Evaluation of protein quality of sorghum [Sorghum bicolor (L.) Moench]

Subramanian, V.; Seetharama, N.; Jambunathan, R.; Rao, P. Srinivasa

doi:10.1021/jf00096a009

Cited by 18 publications

(8 citation statements)

References 8 publications

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“…It was in the range reported by Subramanian and Jambunathan (1984) but lower than the values previously reported (Ragaee et al 2006;Waters and Pedersen 2009;Mohammed et al 2010;Mokrane et al 2010). Grain protein content in Cereal Research Communications 44, 2016 sorghum grains was reported to range from 6.80% to 19.60% (Subramanian et al 1990); 5.44% to 12.90%, and 10.00 to 14.00% (Neucere and Sumrell 1980;Awadelkareem 2002;Awadelkareem et al 2009). The genotypes as well as the environment influence the protein content (Benzian et al 1983;Ebadi 2005) during the growing seasons.…”

Section: Cereal Research Communicationsmentioning

confidence: 66%

Quantification of Mineral Composition and Total Protein Content in Sorghum [Sorghum Bicolor(L.) Moench] Genotypes

Gerrano¹,

Labuschagne²,

Biljon³

et al. 2016

Cereal Research Communications

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Sorghum is a drought tolerant cereal and staple food which is a dietary source of protein and more than 20 minerals. The concentration of the mineral elements and protein content in sorghum varies due to genotypic and environmental influences and genotype by environment interactions. The objective of this study was to determine the contents of eight mineral elements (Ca, Fe, K, Mn, Na, P, Zn and Mg) and protein in sorghum genotypes. The analysis of variance showed significant differences in mineral and protein contents. There was a significant relationship between Zn and Fe and between protein and P and Zn. The principal component (PC) analysis showed that Fe, Mn, P, Zn and protein contributed largely to clustering of the genotypes in PC1; Ca, P and Mg to PC2 and Ca, K and Na to PC3. The presence of a considerable amount of compositional variability of mineral and protein contents among tested genotypes suggests that they can be a valuable source of genes for nutritional quality improvement of sorghum.

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Section: Cereal Research Communicationsmentioning

confidence: 66%

Quantification of Mineral Composition and Total Protein Content in Sorghum [Sorghum Bicolor(L.) Moench] Genotypes

Gerrano¹,

Labuschagne²,

Biljon³

et al. 2016

Cereal Research Communications

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“…Essential amino acid levels in plasma were low, especially lysine and threonine. Lysine appeared to be the first limiting acid (Subramanian et al, 1990). The authors concluded that sorghum grain flour cannot be recommended for consumption by small children in view of the very poor energy and digestibilities observed.…”

Section: Nutritional Values Of Different Food Sourcesmentioning

confidence: 99%

Nutritional Value of Proteins from Different Food Sources. A Review

Friedman

1996

J. Agric. Food Chem.

744

447

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The nutritional value or quality of structurally different proteins varies and is governed by amino acid composition, ratios of essential amino acids, susceptibility to hydrolysis during digestion, source, and the effects of processing. To optimize the biological utilization of proteins, a better understanding is needed of the various interrelated parameters that influence their nutritive value. This review attempts to contribute to this effort. It discusses methods used for protein quality evaluation, research needs to facilitate labeling foods for protein quality, and factors influencing protein quality including amino acid analysis, digestion, food processing, antinutrients, and protein-energy relationships. Recent studies on the nutritional quality of more than 50 common and uncommon protein sources including cereals, legumes, other seeds, meat, seafood, insects, leaves, mushrooms, and potatoes are reviewed. Also described are advantages of consuming low-quality proteins fortified with essential amino acids, nutritional benefits of mixtures of complementary protein sources, plant genetic approaches to improving the nutritive value of foods, problems associated with liquid diets for adults and infants, socioeconomic aspects of new protein foods, and the influence of protein type and quality on lactation, the immune system, and serum lipids. This integrated overview is intended to stimulate interest in the introduction and use of new protein sources for feeding the ever-growing world population.

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“…Half or more of the protein in a mature cereal grain may be storage protein. Grain sorghum protein content ranges from 6 to 18% (Subramanian et al, 1990;Vendemiatti et al, 2008;Rhodes et al, 2017), but there are some sorghum germplasm lines with exceptionally high protein content of up to 25% ( Johnson et al, 1968). Based on solubility, sorghum grain proteins are grouped into albumins (water extractable fraction), globulins (dilute salt extractable fraction), prolamins (aqueous alcohol extractable fraction), and glutelins (alkali soluble fraction) (Osborne, 1924).…”

Section: Seed Storage Proteins and Sorghum Protein Digestibility Sorgmentioning

confidence: 99%