White Sorghum Research Articles

Wheat and White Sorghum Supernatants as Alternatives to Calotropis procera Extract in Making Cheese

Plant coagulant, animal rennet and microbial coagulant are used as milk coagulating agents resulting in different cheese products. However, emphasis has been on the use of plant coagulant as opposed to that from animal source, rennet. Alternative milk coagulants are therefore investigated instead of animal enzymes. The use of vegetable extracts as milk coagulants has evolved in soft cheese processing. This study explored the potential of plant coagulants as an ideal choice in the production of cheese. Hence, the objective of this study was to evaluate the effects of the coagulants on the yield and proximate composition of cheese. To compare them with cheese coagulated with supernatants from fermented white sorghums (WSS) and wheat (WS) in the laboratory. The results were also compared with cheese coagulated with Calotropis procera leaf extract (CPE) in terms of yield, the percentage composition of total solids (TS), fat, protein, lactose ash and the pH of the cheeses. The same parameters were evaluated in the whey (by-product). The minerals, pH and the proximate components in WS and WSS were also compared. Maximum cheese yield was recorded at equal volumes of milk and coagulants. CPE was superior to these other two considering the constituents in all three cheeses. The chemical composition of CPE coagulant was superior to WS and WSS in terms of TS, fat, protein and ash but lower in moisture content compared with the other two. Protein content was higher in cheese prepared with CPE (22%) about six times the amount in raw milk and the least was WSS (12%). Moreover, the cheese made with CPE had the highest yield (31.76g) and differed significantly (P< 0.05) from WSS (28.87g) and WS (29.70g). Also, cheese made with WS (30.57g/ml) had the highest whey volume compared with WSS (28.11g/ml). However, increasing levels of each supernatant with a constant volume of raw milk (100ml) produced higher cheese yield at 100ml of the supernatant and 100ml of milk. Whey from WSS was the most acidic (5.85) of all the three produced but with increased acidity as the storage days increased. The study revealed that cheese with high nutritional quality can be produced with CPE, WSS and WS. The use of equal volume of coagulant (WSS or WS) to raw milk would give optimal cheese yield. This will promote the utilization of WSS and WS, which is naturally left as the waste product.

COMPARATIVE STUDY OF EFFECT OF SPROUTING ON AMINO ACID IN WHITE SORGHUM BICOLOR AND PENNISETUM GLAUCUM

Purpose: Comparative study of effect of sprouting on amino acid in white Sorghum Bicolor and Pennisetum Glaucum Methodology:The utilization of plant-derived foods as functional ingredients in food system continues to be of research interest as a purpose of achieving good health and well-being, target 3 of sustainable development goals (SDGs). Standard methods involving combined classical protein hydrolysis and derivatization with fast separation by Ultra High Performance Liquid chromatography (UHPLC) and detection by a single quadrupole (QDa) mass spectrometer were used to analyze Sorghum bicolor and Pennisetum glaucum for amino acid profile before and after sprouting. Results: The data showed that eighteen amino acids were determined in all, which includes the essential for the growth of the infants, semi-essential amino acids and the nonessential amino acids (Harper, 1989). The levels in the sample were ranged as follows; unsprouted raw white sorghum bicolor seed flour (1.86±0.07-17.6±0.15), sprouted white Sorghum bicolor seed flour (1.93±0.06-17.7±0.08) unsprouted Pennisetum glaucum (1.86±0.07-17.7±0.09) sprouted Pennisetum glaucum (2.07±0.02-17.8±0.07) .The CV% for the values ranged between 0.26-74.2%. The cereals are very rich in ceucine and deficient in methionine and Tryptophan. TAA, TEAA with his, TEA without his, TNEAA, TArAA, TAAA, TBAA, TNAA, TSAA, %TEAA with his in the amino acid profile for white Sorghum bicolordecreased in level after sprouting while TNEAA increased after sprouting. All the quality parameters level increased in Pennisetum glaucum after sprouting. The result of the research showed that Sorghum bicolor and Pennisetum glaucum seeds flours, especially the sprouted ones contains appreciable amount of essential amino acid which made them to be a good source of quality parameter of amino acid. This could be relied upon as a good cheap for supplement of essential amino acid in food in order to solve the problems of protein energy malnutrition which could be very useful in infant food production and also for the production of cookies for diabetic patients. Unique Contribution to Theory and Practice: From the current research work, Sorghum bicolor and Pennisetum glaucum seeds flours are good source of quality parameter of amino acid especially the sprouted ones which could be relied upon as a good cheap for supplement of essential amino acid in food in order to solve the problems of protein energy malnutrition

