activating and -inactivating enzymes are quantitated using qPCR, normalized to GAPDH as internal control, and analyzed using GraphPad Prism. Protein extracts will be used for Western blotting to assess impact on protein expression and enzymatic activity. ResultsCompared to solvent control, mRNA expression of the arylhydrocarbon receptor (AHR) nuclear transferase (ARNT) increased in HT29 cells exposed to a novel high-polyphenol abstract (N = 4, p = 0.0017), whereas expression of AHR itself remained unaffected. Preliminary data suggest that expression of carcinogen-metabolizing enzymes, such as CYP1A1, may also increase in colon cancer cells upon exposure to the novel high-polyphenol extract. ConclusionsThe balance of xenobiotic-bioactivating and –inactivating enzymes is important to consider, as we investigate carcinogenesis and its prevention using dietary micronutrients. We continue to elucidate the expression and activity of such phase I and II enzymes in colon cancer cell models exposed to polyphenolic extracts. Funding SourcesFinancial support was provided by Towson University’s Fisher College of Science and Mathematics (P. Tsuji), and the USDA (D. Smolensky).

Cancer Preventive Effect of a Novel High Phenolic Sorghum Bran on Human Colon Cancer Cells (P05-008-19)

ObjectivesColon cancer is one of leading causes of cancer mortality worldwide. Sorghum is the fifth most largely cultivated crop for human diet in the world. Most sorghum varieties contain high content of phenolic compounds. The objective of the current study is to evaluate the anti-cancer properties of a novel high phenolic sorghum bran extract prepared under 70% ethanol with 5% citric acid solvent. MethodsHigh phenolic sorghum, accession number PI570481, was grown in Puerto Vallarta, Mexico winter nursery during the 2018 and high phenolic sorghum bran extract was prepared using 70% ethanol with 5% citric acid solvent at room temperature for 2 hours. Human colon cancer cell lines (HCT15, SW480, HCT116 and HT-29) were treated with different doses of high phenolic sorghum bran extract. Cell proliferation and apoptosis was measured using MTS assay and Alexa Fluor 488 Annexin V/Dead Cell Apoptosis system, respectively. Distribution of cell cycle was measured Texas Red channel using BD LSRFortessa system. Cell migration and invasion was measured using wound healing assay and Matrigel, respectively. The luciferase activity of reporter genes was measured using a dual-luciferase assay and Western blot was performed to measure expression of cancer phenotype-associated proteins. ResultsCell proliferation was inhibited and apoptosis was induced in the human colon cancer cells treated with high phenolic sorghum bran extract in a dose-dependent manner. High phenolic sorghum bran extract led to S phage arrest. Cell migration and invasion was also repressed in the human colon cancer cells treated with high phenolic sorghum bran extract. The change of cancer phenotypes was associated with up- or down-regulation of regulatory genes. ConclusionsThe present study expands our understanding on the potential use of high phenolic sorghum bran for prevention of human colon cancer. Funding SourcesCooperative Agreement grant from USDA-ARS to S-HL.

Pasting, flow, thermal and molecular properties of maize starch modified with crude phenolic extracts from grape pomace and sorghum bran under alkaline conditions

This study determined the effects of phenolic extracts from grape pomace and sorghum bran, reaction time and washing with aqueous ethanol on the pasting, flow, thermal and molecular properties of maize starch. The starch modification was carried out under alkaline conditions. The phenolic extracts increased the peak viscosity of the starch. Reaction time had no significant effect on starch properties. Washing with aqueous ethanol significantly increased the peak, final, and setback viscosities of the phenolic modified maize starches. DSC of phenolic modified starches showed higher enthalpy (ΔH) before and after washing with aqueous ethanol in comparison with starch without phenolic extract. FTIR spectra suggested the possible formation of hydrogen and ether (covalent) bonds between starch and phenolic compounds. It can be concluded that the pasting, flow and thermal properties of maize starch can be modified with phenolic extract under alkaline conditions to produce “clean label” starch-phenolic complex.

Evaluation of ethanol-based extraction conditions of sorghum bran bioactive compounds with downstream anti-proliferative properties in human cancer cells

Certain foods such as turmeric and green tea have been extensively studied for anticancer properties, while high polyphenol sorghum has not received the same attention. Some bioactive compounds in Sorghum bicolor with anticancer activity have been identified, indicating the further need for research and screening methods of high polyphenol sorghum varieties. This study was aimed at improving the extraction of sorghum bioactive compounds by using food-grade solvents using ethanol and citric acid. We used three sorghum varieties and green tea (GT) as a control. The extraction methods were screened for anti-proliferative properties in HepG2 and HCT-15 cancer cell lines, using a cell viability assay. Extraction conditions were improved for anti-proliferative compounds from a high-phenolic sorghum variety (HP), sumac sorghum (CS), and GT. HP was more effective at inhibiting cell viability than CB, CS, and GT. The results demonstrate an efficient method for extracting sorghum bioactive compounds for future anticancer research using food approved ingredients.

