Sorghum Research Articles

Peningkatan Pati Resisten Tepung Sorgum Termodifikasi Melalui Fermentasi dan Siklus Pemanasan Bertekanan-Pendinginan

Sorghum can be utilized as raw material to produce resistant starch because of its high amylose content. Resistant starch is the starch that is resistant to gastric acid hydrolysis and it cannot be digested by pancreatic digestive enzymes, it cannot be absorbed in the human small intestine, but it can be fermented by intestinal microbial in the colon. This study aims to increase the levels of resistant starch in modified sorghum flour by lactic acid bacteria fermentation and autoclaving-cooling cycling. Parameters analyzed in this study were proximate analysis starch digestibility, amylose content, total starch, reducing sugar, RDS (rapidly digestible starch), SDS (slowly digestible starch), and resistant starch. The combination treatment of fermentation and 2 cycles of autoclaving-cooling (FAC-2S) is the best treatment because it was able to produce the highest resistant starch content (39.06% dw) and it increased resistant starch 8.1 fold when compared with control. Improvement the number of autoclaving-cooling cycles was applied will increase the resistant starch content and decrease the digestibility of modified sorghum flour. High amylose content in modified sorghum flour is useful in the formation of resistant starch.

Evaluation of the anti-proliferative and cytotoxic potentials of fractions of methanol leaf extract of Cnidoscolus aconitifolius

The partitioned aqueous and chloroform fractions obtained from the methanol extract of the leaf of Cnidoscolus aconitifolius were examined for anti-proliferative (1-30 mg/mL) and cytotoxic activities (20-400 μg/mL) using the seed radicle inhibition and tadpole mortality assays over a period of 24 and 96 h respectively. The vacuum liquid chromatographic sub-fractions of the active chloroform fraction weresimilarly evaluated at 1-10 mg/mL and 5-20 μg/mL concentrations respectively. At 100 μg/mL the chloroform fraction produced 86.67 % mortality which increases to 100 % at 400 μg/mL where the aqueous fraction gave 36.67 %. The potency was further increased as the VLC sub-fractions C4-C6, gave 33 % cytotoxicity at 5 μg/mL and which later increased to 100 % at 10 μg/mL. At the end of 96 h, the control seed had average length of 32.32 ± 2.73 mm compared to 1.92 ± 0.36 and 0.52 ± 0.36 mm observed in the seeds treated with 20 and 30 μg/mL of the chloroform fraction indicating 94.01 and 98.39 % inhibition where as there was total radicle growth inhibition (100 %) of seeds treated with 5 mg/mL of the active VLC sub-fractions (C1-3, C4-C6 and C7). The results showed a significant cytotoxic and growth inhibitory effects of the plant extract, particularly the chloroform fraction and its sub-fractions which further corroborate the folkloric use of the plant in treating cancer. However, further chromatographic analysis of the active VLC sub-fraction and their respective biological studies using cancer cell-lines are needed to support this.Keywords: Cnidoscolus aconitifolius, Sorghum bicolor, anti-proliferative, cytotoxicity, methanol extract, aqueous fraction, chloroform extract , vacuum liquid chromatography,

Extruded sorghum flour (Sorghum bicolor L.) modulate adiposity and inflammation in high fat diet-induced obese rats

The aim was to determine the effect of extruded sorghum flour (ESF) on the adiposity and inflammation modulation in obese Wistar rats. Four experimental groups: normal control (AIN-93), obese control (HFD) and two tested groups (replacing 50% of cellulose and 100% of cornstarch by ESF in the HFD - HFDS50; and replacing 100% of cellulose and 100% of cornstarch by ESF in the HFD - HFDS100) were used. The luteolinidin and 5-methoxy-luteliolinidin were the main deoxyanthocianidins identified in ESF. The Lee index, percentage of adiposity, fatty acid synthase gene expression, TNF-α, blood levels of glucose and the adipocyte hypertrophy were lower in the groups treated with ESF when compared to HFD. The groups treated with ESF up-regulated the lipoprotein lipase, peroxisome proliferator activated receptor-γ gene expression and IL-10. ESF has potential as a functional food since it reduced the metabolic risk of obesity associated with adiposity and inflammation.

