Sorghum Research Articles

Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality.

Production of gluten-free bread (GFB) with good quality characteristics represents a technological challenge. Our study aimed to obtain nongluten bread from cereals and pseudocereals with applying single cultures of Pediococcus acidilactici, Pediococcus pentosaceus and Enteroccocus durans as sourdoughs. The effect of sourdoughs on the quality traits of gluten-free (GF) dough and GFB was explored. The structural and baking properties of GF dough composed of teff, rice, corn, and sorghum flours were improved by adding xanthan gum (0.6%), guar gum (1.0%) and carboxymethyl cellulose (1.0%). The tested strains reached 108 cfu/g in teff flour and produced sourdoughs with a pleasant lactic aroma. The sourdough-fermented doughs were softer and more elastic compared to control dough and yielded reduced baking loss. Strain Enterococcus durans ensured the best baking characteristics of GF dough and the highest softness of the GFB during storage. Strain Pediococcus pentosaceus had the most pronounced positive effect on aroma, taste and aftertaste. Pan baking was found to be more appropriate to obtain stable shape and good-looking products. A careful starter culture selection is necessary for GFB development since a significant effect of strain specificity on dough rheology and baking characteristics was observed.

Effects of protein digestion on in vitro digestibility of starch in sorghum differing in endosperm hardness and flour particle size

In vitro digestibility of starch in sorghum grains differing in endosperm hardness and flour particle size was investigated. The starch digestibility increased as the particle size of flour decreased, but no clear trend was observed in digestibility of starch in sorghum flours milled from grains with different hardness. The protein matrix affected the digestion of starch. The pH value (2.0 vs. 1.3) was a critical factor affecting protein digestion. Optimum pH (pH 2.0 for pepsin) digested more protein, resulting in a greater digestion of starch. Resistant starch (RS) content was 8.5–26.3% in isolated sorghum starch but higher (10.6–29.5%) in sorghum flours. Protein digestibility decreased after cooking while starch digestibility increased compared to native sorghum flours; disulfide bonds formed between protein molecules. RS content of cooked sorghum flour was much higher without pepsin treatment (16.93–23.99%) than that of cooked sorghum flour with pepsin treatment (4.86–12.53%).

CHEMICAL COMPOSITION AND SENSORY EVALUATION OF COOKIES PRODUCED FROM RED VARIETY OF SORGHUM, GROUNDNUT AND SOYBEAN FLOURS

Cookies are flat dry sweet biscuits eaten on a large scale across all age categories in both low and high income nationswhere non-communicable diseases are on the increase. The experimental study was carried out to evaluate the sensoryproperties, chemical composition (proximate), minerals (Ca, Mg, P and Zn), vitamins (pro-vitamin A,BI, B2 and E), antinutrients(tannin, phytate, saponin) of four formulated composite flour cookies. They were produced from sorghum flour(SF), groundnut flour (GF), soybean flour (SOF) and wheat flour (WF) and determined using standard procedures.Three ofthe formulated composite flour cookies contained no wheat flour and were blended using the following ratio:(A=70%SF:20%SOF:10%GF, B=60%SF:20%SOF:20%GF and C=50%SF:30%SOF:20%GF), respectively. The fourthsample (control) had 100% wheat flour and 15 panelists evaluated the organoleptic properties of the cookies. The proximatecomposition showed that the dry matter of the cookies ranged from 94.74% (D)-96.58% (A), moisture content ranged from3.42% (A)-5.26% (D), ash content ranged from 2.27% (D)-3.73% (C), crude fiber ranged from 2.55% (D)-4.0% (C), crudeprotein ranged from 10.87% (D)-26.92% (B), fat content ranged from 12.25% (D)-40.43% (B), carbohydrate contentsranged from 20.98% (B)-66.80% (D) and the energy values ranged from 1759.49kjoules (D)-2321.87kjoules (B). Mineralcompositions are as follows: calcium=10.40mg/100g (C)-15.20mg/100g (A), magnesium=5.30mg/100g (A,C)-7.20MG/100G (B), phosphorus=31.00mg/100g (D)-40.0mg/100g (C) and zinc=2.00mg/100g (A)-5.15MG/100G (D). Thecookies had significant amounts of pro-vitamin A (5.56ug/100g (D)-8.21ug/100g (B), vitamin E (2.43mg/100g (D)-4.76mg/100g (B), low vitamin BI and B2 (0.21mg/100g (A)-0.44mg/100g (B) and 0.14mg/100g (D)-0.38mg/100g (B),respectively. Organoleptically, all the experimental samples were similarly accepted with the control, although sample Bwas more acceptable.The study showed that enriching sorghum flour with soybean and groundnut flours in cookiesproduction improved their nutritional value and could be used to reduce the dependency on wheat flour.

