Article
Agronomy
Lev A. Elkonin, Grigoriy A. Gerashchenkov, Natalie Borisenko, Odyssey A. Kenzhegulov, Saule Kh. Sarsenova, Natalya A. Rozhnova, Valery M. Panin
Summary: Sorghum is a major crop in arid regions that provides reliable fodder and food grain. However, its grain has low nutritional value due to the resistance of its storage proteins to digestion. Through genome editing, mutations were induced in the kafirin-encoding genes of sorghum, resulting in improved protein digestibility.
Article
Chemistry, Applied
Lynda Abdelbost, Marie-Helene Morel, Talita Pimenta do Nascimento, Luiz-Claudio Cameron, Joelle Bonicel, Mariana Ferreira Simoes Larraz, Hamza Mameri
Summary: Germination is a method to improve the digestibility of kafirin, the sorghum grain storage protein. During germination, the content of free sulfhydryl groups increased, leading to enhanced in vitro protein digestibility. The study also identified the dynamic changes of enzymes and the appearance of aqueous soluble peptides derived from kafirin, which serve as potential biomarkers of kafirin proteolysis. Controlled germination can be a way to improve the nutritional value of sorghum.
Article
Food Science & Technology
Gaetano Cardone, Rubina Rumler, Sofia Speranza, Alessandra Marti, Regine Schoenlechner
Summary: The study showed that sprouting sorghum for 48 hours enhanced the performance of bread-making with increased volume, decreased firmness, improved protein digestibility, and increased slowly digestible starch in bread.
Review
Food Science & Technology
John R. N. Taylor, Kwaku G. Duodu
Summary: Sorghum grain has higher levels of resistant starch (RS) and slowly digestible starch (SDS), which can have positive health effects if the endosperm structure is not disrupted during processing. Thermally induced cross-linking and tannins contribute to the low starch digestibility. However, high-shear technologies disrupt the structure, making the starch fully digestible. Further research is needed to understand the mechanisms and interactions between intrinsic and processing factors related to RS in sorghum foods.
Article
Nutrition & Dietetics
Mallela Venkata Nagesh Kumar, Vittal Ramya, Setaboyine Maheshwaramma, Kuyyamudi Nanaiah Ganapathy, Mahalingam Govindaraj, Kosnam Kavitha, Kalisetti Vanisree
Summary: This study focuses on the genetic improvement of nutritional and quality parameters in sorghum grains. By utilizing local landraces, the researchers found significant variations in the nutrient composition among different genotypes. Some genotypes showed higher nutrient content, indicating the potential of utilizing landraces for improving sorghum's nutritional supply.
FRONTIERS IN NUTRITION
(2023)
Article
Food Science & Technology
Temitope D. Awobusuyi, Samson A. Oyeyinka, Muthulisi Siwela, Eric O. Amonsou
Summary: This study found that Amahewu prepared from provitamin A-biofortified maize may have better nutritional quality than traditional white maize, with most nutrients being retained during the fermentation process.
Article
Food Science & Technology
Olumide A. Adedara, John R. N. Taylor
Summary: This study found that the similar texture of sorghum biscuits to wheat biscuits is due to the sugar glass matrix present in both types of biscuits. Increasing water content in the dough increased the breaking strength and brittleness of sorghum biscuits, while increasing sucrose content also enhanced the breaking strength and brittleness of the biscuits.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Peng Jiang, Nian Liu, Yuyang Xiu, Wenhao Wang, Changyuan Wang, Dongjie Zhang, Zhijiang Li
Summary: This study identified and analyzed antioxidant peptides in sorghum and rice through in vitro gastrointestinal digestion. The results showed that the protein digestibility of both sorghum and rice increased after digestion. Certain peptides in sorghum and rice exhibited antioxidant activities and could potentially be used as functional foods to modulate chronic diseases.
Article
Food Science & Technology
Elisabeth Diatta-Holgate, Eli Hugghis, Clifford Weil, Jacques M. Faye, Agyemang Danquah, Cyril Diatta, Pangirayi Tongoona, Eric Y. Danquah, Ndiaga Cisse, Mitchell R. Tuinstra
Summary: Sorghum, a staple crop in developing countries, has low protein digestibility. This study analyzes sorghum accessions from West Africa and identifies genetic variations related to protein digestibility, grain composition, and color. The study also discovers novel loci associated with these traits through genome-wide association studies.