Improvement of in vitro and cellular antioxidant properties of Chinese steamed bread through sorghum addition

Sorghum grain is rich in phenolic compounds with various health benefits. Chinese steamed bread (CSB) is a traditional fermented food, and is widely consumed in China and many other countries. Different concentrations of wholegrain white sorghum flour (WSF) or red sorghum flour (RSF) were incorporated into CSB formulation. Steaming significantly reduced the content of total phenolic compounds in the bread dough. The content of total phenolic compounds of 30% red sorghum flour Chinese steamed bread (RCSB) was higher than that of 30% white sorghum flour Chinese steamed bread (WCSB), followed by the control (100% WSF). Individual flavonoids were only present in RCSB. Chemical-based and cell-based assays indicated the antioxidant activity of CSB was significantly increased after adding sorghum flour, with the 30% RCSB being the highest. Sensory evaluation studies and well-controlled human clinical studies are now required to substantiate the potential health benefits of these new sorghum products to consumers.

Effect of Malting & Fermentation on the Functional & Rheological Properties of Sorghum Flour

Effect of Malting & Fermentation on the Functional & Rheological Properties of Sorghum Flour

PAH Profiles of Emitted Ashes from Indoor Biomass Burning across the Beijing-Tianjin-Hebei Region and Implications on Source Identification

Sixty-four bottom ash (BA) samples from indoor burning of eight bio-fuels (BFs) including cotton (COT), corn (COR), millet (MIL), soybean (SOY), sorghum (SOR) and sesame (SES), firewood walnut (WAL), and corn cob (COC) were collected across the Beijing-Tianjin-Hebei (BTH) region. Each BA was divided into five differently sized parts for the analysis of eighteen PAHs using the GC/MS system. The Σ18PAHs values for all the BAs varied from 65.0 ± 10.6 to 1310 ± 129 ng g–1. SOR had the highest PAH level, and COC produced the lowest level. The Σ18PAHs for SOY, WAL, COT, COR, COC, and SES were negatively correlated with the BA sizes. The NA, PHE, ACL, AN, FA, PY, FL, and AC dominated in all the BAs except for SES. All the BAs were dominated by 2, 3-ring PAHs. The PAH profiles for differently sized BAs within MIL, SOR, COC, COR, and SES were similar based on lower coefficient of divergence values, while the other three BFs did not exhibit this trend. All the BF pairs except for SOR vs. SES and COC vs. COR had the different PAH profiles. No series of coincident diagnostic ratios (DRs) could represent all BFs based on their significantly varied DRs. AN/(AN + PHE) and BA/BgP might be used in identification of combustion sources of different types of BFs. SOR and SES had higher potential toxicity risk based on higher TEQ, BaPE, and CPAHs values. BgF and BgP were the indicatory PAHs for SOY, MIL, COR, SOR, and COC, while they were AC and FL for the remaining three BFs.

Omics Technologies in Unraveling Plant Stress Responses; Using Sorghum as a Model Crop, How Far Have We Gone?

Owe to sedentary and sessile nature of plants, they require efficient innate mechanisms that will allow them to adapt to various sudden environmental changes that pose harmful conditions. Moreover, as animals; more importantly human survival on earth depends largely on plants survival, there is therefore an immense pressure for production of agricultural crops with higher yields and adaptive strategies to environmental stresses. There is therefore need to focus attention to more effective and efficient means that will provide applicable information to improve plants adaptation mechanisms towards their survival in this era of uncertain climatic change. The whole genome sequencing of cereal crops such as maize, rice, wheat, barley, sorghum genomes together with the use of omics approaches such as genomics, transcriptomics, proteomics, metabolomics and bioinformatics have created a platform for further research in establishing networks of interaction between genes, proteins and metabolites that are involved in stress response mechanisms. This review thus highlights these omics approaches employed in understanding potential roles of these signaling molecules and metabolic pathways using Sorghum; a naturally stress tolerant crop as a model, towards optimum development and/or improvement of other economic crops that are often susceptible to diverse environmental stresses.

