Article
Chemistry, Applied
Nancy N. Caballero-Rothar, Lucas Borras, Jose A. Gerde
Summary: In this study, it was found that digestibility of maize starch is slower in hard endosperm genotypes, which is related to specific zein concentrations. Cooking with sodium sulfite can significantly increase starch hydrolysis, whereas the ratio of amylose to starch does not impact starch digestibility.
Article
Food Science & Technology
Julianah Olayemi Odukoya, Sarah De Saeger, Marthe De Boevre, Gabriel Olaniran Adegoke, Kris Audenaert, Siska Croubels, Gunther Antonissen, Johnson Oluwaseun Odukoya, Patrick Berka Njobeh
Summary: The study found that cooking maize and sorghum with sodium hydroxide, calcium hydroxide and potassium hydroxide respectively significantly increased the concentration of Na, Ca, and K, while reducing the concentration of P. Potassium hydroxide was found to be ideal for increasing the concentration of Cu, Zn, and Fe in tortillas, and removal of pericarp during nixtamalization may not always result in loss of dietary minerals. Additionally, all nixtamalized samples had Cd and Pb contents below recommended maximum levels by FAO/WHO Codex Alimentarius.
JOURNAL OF CEREAL SCIENCE
(2022)
Article
Food Science & Technology
Julianah Olayemi Odukoya, Sarah De Saeger, Marthe De Boevre, Gabriel Olaniran Adegoke, Kris Audenaert, Siska Croubels, Gunther Antonissen, Karel Vermeulen, Sefater Gbashi, Patrick Berka Njobeh
Summary: The study found that nixtamalization cooking ingredients effectively reduced Fusarium mycotoxins in maize and sorghum, with reduction initiated immediately after washing. Among all tested ingredients, calcium chloride treatment resulted in mycotoxin levels below detection limit in sorghum samples and the lowest pH values in the processed samples.
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
Food Science & Technology
Begum Zeynep Hancerliogullari, Umut Toprak, Remziye Yilmaz
Summary: The microwave process is advantageous in the agriculture and food industries. This study determined the primary metabolite and fatty acid profiles of maize flour samples before and after microwave treatment. Statistical analysis showed that microwave treatment did not significantly affect the general metabolite profile and fatty acid composition of the maize flour samples.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Plant Sciences
Runmiao Tian, Jianjun Jiang, Shirong Bo, Hui Zhang, Xuehai Zhang, Sarah Jane Hearne, Jihua Tang, Dong Ding, Zhiyuan Fu
Summary: Through a multi-omic analysis, it was found that maize has 48 counterparts of human GPI synthesis and lipid remodeling genes. A null mutation in one of these genes resulted in defects in the basal endosperm transport layer. Proteomics analysis revealed two membrane proteins related to the endosperm transport layer that were significantly decreased in the mutant.
Article
Multidisciplinary Sciences
Dawei Dai, Janaki S. Mudunkothge, Mary Galli, Si Nian Char, Ruth Davenport, Xiaojin Zhou, Jeffery L. Gustin, Gertraud Spielbauer, Junya Zhang, W. Brad Barbazuk, Bing Yang, Andrea Gallavotti, A. Mark Settles
Summary: The paternal imprinting of Ded1 in maize contributes to the xenia effect by regulating the pace of endosperm development. This study provides evidence for the existence of xenia effects and reveals the regulatory mechanism of endosperm development.
NATURE COMMUNICATIONS
(2022)
Article
Multidisciplinary Sciences
Qin Sun, Yunfu Li, Dianming Gong, Aoqing Hu, Wanshun Zhong, Hailiang Zhao, Qiang Ning, Zengdong Tan, Kun Liang, Luyao Mu, David Jackson, Zuxin Zhang, Fang Yang, Fazhan Qiu
Summary: This study reports a NAC-EXPB15 pathway that regulates maize kernel size by modulating nucellus elimination and early endosperm development. The EXPANSIN gene ZmEXPB15 is expressed specifically in the nucellus and positively controls kernel size and weight by promoting nucellus elimination. Transcription factors ZmNAC11 and ZmNAC29, enriched in the nucellus, also promote kernel size and weight through nucellus elimination regulation.