Improvement of the nutritional quality of a local germinated sorghum-based complementary food: effect of sorghum (Sorghum bicolor) and shea caterpillar (Cirina butyrospermie) combination

Objectives: This study aimed to improve the nutritional composition and functional property of complementary foods developed from a formulation of sorghum seeds and insect larvae, Cirina butyrospermie, one of the most widely eaten larvae in the Northern part of Côte d’Ivoire as alternative protein source. Methodology and results: After germination, sorghum seeds and shea caterpillar were milled into flour and formulated in the ratio 90-10 (sorghum/shea). Physicochemical analyses were conducted on the 10%-shea caterpillar enriched sorghum flours, germinated (GSSCF) and ungerminated (USSCF) and their traditional counterpart using standard methods. Proximate composition of the studied sorghum flours showed for traditional and enriched form significant differences (p ˂ 0.05) with the enriched flours recorded the highest acidity, ash, fat, proteins, fibres, total sugar and energy values. These sorghum flours also exhibited lower value in phytates and in tannins and oxalates, and significantly influenced functional characteristics except for emulsifying and foaming capacity. Conclusion and application of results: Overall, the present study has shown that shea caterpillar can be used to develop complementary foods that are nutritionally and functionally adequate to meet the dietary intake of infants at an acceptable level compared to their traditional counterpart. The incorporation of shea caterpillar flour in proportions of 10% in the germinated (GSSCF) and ungerminated (USSCF) sorghum flours has improved significantly (p ≤ 0.05) nutritional and functional properties of sorghum flours and significantly reduced the negative impact of antinutrients on mineral assimilation. Thus, these results have the merit of indicating a level of incorporation of C. butyrospermi larvae in germinated and ungerminated sorghum flours favourable to their use in human diet to prevent undernourishment due to protein and could be recommended for formulations in food industries as good alternative for the nutritional management. Keywords: physicochemical composition, sorghum, infant flour, complementary food, shea caterpillar

Nutritional, antioxidant and organoleptic properties of therapeutic-complementary-food formulated from locally available food materials for severe acute malnutrition management

BackgroundThe prevalence of severe acute malnutrition among children (< 5 years) due to low energy-protein density of local complementary foods and poor feeding practices is a great concern in developing countries, Nigeria inclusive. Hence, the aimed of this study was to formulate and evaluate the chemical composition, functional, antioxidant and organoleptic properties of low-cost complementary foods from locally accessible food material using household technologies. Using UNCEF guidelines, three complementary foods were formulated and their nutritional characteristics were compared with local complementary food (100% sorghum) and ready-to-using therapeutic food.ResultsProtein (g/100 g) and energy values (kcal./100 g) of formulated complementary foods varied from 16.16 to 16.93 and 418.08 to 474.13, respectively, and were significantly (p < 0.05) higher than OG (7.72; 378.71) (a 100% sorghum flour), but lower than P0 (539.8) (a read-to-eat therapeutic food). Mineral elements (mg/100 g) in the food samples were K (4175–6350.5), Ca (341.5–949), Fe (23.5–50.5) Zn (28–38.5), P (3855.6–4501), and Na (343.5–950.5), and were significantly lower than in P0, but higher in K, Fe and Zn than for OG. Sodium/Potassium and Calcium/Phosphorous molar ratios of the complementary foods ranged from 0.16 to 0.92 and 0.07 to 0.16 and were lower than P0 (0.64, 0.19) and OG (1.71, 0.2), respectively. Total essential amino acids (g/100 g protein) of the food samples varied from 23.53 to 25.94, and were comparable to OG (28.40) and P0 (32.74). Predicted biological value and essential amino acid index of P2 sample (53.53%, 59.85%) had the highest values, while P1 (46.0%, 52.94%) had the lowest, and these values were comparatively lower than P0 (67.53%, 72.69%), OG (55.91%, 62.03%), and recommended value (> 70%). Functional properties varied from 0.61 to 0.83, 124.2 to 176.2, 102.2 to 257.19, 0 to 1 and 164.7 to 373.3 for bulk density, oil absorption capacity, water absorption capacity, least gelation and swelling capacity, respectively. Antioxidant activity of formulated complementary foods ranged from 2.07 to 3.24%, 8.61 to 9.87 mg/g, 21.6 to 40.95% and 62.42 to 87.0% for DPPH, FRAP, Fe-chelation and OH-free radicals, respectively, and were significantly (p < 0.05) higher than in OG and PO. Sample P1 was significantly (p < 0.05) rated highest in appearance, aroma, taste, texture and overall acceptability above P2 and P3.ConclusionThe formulated complementary foods had enough nutrient and energy values to meet the requirements for infants as recommended for complementary foods and for amelioration of severe acute malnutrition in children. Nutritional and sensory evaluation revealed that addition of full fat milk to the P1 sample significantly improved its nutrient composition and organoleptic quality and contributed to its high acceptance compared to other formulations. Therefore, this complementary food is potentially suitable for use as complementary food and diet to manage severe acute malnutrition in Nigeria and other developing countries. However, there is a need for biological evaluation.