Effect of different dietary energy and protein sources on antioxidant status, fresh yolk fatty acid profile and microstructure of salted yolks in laying ducks

The study investigated whether different dietary energy and protein sources affect laying performance, antioxidant status, fresh yolk fatty acid profile and quality of salted yolks in laying ducks. In all, 360 19-week-old Longyan ducks were randomly assigned to four diets in a factorial arrangement (2×2). The four diets consisted of two energy sources, corn (CO) or sorghum (SO) and two protein sources, soybean meal (SM) and rapeseed meal with corn distillers dried grains with solubles (RMD), and each treatment contained six replicates of 15 birds each. The experimental diets were isocaloric (metabolizable energy, 10.84 MJ/kg) and isonitrogenous (CP, 17%). The results showed that egg production, average egg weight, egg mass and feed conversion ratio were not affected by diets (P>0.05). Plasma contents of reduced glutathione (GSH), GSH/oxidized glutathione and total antioxidant capacity were lower (P<0.05) in ducks fed the RMD diets compared with those fed SM diets with a substantial increase (P=0.006) in plasma content of malondialdehyde (MDA). Egg yolks from ducks fed SO diets had higher proportions of polyunsaturated fatty acids (PUFA) and lower saturated and monounsaturated fatty acids compared with CO diets (P<0.001). Similarly, ducks fed RMD diets had a higher content of PUFA and n-6/n-3 ratio in fresh yolks (P<0.001), and increased salted yolk MDA, carbonylated proteins content and incidence of hard salted yolks (P<0.05) compared with SM diets. Scanning electron microscopy showed that salted yolks contained rougher polyhedral granules and fewer fat droplets, and were surrounded with a layer of bunchy fibers in ducks fed SO+RMD than those fed CO+SM diet. In conclusion, the current study showed that feeding laying ducks with diets containing SO or RMD reduced antioxidant capacity and increased egg yolk concentrations of PUFA. It appeared that egg yolks from ducks fed these diets were more sensitive to lipid peroxidation and protein oxidation during salting, and reduced the quality of salted yolks.

The Effect of Finishing Diet on Consumer Perception of Enhanced and Non-Enhanced Honduran Beef

The effects of experimental finishing diets and enhancement were tested to determine if they could improve Honduran beef palatability. Fifteen enhanced (ENH) and non-enhanced (NE) paired loins from 7 different finishing diets (n = 210 loins) were fed to Honduran consumers (n = 288). Diets consisted of a grass-finished control (CON) or diets with the inclusion of distiller’s dry grain (DDG), palm kernel meal (PKM), PKM replication (PKMR), sorghum (SORG), soybean meal and corn (SBMC), or sugarcane (SC). An interaction (P &lt; 0.01) occurred between diet and enhancement to influence scores for all palatability traits, willingness to pay (WTP), and acceptability of traits. Consumers found enhanced samples were more tender (P &lt; 0.05) than NE counterparts, excluding ENH- and NE-CON (P &gt; 0.05). Without enhancement, CON was rated more tender (P &lt; 0.05) than all other treatments, except PKMR. All ENH samples were juicier (P &lt; 0.05) and had a flavor that was liked more (P &lt; 0.05) than NE counterparts. Diet alone resulted in similar (P &gt; 0.05) juiciness scores between CON, DDG, PKM, and PKMR; however, CON was rated juicier (P &lt; 0.05) than all other treatments. Among NE samples, flavor liking scores were not different (P &gt; 0.05) between CON, DDG, PKM, PKMR, and SBMC, and CON was liked more (P &lt; 0.05) than SORG and SC. All enhanced steaks, except CON, had greater overall liking scores and WTP values (P &lt; 0.05) than NE counterparts. Diet alone resulted in similar (P &gt; 0.05) overall liking and WTP values between CON, DDG, PKM, PKMR, and SBMC, while SORG and SC were liked less overall (P &lt; 0.05) than CON, which reduced (P &lt; 0.05) WTP values. Experimental diets in conjunction with enhancement were able to improve the consumers’ perception of palatability traits, acceptability, and WTP.

