Sorghum bicolor (L.) Moench a multifarious crop -fodder to therapeutic potential and biotechnological applications: A future food for the millennium

Meena, Kanti; Visarada, K. B. R. S.; Meena, Dharmendra Kumar

doi:10.1016/j.fufo.2022.100188

Cited by 12 publications

(9 citation statements)

References 126 publications

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“…A 100 g serving of sorghum, similar to maize and wheat, provides substantial amounts of resistant starch and can supply approximately 400 calories [ 3 , 6 ]. Furthermore, its lack of gluten proteins makes it a viable alternative for individuals with celiac disease or wheat allergies [ 3 , 7 , 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

“…Tannins and sorghum proteins interact to decrease protein and starch digestibility. This interaction is significant for human and animal nutrition, as sorghum proteins and tannins can form complexes that render proteins indigestible and inhibit digestive enzymes [ 8 , 10 ]. Tannins, including hydrolyzable (e.g., gallic tannins and ellagitannins), condensed (e.g., proanthocyanidins), and complex tannins, are water-soluble phenolic compounds.…”

Section: Introductionmentioning

confidence: 99%

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Germination: A Powerful Way to Improve the Nutritional, Functional, and Molecular Properties of White- and Red-Colored Sorghum Grains

Kayisoglu,

Altikardes,

Guzel

et al. 2024

Foods

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This study explored the effects of the germination of red and white sorghum grains (Sorghum bicolor [Moench (L.)]) for up to seven days on various properties of the grain. Germination enriched sorghum’s nutritional and sensory qualities while mitigating existing anti-nutritional factors. The study employed Fourier-transformed infrared spectroscopy (FT-IR) and scanning electron microscopy techniques to support its findings. Germination increased protein and lipid content but decreased starch content. White sorghum grains showed elevated calcium and magnesium but decreased iron, potassium, and zinc. Red sorghum grains showed a consistent decrease in mineral content during germination. Germination also increased fiber and lignin values in both sorghum varieties. The results of the FT-IR analysis demonstrate that germination induced significant changes in the molecular structure of white sorghum samples after 24 h, whereas this transformation was observed in red sorghum samples at four days. Total phenolic content (TPC) in red sorghum ranged from 136.64 ± 3.76 mg GAE/100 g to 379.5 ± 6.92 mg GAE/100 g. After 72 h of germination, the germinated seeds showed a threefold increase in TPC when compared to ungerminated seeds. Similarly, the TPC of white sorghum significantly increased (p < 0.05) from 52.84 ± 3.31 mg GAE/100 g to 151.76 mg GAE/100 g. Overall, during the 7-day germination period, all parameters showed an increase, and the germination process positively impacted the functional properties that contributed to the health benefits of white and red sorghum samples.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Germination: A Powerful Way to Improve the Nutritional, Functional, and Molecular Properties of White- and Red-Colored Sorghum Grains

Kayisoglu,

Altikardes,

Guzel

et al. 2024

Foods

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“…Sorghum (Sorghum bicolor L.) is one of the world's most widely cultivated cereal grains and is consumed mainly as a staple food among people in Africa, East Asia, and Southeast Asia [1]. Despite many nutritional and health benefits, it is categorized as an underutilized crop in Indonesia.…”

Section: Introductionmentioning

confidence: 99%

Different concentrations of maltodextrin and albumin influenced the quality characteristics and hedonic acceptance of sorghum powder drinks

Romulo,

Aurellia

2024

IOP Conf. Ser.: Earth Environ. Sci.

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Sorghum emerges as a promising choice for developing nutritional powdered beverages, employing the foam mat drying technique with ingredients like maltodextrin and egg white powder. Yet, the precise impact of these components on the quality of powdered beverages remains unclear. This study aimed to explore the effects of maltodextrin (10-30%) and egg white powder (4-5%) on moisture content, color, antioxidant activity, and hedonic acceptance in sorghum-based beverages. Nine formulations were assessed, indicating that increased maltodextrin and egg white powder decreased water content (from 4.88% to 3.96%) and resulted in a lightness (L*) value exceeding 80. Generally, higher concentrations of maltodextrin (>10%) and egg white powder (4.5%) elevated the a* and b* values. Furthermore, elevated quantities of these components led to reduced antioxidant capacity (from 0.00013 to 0.00028 mg TE/g sample) and total phenols (from 9.98 to 4.84 mg GAE/g sample) in the beverages. Notably, egg white powder significantly influenced (p<0.05) the overall liking of the sorghum beverage.

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“…Sorghum (Sorghum bicolor L.) is globally recognized as a staple food in regions such as Africa, East Asia, and Southeast Asia [7]. Its consumption is attributed to its rich nutritional profile and bioactive compounds, which contribute to human well-being [8,9].…”

Section: Introductionmentioning

confidence: 99%

Effect of Maltodextrin and Egg White Powder on Physical Characteristics of Sorghum Powdered Drink

Romulo,

Audrey Aurellia

2024

BIO Web Conf.

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Sorghum, a cereal plant variety, is cultivated in Indonesia as a promising food alternative with notable nutritional and bioactive properties. It presents opportunities for innovative food products like powdered beverages. To make sorghum powdered beverages, adding filler (maltodextrin) and foaming agent (egg white powder) is an essential factor that may impact the physical characteristics of the final products. This study aimed to explore how varying concentrations of maltodextrin and egg white powder affect the physical attributes of sorghum powder beverages. Maltodextrin (10%, 20%, 30%) and egg white powder (4%, 4.5%, 5%) were the independent variables examined. The analysis encompassed solubility, bulk density, foam stability, foam density, and drying rate. Findings indicated that incorporating maltodextrin and egg white flour increased foam density (0.69 g/mL) and stability (94%). Higher maltodextrin concentration enhanced beverage solubility, while bulk density remained relatively unaffected (0.79 to 0.87 g/mL). Notably, the blend with 30% maltodextrin and 4.5% egg white powder exhibited the swiftest drying rate (0.0456 g water/g dry solid min). These outcomes provide a foundation for advancing sorghum-based powdered beverages.

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Sorghum bicolor (L.) Moench a multifarious crop -fodder to therapeutic potential and biotechnological applications: A future food for the millennium

Cited by 12 publications

References 126 publications

Germination: A Powerful Way to Improve the Nutritional, Functional, and Molecular Properties of White- and Red-Colored Sorghum Grains

Germination: A Powerful Way to Improve the Nutritional, Functional, and Molecular Properties of White- and Red-Colored Sorghum Grains

Different concentrations of maltodextrin and albumin influenced the quality characteristics and hedonic acceptance of sorghum powder drinks

Effect of Maltodextrin and Egg White Powder on Physical Characteristics of Sorghum Powdered Drink

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