Behavioural Response of Stored Product Insects to Light And Bait Sources in Paddy Storage Godown

This study was carried out at the Central Farm, Agricultural College and Research Institute, Madurai, from July to August 2021. Behavioural response of lesser grain borer Rhyzopertha dominica, red flour beetle Tribolium spp. and Angoumois grain moth Sitotroga cerealella to different light and bait sources revealed that the incandescent light 25W was effective with R. dominica (17.08%), Tribolium spp. (9.28%) and S. cerealella (2.98%) followed by compact fluorescent light (CFL) 18W attracting R. dominica, Tribolium spp. and S. cerealella. The least trapping efficiency was observed with CFL 15W and light emitting diodes (LED) 20W lights. The behavioural response to bait when analysed revealed that maximum attraction was observed in wheat flour 41.41% followed by cracked sorghum (32.14%), sorghum flour (24.09%) and pearl millet flour (24.08%).

Evaluation of Attractiveness and Volatile Profiling of Food Baits for Monitoring of Stored Product Pests in Paddy

Food baits are one of the strategies for monitoring and mass trapping of the stored product insects. Based on this principle, a study was conducted at central farm storage godown, Agricultural College and Research Institute, Madurai during March-April, 2021 by placing wheat flour, sorghum flour, pearl millet flour, rice flour, cracked corn, crushed groundnut, rice bran + rice flour as luring materials. Observations on trapped adult insects were taken on 25 days after placement of bait traps. Amongst the baits tested, wheat flour, cracked sorghum, pearl millet flour were the most attractive for stored grain pests of paddy. Wheat flour attracted 21.01% of Angoumois grain moth, Sitotroga cerealellaand 13.38% of rice weevil, . Cracked sorghum registered attraction of 10.93% lesser grain borer, and Sitophilus oryzae Rhyzopertha dominica13.10% of red flour beetle, spp. Pearl millet flour attracted 11.65% of saw-toothed grain beetle, These Tribolium Oryzaephilus surinamensis. effective baits were also test verified through four-arm olfactometer and found the highest orientation in the arm containing wheat flour by attracting spp. and of 43.19, 39.61 and 37.41% respectively which possessed nonane, undecane, 3-octen-1-S. oryzae, Tribolium R. dominica ol, butanal and pentanal volatile compounds. Therefore, the wheat flour may be exploited as an effective bait material for monitoring and mass trapping of spp. and in storage godowns of paddy

Changes in Phytochemical Compounds and Antioxidant Activity of Two Irradiated Sorghum (Sorghum bicolor (L.) Monech) Cultivars during the Fermentation and Cooking of Traditional Sudanese Asida

This study investigated the chemical changes of phytochemicals and antioxidant activity during the preparation of traditional Sudanese asida prepared from gamma-radiated (1.0 and 2.0 kGy) flour of two sorghum cultivars (Tabat and Wad Ahmed). For both cultivars, the irradiation process significantly (p &lt; 0.05) increased the total phenolic content and antioxidant activity of the raw flour, while it caused a significant reduction in total flavonoid content and tannin content. Traditional asida (fermented food) prepared from irradiated sorghum flour caused a significant reduction in TPC, TFC, and tannin content in both sorghum cultivars, while the antioxidant activities (DPPH, reducing power, and H2O2 scavenging) were significantly increased in both the Tabat (85.0%, 3.8 mg AAE/g, and 84.6%, respectively) and the Wad Ahmed (89.6%, 3.9 mg AAE/g, and 83.1%, respectively) sorghum cultivar grains, particularly in those processed from 2.0 kGy-irradiated flour. A positive high correlation was observed between gamma radiation (2.0 kGy) and the antioxidant activity of asida prepared from both cultivars. In conclusion, traditional fermented asida obtained from irradiated flour showed high antioxidant activity in both sorghum cultivars.