Evaluation of arabinoxylan isolated from sorghum bran, biomass, and bagasse for film formation

Arabinoxylans (AX) are potential agricultural co-products for material applications. Sorghum has seen increased production as a bioenergy crop for biofuel and co-product generation. AX from three sorghum fractions (bran, bagasse, and biomass) were isolated to study film formation. All three AX fractions exhibited high moisture sensitivity. Sorghum biomass AX produced low water vapor permeability compared to sorghum bran or sorghum bagasse AX films. Glycerol addition to sorghum bran AX films reduced tensile strength from 34.8 to 16.0 MPa at 0% and 10% (w/w) glycerol, respectively; reduced the storage and loss moduli during dynamic mechanical analyses at 50% relative humidity (RH) and decreased the rubber-to-plastic material transition temperature at 50% RH, from 78.1 °C to 38.4 °C at 0 and 10% (w/w) glycerol, respectively. Sorghum bran AX, while sensitive to water absorption at high RH, produced favorable strength performance compared to AX from other cereal grains indicating potential utilization as a renewable material.

Impact of Grain Sorghum Polyphenols on Microbiota of Normal Weight and Overweight/Obese Subjects during In Vitro Fecal Fermentation.

The human gut microbiota is considered as a crucial mediator between diet and gut homeostasis and body weight. The unique polyphenolic profile of sorghum bran may promote gastrointestinal health by modulating the microbiota. This study evaluated gut microbiota and modulation of short-chain fatty acids (SCFA) by sorghum bran polyphenols in in vitro batch fermentation derived from normal weight (NW, n = 11) and overweight/obese (OO, n = 11) subjects’ fecal samples. Six separate treatments were applied on each batch fermentation: negative control (NC), fructooligosaccharides (FOS), black sorghum bran extract (BSE), sumac sorghum bran extract (SSE), FOS + BSE, or FOS + SSE; and samples were collected before and after 24 h. No significant differences in total and individual SCFA production were observed between NW and OO subjects. Differential responses to treatment according to weight class were observed in both phyla and genera. Sorghum bran polyphenols worked with FOS to enhance Bifidobacterium and Lactobacillus, and independently stimulated Roseburia and Prevotella (p < 0.05). Our results indicate that sorghum bran polyphenols have differential effects on gut health and may positively impact gut ecology, with responses varying depending on weight class.

Metabolisable energy prediction in energy feedstuffs and evaluation of the stepwise validation procedure using bootstrapping

The use of predicted values of apparent metabolisable energy (AME), obtained from regression equations, can be useful for both research institutions and nutrition industries. However, there is a need to validate independent samples to ensure that the predicted equation for AME is reliable. In this study, data was collected in order to estimate the prediction equations of corn, sorghum and wheat bran for pig feed, based on the chemical composition, in addition to evaluating the validity of the stepwise selection procedure regressive method of non-parametric bootstrap resampling. Data from metabolism trials in pigs and the chemical composition of feedstuffs was collected from both Brazilian and international literature, expressed as dry matter. After the residue analysis, five models of multiple linear regression were adjusted to randomly generate 1000 bootstrap samples of equal size from the database via meta-analysis. The five estimated models were adjusted for all bootstrapped samples using the stepwise method. The highest percentage significance for regressor (PSR) value was observed for digestible energy (100%) in the AME1 model, and gross energy (95.7%) in the AME2 model, indicating high correlation of the regressive model with AME. The regressors selected for AME4 and AME5 resulted in a PSR of greater than 50%, and were validated for estimating the AME of pig feed. However, the percentage of joint occurrence of regressor models showed low reliability, with values between 2.6% (AME2) and 23.4% (AME4), suggesting that the stepwise procedure was invalid.

Utilization from lemongrass and red sorghum bran as natural antioxidant and alternative for fat to improving quality and oxidative stability of beef burger

This study was carried out to evaluatebeef burger prepared from lemongrass and red sorghum bran as a natural antioxidant and alternative for fat at level 10, 20, 30 and 40% from sheep fat to produce four beef burger formulae. Control beef burger was prepared without any addition. Chemical analyses (moisture, protein, fat, ash, crude fiber and total carbohydrates) were carried out in raw materials (lemongrass and red sorghum bran), beef burger and their formulae during storage period (3 month). Thiobarbituric acid, water holding capacity, plasticity cooking loss, shrinkage, and texture profile analyses (TPA) and total bacterial count were determined in beef burger and their formulae during storage period for 3 months at -4oC. Moreover organoleptic characteristics were determined in fresh beef burger and their formulae. The results showed that the moisture and protein were decreased by increasing storage period as well as total lipids; total ash, crude fiber and total carbohydrates were increased. Plasticity and water holding capacity (WHC) shrinkage and cooking loss were increased during storage period. As the storage period increased, thiobarbituric acid (TBA) values increased for all beef burger and their formulae. During the storage period, the control beef burger showed the highest of total bacterial count, while, the formulae were observed the lowest one when lemongrass and red sorghum bran increased where they are rich in their natural antioxidant which protective the sheep fat in the formulae from oxidative. The organoleptic evaluations showed that the beef burger formula replacement sheep fat at level 10, 20 and 30%, respectively had higher acceptability (45.0, 40.0 and 37.5) and nearly control beef burger (45.0). Whereas, the beef burger formula replacement fat at level 40% had the lowest acceptability (30.0). It can be recommended that the lemongrass and red sorghum bran can play an important role as antioxidant, reduce oxidative sheep fat and antibacterial agents in refrigerated beef burger and their formulae.