Effect of heat moisture treatment on the physicochemical, functional, and antioxidant characteristics of white sorghum ( Sorghum bicolor (L.) grains and flour

This study aims to study the effect of Heat Moisture-Treatment (HMT) on the physicochemical, functional, crystallinity, and antioxidant properties of five white sorghum varieties, namely CO30, K12, Parbhani Moti (PM), Parbhani Shakti (PS), and ICSV15021. The sample grain's moisture content was adjusted to 17% and subjected to HMT (100°C) for 4 hr. The HM-treated samples showed higher carbohydrate [71.82 g/100 g(PS)–76.25 g/100 g (PM)] and crude fat content [2.12 g/100 g (ICSV15021)–5.52 g/100 g (K12)] than the control. In contrast, the crude protein [7.22 g/100 g (PM)–9.77 g/100 g (CO30)] and ash content [1.85 g/100 g (CO30)–2.57 g/100 g (PM)] got decreased in HM-treated samples comparing control. Significantly higher DPPH-antioxidant activity was recorded in HM-treated samples [31.72% (ICSV15021)–51.07% (K12)] than control. Similarly, the water and oil absorption capacity was found to be higher in HM-treated samples [2.80 g/g (PM)–3.28 g/g (ICSV15021) and 2.45 g/g (PM)–2.8 g/g (CO30)] than control. The crystallinity got reduced after HMT [11.73% (CO30)–15.17%(PM)], and both control and HM-treated sorghum flours exhibited an A-type diffraction pattern. Practical applications As whole sorghum flour has limited usage in the food processing industry, the modifications using heat treatment could increase sorghum utilization in developing novel biofortified and gluten-free food products. HMT positively influences the physicochemical, functional characteristics with the increased antioxidant activity of five varieties of white sorghum grains. Hence, HMT physical modification of sorghum grain makes it suitable in both the novel food system for developing unique gluten-free, biofortified products and other nonfood applications.

Effect of Tempering Conditions on White Sorghum Milling, Flour, and Bread Properties.

The effects of room temperature water, hot water, and steam tempering methods were investigated on sorghum kernel physical properties, milling, flour, and bread-making properties. Overall tempering condition and tempering moisture content were found to have a significant effect on the physical properties. Milling properties were evaluated using a laboratory-scale roller milling flowsheet consisting of four break rolls and eight reduction rolls. Room temperature tempering (18% moisture for 24 h) led to better separation of bran and endosperm without negatively impacting flour quality characteristics i.e., particle size distribution, flour yield, protein, ash, damaged starch, and moisture content. Bread produced from the flour obtained from milling sorghum kernels tempered with room temperature water (18% m.c for 24 h) and hot water (16% m.c at 60 °C for 18 h) displayed better bread-making properties i.e., high firmness, resilience, volume index, higher number of cells, and thinner cell walls when compared to other tempering conditions. Room temperature water tempering treatment (18% m.c for 24 h) could be a better pretreatment process for milling white sorghum kernels without negatively impacting the flour and bread-making quality characteristics.