Comparative evaluation of physicochemical and fermentative responses of three sorghum varieties from dryland and irrigated land and the properties of proteins from distillers’ grains

Three sorghum varieties [waxy sorghum (WS), high protein sorghum (HPS), and normal sorghum (NS)] grown under dryland and irrigated conditions were evaluated with respect to the physicochemical and fermentative properties. The proteins were extracted from wet distillers' grains with solubles (WDGS) and characterized in terms of purity and in vitro digestibility. Starch, crude protein, crude fat, and fiber contents of the sorghums ranged from 64.16 to 68.05 g/100 g, 11.49–13.54 g/100 g, 2.45–2.98 g/100 g, and 1.62–1.80 g/100 g, respectively. For the same variety, the sorghums grown under dryland conditions had higher protein (0.33–0.91 g/100 g) and lower starch contents (0.74–1.72 g/100 g) than those grown under irrigation conditions. The highest ethanol concentration (85.15 g/L) and yield (41.64 mL/100 g sorghum) were obtained from the NS under dryland conditions and HPS under irrigation conditions, respectively. Sorghums from irrigated land displayed 0.56–8.23 mL/100 g sorghum of ethanol yield higher than those from dryland. Protein (40.21–45.13 g/100 g), crude fat (11.54–13.95 g/100 g), and crude fiber (7.13–9.29 g/100 g) contents in dried distillers' grains with solubles (DDGS) were increased approximately four times compared to the raw sorghum flour. The purity and digestibility in terms of the degree of hydrolysis of the proteins isolated from different sorghum sources ranged from 88.82 to 94.22% and 33.35 to 37.29%, respectively. In addition, the effects of sorghum variety, treatment (dryland and irrigated land), and their interaction on the chemical composition of sorghum and DDGS, ethanol concentration and yield, as well as the purity and digestibility of WDGS proteins were elucidated with a set of correlation coefficients among parameters associated with sorghum.

Improvement of Texture, Nutritional Qualities, and Consumers’ Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus and Weissella confusa Strains

Enriched gluten-free products are in high demand owing to increasing celiac disease worldwide. Sourdough fermentation can improve the quality of gluten-free cereals, rendering the resulting product beneficial as a functional food. This study produced sorghum bread (SB) using sourdough technology and evaluated the texture, nutrition profile, bioactive components, and sensory attributes of the product. The base formula was composed of sorghum flour and corn starch. Sourdough made with Pediococcus pentosaceus LD7 (PL7), P. pentosaceus SA8 (PS8), or Weissella confusa SD8 (WS8) was added at a 20% substitution level for bread production, while bread without sourdough addition was used as the control sample. The texture profiles of the SB were significantly (p ˂ 0.05) softer than that of the control. The sourdough breads possessed higher crude protein, ash, and dietary fibre contents than the control bread. Tannin and total phenol contents were significantly (p ˂ 0.05) higher in the sourdough breads compared to the control sample. The specific volume of the sample made with PS8 sourdough was the highest at 2.50 cm3/g compared to the other samples (2.17–2.46 cm3/g). The sourdough samples had higher scores for taste, texture, aroma, and overall acceptability than the control, with PL7 SB exhibiting the best overall acceptability (6.56). This study established promising use of sourdough with starters as an ingredient for baked products with improved technological and nutritional attributes as well as consumer acceptability.

Effect of Endogenous Lipids and Proteins on the Antioxidant, in vitro Starch Digestibility, and Pasting Properties of Sorghum Flour.