Fatty Acid Composition of Honduran Beef from Various Finishing Diets

ObjectivesThe objective of this study was to evaluate the impact of experimental finishing diets on meat quality of Honduran beef, specifically focusing on fatty acid composition.Materials and MethodsA total of 275 Honduran Bos indicus cross-bred bulls were fed 1 of 7 finishing diets: grass finished (CON), dry distillers grain (DDG), palm kernel meal (PKM), palm kernel meal replicate (PKMR), sorghum (SORG), soybean meal and corn (SBMC), or sugarcane (SC). After harvest, 15 strip loins were selected randomly within each treatment (n = 105) and aged for 21 d prior to freezing. During fabrication, all external fat was removed as the most anterior steak of each strip loin was retained for fatty acid analysis.ResultsSignificant differences were found in the dodecanoic fatty acid (P < 0.01). Dodecanoic acid was prevalent in the DDG, PKM, PKMR, SC, and SBMC diets and was found in lower quantities in the SORG and CON diets (P < 0.05). Differences were observed in 2 of the 18 carbon fatty acids: linoleic acid and linolenic acid methyl ester. Linoleic acid displayed a greater concentration in the DDG diet (P < 0.05). This indicates that DDGs will increase linoleic concentrations in beef. Linolenic acid methyl ester was found in greater amounts in both the CON and SORG diets, with no differences in the amount found in the PKM, PKMR, SC, or SBMC diets. The DDG had less linoleic acid (P < 0.01). Significant differences were also found in the C20 fatty acid (P < 0.01). Eicosadienoic acid displayed the greatest concentration within the DDG diet and the least amount in the CON diet with all diets displaying intermediate amounts. Similarly, the DDG diet showed the greatest amount of arachidonic acid compared to all other treatments (P < 0.05). Additionally, differences were observed in the dihomo-γ-linolenic fatty acid in which, both SORG and CON diets displayed the greatest amount; while SC, SBMC, PKM, and PKMR showed intermediate amounts and DDG had lower concentrations (P < 0.05). Cumulative unsaturated fatty acids (UFA) and monounsaturated fatty acids (MUFA) were greater (P < 0.05) in PKM, PKMR and DDG compared with all other treatments. Additionally, differences were detected with the SFA content (P < 0.05). The PKM and PKMR had the greatest amount of SFA (41.63 and 34.72 mg/1g, respectively), while the DDG, SC, SBMC and SORG diets (30.28, 26.78, 24.54, and 17.94 mg/1g, respectively) had intermediate SFA values that were not statistically different. Therefore, the lowest SFA content was obtained within the CON diet (13.07 mg/1g). No differences were observed in the amounts of PUFA content across dietary treatments (p = 0.28).ConclusionResults of this study indicate grain and various by-products in the finishing diet can alter fatty acid profiles of beef compared to beef from grass-finished cattle.Specifically, this study showed a greater amount of unsaturated and saturated fatty acids, in addition to greater amounts of MUFA content in beef where diets included grain or by-products.

Haematology and serum biochemistry of starter broiler chickens fed Malted Sorghum Sprout (MSP) or wheat-offal based diets supplemented with yeast culture and enzyme

