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Setiarto, Raden Haryo Bimo, Nunuk Widhyastuti, and Iwan Saskiawan. "Pengaruh Fermentasi Fungi, Bakteri Asam Laktat dan Khamir terhadap Kualitas Nutrisi Tepung Sorgum (Effect of Lactic Acid Bacteria, Fungi and Yeast Fermentation on Nutritional Quality of Sorghum Flour)." Agritech 36, no. 4 (February 25, 2017): 440. http://dx.doi.org/10.22146/agritech.16769.
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Recently, food security problem in Indonesia is mainly due to the consumption dependence on rice and wheat, while the utilization of local sources of carbohydrates such as tubers and cereals are still limited. Sorghum is one of local cereal that potential to be developed as source of carbohydrates and protein. However, a problem encountered on utilising sorghum as food is the low protein digestibility. The objective of this study was to investigate the effects of fermentation of Rhizopus oligosporus, Lactobacillus plantarum, and Saccharomyces cerevisiae on nutritional quality and digestibility of sorghum flour. The procedure in this research were pre-treatment of sorghum grains, preparations of inoculum, solid state fermentation, liquid state fermentation, mixture solid-liquid fermentation of sorghum grains, flouring (draining and mashing), microbial (total plate count) and chemical analysis (proximate analysis, amino acid analysis, and protein digestibilty). Sorghum flour was made with 4 variations of treatments that was performed in triplo, i.e: control (without fermentation), liquid fermentation (with Lactobacillus plantarum and Saccharomyces cerevisiae), solid fermentation (with Rhizopus oligosporus), solid and liquid fermentation (with addition of Rhizopus oligosporus,Lactobacillus plantarum and Saccharomyces cerevisiae). The result showed that the number of microbes in fermented sorghum flour was still within the safety limits in accordance to SNI. The fermentation process did not significantly influence the levels of protein, carbohydrate, and fat of sorghum flour. During the fermentation of sorghum, the levels of the amino acids cysteine and lysine increased while several other amino acids decreased. Fermentation increased significantly the digestibility of sorghum protein up to 3,5-5 fold than control without fermentation.ABSTRAKMasalah ketahanan pangan di Indonesia saat ini diantaranya adalah pola konsumsi masyarakat sangat tergantung pada beras, terigu, dan belum luasnya pemanfaatan sumber karbohidrat lokal seperti umbi-umbian dan serealia. Sorgum adalah salah satu serealia lokal yang berpotensi dikembangkan menjadi sumber karbohidrat dan protein. Namun, salah satu kendala yang dihadapi dalam pemanfaatan sorgum sebagai bahan pangan adalah rendahnya daya cerna protein sorgum. Penelitian ini bertujuan menganalisis pengaruh fermentasi Rhizopus oligosporus, Lactobacillus plantarum, dan Saccharomyces cerevisiae terhadap kualitas nutrisi dan daya cerna protein tepung sorgum. Tahapan penelitian yang dilakukan yaitu pra-perlakuan biji sorgum, penyiapan inokulum, fermentasi padat, fermentasi cair, fermentasi campuran padat dan cair terhadap biji sorgum, penepungan (pengeringan dan penggilingan), analisis mikrobiologi (total koloni mikroba) dan analisis kimia (kadar proksimat, asam amino, dan daya cerna protein). Pembuatan tepung sorgum dilakukan dengan empat perlakuan secara triplo yaitu kontrol (tanpa fermentasi), fermentasi cair (dengan Lactobacillus plantarum dan Saccharomyces cerevisiae), fermentasi padat (dengan Rhizopus oligosporus), dan fermentasi campuran padat dan cair (dengan Rhizopus oligosporus, Lactobacillus plantarum dan Saccharomyces cerevisiae). Hasil penelitian menunjukkan bahwa jumlah mikrobia pada tepung sorgum fermentasi masih dalam batas aman sesuai dengan SNI. Proses fermentasi tidak berpengaruh signifikan terhadap kadar protein, karbohidrat, dan lemak pada tepung sorgum. Selama fermentasi sorgum, kadar asam amino sistein dan lisin mengalami peningkatan sedangkan beberapa asam amino lainnya menurun. Proses fermentasi berpengaruh signifikan dalam meningkatkan daya cerna protein sorgum sebesar 3,5-5 kali lipat dibandingkan dengan kontrol tanpa fermentasi.
