Analysis of incentives and disincentives for sorghum in Nigeria

Gourichon, Hélène

doi:10.21955/gatesopenres.1115959.1

Cited by 3 publications

(2 citation statements)

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“…Over the past two decades, sorghum has contributed to around 30% of the per capita calorie intake from all consumed cereal crops in Nigeria (Gourichon, 2019). Sorghum contains essential nutrients, including amino acids, carbohydrates, protein, vitamins, and minerals (Awika, 2017;Pontieri et al, 2022;Rather et al, 2023).…”

Section: Introductionmentioning

confidence: 99%

“…Sorghum ( Sorghum bicolor L.), a globally cultivated cereal crop, ranks fifth in production after maize, wheat, rice, and barley, recorded approximately 57.6 million t worldwide in 2017 (FAO, 2017 ). Over the past two decades, sorghum has contributed to around 30% of the per capita calorie intake from all consumed cereal crops in Nigeria (Gourichon, 2019 ). Sorghum contains essential nutrients, including amino acids, carbohydrates, protein, vitamins, and minerals (Awika, 2017 ; Pontieri et al., 2022 ; Rather et al., 2023 ).…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical compositions, nutritional and functional properties, and color qualities of sorghum–orange‐fleshed sweet potato composite flour

Jenfa,

Adelusi,

Aderinoye

et al. 2024

Food Science & Nutrition

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Sorghum and orange‐fleshed sweet potato (OFSP) flours were blended to produce composite flours at eight different ratios of 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, and 20:80, respectively, whereas 100% sorghumflour was used as control. The physicochemical compositions, nutritional and functional properties, as well as color attributes of the composite flour blends were evaluated. The acquired data were analyzed using ANOVA, and the means were separated using the Duncan multiple range test. Significant differences (p < .05) were observed in the physicochemical and nutritional properties of the flour blends. The protein levels in the composite flour decreased as the proportion of OFSP flour increased. However, the levels of vitamins, particularly vitamins A and C contents of the composite flours increased with higher proportions of OFSP, ranging from 0.27 and 1.74 mg/100 g in sample S100 to 2.13 and 2.12 mg/100 g in sample S20O80, respectively. In contrast, an increase in the percentage of OFSP flour resulted in a decrease in the contents of vitamin B‐complex, particularly vitamins B2 and B6. These values decreased slightly from 0.19 and 1.98 mg/100 g in sample S100 to 0.16 and 0.03 mg/100 g in sample S20O80, respectively. Furthermore, as the proportion of OFSP flour increased, there was a reduction in the calcium levels from 17.39 mg/100 g in the 100% sorghum sample to 13.52 mg/100 g in the S20O80 sample. However, no particular trend was observed in, magnesium, iron, and phosphorus levels. Sample S50O50 had the highest percentage of essential and conditional amino acids, except for cysteine, valine, and phenylalanine. The findings also revealed significant variations (p < .05) in the composite flour samples' functional properties and color measurements. Substituting sorghum with OFSP in sorghum‐based food products would significantly increase their vitamin A content.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Physicochemical compositions, nutritional and functional properties, and color qualities of sorghum–orange‐fleshed sweet potato composite flour

Jenfa,

Adelusi,

Aderinoye

et al. 2024

Food Science & Nutrition

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Microbial Status and Quality Assessment of Complementary Food Produced From Co-Fermentation of Sorghum and Pumpkin Seed Fortified with Carrot

N¹,

U²,

Nwadi³

et al. 2019

SJPM

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The aim of this study was to formulate and evaluate the chemical, functional, microbial and sensory attributes of complementary food from blends of sorghum, pumpkin seed and carrot. Sorghum and pumpkin seeds in the ratio of 70:30 (A), 60:40 (B), respectively were co-fermented aerobically for 24, 48, and 72 h at room temperature (30 o C). In the same ratio as samples (A) and (B), control (C) and (D) were unfermented. Carrots (20% W/W) was added to all the samples. The samples were subjected to chemical, anti-nutritional, functional, microbial and organoleptic properties using standard methods. The protein content of the fermented samples was higher than that of the unfermented samples. Tannins and phytates decreased after fermentation. Microbial counts decreased as fermentation progressed to 72 h. Water and oil absorption capacity, solubility index, bulk density and least gelation concentration were within the acceptable ranges for complementary food. Leucine and Lysine contents were high in all the samples. Histidine, isoleucine and methionine were higher in co-fermented samples than unfermented samples. The carotenoid value in co-fermented mixture was comparable to recommended daily allowance (RDA) for complementary food value for 10-20 months infants. Organoleptically, co-fermented samples scored higher in general acceptability, and unfermented samples scored higher than the co-fermented in terms of colour, aroma and taste. It could be concluded that co-fermented sorghum, pumpkin seed fortified with carrot blend diet had a better nutritional quality than the unfermented counterparts based on the overall findings.

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

Ea¹,

Jb²,

Joy³

et al. 2018

J Nutr Food Sci

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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.

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Analysis of incentives and disincentives for sorghum in Nigeria

Cited by 3 publications

References 0 publications

Physicochemical compositions, nutritional and functional properties, and color qualities of sorghum–orange‐fleshed sweet potato composite flour

Physicochemical compositions, nutritional and functional properties, and color qualities of sorghum–orange‐fleshed sweet potato composite flour

Microbial Status and Quality Assessment of Complementary Food Produced From Co-Fermentation of Sorghum and Pumpkin Seed Fortified with Carrot

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

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