REPLACEMENT VALUE OF MAIZE WITH OTHER CEREALS ON PERFORMANCE AND COST BENEFIT OF BROILER CHICKENS

The study investigated the effect of replacing maize with alternatives (white sorghum, red sorghum, grey millet and brown millet) on the growth performance and cost benefit of broiler chicken. A total of one hundred and fifty (150) day-old Aboica strain broiler chicks were purchased for this study and were randomly allotted to five dietary treatments. The five is caloric and is nitrogenous diets for both the starter and finisher phases were formulated with the test ingredients (yellow maize, white sorghum, red sorghum, grey millet and brown millet) as the main source of energy and were designated as T1, T2, T3, T4 and T5. Each treatment was further divided into three replicates with ten (10) birds per replicate. The parameters investigated were growth performance and economics of production. This study revealed no significant (p>0.05) differences in weight gain among all the treatment. Furthermore, it showed a significantly (p>0.05) lower cost of producing the four alternatives as compared to the control (maize) and higher gross profit. It was concluded that white sorghum, red sorghum, grey millet and brown millet can replace yellow maize without any adverse effect on the health status and general performance of broiler chickens.

Preferensi Spodoptera Frugiperda J.E. Smith pada Berbagai Tanaman

Spodoptera frugiperda (Lepidoptera: Noctuidae) is a pest that boomed in early 2019. The research was conducted descriptively in areas that had never been attacked by S. frugiperda by planting various types of crops such as sweet corn, white corn, hybrid corn, green beans, tomatoes, chilies and sorghum. The results showed that S. frugiperda was very fond of sweet corn, followed by white corn, hybrid corn and sorghum. Green bean, chili and tomato plants were not attacked by S. frugiperda. Pest S. frugiperda began to attack sweet corn plants at 3 weeks after planting with the initial attack in the form of scratches on the leaves and continued to the base / growing point (leaves still curled). Even this pest also attacks the male flowers that have not opened and attacks the sweet corn cobs. S. frugiperda began to attack sweet corn at the age of 20.33 days after planting, on white corn 25.67 days after planting, hybrid corn 25.53 days after planting and sorghum at 28.67 days after planting. In sweet corn, the attack reached the corn cobs, while in white corn and hybrid corn, the attack only showed damage to the leaves, not to the cornflower as well as to sorghum. The percentage of attack on white corn (22.15%) and hybrid corn (18.26%) and on sorghum was only 10.34% less than attack on sweet corn (40.02%).

Effect of a Novel High Phenolic Sorghum Bran (PI570481) on Lipid Accumulation in 3T3-L1 Cells

ObjectivesObesity is the leading public health problem and the main cause of many other metabolic and chronic complications. Sorghum is the fifth most important cereal crop in the world and certain varieties contain significantly greater amounts of biologically active phenolic compounds than other strains. PI570481 is a novel strain of high phenolic sorghum bran and show anti-cancer activities. The objective of this study is to explore a potential use of PI570481 with other phenolic sorghum bran extracts (SC84 and Sumac) and a sorghum grain (white sorghum) for the differentiation of preadipocytes and to investigate cellular and molecular responses in differentiated adipocytes to elucidate related mechanisms. Methods3T3-L1 preadipocytes were cultured with DMEM containing 10% FBS and differentiated using a differentiation cocktail containing 1 μM dexamethasone, 0.5 mM isobutylmethylxanthine, and 5 μg/mL insulin in 10% FBS/DMEM. Lipid accumulation was measured by Oil Red O (ORO) staining. Cellular reactive oxygen species (ROS) and glucose uptake were measured using DCFH-DA and 2-NBDG, respectively. Western blotting was performed to examine the expression of genes regulating adipogenesis, lipogenesis and cell signaling. ResultsSorghum extracts (PI570481, SC84, Sumac, white) did not cause cytotoxicity in both undifferentiated and differentiated 3T3-L1 cells. Sorghum bran extracts (PI570481, SC84, Sumac) reduced intracellular lipid accumulation and expression of adipogenic and lipogenic proteins in dose-dependent manner in differentiated 3T3-L1 cells. Regarding anti-adipogenic mechanism, sorghum bran extracts (PI570481, SC84, Sumac) represses ROS production and MAPK signaling pathways in differentiated 3T3-L1 cells. Sorghum bran extracts (PI570481, SC84, Sumac) also represses insulin signaling and glucose uptake in differentiated 3T3-L1 cells. ConclusionsThese data propose a potential use of a novel high phenolic sorghum bran as functional food. Funding SourcesMaryland Agricultural Experiment Station (MAES) and National Institute of Food and Agriculture (Project #: MD-NFSC-201,176) to S-HL Cooperative Agreement grant from USDA-ARS to S-HL.

