Understanding biodiversity in sorghums to support the development of high value bio-based products in sub-Saharan Africa

Nyoni, N.; Dube, Mlungisi.; Bhebhe, S.; Sibanda, Blantina Chiedza.; Maphosa, Mcebisi; Bombom, Alexander

doi:10.5897/jco2020.0217

Cited by 11 publications

(8 citation statements)

References 34 publications

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“…It also contains some anti-nutritional factors (tannins and phytins). These bind to fiber, proteins, and other nutrients present in grain, making them unavailable for intestinal absorption, thus inhibiting their digestibility [ 16 ]. The sorghum we tested contained significantly more fiber, to the detriment of starch.…”

Section: Resultsmentioning

confidence: 99%

The Effect of In Vitro Digestion on Polyphenolic Compounds and Antioxidant Properties of Sorghum (Sorghum bicolor (L.) Moench) and Sorghum-Enriched Pasta

et al. 2023

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The phenol content of sorghum is a unique feature among all cereal grains; hence this fact merits the special attention of scientists. It should be remembered that before polyphenols can be used in the body, they are modified within the digestive tract. In order to obtain more accurate data on the level and activity of tested ingredients after ingestion and digestion in the in vivo digestive tract, in vitro simulated digestion may be used. Thus, the aim of this study was to determine the content of polyphenols, flavonoids, and individual phenolic acids, as well as the antiradical properties, of sorghum and sorghum-enriched pasta before and after in vitro simulated gastrointestinal digestion. We observed that the total content of polyphenols decreased after gastric digestion of sorghum, and slightly increased after duodenal digestion. Moreover, the flavonoid content decreased after the first stage of digestion, while antioxidant properties increased after the first stage of digestion and slightly decreased after the second stage. The digestion of polyphenolics in sorghum is completely different to that in pasta—both in varieties with, and without, the addition of sorghum. For pasta, the content of total polyphenols and flavonoids, and free radical scavenging properties, decrease after each stage of digestion.

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Section: Resultsmentioning

confidence: 99%

The Effect of In Vitro Digestion on Polyphenolic Compounds and Antioxidant Properties of Sorghum (Sorghum bicolor (L.) Moench) and Sorghum-Enriched Pasta

et al. 2023

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“…In Europe and Japan, the consumption of sorghum flour-based foods is increasing, mainly due to the increasing number of people experiencing celiac disease [12]. An increasing number of people are experiencing celiac disease, an autoimmune disease whose symptoms appear as a result of consuming wheat flour-based foods that contain gluten.…”

Section: Potential Sorgummentioning

confidence: 99%

“…Sorghum also has economic potential because it can increase farmers' household income. In Gunungkidul Regency, which is famous for its dry, barren lands, sorghum contributes 2% of the total family income [12]. The contribution of sorghum was obtained from planting sorghum as a filler for the vacant land in the second dry season.…”

Section: Advances In Biological Sciences Research Volume 16mentioning

confidence: 99%

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Increasing Sorghum Production on Marginal Land in the Framework of Food Procurement Post-Covid-19 Pandemic

Hazmi¹,

Umarie²,

Murtiyaningsih³

et al. 2022

Advances in Biological Sciences Research

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The Covid-19 outbreak has been going on for more than a year in Indonesia, causing many people to die and lowering the economic level of the community. People's income and food availability decreased. The procurement of staple foods has always relied on the production of rice and corn. Sorghum is a cereal crop that has the potential to increase the availability of staple foods and can produce well on marginal land, so as not to reduce the area of rice and corn planted. Chemically, sorghum seeds are very likely to be able to substitute or complement the use of materials derived from rice, corn, and wheat. Sorghum is also potential to be used as industrial raw material. Sorghum stalks can produce sap as raw material for bioethanol. Sorghum leaves can be used as fodder for ruminants. Sorghum seeds can be used as a staple food for humans, poultry feed, can be used as flour, bread, snacks. In many countries, except in Africa, India, and America, Sorghum is less attractive to farmers than rice, corn, and wheat. The superiority of Sorghum needs to be socialized more intensively to the community so that farmers are interested in planting it and people like to consume it. The development of sorghum cultivation will reduce dependence on rice, corn, and wheat as well as make sorghum an important economic commodity.

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“…This is despite the fact that cereals are the main staple food crops in SSA, and sorghum (second most produced and consumed cereal) is known for its drought-tolerance qualities [ 5 ], producing reasonable yields under water scarcity. Sorghum contains up to 21.1% protein in the seed and is rich in iron and zinc, which are deficient nutrients in SSA diets [ 14 , 15 ], making it a candidate crop to simultaneously address food and nutrition insecurity in the region. Sorghum’s nutritional composition is known to be influenced by genotypic differences and water scarcity among many crops and environmental factors [ 16 , 17 ].…”

Section: Introductionmentioning

confidence: 99%

Assessing Suitability of Sorghum to Alleviate Sub-Saharan Nutritional Deficiencies through the Nutritional Water Productivity Index in Semi-Arid Regions

Hadebe

Modi

Mabhaudhi

2021

Foods

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Lack of cereal nutritional water productivity (NWP) information disadvantages linkages of nutrition to water–food nexus as staple food crops in Sub-Saharan Africa (SSA). This study determined the suitability of sorghum (Sorghum bicolor L. Moench) genotypes to alleviate protein, Zn and Fe deficiency under water-scarce dryland conditions through evaluation of NWP. Sorghum genotypes (Macia, Ujiba, PAN8816, IsiZulu) NWP was quantified from three planting seasons for various sorghum seed nutrients under dryland semi-arid conditions. Seasons by genotypes interaction highly and significantly affected NWPStarch, Ca, Cu, Fe, and significantly affected NWPMg, K, Na, P, Zn. Genotypic variations highly and significantly affected sorghum NWPProtein, Mn. Macia exhibited statistically superior NWPprotein (13.2–14.6 kg·m−3) and NWPZn (2.0–2.6 g·m−3) compared to other tested genotypes, while Macia NWPFe (2.6–2.7 g·m−3) was considerably inferior to that of Ujiba and IsiZulu landraces under increased water scarcity. Excellent overall NWPprotein, Fe and Zn under water scarcity make Macia a well-rounded genotype suitable to alleviating food and nutritional insecurity challenges in semi-arid SSA; however, landraces are viable alternatives with limited NWPprotein and Zn penalty under water-limited conditions. These results underline genotype selection as a vital tool in improving “nutrition per drop” in semi-arid regions.

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Understanding biodiversity in sorghums to support the development of high value bio-based products in sub-Saharan Africa

Cited by 11 publications

References 34 publications

The Effect of In Vitro Digestion on Polyphenolic Compounds and Antioxidant Properties of Sorghum (Sorghum bicolor (L.) Moench) and Sorghum-Enriched Pasta

The Effect of In Vitro Digestion on Polyphenolic Compounds and Antioxidant Properties of Sorghum (Sorghum bicolor (L.) Moench) and Sorghum-Enriched Pasta

Increasing Sorghum Production on Marginal Land in the Framework of Food Procurement Post-Covid-19 Pandemic

Assessing Suitability of Sorghum to Alleviate Sub-Saharan Nutritional Deficiencies through the Nutritional Water Productivity Index in Semi-Arid Regions

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