JOURNAL OF CEREAL SCIENCE
(2022)
Article
Food Science & Technology
Fatima Canelo-Alvarez, Juan de Dios Figueroa-Cardenas, Veronica Flores-Casamayor
Summary: The study examined the effects of nixtamalization on sorghum and found that wet nixtamalization can improve the viscoelastic properties of dough-like systems and the formation of kafirin-gluten. The results showed that wet nixtamalization could produce leavened sorghum bread with attractive and softer texture, although the volume still needs improvement for comparison with wheat bread. The research provides a starting point for enhancing the breadmaking process for sorghum.
JOURNAL OF CEREAL SCIENCE
(2023)
Article
Food Science & Technology
Fei-Yan Liu, Zhen Yang, Xiao-Na Guo, Jun-Jie Xing, Ke-Xue Zhu
Summary: The type, content, and polymerization of protein in noodles can affect the rate of starch digestion, with the addition of exogenous proteins reducing the hydrolysis rate of starch. An increase in protein polymerization leads to a decrease in the digestion rate of starch in noodles.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Agriculture, Dairy & Animal Science
Peter H. Selle, Robert J. Hughes, Ian D. Godwin, Ali Khoddami, Peter V. Chrystal, Sonia Yun Liu
Summary: The global chicken-meat production is expected to increase significantly in the future to meet demand. Sorghum, with its drought-tolerant properties, could see a marked increase in its use as a feed grain for broiler chickens, especially if grain sorghums with reduced kafirin concentrations are selected. This would improve energy utilization and growth performance in broiler chickens and potentially accelerate the acceptance and usage of sorghum by chicken-meat producers.
WORLDS POULTRY SCIENCE JOURNAL
(2021)
Article
Food Science & Technology
Waseem Khalid, Muhammad Sajid Arshad, Noman Aslam, Shanza Mukhtar, Muhammad Abdul Rahim, Muhammad Modassar Ali Nawaz Ranjha, Sana Noreen, Muhammad Faizan Afzal, Afifa Aziz, Chinaza Godswill Awuchi
Summary: This review measures the effect of kafirins in the development of functional foods and its valuable function against different diseases. Kafirins are proteins present in sorghum and have pharmacological properties that aid in reducing the risk of cardiovascular diseases, hyperglycemia, and inflammation.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2022)
Article
Plant Sciences
Karen Massel, Jessica Hintzsche, Jemma Restall, Edward D. Kerr, Benjamin L. Schulz, Ian D. Godwin
Summary: This study shows that knocking out beta-kafirin gene does not improve grain quality in sorghum. Instead, there is a compensatory increase in gamma-kafirin gene, which leads to no enhancement in grain quality.
Article
Biochemistry & Molecular Biology
Michael P. Dzakovich, Hawi Debelo, Marc C. Albertsen, Ping Che, Todd J. Jones, Marissa K. Simon, Zuo-Yu Zhao, Kimberly Glassman, Mario G. Ferruzzi
Summary: Vitamin A, iron, and zinc deficiencies are common in sub-Saharan Africa, particularly among women and children. Biotechnology has been used to enhance the content and bioaccessibility of provitamin A carotenoids and minerals in staple crops, but the simultaneous enhancement of both carotenoids and minerals has not been thoroughly studied. This research evaluated genetically engineered constructs containing heterologous genes to improve carotenoid stability and pathway flux, and phytase to increase mineral bioaccessibility. The results showed significant increases in carotenoid content and improved mineral bioaccessibility in the transgenic events compared to control groups. These findings suggest that combined approaches to enhance micronutrient content and bioaccessibility are feasible and should be further studied in human trials.