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Selle, Peter H., Bernard V. McInerney, Leon R. McQuade, Ali Khoddami, Peter V. Chrystal, Robert J. Hughes, and Sonia Yun Liu. "Composition and characterisation of kafirin, the dominant protein fraction in grain sorghum." Animal Production Science 60, no. 9 (2020): 1163. http://dx.doi.org/10.1071/an19393.
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Context Sorghum is an important feed grain for chicken-meat production in Australia. However, it is usually considered inferior to wheat – the foremost feed grain. Kafirin, the dominant protein fraction in sorghum, may be a major contributor to this inferiority due to its negative influence on starch digestion and energy utilisation. Aims The objective of this study was to determine kafirin concentrations in sorghum relative to crude protein and amino acid profiles of both kafirin and total sorghum protein. Methods Concentrations of amino acids and kafirin in 19 Premium Grains for Livestock Program sorghum varieties were quantified. These data were combined with that of up to 14 Poultry Research Foundation sorghum varieties to generate the most exhaustive documentation of its kind. The methodology developed to quantify kafirin concentrations in sorghum is thoroughly described. In addition, essential amino acid profiles in 25 grain sorghums from Australian surveys completed in 1998, 2009 and 2016 were compared statistically. Also, consideration was given to relevant near-infrared spectroscopy predicted data from 992 sorghum varieties from 2014 to 2019. Key results The average kafirin concentration of 48.2 g/kg represented 51.9% of the 92.9 g/kg crude protein (N × 5.81) content in 33 varieties grain sorghum. Kafirin holds a substantial 62.7% share of leucine as the concentration was 8.53 g/kg in kafirin as opposed 13.73 g/kg in total sorghum protein. The proposal was advanced that kafirin contents of local sorghum crops have increased during the past two decades from the 1998, 2009 and 2016 surveys of amino acid profiles in grain sorghum. Conclusions Kafirin concentrations in Australian sorghum crops may have increased over the past two decades, which may be having a negative impact on the performance of broiler chickens offered sorghum-based diets. Implications Breeding programs should be directed towards sorghums with lesser kafirin proportions of sorghum protein and/or modified kafirin protein bodies to enhance the nutritive value of sorghum as a feed grain for chicken-meat production.
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Selle, P. H., S. Y. Liu, A. Khoddami, J. Cai, and A. J. Cowieson. "Steam-pelleting temperatures and grain variety of finely ground, sorghum-based broiler diets. 1. Influence on growth performance, relative gizzard weights, nutrient utilisation, starch and nitrogen digestibility." Animal Production Science 54, no. 3 (2014): 339. http://dx.doi.org/10.1071/an13080.