NATURE COMMUNICATIONS
(2022)
Article
Food Science & Technology
Mia Marchini, Alessandra Marti, Maria Grazia Tuccio, Elena Bocchi, Eleonora Carini
Summary: Composite flours made from easily accessible raw materials have the potential to benefit developing countries by reducing wheat import costs, boosting domestic agriculture, and improving nutrition. The study evaluated the technological functionality of composite flours made from different ratios of sprouted sorghum, tapioca, cowpea, and wheat flours, with the 25% ratio blend showing the best balance between technological and nutritional qualities. These results may lead to the development of technologically satisfactory, nutritional, and sustainable bakery products.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Rubina Rumler, Denisse Bender, Sofia Speranza, Johannes Frauenlob, Lydia Gamper, Joost Hoek, Henry Jager, Regine Schonlechner
Summary: Climate change may lead to widespread cultivation of sorghum in Western countries; sorghum is rich in health-promoting nutrients; research shows that using stone and roller milling systems can successfully produce chemically and physically distinct sorghum flour fractions, providing new options for future food applications.
Article
Plant Sciences
Sahar Mehrpouyan, Usha Menon, Ian J. Tetlow, Michael J. Emes
Summary: This study focuses on the post-translational modification of SSIIa and its interactions with SSI and SBEIIb in maize amyloplast stroma, revealing that phosphorylation can promote the interaction between SSIIa and SBEIIb to enhance its activity. Protein phosphorylation plays a dual role in the stability and dissociation of heteromeric starch synthase complexes in the maize amyloplast stroma, providing new insights into the regulation of starch biosynthesis in plants.
Article
Plant Sciences
Chenwanli Li, Wen Ma, Lifang Jin, Rentao Song, Weiwei Qi
Summary: This study demonstrated a method to achieve high expression and accumulation of human alpha-lactalbumin in transgenic maize, resulting in a significant improvement of lysine content in maize endosperm. The findings offer an effective approach to enhance the nutritional value of maize seeds.
PLANT CELL REPORTS
(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.
Review
Plant Sciences
Yankun Zheng
Summary: Endosperm transfer cells play crucial roles as nutrient transporter, antimicrobic barrier, and signal mediator in maize, with their development regulated by factors such as sugar supply, defense against pathogens, and epigenetic factors like MEG1. Primary hormones involved in their development are auxin and cytokinin, while crosstalk between glucose and hormone signaling modulates cell development through ZmMRP-1 expression. This review provides insights into the potential molecular mechanisms of maize endosperm transfer cell development, aiming to enhance both structural and functional optimization for improved kernel yield.
PLANT CELL REPORTS
(2022)
Article
Plant Sciences
Yu Zhang, Jiajia Zhao, Yaqi Hu, Yanni Zhang, Yining Ying, Feifei Xu, Jinsong Bao
Summary: This study investigated the impact of different allele combinations of FLO2, Wx, and SSIIa genes on the cooking and eating quality (CEQ) of rice using a recombinant inbred line (RIL) population. The results showed that these genes play important roles in regulating the CEQ of rice and provide new insights for rice-quality improvement through marker-assisted selection.
Review
Food Science & Technology
Marius Affonfere, Flora Josiane Chadare, Finagnon Toyi Kevin Fassinou, Anita Rachel Linnemann, Kwaku Gyebi Duodu
Summary: Micronutrient deficiencies affect many people worldwide, and the poor bioavailability of food micronutrients is a key factor. This review collected data using a numeric approach and highlighted the factors affecting minerals bioavailability and assessment methods.
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Food Science & Technology
Marie Carene Nancy Picot-Allain, Mohammad Naushad Emmambux
Summary: Cellulose is a natural and biodegradable biopolymer with various applications in food and non-food systems. It can be recovered from different sources, including agro-industrial by-products, and the development of cellulose nanomaterials has attracted considerable interest. This review paper focuses on the recovery of nanocellulose from agro-industrial by-products and discusses the advantages of the extraction techniques used.