The physicochemical properties of white sorghum (Sorghum bicolor L.) flour in various particle sizes by soaking the seeds before and after dehulling

Sorghum seeds have good nutrition for human health. Therefore, preparation for food needs to be done by various methods. This study aimed to investigate the physicochemical properties of sorghum flour at various particle sizes obtained from soaked seeds in water before and after dehulling. This study used white sorghum seeds (KD-4 variety), and the experiment involved three factors: seeds soaking in water before and after dehulling, the soaking duration of the seeds (0, 12, 24, 36, 48 hrs), and the particle size of the flour passed through 40, 60, 80, 100 mesh sieves. This result showed, was chosen method of making white sorghum flour that was to soak the seeds in water for 24 hrs after dehulling. Followed by drying, milling, and sieving on various particle fractions will be adjusted according to their use. The physicochemical properties of sorghum flour were whiteness: 66.85±0.85–73.44±0.99%; bulk density: 514.35±0.95–584.10±1.00 g/L; initial temperature of gelatinization: 87.80±1.20 – 92.25±1.45°C; gelatinization time: 16.00±0.01 –18.00±1.00 mins; viscosity at temperature 50°C: 1250.1±46.7–3568.3±230.9 Cp; setback viscosity: 1250.6±46.7–3568.3±230.9 Cp; moisture content: 8.26±0.14 - 9.56±0.30% wet basis; ash content: 0.14±0.01–0.35±0.02% dry basis; protein content: 5.30±0.05– 6.77±0.38% dry basis; fat content: 1.02±0.01–2.40±0.01% dry basis; carbohydrate content: 81.66±0.60–84.33±0.18% dry basis; and amylose content: 12.43±0.28– 24.35±0.06% dry basis. The method for making white sorghum flour can be used to produce applied technology in home industries and suitable for cake and extrusion products.

Changes in extractable phenolic profile during natural fermentation of wheat, sorghum and teff

Whole grain polyphenols are associated with structure-specific bioactive properties. However, the phenolic profile of grain ingredients can be significantly altered by processes like fermentation. This study investigated how polyphenol profiles in different cereal grains respond to microbial metabolism during sourdough fermentation. Whole grain wheat (white and red), sorghum (white and lemon-yellow), and teff (white and brown) flours were subjected to natural sourdough fermentation for 48–96 h, and phenolic profiles and their metabolites monitored using UPLC-tandem quadrupole MS. Flavonoid O-glycosides (dominant in sorghum) were rapidly metabolized (66% reduction in 48 h) to release aglycones (2.5 fold increase). O-Glycoside groups in mixed O/C-glycosides (dominant in teff) were selectively hydrolyzed, but more slowly (11–32% reduction in 48 h) than homo-O-glycosides, suggesting steric hindrance from the C-glycoside groups. Flavonoid C-glycosides (dominant in wheat) and aglycones (white sorghum) were generally stable to microbial degradation. Extractable phenolic acids and their esters (most abundant in white sorghum) were extensively degraded (80% reduction in 48 h) with few metabolites detected at the end of fermentation. Thus, extractable phenolics in sorghum were generally most extensively metabolized, whereas those in wheat were the least impacted by sourdough fermentation. New microbial metabolites, putatively identified as O-methylcatechol-vinyl-isoflavans, were detected in all fermented samples, with levels increasing with fermentation time. Based on structure, these compounds were likely derived from cell wall C-C linked diferulic acid metabolism. As expected, Folin reactive phenols and antioxidant capacity increased in fermented samples, but the extent was distinctly smaller in sorghums (1.3–1.9 fold) vs teff (2.4–3.2 fold) and wheat (2.0–6.1 fold), likely due to higher presence of easily metabolizable phenolics in sorghum. The phenolic profile of a cereal grain affects the products of microbial metabolism during fermentation, and may thus alter phenolic-dependent bioactive properties associated with a specific grain.