This study evaluated the effect of endogenous lipids and proteins on the antioxidants, starch digestibility, and pasting properties of sorghum (Sorghum bicolor) flour (SF). Endogenous lipids and/or proteins were removed from different portions of SF to obtain defatted (DF), deproteinized (DP), and defatted and deproteinized (DF-DP) flours. Bioactive constituents (total phenolics, tannins, flavonoids, saponins, and anthocyanins), antioxidant activities [2,2-Azinobis (3-ethyl-benzothiazoline-6-sulfonic acid) radical cation (ABTS*+) and 2, 2-Diphenyl-2-picrylhydrazyl radical (DPPH*) scavenging activities, reducing power, and Fe2+ chelating capacity], starch, amylose, starch hydrolysis index (HI), estimated glycemic index (eGI), and pasting properties of treated and control (untreated) flours were determined. The control flour (SF) had significantly higher (p < 0.05) levels of all the bioactive constituents and antioxidant activity tested than the DF, DP, and DF-DP flours, while the DF-DP flour had the least levels of bioactive constituents and antioxidant activity. In contrast, the starch, amylose, HI, and eGI were consistently in the order of DF-DP > DF > DP > control flour (p < 0.05). The control flour had the highest (p < 0.05) peak viscosity, and the least peak time and pasting temperature, while the DF flour had the highest final viscosity. Therefore, endogenous lipids and proteins contribute to the antioxidant, starch digestibility, and pasting properties of sorghum flour.

Impact of Crop Diversification on Household Food and Nutrition Security in Southern and Central Mali

Many African countries, including Mali, depend on the production of a single or a limited range of crops for national food security. In Mali, this heavy reliance on a range of basic commodities or staple crops, or even just one, exacerbates multiple risks to agricultural production, rural livelihoods, and nutrition. With this in mind, the smart food campaign was initiated to strengthen the resilience and nutritional situation of households and peasant communities where the diet is mainly cereal-based and remains very undiversified and poor in essential micronutrients. As part of the campaign, our study aims to analyze the impact of agricultural diversification on food consumption and household nutritional security. The analysis uses survey data from 332 individuals randomly selected. Multinomial logistic regression and the Simpson diversity index were used to determine the index and estimate the determinants of crop diversification. The consumption score index weighted by consumption frequency and anthropometric indices (for children) were used to assess the nutritional status of households. The results show four types of strategies of diversification: 7.55% are cereals only, 5.66% combine millet–sorghum–groundnut, 41.51% combine millet–sorghum–groundnut–cowpea, and 45.28% combine millet–sorghum–groundnut–cowpea–maize. The estimation of the regression model shows that socioeconomic factors have a positive influence. With a consumption score index of 34 in the villages and 40.5 in Bamako, based on eight food groups, we find that the quality of food is insufficient in rural areas, but it is acceptable in the urban center of Bamako. Analysis of the nutritional status of children aged 6–48 months reveals that 30% of the surveyed population is in a situation of nutritional insecurity (all forms combined). To help improve crop diversification and the nutritional quality of foods, we suggest, among other things, subsidies and public spending to facilitate access to inputs that allow the acquisition of a wider range of inputs and services, intensification of nutrition awareness, and education programs to maximize the incentive to consume nutritious foods from self-production and market purchases. Finally, we propose to facilitate access to technologies promoting food diversification and improving food and nutritional security, particularly in rural areas.

Effects of Bambara groundnut and Butternut blending on functional and sensory properties of sorghum flour porridge

&lt;abstract&gt; &lt;p&gt;Food-to-food fortification to refined sorghum flour (SF) for porridge making has an influence on the desirable properties of the porridge. In view of this, the effects of Bambara groundnut (BG) (15%, 25%, 35%) and dried butternut (BU) powder (23%) blending on functional and sensory properties of porridge were investigated using 100%SF as a control. With the blending by BG and BU, water binding capacity (WBC), water solubility index (WSI), oil absorption capacity (OAC) and gel water solubility index (GSI) increased (p &amp;lt; 0.05), whereas swelling power (SP) and gel water absorption index decreased. Blended flours were characterized by low -WBC and -SP, high -WSI, -OAC and -GSI which are desirable for processing of less bulky, nutrient and energy dense, digestible porridge suitable as a weaning food. In the descriptive sensory properties evaluation, overall aroma and after-taste intensity were rated better for the control sorghum porridge (p &amp;lt; 0.05), while texture (roughness/smoothness, firmness, stickiness, and springiness) differences were insignificant (p &amp;gt; 0.05) and specks appearance is very low in all porridges. The porridges color varied significantly (p &amp;lt; 0.05) and less brownness and high yellowness was observed in the blended flours than for the control sorghum flour. Even though improvement in the functional properties with the blending levels at 25% and 35% BG to the sorghum flours was observed, porridge over all aroma and aftertaste was superior for the refined 100% sorghum flour porridge.&lt;/p&gt; &lt;/abstract&gt;