A 56 d study was conducted to determine the effects of dietary inclusion of Moringa (Moringa oleifera) leafmeal, Neem (Azadirachta indica) leaf meal and Bitter leaf (Vernonia amygdalina) meal on the growth performance and apparent nutrient digestibility of broiler chickens. Four hundred (400) 1- d old unsexed Ross 308 broiler chickens were randomly allotted to five diets consisting either a basal diet without supplement (negative control) or basal diet with 5mg/kg commercial antibiotic (positive control) or basal diet with 5mg/kg phytobiotics (moringa leaf meal (MLM),neem leaf meal (NLM) and bitter leaf meal (BLM) for 1-56 d. Each dietary treatment consisted of 4 replicates of 20 birds with a replicate being an experimental unit. The phyto-additives were assayed for chemical compositions. The phytochemical screening revealed the presence of tannin, alkaloids, flavonoid, Phenol and Saponin. Birds fed diets supplemented with commercial antibiotic and MLM were heavier (p<0.05) while those on control and NLM had poorest weight at 28 d and 56 d. MLM and BLM diets were more consumed (p<0.05) by the starter birds. However, feed consumption was not influenced by the diets at the finisher phase. Birds on phyto-additives had higher percentage (p<0.05) of survival compared to those control and antibiotics at 28 and 56 d. Best feed:gain was achieved when the diet was supplemented with commercial antibiotics at 28 d and antibiotic and MLM at 56 d. The digestibility of dry matter (86.96%) and ash (75.34%) were higher (p<0.05) in birds given feed containing antibiotic improved (P<0.05) digestibility of crude protein and ether was observed in Birds fed diet containing commercial antibiotics.Keywords: Broiler chickens, phyto-additives, and performance characteristic Caracteristiques de performance et digestibilite apparente des nutriments des poulets de chair supplementes en phytoadditifsUne etude de 56 jours a ete realisee dans le but de determiner les effets de l’inclusion alimentaire de la farine de feuilles de Moringa (Moringa oleifera), de la farine de feuilles de Neem (Azadirachta indica) etde la feuille amere (Vernonia amygdalina) sur la croissance et la digestibilite apparente des poulets de chair. Quatre cents (400) poulets de chair Ross 308s des deux sexes, âges d’un (1) jour, ont ete aleatoirement repartis a cinq regimes comprenant soit un regime de base sans supplement (temoin negatif), soit un regime de base avec 5 mg / kg d’antibiotique commercial (temoin positif) ou un regime de base avec 5 mg / kg de phytobiotiques (farine de feuilles de moringa - MLM, farine de feuilles de neem –NLM- et farine defeuilles ameres -BLM) pendant 1 a 56 jours. Chaque traitement dietetique consistait en 4 repetitions de 20 oiseaux, une repetition etant une unite experimentale. Les phyto-additifs ont ete etudies pour determiner leurs compositions chimiques. Le depistage phytochimique a revele la presence de tanins, d’alcaloides, de flavonoides, de phenol et de saponine. Les oiseaux recevant des supplements d’antibiotiques commerciaux et de MLM etaient plus lourds (p <0,05) que ceux soumis au regime temoin, et ceux recevant NLM avaient le poids le plus faible aux jours 28 et 56. Les regimes MLM et BLM etaient plus consommes (p <0,05) par les jeunes oiseaux. Cependant, la consommation d’aliments n’a pas ete influencee par les regimes en phase de finition. Les oiseaux recevant des phyto-additifs avaient un pourcentage de survie plus eleve (p <0,05) que les temoins et les antibiotiques a 28 et 56 jours. Meilleur aliment : gain obtenu lorsque le regime etait complete avec des antibiotiques commerciaux au jour 28 et des antibiotiques au jour 56. La digestibilite de la matiere seche (86,96%) et des cendres (75,34%) etait plus elevee (p <0,05) chez les oiseaux recevant desaliments contenant des antibiotiques ameliores (P <0,05), la digestibilite de la proteine brute et de l’ether a ete observee chez les oiseaux recevant des antibiotiques commerciaux. Mots-cles : poulets de chair, phyto-additifs, et caracteristiques de performance

Effect of Vegetarian Diet and Functional Meat Based Diet on Serum Lipid Profiles, Liver Functions and Oxidative Stress Related Indices: A Mice Model Study

Epidemiological evidence suggests that intake of high amount of non-vegetarian diet is associated with increased risk of chronic diseases including atherosclerosis, hyperlipidemia and cancers. But, the research study on the effect of functional meat product in physiological functions of health is still pending. Therefore, the aim of this study was to elucidate effect of whole grain cereal flours and some plant derived bioactive compounds intake on antioxidant activity, MDA content, serum lipid profile, hepatic and renal functions and tissue histopathology of vital organs were examined in mice model study. For this, a total thirty six adult male Swiss albino mice were randomly divided into three groups (3×12): one group fed control diet (vegetarian diet, CD), another group fed control wafers (CW) and the third group fed functional wafers (FW). The FW contained whole grain oat and sorghum flours, apple peel paste, oregano, aloe vera gel and vitamin E. Result indicated that FW lowered overall serum total cholesterol (TC) and LDL-C levels but HDL-C remain unchanged. Compared with control group, the TC and LDL-C in FW group were lowered by 15.61 and 16.51 mg/dL, respectively. The TGL was lowest in mice received CD. The serum glucose level was decreased in CW and FW fed mice. The activity of hepatic and renal enzymes were lowered (P<0.01) with the feeding of FW. The antioxidant enzymes viz., CAT and GSH-Px, however increased in the FW group by 14.0 and 2.27 U/mL respectively (P<0.05). The antioxidant enzymes in FW group mice decreased the MDA formation. This it was concluded that FW intake could greatly help in amelioration of oxidative stress related chronic diseases besides improving most of the lipid profile parameters.