The Effect of the Polishing Process and Sorghum Type (Brown and White) on the Content of Crackers Nutrition

Yogyakarta - Indonesia has a variety of types of sorghum. Antioxidants and protein are among its nutritional advantages. Processing technology innovation is still needed to optimize its nutrition. Polishing is the main process in sorghum. This study aims to determine the effect of polishing and types of sorghum (brown and white) on the nutritional content of sorghum crackers. Nutrient content analyzed included water, ash, protein, fat, crude fiber, carbohydrate, energy, and beta carotene content. We found that the polishing process of the two types of sorghum resulted in different nutritional advantages of the sorghum crackers. The water, protein, fat, and crude fiber content of sorghum crackers decreased from the initial nutrient content of sorghum grain. Conversely, the content of ash, carbohydrates, and energy increase after becoming crackers. Polishing of white and brown sorghum grain causes higher content of ash, protein, energy, and beta carotene in sorghum crackers compared to unpolished ones. The crackers made from polished white sorghum grain had a higher protein content (7.74%) than those from polished brown sorghum grain (5.71%). The crackers made from polished brown sorghum grain had nutritional advantages in the content of ash (2.78%), energy (333.92 calori/100g) and beta carotene (2134.16mg/100g) compared to crackers made from polished white sorghum grain (2.66%; 317.23 calori/100g; 53.01mg/100g). Polishing of white sorghum grain produces high protein crackers, while polishing of brown sorghum grain produces crackers with high functional beta carotene content.

Effects Of Sideration On The Number Of Weeds Used At Different Times

In keeping up and expanding soil fertility by applying siderite (green manure), increasing the yield of cotton by planting and cultivating pisum, pea, rapeseed, and grain as siderite crops from selected plants; amid cultivation, 39-51 tons of green biomass per hectare was collected in summer and 17-22 tons in autumn, and their effect on weed numbers were determined. In this case, in the experimental field, more perennial weeds were found, such as salomalaykum (Cyperus rotundus L.), field bindweed (Convolvulus arvensis L.), ajrik (Cynodon dactylon (L.) Pers.), and annuals were found in semizoot (Portulaca oleracea L.), white sorghum (Chenopodium album L.), common rosemary (Amaranthus retleflexus L.), ituzum (Solanum nigrum) and others were observed. As a result, the number of yearly and perennial weeds beneath the influence of summer sideration diminished by 2.4-2.6 units compared to the control option before the 1st cultivation between cotton rows, and by 4.6-4.7 units before the final irrigation, or under the influence of autumn sideration. In accordance with the over, a decrease of 2.8-3.1 units was accomplished, and before the final irrigation - to 5.0 units. The most noteworthy reduction in weeds was observed in rapeseed and barley variants utilized as siderates in both experiments.

Skin-protective properties of peptide extracts produced from white sorghum grain kafirins