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Sorghum-based diets were offered to male Ross 308 chicks from 7 to 28 days post-hatch as a 2 × 3 factorial array of treatments. The diets were based on either a white (Liberty) or red (Venture) sorghum that were finely ground through a 2.0-mm hammer-mill screen before incorporation into diets that were steam-pelleted at conditioning temperatures of 70°C, 80°C and 90°C. Protein solubilities and concentrations of disulfide bonds and free sulfydryl groups in sorghums and sorghum-based diets were determined. Concentrations of phenolic compounds and antioxidant activities in both sorghums were analysed and the presence or absence of a pigmented testa was detected. In vivo parameters assessed included growth performance, relative gizzard weights, nutrient utilisation and apparent starch and nitrogen (N) digestibility coefficients were determined at four small-intestinal sites. Increasing conditioning temperatures depressed dietary protein solubilities and induced changes in concentrations of disulfide bonds and free sulfydryl groups that were more pronounced in red sorghum-based diets. The red sorghum contained a higher concentration of phenolic compounds and had a higher antioxidant activity than did white sorghum. A pigmented testa was not present in both sorghums, which indicates that they do not contain condensed tannin. There was a significant interaction between sorghum type and conditioning temperature for weight gain; however, diets based on white or red sorghums did not generate any significant differences in weight gains, feed intakes or feed conversion ratios as main effects. It was anticipated that birds would perform better on white sorghum-based diets but the likelihood is that the fine 2.0-mm grind disadvantaged the softer-textured white sorghum. As main effects, red sorghum-based diets had significantly higher densities of N-corrected apparent metabolisable energy, a higher starch digestibility coefficient in the distal jejunum and higher N digestibility coefficients in the distal jejunum, proximal ileum and distal ileum than did white sorghum-based diets. Red sorghum-based diets generated significantly heavier relative gizzard weights, which appeared to enhance N digestibility coefficients relative to the white sorghum diets. Increasing conditioning temperatures linearly increased starch digestibility coefficients in the proximal jejunum and distal ileum and N digestibility coefficients in the proximal jejunum, distal jejunum and distal ileum to significant extents. Conditioning temperatures did not significantly influence gizzard weights or parameters of growth performance and nutrient utilisation. Several significant interactions between the main effects were observed, which suggests that the two sorghums responded somewhat differently to increasing conditioning temperatures.
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Mezgebe, Abadi G., John R. N. Taylor, and Henriëtte L. de Kock. "Influence of Waxy (High Amylopectin) and High Protein Digestibility Traits in Sorghum on Injera Sourdough-Type Flatbread Sensory Characteristics." Foods 9, no. 12 (November 26, 2020): 1749. http://dx.doi.org/10.3390/foods9121749.
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Injera, an East African leavened sourdough fermented pancake has remarkable textural properties despite being made from non-wheat flours. However, teff flour, which produces the best quality injera, is expensive and limited in availability. The effects of waxy (high amylopectin) and high protein digestibility (HD) traits in sorghum on injera quality were studied. Eight white tan-plant sorghum lines expressing these traits in various combinations and three normal sorghum types were studied, with teff flour as reference. Descriptive sensory profiling of fresh and stored injera revealed that injera from waxy sorghums were softer, spongier, more flexible and rollable compared to injera from normal sorghum and much closer in these important textural attributes to teff injera. Instrumental texture analysis of injera similarly showed that waxy sorghum injera had lower stress and higher strain than injera from normal sorghum. The improved injera textural quality was probably due to the slower retrogradation and better water-holding of amylopectin starch. The HD trait, however, did not clearly affect injera quality, probably because the lines had only moderately higher protein digestibility. In conclusion, waxy sorghum flour has considerable potential for the production of gluten-free sourdough fermented flatbread-type products with good textural functionality.
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Campos, Carla Fonseca Alves, Jefferson Costa de Siqueira, Kênia Ferreira Rodrigues, Roberta Gomes Marçal Vieira Vaz, Susana Queiroz Santos Mello, Iberê Pereira Parente, Mônica Calixto da Silva, Aline Ferreira Amorim, Valquíria Sousa Silva, and Caroliny Costa Araújo. "Nutritional evaluation of sorghums grown with different organic fertilizers for slow-growing broilers." Semina: Ciências Agrárias 38, no. 5 (October 3, 2017): 3341. http://dx.doi.org/10.5433/1679-0359.2017v38n5p3341.
