scholarly journals Potential for improvement in yeast nutrition in raw whole grain sorghum and maize lager brewing and bioethanol production through grain genetic modification and phytase treatment

2012 ◽  
Vol 118 (1) ◽  
pp. 70-75 ◽  
Author(s):  
J. Kruger ◽  
A. Oelofse ◽  
J. Taylor ◽  
J. R. N. Taylor
Keyword(s):  
Genetic Modification ◽  
Grain Sorghum ◽  
Bioethanol Production ◽  
Whole Grain ◽  
Yeast Nutrition

scholarly journals Fermentation of Whole Grain Sorghum (Sorghum bicolor (L.) Moench) with Different Dry Matter Concentrations: Effect on the Apparent Total Tract Digestibility of Energy, Crude Nutrients and Minerals in Growing Pigs

Animals ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 1199
Author(s):  
Reinhard Puntigam ◽  
Julia Slama ◽  
Daniel Brugger ◽  
Karin Leitner ◽  
Karl Schedle ◽  
...  
Keyword(s):  
Dry Matter ◽  
Latin Square ◽  
Grain Sorghum ◽  
Whole Grains ◽  
Growing Pigs ◽  
Whole Grain ◽  
Inorganic P ◽  
Gross Energy ◽  
Sorghum Grain ◽  
Sorghum Bicolor L

This study investigated the effects of sorghum ensiled as whole grains with different dry matter concentrations on the apparent total tract digestibility (ATTD) of energy, crude nutrients and minerals in growing pigs. Whole grain sorghum batches with varying dry matter (DM) concentrations of 701 (S1), 738 (S2) and 809 g kg−1 (S3) due to different dates of harvest from the same arable plot, were stored in air-tight kegs (6 L) for 6 months to ensure complete fermentation. Subsequently, 9 crossbred barrows (34.6 ± 1.8 kg; (Duroc x Landrace) × Piétrain)) were used in a 3 × 3 Latin square feeding experiment. Diets were based on the respective sorghum grain silage and were supplemented with additional amino acids, minerals and vitamins to meet or exceed published feeding recommendations for growing pigs. The ATTD of gross energy, dry matter, organic matter, nitrogen-free extracts, and crude ash were higher in S1 compared to S3 treatments (p ≤ 0.05), while S2 was intermediate. Pigs fed S1 showed significantly higher ATTD of phosphorus (P) compared to all other groups while ATTD of calcium was unaffected irrespective of the feeding regime. In conclusion, growing pigs used whole grain sorghum fermented with a DM concentration of 701 g kg−1 (S1) most efficiently. In particular, the addition of inorganic P could have been reduced by 0.39 g kg−1 DM when using this silage compared to the variant with the highest DM value (809 g kg−1).

scholarly journals Colonic and systemic effects of extruded whole-grain sorghum consumption in growing Wistar rats

2017 ◽  
Vol 118 (8) ◽  
pp. 589-597 ◽  
Author(s):  
Emilce E. Llopart ◽  
Raúl E. Cian ◽  
Muñoz María Elvira López-Oliva ◽  
Ángela Zuleta ◽  
Adriana Weisstaub ◽  
...  
Keyword(s):  
Superoxide Dismutase ◽  
Wistar Rats ◽  
Manganese Superoxide Dismutase ◽  
Colonic Mucosa ◽  
Systemic Effect ◽  
Grain Sorghum ◽  
Related Factor ◽  
Whole Grain ◽  
Copper Zinc Superoxide Dismutase ◽  
Male Wistar Rats

AbstractColonic effects of extruded whole-grain sorghum diets were evaluated using a model of growing rats. In all, twenty-four male Wistar rats were fed control (C), extruded white sorghum (EWS) or red sorghum (ERS). Consumption of sorghum diets showed satiety properties, with reduction of caecal pH, and lower activity ofβ-glucosidase andβ-glucuronidase enzymes. Decreased copper zinc superoxide dismutase and manganese superoxide dismutase and increased catalase and glutathione peroxidase levels were observed in colonic mucosa. The induction of antioxidant enzymes occurred through the activation of the nuclear factor erythroid 2-related factor 2 protein and its subsequent translocation into the nucleus. ERS was able to decrease the proliferation of proximal mucosa of colon, demonstrating a possible effect against colorectal tumourigenesis. EWS increased proliferation and also apoptosis, ensuring the re-establishment of homoeostasis of the colonic mucosa. No antioxidant systemic effect (serum or hepatic level) was observed. It is likely that despite the extrusion the low bioavailability of the phenolic compounds of sorghum diets caused them to exert mainly acute effects at the colon level. Extruded whole-grain sorghum is a good functional ingredient that might be promising in dietary prevention of intestinal diseases.

