Comparative assessment of nutritional and functional properties of different sorghum genotypes for ensuring nutritional security in dryland agro-ecosystem

Htet, Maw Ni Soe; Feng, Baili; Wang, Honglu; Tian, Lixin; Yadav, Vivek

doi:10.3389/fnut.2022.1048789

Cited by 7 publications

(6 citation statements)

References 51 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Similarly, total dietary fiber and total crude fiber contents were in the ranges of 6.72–16.27 and 0.71–2.62%, with means of 10.51 and 1.51%, respectively. Compared to our study, Htet et al ( 45 ) found comparable fat (2.89–5.14%) and crude fiber (1.58–2.49%) contents in six sorghum varieties grown in China. Protein and lipid levels of 9.57–11.13 and 3.60–5.43%, respectively, have also been reported in five Brazilian sorghum hybrids ( 16 ).…”

Section: Resultscontrasting

confidence: 67%

Exploring the potentials of sorghum genotypes: a comprehensive study on nutritional qualities, functional metabolites, and antioxidant capacities

et al. 2023

View full text Add to dashboard Cite

IntroductionSorghum, long regarded as one of the most underutilized crops, has received attention in recent years. As a result, conducting multidisciplinary studies on the potential and health benefits of sorghum resources is vital if they are to be fully exploited. In this study, the nutritional contents, functional metabolites, and antioxidant capacities of 23 sorghum breeding lines and three popular cultivars were assessed.Materials and methodAll of the sorghum genotypes were grown under the same conditions, and mature seeds were hand-harvested. The metabolite contents and antioxidant capacities of sorghum seeds were assessed using standard protocols. Fatty acids were quantified using a gas chromatography-flame ionization detector, whereas flavonoids and 3-deoxyanthocyanidins were analyzed using a liquid chromatography-tandem mass spectrometry method. The data were analyzed using both univariate and multivariate statistical approaches.Results and discussionTotal protein (9.05–14.61%), total fat (2.99–6.91%), crude fiber (0.71–2.62%), dietary fiber (6.72–16.27%), total phenolic (0.92–10.38 mg GAE/g), and total tannin (0.68–434.22 mg CE/g) contents varied significantly across the sorghum genotypes (p < 0.05). Antioxidant capacity, measured using three assays, also differed significantly. Five fatty acids, including palmitic, stearic, oleic, linoleic, and linolenic acids, were found in all the sorghum genotypes with statistically different contents (p < 0.05). Furthermore, the majority of the sorghum genotypes contained four 3-deoxyanthocyanidins, including luteolinidin, apigeninidin, 5-methoxyluteolinidin, and 7-methoxyapigeninidin, as well as two dominant flavonoids, luteolin and apigenin. Compared to the cultivars, some breeding lines had significantly high levels of metabolites and antioxidant activities. On the other hand, statistical analysis showed that total tannin, total phenolic, and antioxidant capacities varied significantly across white, yellow, and orange genotypes. Principal component analysis was used to differentiate the sorghum genotypes based on seed color and antioxidant index levels. Pearson’s correlation analysis revealed strong links between biosynthetically related metabolites and those with synergistic antioxidant properties.ConclusionThis research demonstrated the diversity of the sorghum resources investigated. Those genotypes with high levels of nutritional components, functional metabolites, and antioxidant activities could be used for consumption and breeding programs.

show abstract

Section: Resultscontrasting

confidence: 67%

Exploring the potentials of sorghum genotypes: a comprehensive study on nutritional qualities, functional metabolites, and antioxidant capacities

et al. 2023

View full text Add to dashboard Cite

show abstract

“…The value obtained in the present study makes it still safe for onset hypertensive patients if consumed. In general, the mineral composition of sorghum-soybean composite flour was higher than those reported for different varieties of whole sorghum grains [10]. This trend is definitely envisaged due to improvement upon fortification of sorghum by soybean in this study.…”

Section: Nd = Not Detectedsupporting

confidence: 44%

“…This factor makes it a substitute for wheat in bakery and brewing industries as well as in the preparation of local wine called "Burukutu" in Yoruba tribe of Nigeria; pap and additive for local milk drink called "Fura de nunu" in Hausa tribe of Nigeria. "It is a multipurpose minor cereal crop primarily used as food, feed, forage, most importantly as raw material for brewing liquor [9,10] and valueadded food products" [11]. "It is also widely grown on dry-land agricultural systems in arid and semiarid specific zones of northern and northeastern parts of China.…”

