Enhancing properties of polyvinyl alcohol film using sorghum starch nanocrystals – A cost effective filler from natural source

Kumar, S. Vasantha; Sajeevkumar, Vallayil Appukuttan; George, Johnsy; Kumar, Sunny

doi:10.14429/dlsj.2.11380

Cited by 6 publications

(4 citation statements)

References 17 publications

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“…It is consumed mostly in northern China, India, and southern Russia, where about 85% of the crops are consumed directly as human food [2]. Sorghum has greater drought tolerance, soil toxicities, and temperature variation than other cereals and requires minimal fertilizers for cultivation, thus playing a critical role for food security in some semiarid areas of Asia, Africa, and Latin America [3]. It is considered one of the potential crops to alleviate the challenges of recurrent drought in Africa.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Nutritional, Antinutritional, and Mineral Contents of Thirty-Five Sorghum Varieties Grown in Ethiopia

Minuye

Gebreyes

2020

International Journal of Food Science

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An experiment was carried out to characterize the proximate compositions and antinutritional and mineral contents of sorghum varieties released for production by the Ethiopian sorghum improvement programme. Sorghum is an extensively researched crop in Ethiopia. However, comprehensive information on nutritional, antinutritional, and mineral content has not been generated. In the present study, thirty-five sorghum varieties released by the national sorghum improvement programme were used and evaluated for their proximate compositions, tannin, and mineral nutrient. AOAC methods of analysis were used for proximate compositions and mineral content together, i.e., whereas for tannin, vanillin-HCL assay methods of analysis were used. Differences between sorghum varieties were significant (P≤0.05) for all measured parameters. Proximate composition values such as moisture, ash, crude fat, crude fiber, crude protein, and CHO varied from 9.66 to 12.94, 1.12 to 2.29, 2.48 to 4.60, 2.17 to 8.59, 8.20 to 16.48, and 67.56 to 76.42, respectively. The highest mineral content of P (367.965), Na (6.151), Mg (207.526), K (314.011), Ca (67.159), Fe (14.018), and Zn (6.484) as measured by mg/100 g was found from the varieties Macia, Abshir, Chiro, Birmash, Dagem, and Assossa-1 (Fe and Zn), respectively. Maximum tannin values of 3337.200 and 2474.7 mg/100 g were obtained from Lalo and Dano, respectively. The varieties such as Miskir, Abshir, ESH-1, Meko-1, Red Swazi, and Karimtams have higher nutritional and mineral and lower antinutritional values among the tested varieties. The abovementioned varieties should be considered for food product development due to their nutritional qualities.

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Section: Introductionmentioning

confidence: 99%

Characterization of Nutritional, Antinutritional, and Mineral Contents of Thirty-Five Sorghum Varieties Grown in Ethiopia

Minuye

Gebreyes

2020

International Journal of Food Science

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“…Sorghum, which is naturally gluten free, is a major cereal grown as a food and feed crop ( Kumar et al, 2017b ; Zhao et al, 2019 ). Sorghum is known by different names, such as great millet and guinea corn in West Africa; kafir corn in South Africa; dura in Sudan; jowar in India, and kaoliang in China.…”

Section: Sorghum: Food Nutritional Composition and Human Healthmentioning

confidence: 99%

Sorghum-Phosphate Solubilizers Interactions: Crop Nutrition, Biotic Stress Alleviation, and Yield Optimization

et al. 2021

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Sweet sorghum [Sorghum bicolor (L.) Moench] is a highly productive, gluten-free cereal crop plant that can be used as an alternative energy resource, human food, and livestock feed or for biofuel-ethanol production. Phosphate fertilization is a common practice to optimize sorghum yield but because of high cost, environmental hazards, and soil fertility reduction, the use of chemical P fertilizer is discouraged. Due to this, the impetus to search for an inexpensive and eco-friendly microbiome as an alternative to chemical P biofertilizer has been increased. Microbial formulations, especially phosphate solubilizing microbiome (PSM) either alone or in synergism with other rhizobacteria, modify the soil nutrient pool and augment the growth, P nutrition, and yield of sorghum. The use of PSM in sorghum disease management reduces the dependence on pesticides employed to control the phytopathogens damage. The role of PSM in the sorghum cultivation system is, however, relatively unresearched. In this manuscript, the diversity and the strategies adopted by PSM to expedite sorghum yield are reviewed, including the nutritional importance of sorghum in human health and the mechanism of P solubilization by PSM. Also, the impact of solo or composite inoculations of biological enhancers (PSM) with nitrogen fixers or arbuscular mycorrhizal fungi is explained. The approaches employed by PSM to control sorghum phytopathogens are highlighted. The simultaneous bio-enhancing and biocontrol activity of the PS microbiome provides better options for the replacement of chemical P fertilizers and pesticide application in sustainable sorghum production practices.

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“…It is also known as guinea corn in West Africa. It is resistant to drought and heat and can produce in marginal soil than other cereals and plays an important role for food security [11]. Sorghum was first cultivated in Africa (Ethiopia or Chad region) about 5000 years ago but has since spread to other parts of the world.…”

Section: Introductionmentioning

confidence: 99%

Assessment of the mineral composition and vitamin content of blends of sorghum (Sorghum bicolor L.) and pigeon pea (Cajanus cajan L.) flours

Arukwe¹,

Nwanekezi²

2022

World J. Adv. Res. Rev.

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This study was carried out to evaluate the mineral composition and vitamin content of sorghum and pigeon pea composite flours. Flours were produced from sorghum and pigeon pea seeds. The composite flours were mixed homogenously. Six different blends were formulated in the following ratios as 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 of sorghum and pigeon pea flours respectively, where 100% sorghum flour served as control. The mineral and vitamin composition of the blends were determined using standard methods. The mineral composition result showed significant (p<0.05) increase in potassium (315.10 – 635.0 mg/100 g), magnesium (90.01- 94.52 mg/100 g), calcium (20.10 – 52.11 mg/100 g), zinc (2.03 – 2.30 mg/100 g), iron (3.01 – 5.10 mg/100 g) and sodium (4.80 – 7.82 mg/100 g), and significant (p<0.05) reduction in phosphorus (300.20 - 264.15 mg/100 g), with the increased supplementation of pigeon pea flour to sorghum flour in the blends. The vitamin content result recorded significant (p<0.05) increase in niacin (2.60-2.91 mg/100 g), riboflavin (0.07-0.13 mg/100 g), thiamin (0.31-0.43 mg/100 g), ascorbic acid (29.31-34.56 mg/100 g), and decrease in pyridoxine (0.40-0.21 mg/100 g) and alpha-tocopherol (0.61-0.26 mg/100 g), with increased level of inclusion of pigeon pea flour to the blends. This study showed that supplementing sorghum flour with pigeon pea flour produced blends with improved micronutrients which can find use in ameliorating the prevalence of micronutrients deficiencies in developing countries.

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Enhancing properties of polyvinyl alcohol film using sorghum starch nanocrystals – A cost effective filler from natural source

Cited by 6 publications

References 17 publications

Characterization of Nutritional, Antinutritional, and Mineral Contents of Thirty-Five Sorghum Varieties Grown in Ethiopia

Characterization of Nutritional, Antinutritional, and Mineral Contents of Thirty-Five Sorghum Varieties Grown in Ethiopia

Sorghum-Phosphate Solubilizers Interactions: Crop Nutrition, Biotic Stress Alleviation, and Yield Optimization

Assessment of the mineral composition and vitamin content of blends of sorghum (Sorghum bicolor L.) and pigeon pea (Cajanus cajan L.) flours

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