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The aim of this study was to evaluate the effects of sorghums grown with different organic fertilizers on the chemical composition, energy values, and nutrient metabolizability coefficients, as well as their use for feeding slow-growing broilers. Two trials were performed. In the first experiment, 200 21-day-old broilers were distributed in a completely randomized design (CRD), with five treatments and four replicates of 10 birds per experimental unit. The treatments consisted of a control diet and four test diets (sorghum fertilized with crotalaria, sorghum fertilized with millet, sorghum fertilized with humus, and sorghum without fertilization), including sorghum at 30% in the control diet. The apparent metabolizable energy (AME), apparent metabolizable energy corrected for nitrogen balance (AMEn), metabolizability coefficients of dry matter, crude protein, and gross energy were evaluated. In trial 2, 200 1-day-old chicks were used in a CRD with five treatments (T1 – control diet with commercial corn, T2 – sorghum fertilized with crotalaria, T3 – sorghum fertilized with millet, T4 – sorghum fertilized with humus, and T5 – sorghum without fertilization) and four replicates of 10 birds per experimental unit. Weight gain, feed intake, feed conversion, and final weight at 28 days were evaluated. The values of AME and AMEn of sorghums fertilized with crotalaria, millet, humus, and sorghum without fertilization were 2894 Kcal kg-1 and 2881 Kcal kg-1; 2736 Kcal kg-1 and 2675 Kcal kg-1; 2727 Kcal kg-1 and 2694 Kcal kg-1; and 2994 Kcal kg-1 and 2959 Kcal kg-1, respectively. The metabolizable coefficients of dry matter, crude protein, and gross energy were 76.04%, 42.01%, and 75.25% for sorghum fertilized with crotalaria; 77.50%, 50.77%, and 75.95% for sorghum fertilized with millet; 77.62%, 46.39%, and 75.54% for sorghum fertilized with humus; and 75.83%, 39.53%, and 74.71% for sorghum cultivated without fertilization, respectively. The dietary use of sorghum cultivated with different fertilizers did not affect (P > 0.05) weight gain, feed intake, feed conversion, and final weight. Green manures with crotalaria, millet, and humus (bovine manure) are alternatives that can be used on sorghum crops because they resulted in grains with adequate nutritional composition, energy values, and metabolizable coefficients for slow-growing broilers from 1 to 28 days of age.
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Rasyid, Maya Indra, Nancy Dewi Yuliana, and Slamet Budijanto. "Karakteristik Sensori dan Fisiko-Kimia Beras Analog Sorghum dengan Penambahan Rempah Campuran (Sensory and Physicochemical Characteristics of Sorghum Rice Analogue by Mixed Spices Addition)." Agritech 36, no. 4 (February 25, 2017): 394. http://dx.doi.org/10.22146/agritech.16762.
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The purpose of this study was to obtain the formula of sorghum rice analogue by mixed spices addition with acceptable sensory and physico-chemical characteristics. The selection of sorghum rice analogue formula was tested by using hedonic test with 70 untrained panelists. The addition of mixed spices powder was as follows: 30 % onion, 20 % garlic, 10 % bay leaves, 20 % ginger and 20 % lemongrass. Those mixed spices powder were added to the sorghum rice analogue at percentage of 0.25 %, 0,5 %, 1 %, 2 %, 3 % and 0 % (control) from total dough weight. The sorghum rice analogue was made using extrusion technology (a twin screw extruder). The overall sensory evaluation result showed that the addition of spice mixed had significant effect (p ≤ 0.05) on the characteristics of sorghum rice analogue. The panelists accepted the sorghum rice analogue with 1% mixed spice. The preferred formulation was the addition of 1% mixed spice which contain of 9.56 % moisture, 0.72 % ash, 0.53 % fat, 6.22 % protein, 92.53 % carbohydrate, 26.48 % amyloseand 6,67 % dietary fiber. Sorghum rice analogue enriched by spices is a potential as a rich fiber source.ABSTRAKTujuan penelitian adalah mendapatkan formula beras analog berbahan dasar sorgum dengan penambahan rempah campuran yang dapat diterima secara sensori. Pemilihan formula dilakukan dengan uji hedonik menggunakan 70 orang panelis tidak terlatih. Rempah yang ditambahkan berupa bubuk rempah campuran yang terdiri atas bawang merah 30%, bawang putih 20 %, daun salam 10 %, jahe 20 % dan sereh 20 %. Penambahan bubuk rempah campuran untuk pembuatan beras analog sorghum berturut-turut 0,25 %, 0,5 %, 1 %, 2 %, 3 % dan kontrol (tanpa rempah) dari total berat adonan diluar air. Beras analog sorghum dibuat dengan teknologi ekstrusi menggunakan ekstruder ulir ganda. Hasil uji sensori secara keseluruhan menunjukkan bahwa penambahan rempah campuran berpengaruh nyata (p <0,05) terhadap nasi beras analog yang dihasilkan. Panelis menyukai formula beras analog sorghum dengan penambahan 1 % rempah campuran. Beras analog sorghum dengan penambahan 1% rempah campuran memiliki kadar air 9,56 %, abu 0,72 %, lemak 0,53 %, protein 6,22 %, karbohidrat 92,53 %, amilosa 26,48 % dan serat pangan 6,67 %. Beras analog sorgum yang diperkaya dengan rempah campuran memiliki potensi sebagai pangan kaya serat.