Section: Introductionmentioning

confidence: 99%

“…In these areas, the excessive consumption of water and over application of inorganic fertilizers have led to serious environmental problems for sustainable agriculture" [12]. "These characteristics limit the productivity and make dry-land agro-ecosystems both inherently dynamic and vulnerable" [10]. "From ethnomedicinal view, sorghum has some health potentials due to its high oxidant power as anti-inflammatory, anti-proliferative, anti-diabetic and anti-atherogenic" [13].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Chemical, In-vitro Multienzyme Digestibility and Amino Acid of Sorghum (Sorghum bicolor (L) Moench) Fortified with Soybean (Glycine max) Composite Meal flour

Niyi

2023

CSIJ

View full text Add to dashboard Cite

The proximate, minerals, functional properties, in-vitro multi enzyme protein digestibility of fortified sorghum with soybean composite meal flour have been determined using standard analytical methods. The sample contained moisture (3.52%), ash (3.40%), crude fat (27.44%), crude protein (39.33%), crude fibre (5.66%) and carbohydrate (22.65%). The magnesium was the highest mineral with the value of 40.78mg/kg while copper had the lowest value of 0.04 mg/kg. The results of functional properties showed that water absorption capacity (WAC) had the value of 142.62%, oil absorption capacity (OAC) had the value of 114.24%, foaming capacity/stability (6.50%/2.00%)while the least gelation concentration was 2.00%. The multi enzyme protein digestibility was 66%. Glutamic acid was the most concentrated amino acid with the value of 172.5 mg/g crude protein while cysteine was the least concentrated with the value of 20.5 mg/g crude protein. The average total amino acid in the composite sample was 915.5 mg/g crude protein and the total average percent essential amino acid was 44.7% (with histidine), 42.3% (without histidine). The composite sample would provide the required amino acids for the pre-school children (2-5yrs) since the values obtained were higher than 100% required standards recommended for the group.

show abstract

“…Male sterile lines in sorghum grains are essential for the generation of hybrids and the enhancement of grains. Researchers exploit heterosis to enhance production and crop characteristics [16,17], exploring male sterility induction techniques in sorghum and focusing on several ways to improve yield and quality in sorghum breeding programs [18,19]. Developers use controlled hybridizations, male sterility lines, crop growth patterns, and pollination tendencies in sorghum breeding to optimize nutritional qualities [20].…”

Section: Introductionmentioning

confidence: 99%

Revealing Consequences of the Husking Process on Nutritional Profiles of Two Sorghum Races on the Male Sterility Line

Khalfalla,

Zsombik,

Győri

2024

Foods

View full text Add to dashboard Cite

The male sterility line is a vital approach in the genetic breeding of sorghum. The husking process affects the grain’s nutritional composition, emphasizing the intricate relationship between genetic enhancement and dietary requirements. The current study assessed the influence of the Husking Fraction Time Unit (HFTU) process, which was set at 30 (S) and 80 (S) time units per second (S). The study assessed the impact of the (HFTU) process on fifty-one inbred line sorghum race varieties, which implied diverse nutritional profiles considering the pericarp color variations. The assessment of the nutritional profile involved dry matter, total protein, and minerals (P, K, S, Ca, Mg, Na, Fe, Zn, and Mn). The variety groups showed a significance value of p ≤ 0.05, indicating the study hypothesis’s truth. While results demonstrated substantial impacts implied by the Husking Fraction Time Unit (HFTU) technique, the occurrence was noted when the dry matter percentage was increased in the husked products, specifically the endosperm (grits) and bran. Conversely, the protein variation percentage between the bran and endosperm (grits) for the S. bicolor race was calculated at 33.7%. In comparison, the percentage was 11.8% for the Kafirin race. The 80 (S) time unit, on the other hand, had an observable effect on the mineral reconcentration when the Kafirin race had the highest averages of K mg/kg−1, Ca mg/kg−1, and Fe mg/kg−1, which were 5700.5 mg/kg−1, 551.5 mg/kg−1 and 66.5 mg/kg−1, respectively. The results of this study could benefit breeders and nutrition specialists in developing genotypes and processing sorghum grains, promoting research, and aiding several industrial sectors owing to the grain’s adaptability and nutritional properties.

show abstract

Comparative assessment of nutritional and functional properties of different sorghum genotypes for ensuring nutritional security in dryland agro-ecosystem

Cited by 7 publications

References 51 publications

Exploring the potentials of sorghum genotypes: a comprehensive study on nutritional qualities, functional metabolites, and antioxidant capacities

Exploring the potentials of sorghum genotypes: a comprehensive study on nutritional qualities, functional metabolites, and antioxidant capacities

Chemical, In-vitro Multienzyme Digestibility and Amino Acid of Sorghum (Sorghum bicolor (L) Moench) Fortified with Soybean (Glycine max) Composite Meal flour

Revealing Consequences of the Husking Process on Nutritional Profiles of Two Sorghum Races on the Male Sterility Line

Contact Info

Product

Resources

About