Effects of Bambara groundnut and butternut blend on proximate, mineral, beta-carotene and folic acid contents of sorghum flour

&lt;abstract&gt; &lt;p&gt;The refined sorghum flour (SF) used is limited in fiber and micronutrients because of bran removal during milling, and protein digestibility is poor due to kafrin crosslinking. In this research, the effects of Bambara groundnut (BG) (15%, 25%, 35%) and butternut (BU) powder (23%) blending on SF were investigated, using 100% SF as a control. The proximate, mineral, beta-carotene and folic acid compositions of the flour mix were determined. As the BG levels increased, the protein, fat, fiber, and ash contents increased significantly (p &amp;lt; 0.05), ranging between 8.62–14.19%, 2.36–3.38%, 1.37–3.04% and 0.87–2.19%, respectively. The iron, zinc, calcium and phosphorus contents in mg/100 g were 3.43–5.08, 2.96–3.74, 80.00–106.67 and 150.63–594.53, respectively. The beta-carotene (mg/100 g) and folic acid (μg/100 g) contents were &amp;lt; 0.01–0.63 and 0.75–1.42, respectively. The mineral, beta-carotene and folic acid contents of the flour mix varied significantly (p &amp;lt; 0.05) from the control. The pro-vitamin A beta-carotene content was improved in the blend flours with the addition of BU powder, whereas, in the control sample, it was not detected (&amp;lt;0.01 mg/100 g). With the 35% BG blend, increases of 37% protein, 45% crude fiber, 48% iron, 26% zinc, 133% calcium and 154% folic acid contents from the control were observed. The study showed food-to-food fortification of SF with BG flour and BU powder has the potential to combat malnutrition, and the public health challenges associated with deficiencies in bioactive fibers, proteins and micronutrients (pro-vitamin A carotenoids, folic acid and minerals).&lt;/p&gt; &lt;/abstract&gt;

Technological properties of gluten-free biscuits from sorghum flour granifero (Sorghum bicolor (L.) Moench)

The objective was to produce flour from sorghum grains, to determine the physicochemical and microbiological characteristics, and to develop different formulations of cookies, with total and partial replacement of rice flour, evaluating the moisture content, color, expansion factor and texture profile - TPA. Five formulations were processed, as follows: control - 0%; F1 - 25%; F2 - 50%; F3 - 75% and F4 - 100% sorghum flour. The sorghum flour showed physical, chemical and microbiological characteristics in accordance with current legislation, and can be inserted into human food. The different cookie formulations after baking had a moisture content below 7%. With the addition of sorghum flour, the cookies showed lower light F4 – 32.35 L*. The addition of sorghum flour did not affect the expansion factor of the cookies, with average value of 2.13. The different concentrations of sorghum flour, showed interference in analysis of the Texture-TPA profile, the F3 formulation, presented higher values ​​of hardness 25594.44 N, fracturability 251 N, cohesiveness 0.27. Elasticity has not been compromised. The highest values ​​of gumminess 53.08 N, chewability 1471.15 mJ were found in the formulation F4 – 100% FS. These results may help improve the quality of sorghum-based gluten-free foods for celiac consumers.

Peach Palm By-Product Bioconversion by Shiitake Culinary-Medicinal Mushroom Lentinula edodes (Agaricomycetes) for Food Products Application in Brazil

This study aims to analyze the peach palm by-product (shells) bioconversion by culinary-medicinal mushroom Lentinula edodes to obtain a food ingredient for dietary supplementation containing high contents of dietary fiber, protein, and β-glucans. The β-glucans production by L. edodes mycelium was optimized through a solid-state fermentation, checking the influence of the heart of palm shells and supplements (rice bran, manioc flour, and sorghum flour) through an experimental mixing plan. The cultivation treatment that presented the highest tendency for β-glucans production was analyzed by the centesimal composition and in vivo biological activity. Treatments 4 (with shells, rice bran, and manioc flour) and 6 (with shells, sorghum flour, and manioc flour) presented the highest β-glucans content. A flour was obtained with high dietary fiber and protein content, and low lipids and carbohydrates content, and low caloric value. The in vivo biological activity demonstrated high protein quality and promoted a lower elevation of the glycemic curve. Thus, technology for the transformation of peach palm shells into a food ingredient was made feasible. It could generate a gluten-free and lactose-free dietary supplement that is both nutritive and bioactive, enhancing human health and well-being as well as environmental sustainability.