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Krishnan, Hari B., Jerry A. White, and Steven G. Pueppke. "Immunocytochemical analysis of protein body formation in seeds of Sorghum bicolor." Canadian Journal of Botany 67, no. 10 (October 1, 1989): 2850–56. http://dx.doi.org/10.1139/b89-366.
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Electrophoretic analysis of sorghum (Sorghum bicolor (L.) Moench) seed prolamines in the presence of sodium dodecyl sulfate reveals major proteins of 27 and 25 kDa and two other proteins of 18 and 12 kDa. Antibodies were raised against this prolamine fraction and used to examine the subcellular distribution of the proteins in developing sorghum seeds. Protein bodies in the starchy endosperm and subaleurone cells usually are round in cross section and contain darkly staining materials arranged in concentric rings. Protein bodies in the first two layers beneath the aleurone layer are irregular in shape and contain discrete pockets of light and dark staining inclusions. Prolamines were detected in both types of protein bodies by immunolabeling. Other oganelles, including Golgi complexes, mitochondria, and amyloplasts, were not labeled. The protein bodies, which have ribosomes attached to their surfaces, are directly connected to the rough endoplasmic reticulum. In some instances, this endoplasmic reticulum was specifically labeled with protein A – gold particles. Based on these observations, we suggest that the rough endoplasmic reticulum serves as the site of both synthesis and accumulation of sorghum prolamines.
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Wahyuningsih, Kendri, Lusy Rismayani, Endang Yuli Purwani, and Irma Herawati. "THE EFFECT OF MILLING METHOD ON PROTEIN PROFILE IN SORGHUM (Sorghum bicolor L.) KD-4 VARIETY." AGROINTEK 13, no. 2 (August 30, 2019): 109–20. http://dx.doi.org/10.21107/agrointek.v13i2.5034.
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Milling is of important process to improve nutritional and palatability of sorghum seeds for human consumption. This study investigated the effect of milling process on protein fraction of sorghum flour and the bran. The result showed that dry milled sorghum flour contained higher protein than those of wet milled sorghum flour, and the highest protein content was found on sorghum bran. Dry-milled sorghum flour has protein fraction in albumin, globulin, kafirin and glutelin higher than those of wet-milled sorghum flour. Wet-millled sorghum flour contained high protein fraction in cross link kafirin and cross link glutelin. Different of protein fractions noticed among the samples suggested that the samples contained different in amount of extractable protein and this was due to the differences in total protein.
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Duodu, K. G., J. R. N. Taylor, P. S. Belton, and B. R. Hamaker. "Factors affecting sorghum protein digestibility." Journal of Cereal Science 38, no. 2 (September 2003): 117–31. http://dx.doi.org/10.1016/s0733-5210(03)00016-x.
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Amrinola, Wiwit, Sri Widowati, and Purwiyatno Hariyadi. "Metode Pembuatan Sorgum Sosoh Rendah Tanin pada Pembuatan Nasi Sorgum (Sorghum Bicolor L) Instan." ComTech: Computer, Mathematics and Engineering Applications 6, no. 1 (March 1, 2015): 9. http://dx.doi.org/10.21512/comtech.v6i1.2280.