Quality evaluation of biscuits prepared from the composite flour of sprouted sorghum, soybean and finger millet

Quality evaluation of biscuits prepared from the composite flour of sprouted sorghum, soybean and finger millet

Effect of Fermentation and Roasting on the Physicochemical Properties of Weaning Food Produced from Blends of Sorghum and Soybean

This study investigated the effect of fermentation and roasting on the physicochemical properties of weaning foods produced from blends of sorghum and soybean. Sorghum and soybean were fermented, roasted and fermented/ roasted, then milled into flours. Untreated sorghum and soybean flours were also produced and serve as the control. A portion of sorghum was malted and milled to obtain malted sorghum flour of which 5% was added to each sample except the control samples. Weaning foods were prepared in the following ratios: (75:20:5), (65:30:5) and (55:40:5) of sorghum:soybean:malt for the treated samples and the control samples contained (80:20), (70:30) and (60:40) of sorghum:soybean. The physicochemical properties of the weaning food blends were determined. Moisture ranged from 5.16 to 8.03%, crude protein 11.43 to 26.72%, crude fat 5.19 to 8.03%, ash 0.91 to 2.72%, crude fibre 0.30 to 1.16% and carbohydrate 57.14 to 71.40%. The buck density ranged from 0.68 to 0.76 g/ml, viscosity 561.33 to 1065 mPas, dispersibility 63.33 to 72.67%, wettability 11.55 to 46.54s, Water absorption capacity (WAC) 8.00 to 8.41 ml/g and gelation temperature 71.00 to 77.67°C. Fermented samples showed a least gelation capacity compared to roasted, fermented/roasted and untreated samples. Fermentation and roasting used in this study showed that the processing methods had marked effect on the physicochemical properties of the weaning foods produced. Thus, its recommendation for domestic processing of weaning foods.

English

English

The Effect of Freeze Dried Lactobacillus acidophilus Culture Concentration an Microbiological and Organoleptic Characteristics of Synbiotic Biscuits Made From Sorghum Flour and Soybean Flour

Sorghum flour and soybean flour can be processed as the main raw material in the manufacture of functional food product, namely synbiotic biscuits with addition of freeze dried Lactobacillus acidophilus culture. The purpose of study was to determine the concentration of freeze dried L. acidophilus culture on synbiotic biscuits made from sorghum flour and soybean flour with the best microbiological and organoleptic characteristics. The research method used was randomized block design with 4 treatments and 3 replications. The treatments were the freeze dried L. acidophilus concentration 8%, 10%, 12%, and 14%. The results of study showed that the addition of freeze dried culture of L. acidophilus to the synbiotic biscuits made from sorghum flour and soybean flour gave a significant different effect on total L. acidophilus probiotic bacteria, aroma and yield, but did not give a significant effect on the color, taste and texture preferences. Synbiotic biscuits made from sorghum flour and soybean flour with the addition of freeze dried L. acidophilus concentration of 14% (w/w) were selected as the synbiotic biscuit with the best characteristic with total bacterial content of probiotics 10,67 Log CFU g-1, were perceived a bit like to like by the panelist and the obtained yield was 92,14%.

The Effect of Freeze Dried Lactobacillus acidophilus Culture Concentration a Microbiological and Organoleptic Characteristics of Synbiotic Biscuits Made from Sorghum Flour and Soybean Flour

The Effect of Freeze Dried Lactobacillus acidophilus Culture Concentration a Microbiological and Organoleptic Characteristics of Synbiotic Biscuits Made from Sorghum Flour and Soybean Flour