Impact of Gamma Irradiation on Physicochemical, Technological, Antioxidant and Microbiology Properties of Whole Sorghum Flours

This study aimed to evaluate the effect of gamma irradiation (GI) on the physicochemical, technological, antioxidant and microbiological characteristics of different whole sorghum flours (WSF), as well as to characterize the profile of chemical constituents by paper spray mass spectrometry (PS-MS). The doses applied interfered in the staining characteristics of the evaluated flours, providing the darkening of the same. For the other physicochemical, technological, and antioxidant parameters, no significant influence of the process was observed. The fingerprint obtained in both ionization modes had not been influenced by irradiation, being flavonoids, phenylpropanoids, amino acids, benzoic acid derivatives, carboxylic acids, and sugars tentatively identified. In microbiological terms, there was a reduction of molds, yeasts, and Bacillus cereus in irradiated WSF compared to control (non-irradiated). Therefore, the application of low doses of gamma irradiation represents an advantageous alternative for the conservation of WSF and maintenance of compounds bioactive identified by the PS-MS technique.

Effect of Detarium microcarpum seed gum on acceptability of wheat-sorghum composite noodles

The work was aimed at investigation on the effect of Deterium microcarpum seed gum on the cooking properties and sensory characteristics of wheat-sorghum composite noodles. Flour was obtained from, 16h soaked seeds, gum was extracted from de-fatted flour using propane -2-ol. Whole wheat-sorghum composite noodles were formulated from the following ratios: 100:0, 90: 10, 80: 20, 70:30, 60:40 and 50.50; with the addition of 1% gum. The cooking properties and sensory attributes of noodles were analyzed.The cooking time of the noodles reduced from 8.05 min. to 7.95 min. with increase in the level of addition of sorghum flour while the cooking loss and rehydration rate increased from 1.56 % to 9.34% and 89.67% to 99.74% respectively. The mouth-feel of the noodles from whole wheat flour was 6.47 and this reduced to 3.37 at 50% level replacement with sorghum flour. Averagely, consumers showed likeness (5.71) for the composite noodles up to 50 % level of sorghum addition. Acceptable noodles were produced from wheat-sorghum composite flour up to 30% level of sorghum addition.

Effect of Different Processing Methods on Maize, Sorghum and Millet Flours on Couscous Quality Consumed in the Far North Region of Cameroon

Effect of Different Processing Methods on Maize, Sorghum and Millet Flours on Couscous Quality Consumed in the Far North Region of Cameroon

Effects of low-cost agricultural technology package on income, cereal surplus production, household expenditure, and food security in the drylands of Mali

&lt;abstract&gt; &lt;p&gt;This study assessed the effects of introducing a technology package consisting of seed priming and microdosing of mineral fertilizer on sorghum and pearl millet yield, cereal production, net value of cereal production, household expenditure, adoption rate of technology and household food security in the millet and sorghum producing areas in Mopti, Segou and Koulikoro regions of Mali. Three different surveys were undertaken to collect the data during the period from 2013 to 2015. The first survey assessed the farmers practices (360 households), the second survey assessed production, household expenditure and food security in the households (54 households) and the third survey assessed the adoption rates of the technologies (108 households). The surplus cereal production was in average 1155 kg/household for adopting households while non-adopting households had a surplus of only 196 kg/household. The monetary surplus increased from 31.2 Euro for non-adopting households to 215.6 Euro for adopting households. Households using the package spent 167.8 Euro on health, children's education, and other necessities while non-adopting households spent only 29.5 Euro. Furthermore, households using the package spent 55.9 Euro on fertilizer against close to zero for non-adopting households. Finally, the number of food insecure months were significantly reduced from 3.57 months for the adopting households to 1.24 months for non-adopting households. The technology package initiated positive development pathways characterized by increased production and income, surplus grain production, investments in livelihood assets and yield-enhancing technologies and improved food security. This link from technology introduction to improved food security is very important from a development perspective, but there is a lack of research that clearly demonstrate this effect in the drylands of West Africa. Future interventions to ensure a more broad-based development should focus on continued investment in yield-enhancing technologies, diversification of production to ensure better access to high quality food, strengthening the role of women, and building institutions to support farmers' livelihood and agency.&lt;/p&gt; &lt;/abstract&gt;