scholarly journals BIOETHANOL PRODUCTION FROM GRAIN SORGHUM (Sorghum bicolor L. Moench) AT LABORATORY SCALE

2019 ◽  
Vol 29 (1) ◽  
pp. 11-17
Author(s):  
Picca Aurora ◽  
◽  
Mirta Castaño ◽  
Julián Isasti ◽  
María Pereyra Cardozo ◽  
...  
Keyword(s):  
Sorghum Bicolor ◽  
Grain Sorghum ◽  
Laboratory Scale ◽  
Bioethanol Production ◽  
Sorghum Bicolor L

scholarly journals Comparative evaluation of whole grains flour chemical composition of grain sorghum (Sorghum bicolor) and chia (Salvia hispanica)

2020 ◽  
pp. 168-177
Author(s):  
S. Tretiakova ◽  
V. Voitovska ◽  
Y. Yevchuk ◽  
L. Kononenko
Keyword(s):  
Celiac Disease ◽  
Chemical Composition ◽  
Raw Materials ◽  
Chemical Constituents ◽  
Grain Sorghum ◽  
Gluten Free ◽  
Whole Grain ◽  
Free Products ◽  
Salvia Hispanica ◽  
Sorghum Flour

The article highlights a complex of studies and a comparative assessment of flour of various varieties and hybrids of chia and sorghum. It was found that, in terms of their chemical composition, these crops are advisable to use as raw materials for the production of gluten free products. To live a full life, people with celiac disease must constantly consume gluten-free foods. Rice, buckwheat, millet, corn are considered safe, and amaranth, quinoa, sago, Setaria italica, sorghum are also less common in Ukraine. To obtain high-quality gluten-free products, it is important to choose the right raw materials and their ratio in chemical composition. Therefore, it is advisable to study and compare the chemical composition of sorghum and chia flour. The aim of the research was to study and compare the chemical composition of whole grain sorghum flour versus chia for use in the food industry as a source of gluten-free nutrition. The experimental part of the work was carried out during 2017–2019 in the hybrids of grain sorghum of Ukrainian (Lan 59), French (Targga) and American (Prime) selection and Spanish sage (chia) (Salvia hispanica) varieties: Salba, Tzotzol, Iztac. Whole grain sorghum and chia flours were obtained from their grains and various chemical constituents were determined. Comparative analysis of the chemical composition of sorghum and chia flour allows us to note that, on average, the protein content in sorghum was in the range from 9.53 to 10.6 g, in chia varieties from 14.98 to 16.52 g, which is on average five, 8 g more. The data on the determination of fats show that in the hybrid of sorghum of Ukrainian selection, this indicator was 2.8 g, French 1.24 g, and American – 3.3 g, as for chia, this indicator is much higher and varies by varieties from 30, 12 to 30.71 g. Starch is the main component of flour and in sorghum; its mass fraction is more in the Prime hybrid 63.7 g, Lan 59 – 63.1 g and the smallest amount in Targga – 62.7 g. It has been determined that grain sorghum and chia flour has a high content of B vitamins, which act as coenzymes of a number of metabolic processes. In addition to the vitamins listed above, sorghum flour contains vitamins B9, B5, B6 as well. Chia varieties have high levels of micro- and microelements. Key words: flour, vitamins, microelements, proteins, fats, carbohydrates, celiac disease, sorghum, chia.

scholarly journals Effect of grain particle size on energy values and chemical components of diets for Label Rouge broilers

2021 ◽  
Vol 51 (12) ◽  
Author(s):  
Heloisa Baleroni Rodrigues de Godoy ◽  
Kênia Ferreira Rodrigues ◽  
Alessandra Gimenez Mascarenhas ◽  
Eder de Sousa Fernandes ◽  
Saullo Diogo de Assis ◽  
...  
Keyword(s):  
Particle Size ◽  
Pearl Millet ◽  
Dry Matter ◽  
Grain Sorghum ◽  
Geometric Standard Deviation ◽  
Particle Sizes ◽  
Ether Extract ◽  
Whole Grain ◽  
Slow Growing ◽  
Ground Corn