Peculiarities in covering the requirements for seed material of sorghum crops

Цель. Оценить потребность в семенном материале сорговых культур и обеспеченность отечественным семенами. Результаты. По результатам анализа Государственного реестра за 2002–2017 гг., наблюдается тенденция не только к увеличению количества сорговых культур в целом, но и к замещению их гибридами зарубежной селекции. Всего за период с 2002 по 2017 г. в Государственный реестр внесено 72 сорта сорго обыкновенного двухцветного, из них только 12 сортов отечественной селекции, остальные 60 представлены зарубежными селекционными учреждениями. По результатам проведенных исследований установлено, что производство базовых и добазовых семян сорго обыкновенного двухцветного в 2010 г. достигало 1,3 т, в 2016 – 42 т. За аналогичный период производство семян сорго сахарного возросло с 0,2 до 12,0 т, сорго суданского – с 4,0 до 83,0 т. В 2017 г. для обеспечения потребностей посевных площадей таких культур, как сорго суданское и сорго веничное вполне достаточно выращенных семян. В то же время потребность в семенах сорго обыкновенного двухцветного и сорго сахарного не в полной мере может быть обеспечена за счет размножения отечественных сор­тов. В 2017 г. общая потребность в семенах сорго обыкновенного двухцветного составляет 400,5 т, из которых лишь 42,0 т – отечественного производства. Остальная потребность в семенах будет обеспечена за счет импорта в страну семян зарубежной селекции, в частности выращенного и подготовленного к севу. Выводы. В Реестр сортов растений, пригодных к распространению в Украине, внесены 72 сорта сорго обыкновенного двухцветного, из них только 12 сортов отечественной селекции, то есть 17% по сравнению с 83% рекомендованных сортов сорго двухцветного зарубежной селекции. Площади, занятые в Украине под выращиванием сорго обыкновенного двухцветного, в 2005 г. составляли 22,8 тыс. га, до 2017 г. они выросли до 89,0 тыс. га, соответственно и потребность в семенах – с 102,6 до 400, 5 т. Площади, занятые под сорго сахарным, по состоянию на 2005 г. составляли всего 2,6 тыс. га, в 2017 г. – 20,0 тыс. га, что соответственно и определило повышение потребности в семенном материале с 13,0 до 99,9 т. В 2017 доля площадей, на которых выращивают оте­чественные гибриды сорго обыкновенного двухцветного, составляет 10%, гибриды сорго сахарного – 12%, что свидетельствует о крайне неудовлетворительной ситуации с распространением отечественных сортов.

Organoleptic Characteristics of Cookies from Sorghum Composites Flour

Application of wheat flour in various food products has increased the import of wheat flour over years. The use of domestically grown crops like Sorghum (Sorghum bicolor L. Moench) could reduce the demand of wheat. Sorghum flour can be used in partial substitution with wheat flour for many food products, like cookies. The use of sorghum as cookies ingredient could be combined with other flours to get a composite flour. The purpose of this research was to obtain proportion of sorghum flour, sweet potato flour and soyabean flour that produce cookies with good organoleptic characteristics. The proportion of composite flour adequacy was calculated using a list of foodstuffs (DKBM).The research method was based on Experimental Method with Randomized Block Design (RBD) in twelve treatments and two repetitions. The treatments were proportion of sorghum flour (6 minutes, 8 minutes, 10 minutes of dehulling time), sweet potato flour, and soyabean flour. The results showed that cookies made with proportion of sorghum flour, sweet potato flour, and soyabean flour gave no significant difference in organoleptic characteristics (Overall, color, taste, aroma, and hardness). The result also showed that the characteristics of the cookies were not affected by dehulling of sorghum grains but influenced by other ingredient than flour. Keywords: Sorghum, Sweet Potato Flour, Soyabean Flour, Cookies, Sensory Properties

Functional effects of xanthan gum on quality attributes and microstructure of extruded sorghum-wheat composite dough and bread

This study was performed in order to enhance the extruded sorghum-wheat composite dough (SWCD) and bread (SWCB) quality using xanthan gum. In order to investigate the effect of extrusion cooking, extruded (at 10% feed moisture and 160 °C die temperature) and non-extruded sorghum flours were separately substituted with wheat flour at 10:90 sorghum/wheat ratio. In addition, to improve the quality of the final product, xanthan gum (0.5 and 1%) was added during the mixing of doughs ingredients. Results revealed that unlike non-extruded SWCD, addition of xanthan gum to extruded SWCD decreased the dough strength. SEM observation demonstrated that composite dough containing either extruded or non-extruded sorghum had similar structures. On the other hand, in contrast to extruded SWCD, xanthan gum incorporation to non-extruded SWCD formed a uniform structure. Extruded SWCD had less viscous and more solid-like characteristics than the non-extruded SWCD. The elasticity and solidity of both doughs containing extruded and non-extruded sorghum increased with the addition of xanthan gum. In general, it was found that extruded SWCD had the highest (10.75 °C/min) and non-extruded SWCD containing 0.5% xanthan gum had the lowest (7.33 °C/min) heating rates. The crumb cell structure also showed that the addition of xanthan gum increased the average pore size and decreased the number of cells/cm2, total area and pore area fraction (%) of crumb in the extruded SWCB. Bread crumb hardness increased when extruded sorghum flour and xanthan gum were used.