In recent years, the cosmetic industry has developed products that provide beneficial functions on the skin, with an increase in the production of cosmeceuticals which has generated great scientific and industrial interest in the search for alternative bioactive ingredients. The objective of this research was to determine the protective effects (antioxidant, anti-inflammatory, and anti-aging) of peptide extracts of the grain of white sorghum [Sorghum bicolor (L.) Moench] against the damage induced by exposure to ultraviolet B irradiation (UVB) in organotypic cultures of human skin. The kafirins (α, β, and γ-kafirin) fraction extracted from the sorghum grain was hydrolyzed with alcalase to produce crude hydrolysates. Then, by ultrafiltration, two peptide extracts with molecular weight 1–3 kDa (PE-3) and < 1 kDa (PE-1) were prepared. Bioassays were performed on organotypic skin cultures (exposed and not exposed to UVB). The results revealed that the treatments with both extracts (PE-3 and PE-1) significantly reduce the damage caused by UVB, by attenuating the depletion of the activities of superoxide dismutase (SOD) and glutathione peroxidase (GPx), as well as by maintaining or increasing the activity of catalase (CAT). Also, PE-3 and PE-1 decreased the levels of pro-inflammatory cytokines such as interleukin 1-β (1L-β), interferon-γ (IFN-γ), and tumor necrosis factor-α (TNF-α). Furthermore, PE-3 and PE-1 inhibited collagenase, elastase, and tyrosinase activities. In general, PE-1 exhibited a greater protective effect than PE-3 and like that obtained with glutathione. Therefore, the enzymatic production of PE-3 and PE-1 with protective functions of the skin could be a promising strategy to generate potential ingredients that can be incorporated in new cosmeceutical formulations.

Assessment of Microbiological Quality and Safety during the Processing of Traditional Beers made from Sorghum in the “Mandara” Mountains of the Far-North Region of Cameroon

Indigenous beers are very popular and widely consumed by people from northern Cameroon because of its low cost. Despite their appeal, microbial quality of these beverages remains a serious call for concern. This work was aimed to investigate microbial changes and hazards of contamination during the processing of two special sorghum beers brewed in northern Cameroon. Producers were observed during the production and samples were collected at different stages for analysis of microbiological parameters such as total count, fungi, spore-forming bacteria, Coliforms and E. coli using referenced methods. Total count ranged from 13.5 x 103 to 195 x 103 CFU/mL and 0.16 x 103 to 660 x 103 CFU/mL; fungi from 0.26 x 103 to 22 x 103 CFU/mL and 0.22 x 103 to 85 x 103 CFU/mL; E. coli from 0.69 x 102 to 13.6 x 102 CFU/mL and 0.65 x 102 to 3.8 x 102 CFU/mL during the production of the red “té” and white “mepdli” beers, respectively. Spore-forming bacteria and Coliforms (total and fecal) were detected in all the collected samples. Bacterial spores were also enumerated in red (38 x 103 CFU/g) and white (62.5 x 103 CFU/g) sorghum grains used as the main raw materials for the production of “té” and “mpedli” beers. The results suggest that the processing of both turbid beers using the traditional method are exposed to microbial contamination. Increase of microbial loads after soaking, adding of the supernatant (red beer only) and malted flour (white beer only) after the heating step means that control measures are needed to prevent contamination after these sensitive stages. Proper handling of raw materials, adequate implementation of heating and fermentation were found as effective critical control points. Training of producers on the hazards analysis and good manufacturing and hygiene practices have been suggested as strategies to improve the safety of indigenous beers.

Molecular and phenotypic characterization of a collection of white grain sorghum [Sorghum bicolor (L.) Moench] for temperate climates

Sorghum [Sorghum bicolor (L.) Moench] is a subsistence crop and the main food for populations in arid or semiarid regions and it is appreciated for the production of gluten-free products, forages, raw materials for industrial transformation and packaging. The end-use of different sorghum purposes having various plant or kernel characteristics require specific breeding programs to develop the desired ideotype. Sorghum grains can be classified according to kernel color, tannins and polyphenols content: white, yellow, red, brown, and black. White sorghum is characterized by a low level of total phenolic content and tannins. The advantage of using white sorghum is: increased protein digestibility, nutritional composition and consumer acceptance similar to other cereals. A collection of 117 white grain sorghums was characterized using 10 SSRs and preliminary agronomic observations were made for main traits. SSR analysis revealed from 10 to 33 alleles per locus.Observed heterozygosity was lower than expected according to the reproduction system of sorghum. Phylogenetic analysis revealed 6 main groups of genotypes. Only one group is constituted by genotypes with the same geographical origin (Egypt) while other groups are admixtures of different countries. The principal coordinate analysis revealed good correspondence between genetic profiles and groups evidenced by similar agronomic performances.