ABSTRACT: This study aimed to determine the apparent metabolizable energy (AME) and nitrogen-corrected AME (AMEn) values as well as the metabolizability coefficients of dry matter, protein, and ether extract of corn, pearl millet, and sorghum in different particle sizes for slow-growing broilers. Two experiments were carried out involving 280 chicks of the Label Rouge® Naked Neck broiler line, with 140 chicks allotted to each experiment in a completely randomized design. Treatments consisted of a reference diet and a test diet (60% reference diet + 40% feedstuff). The feedstuffs were tested and particle size (expressed as geometric mean diameter [GMD, μm] and geometric standard deviation [GSD], respectively) results were 816 and 1.73 for coarsely ground corn, 794 and 1.75 for finely ground corn, 1.517 and 1.92 for pearl millet grain, 760 and 1.63 for finely ground pearl millet (Experiment 1); and 1,866 and 1.86 for whole grain sorghum, 919 and 1.62 for coarsely ground sorghum, and 878 and 1.72 for finely ground sorghum (Experiment 2). A metabolism trial was conducted by using the total excreta collection method to obtain the AME and AMEn values as well as the metabolizability coefficients of dry matter, protein, and ether extract. The energy metabolization coefficient did not differ (P > 0.05) between the grains in the different tested particle sizes. However, there was an improvement in the metabolizability coefficients of dry matter, nitrogen, and ether extract as the particle size of corn was increased. In conclusion, larger grain particle sizes improve the metabolizability of nutrients and energy for slow-growing broilers. Whole-grain sorghum has limited nutritional utilization for slow-growing birds up to 21 days of age.

scholarly journals Reduction of Mycotoxins during Fermentation of Whole Grain Sorghum to Whole Grain Ting (a Southern African Food)

Toxins ◽  
2019 ◽  
Vol 11 (3) ◽  
pp. 180 ◽  
Author(s):  
Oluwafemi Adebo ◽  
Eugenie Kayitesi ◽  
Patrick Njobeh
Keyword(s):  
Mass Spectrometry ◽  
Health Risks ◽  
Starter Culture ◽  
Fumonisin B1 ◽  
Grain Sorghum ◽  
Tandem Mass ◽  
Whole Grain ◽  
Chromatography Tandem Mass Spectrometry ◽  
Liquid Chromatography Tandem Mass ◽  
Fungal Secondary Metabolites

Mycotoxins are fungal secondary metabolites that pose health risks to exposed individuals, requiring necessary measures to reduce them. Using liquid chromatography-tandem mass spectrometry (LC-MS/MS), mycotoxins were quantified in whole grain sorghum and ting subsequently derived from two sorghum varieties (high and low tannin). The whole grain (WG) ting samples were obtained by fermenting sorghum with Lactobacillus fermentum strains (FUA 3165 and FUA 3321). Naturally (spontaneously) fermented WG-ting under the same conditions were equally analysed. Among the mycotoxins investigated, fumonisin B1 (FB1), B2 (FB2), B3 (FB3), T-2 toxin (T-2), zearalenone (ZEA), alpha-zearalenol (α-ZOL) and beta-zearalenol (β-ZOL) were detected in sorghum. Results obtained showed that mycotoxin concentrations significantly (p ≤ 0.05) reduced after fermentation. In particular, L. fermentum FUA 3321 showed the capability to significantly (p ≤ 0.05) reduce all the mycotoxins by 98% for FB1, 84% for T-2 and up to 82% for α-ZOL, compared to raw low tannin sorghum. Fermenting with the L. fermentum strains showed potential to effectively reduce mycotoxin contamination in whole grain ting. Thus, we recommended L. fermentum FUA 3321 in particular to be used as a potential starter culture in sorghum fermentation.

scholarly journals The use of whole grain sorghum in broiler feeds

2013 ◽  
Vol 15 (3) ◽  
pp. 217-222 ◽  
Author(s):  
EA Fernandes ◽  
WJS Pereira ◽  
L Hackenhaar ◽  
RM Rodrigues ◽  
R Terra
Keyword(s):  
Grain Sorghum ◽  
Whole Grain
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