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Food Science & Technology
Ayyappan Palaniappan, Mohammad Naushad Emmambux
Summary: This review summarizes the production processes and challenges of Isomaltooligosaccharides (IMOs), including structural elucidation, physico-chemical importance, technological properties, food-based applications, and biological effects. The study suggests the need for further research in biotechnological and enzymology aspects to simplify production technologies. The knowledge from this article is important for scientists, food technologists, and the general public.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Liza Cloete, Carene Picot-Allain, Brinda Ramasawmy, Hudaa Neetoo, Deena Ramful-Baboolall, Mohammad Naushad Emmambux
Summary: With the expected increase in world population, there will be a higher demand for fresh fruits and vegetables, which are highly perishable and account for 20% of global food wastage with a significant portion occurring during the post-harvest phase. Edible coatings incorporating natural ingredients have been proposed as a solution to reduce post-harvest losses. However, the widespread use of edible coatings faces challenges such as the lack of standards and regulations, limited consumer research, difficulties in industrial scaling, and sustainability concerns.
FOOD REVIEWS INTERNATIONAL
(2023)
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.
Review
Food Science & Technology
Atefeh Amiri-Rigi, Soleiman Abbasi, Mohammad Naushad Emmambux
Summary: There is an increasing interest in microemulsions and nanoemulsions in the food industry, as they are utilized to encapsulate bioactive compounds. Understanding the major characteristics and addressing the limitations of these systems is crucial to improve their role in the food and beverage industry.
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Food Science & Technology
Siphosethu Richard Dibakoane, Belinda Du Plessis, Laura Suzanne Da Silva, Tonna Ashim Anyasi, Mohammad Naushad Emmambux, Victor Mlambo, Obiro Cuthbert Wokadala
Summary: Unripe banana flour resistant starch (BFRS) has prebiotic, anti-diabetic, anti-colorectal cancer, and anti-cardiovascular disease effects due to its resistance to hydrolysis and digestion, which delays glucose absorption and increases colonic short-chain fatty acids concentration.
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
Food Science & Technology
Ayyappan Palaniappan, Clarity R. Mapengo, Mohammad Naushad Emmambux
Summary: This research evaluates the yield and structural characterization of water soluble xylan (WSX) extracted from eight different sources. WSX extracted from orange fleshed sweet potato peel shows the highest yield (9%), while the lowest (2.48%) is from Teff seed coat. Enzymatic production of XOS from extracted substrates is determined and characterized using HPLC-RID and FTIR. The study suggests the potential commercial production of XOS from the analyzed agricultural by-products.
Article
Agriculture, Multidisciplinary
N. K. Yisa, I. M. Osuga, S. Subramanian, S. Ekesi, M. N. Emmambux, K. G. Duodu
Summary: This study found that different drying methods have little effect on the nutrient composition and quality of three edible insects from East Africa. Sun drying and solar cabinet drying, either alone or with prior boiling, are cost-effective alternatives for preserving edible insects.
JOURNAL OF INSECTS AS FOOD AND FEED
(2023)
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
Food Science & Technology
James Makame, Henriette De Kock, M. Naushad Emmambux
Summary: Child malnutrition is a prevalent issue in Africa, and some commercially available complementary foods for infants may not meet optimal quality standards, potentially leading to child malnutrition. Improving the sensory texture and viscosity of these foods is necessary for better nutrient intake by infants.
JOURNAL OF TEXTURE STUDIES
(2023)
Review
Nutrition & Dietetics
Malory Jumat, Kwaku Gyebi Duodu, Averalda van Graan
Summary: The purpose of this study was to compile data on the presence and content of polyphenolic components in South African foods into a database. The findings show that South Africa has abundant information on the polyphenol content of foods, which could be utilized to estimate polyphenol intake for the population.
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.