Farmers’ Perception about the Use of Sorghum (Sorghum bicolor (L.) Moench) Landraces and Their Genetic Erosion in South Wollo Administrative Zone, Ethiopia

Genetic erosion can result in the loss of sorghum landrace genetic diversity. In the study areas, although it is generally believed that genetic erosion had occurred, there are no data on its amount and extent. Thus, this study is aimed to assess farmers’ perception about the use of sorghum landraces and their genetic erosion and to identify suggested reasons for the replacement of sorghum landraces. To this end, a field survey of 1200 farmers, randomly selected over the three districts (Tenta, Mekdela, and Delanta) during 2006 to 2015/2016 main cropping seasons, was undertaken. Structured questionnaire survey of households, focused group discussions, key informant interviews, and field observations were used to collect data. Moreover, the data for samples collected during 1980 were obtained from the Ethiopian Biodiversity Institute (EBI). Sorghum landrace history profile analysis indicated that there was an insight in the use of local varieties among local farmers over the past three or above decades. However, there is a reduction trend due to the different selection criteria described by farmers. “Kokita,” “Merar,” “Marchuke,” “Tinkish” (except for “Necho-Tinkish” and “Jofa-Tinkish”), and “Fesho” were totally excluded (lost) by local farmers attributed by home consumption preferences. The interviewed farmers indicated that genetic erosion had occurred. Genetic erosion of 100% was observed in white sorghum in Mekdela and 66.7% in Delanta and Tenta districts. Likewise, genetic erosion of red sorghum, 25%, 20%, and 75%, respectively, was detected in Tenta, Mekdela, and Delanta. For yellow sorghum grains, genetic erosion was 33.4% in Tenta and 66.7% in Mekdela and Delanta. Genetic erosion for “Tinkish” was found to be 66.7% in Tenta and 50% in Mekdela and Delanta. Based on farmer responses, genetic erosion was attributed to reduced benefits from landraces, drought, climate change, market price and demand, and reduction in land size. The actions of both natural and conscious selection on farm were also discussed in detail as genetic erosion scenarios. Therefore, attention should be given to conservation of farmers’ varieties in which involving farmers’ participation is very important in order to use their indigenous knowledge for conservation of FVs and on-farm conservation strategies should be practiced for FV sustainable use. Thus, genetic resource conservation is attained.

Nutritional, physical and sensory characteristics of gluten-free biscuits incorporated with a novel resistant starch ingredient

Gluten-free (GF) biscuits were prepared by replacing part of a GF flour mix (GFM) with 0, 15, 30 and 45 g/100 g (total flour) with a novel resistant starch-rich ingredient obtained from annealed white sorghum starch (RSWS). The chemical composition, physical characteristics, in vitro starch digestion and sensory evaluation of biscuits were considered. The chemical composition of samples was influenced by the addition of the RSWS. The highest total dietary fibre and RS contents (p < 0.05) were measured in 45-RSWS biscuits. The starch hydrolysis index values decreased when the level of RSWS increased in the composite. With regard to quality parameters, the use of RSWS influenced the hardness of the biscuits, and the highest value obtained for 45-RSWS. Some of the selected sensory attributes, along with the overall acceptability score, were negatively influenced by the RSWS addition, even if all remained above the limit of acceptability. The use of RSWS in GF biscuit formulation can contribute towards the creation of food products likely having slowly digestible starch properties, and this can be achieved without drastically compromising on the quality and sensory attributes.