Article
Biotechnology & Applied Microbiology
Tanja Smith, Martha M. O'Kennedy, Daniel B. R. Wandrag, Modupeore Adeyemi, Celia Abolnik
PLANT BIOTECHNOLOGY JOURNAL
(2020)
Article
Food Science & Technology
Bhekisisa C. Dlamini, John R. N. Taylor, Elna M. Buys
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Food Science & Technology
John Gwamba, Johanita Kruger, John R. N. Taylor
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Biochemistry & Molecular Biology
Martin Odoch, Elna M. Buys, John R. N. Taylor
APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY
(2020)
Article
Food Science & Technology
Thandiwe A. Khuzwayo, John R. N. Taylor, Janet Taylor
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Food Science & Technology
Talknice Z. Jombo, M. Naushad Emmambux, John R. N. Taylor
Summary: Gamma-irradiation has the potential to improve the quality of hard-to-cook cowpeas by disinfecting, reducing cooking time, and reversing some adverse effects caused by the hard-to-cook defect.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Agriculture, Multidisciplinary
Martin Odoch, Elna M. Buys, John R. N. Taylor
Summary: The effects of vacuum packaged storage temperature on cassava root quality were studied. Frozen storage had minimal adverse effects, refrigerated storage had negligible microbial growth but some disruption of cell structure, and ambient temperature storage led to considerable Lactobacilli fermentation.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Review
Food Science & Technology
John R. N. Taylor, Kwaku G. Duodu
Summary: Sorghum grain has higher levels of resistant starch (RS) and slowly digestible starch (SDS), which can have positive health effects if the endosperm structure is not disrupted during processing. Thermally induced cross-linking and tannins contribute to the low starch digestibility. However, high-shear technologies disrupt the structure, making the starch fully digestible. Further research is needed to understand the mechanisms and interactions between intrinsic and processing factors related to RS in sorghum foods.
Article
Food Science & Technology
Martijn W. J. Noort, Stefano Renzetti, Vincent Linderhof, Gerrie E. du Rand, Nadene J. M. M. Marx-Pienaar, Henriette L. de Kock, Nomzamo Magano, John R. N. Taylor
Summary: Massive urbanization and increasing disposable incomes in sub-Saharan Africa are leading to a shift in diets and lifestyles, making the population more vulnerable to both malnutrition and obesity. To address this issue and adapt to climate change, increasing the cultivation of climate-resilient crops and using them to produce attractive and nutritious bread products can improve food and nutrition security, promote balanced diets, increase economic inclusiveness, and enhance the sustainability and resilience of the food system.
Review
Chemistry, Applied
John R. N. Taylor, Janet Taylor
Summary: This review evaluates the properties of kafirin bioplastics compared to zein and gluten bioplastics, finding that kafirin bioplastics have superior functional properties to commercial zein bioplastics.
Article
Chemistry, Applied
Abadi Gebre Mezgebe, Henriette L. de Kock, John R. N. Taylor
Summary: This study evaluated a small-scale microwave cooking-based method for making injera and found that the data on the texture of the injera from the microwave method correlated significantly with those from the full-scale method. The small-scale microwave procedure could be used to screen a larger number of genotypes for their injera-making quality.
Article
Chemistry, Applied
Julia T. Baloyi, Janet Taylor, John R. N. Taylor
Summary: By using QPM zein, bioplastics with better functionality can be developed. QPM zein contains a higher proportion of gamma-zein compared to regular maize zeins and commercial zein, resulting in superior physical properties of the films.
Article
Nutrition & Dietetics
John R. N. Taylor, Colin D. Rehm, Henriette L. de Kock, Sune Donoghue, Andrew Johnson, Chanelle Thompson, Yulia Berezhnaya
Summary: Evidence shows that consuming whole-grain foods reduces the risk of cardiovascular disease, type-2 diabetes, and some cancers. Increasing whole-grain consumption in developing countries can greatly benefit population health. However, there is limited information on consumer knowledge, attitudes, and behaviors towards whole grains in these countries.
Article
Biotechnology & Applied Microbiology
Tumisi Beiri Jeremiah Molelekoa, Thierry Regnier, Laura Suzanne da Silva, Wilma Augustyn
Summary: This study investigated the production of natural pigments by five filamentous fungi isolated from soil and cultured on a mixture of green waste and whey. Optimal conditions for pigment production were found to be at pH 7.0 and 9.0, with higher biomass and pigment intensities observed in solid-state fermentation compared to submerged fermentation. The study suggests that solid-state fermentation may be a feasible strategy for scaling up pigment production in manufacturing industries.
FERMENTATION-BASEL
(2021)
Review
Food Science & Technology
Johanita Kruger, John R. N. Taylor, Mario G. Ferruzzi, Hawi Debelo
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2020)