Physicochemical and gelatinization properties of ethanol-treated sorghum flour

Granular cold-water swelling starch can be produced by ethanol-treated method. This work aims to determine the chemical, physical and gelatinization properties of ethanol-treated sorghum flour. White sorghum flour was heated in ethanol solution (45, 50 and 55 %v/v) with ratio of 1:9 at three temperature levels (60, 80 and 100 °C). The modified flour properties including moisture content, ash content, whiteness degree, and gelatinization properties were determined. The results showed that ethanol concentration had significant effect on the whiteness degree and breakdown properties. Heating temperature significantly affected the moisture content, whiteness degree, peak viscosity, final viscosity, breakdown and set-back properties of sorghum flour. Ethanol-treated sorghum flour produced from ethanol concentration of 55 % and heating temperature of 60 °C showed superior characteristics than the other treatments in which it’s properties including moisture content, ash content, whiteness degree, peak viscosity, final viscosity, breakdown and set-back properties were 10.24 %, 0.62 %, 84.85 %, 633.50 cP, 4713.50 cP, 571.00 cP, 4551.00 cP, respectively.

Effects of varying levels of succinylation and hydroxypropylation on functional, thermal and textural characteristics of white sorghum starch

AbstractBackground and objectivesStarch is a versatile storage biopolymer with exceptional physicochemical properties. However, sometimes it owes certain functional inabilities in the native form which could be effectively overcome by chemical modifications to meet specific requirements. The present study was conducted to improve the functional properties of native sorghum starch chemically modifying via succinylation and hydroxypropylation. Native sorghum starch was modified with different concentrations of succinic anhydride and propylene oxide and was subsequently analyzed for physicochemical, thermal, and textural properties.FindingsThe swelling power and water retention capacity tend to improve upon substitution with succinyl and hydroxypropyl groups while succinylation did not have any pronounced effect on solubility of sorghum starch. All modified starches resulted in more clear starch paste than native starch but hydroxypropylated starch pastes were the most transparent to light. Succinylation did not bring about any change in pasting temperature; however, peak viscosity, hot paste viscosity, and cold paste viscosity increased significantly. Hydroxypropylated starches exhibited lower pasting temperature, higher peak viscosity for only starch substituted with 30% propylene oxide. Thermal gelatinization temperatures and enthalpy of gelatinization were significantly reduced after hydroxypropylation of sorghum starch. Percent retrogradation (%R) was significantly reduced for starches treated with 3% and 4% succinic anhydride and for all hydroxypropylated starches.ConclusionsWe concluded that hydroxypropylated starch substituted with 30% reagent exhibited the most desirable physicochemical properties and the lowest retrogradation.Significance and noveltyThis study highlighted the benefits of using different concentrations of succinic anhydride and propylene oxide to improve the functional properties of sorghum starch.

Technology of proper use of saline soils in the conditions of Uzbekistan

In the effective use of saline soils, it is advisable to plant sunflower, corn, beetroot and other crops resistant to soil salinity. At the same time, it is necessary to plant domestic and imported crops such as millet, amaranth, and African sorghum as secondary crops in these soils. These crops, even in saline soils, can contribute to the development of livestock in Uzbekistan by producing 400-500 q/ha, and even higher yields. Most importantly thousands of hectares of land that have fallen out of agricultural use will be re-introduced into the farming system. This is one of the current issues of today. In solving this problem, the resistance to salinity, yield and product quality of agricultural crops (alfalfa, sunflower, white sorghum, sorghum, beet) grown on weak, moderate and strongly saline soils are studied and scientifically substantiated. Technologies for growing these crops will be developed depending on soil and climatic conditions and salinity levels.

Optimization of germination of white sorghum by response surface methodology for preparing porridges with biological potential

ABSTRACT Sorghum’s biological potential can be exploited to formulate healthy foods. The objective of this work was to optimize the germination process of sorghum to maximize the content of free phenolic compounds and antioxidant activity. According to the response surface methodology, the maximum content of total phenols and ferulic acid was obtained at 35°C and 28 h of germination, while the optimal antioxidant activity was obtained at 33.6°C and 28 h and 27.4°C 28 h measured as DPPH and TEAC respectively. The porridges obtained from germinated sorghum flours showed a higher content of total phenols and antioxidant activity compared to non-germinated ones. Porridges formulated with germinated sorghum flour showed an increase of 12% as compared with porridge formulated with flour non-germinated sorghum. Ferulic acid showed a significant reduction in both evaluated porridges.