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Sorghum is one of the non-rice commodities which have a relatively high content of nutrients, especially protein and carbohydrate. However, the nutritional value is to be down and relatively low due to the relatively high tannin content as an anti-nutrient. Fairly high tannin content in sorghum is also causing sorghumhas unpleasant taste and slightly bitter or "Sepet". Therefore, it is necessary to reduce the content of tannins in sorghum that is expected to improve the quality of nutrition, especially the increase in protein and starch digestibility and palatability or the flavor of sorghum products. The purpose of this study is to obtain the best method to lower tannin content in the manufacture of low-tannin sorghum milling, which will be used in the manufacture of instant rice sorghum. This research was done in two stages, namely 1) the timing of the millingstage and 2) the development stage of a method of making low-tannin sorghum milling by comparing the content of tannin reduction method with the immersion process in alkaline solution (NaOH 0.3% and 0.3% Na2CO3) and distilled water with the method of reducing tannin content without immersion process. The results of this study indicate that the best milling time that can produce milled sorghum with good physical sorghum is five minutes and the best immersion treatment that can lower the optimum tannin content is by immersing in 0.3%Na2CO3 solution for 24 hours. This method can reduce up to 77.46% tannin content.
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Subramanian, Vaidyanathan, Nadoor Seetharama, Ramamurthi Jambunathan, and Paleti Venkateswara Rao. "Evaluation of protein quality of sorghum [Sorghum bicolor (L.) Moench]." Journal of Agricultural and Food Chemistry 38, no. 6 (June 1990): 1344–47. http://dx.doi.org/10.1021/jf00096a009.
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Kurniawan, Widhi, Syamsuddin Syamsuddin, Wa Laili Salid, and Purnaning Dhian Isnaini. "Evaluasi Kualitas, Karakteristik Fermentasi dan Kecernaan In Vitro Silase Campuran Sorgum Stay Green-Gliricidia sepium dengan Penambahan Berbagai Level Asam Laktat." Jurnal Agripet 19, no. 2 (October 1, 2019): 99–106. http://dx.doi.org/10.17969/agripet.v19i2.14857.
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ABSTRAK. Silase gabungan rumput-leguminosa merupakan inovasi yang dapat diaplikasikan untuk menyediakan pakan dan bisa digunakan sepanjang tahun. Kandungan protein silase campuran tersebut dapat mencapai tingkat optimal sebagai pakan konsentrat hijau (green concentrate). Penelitian ini bertujuan untuk mengevaluasi kualitas, karakter fermentasi dan kecernaan in vitro silase campuran sorgum (Sorghum bicolor (L.) Moench) and gamal (Gliricidia sepium) dengan menambahkan dosis asam laktat yang berbeda. Silase dibuat dengan mencampur bahan penyusun yang terdiri dari sorgum dan daun gamal dengan perbandingan 1:1 dan penambahan asam laktat konsentrasi 20% (v/v). Penelitian terdiri atas 3 perlakuan yaitu; A0: (kontrol) tanpa penambahan asam laktat, A1: penambahan asam laktat sebanyak 2% (b/v), A2: 2,5% (b/v), dan A3: 3% (b/v) dengan 4 ulangan tiap perlakuan. Proses ensilase menggunakan cairan rumen kambing selama 21 hari. Parameter penelitian yang diamati adalah kualitas silase dan kecernaan in vitro. Hasil penelitian menunjukkan bahwa dosis penambahan asam laktat sebanyak 2% menghasilkan silase paling optimal dengan pH (3,94), bahan kering (26,62%), dan nilai Fleigh (100,89), namun tidak berpengaruh terhadap kandungan protein kasar, kecernaan bahan organik, kecernaan bahan kering dan kecernaan protein kasar. Kesimpulan pada penelitian ini adalah penggunaan asam laktat organik dengan dosis 2 hingga 3% (b/v) konsentrasi 20% (v/v) mampu meningkatkan karakteristik, kualitas fermentasi tetapi tidak mempengaruhi nilai KcBK, KcBO dan KcPK silase campuran sorgum stay green (Sorghum bicolor (L.) Moench) and gamal (Gliricidia sepium). (Quality evaluation, fermentation characteristic and in vitro digestibility of stay green sorghum-Gliricidia sepium mix silage on different level of lactic acid utilization) ABSTRACT. The grass-legume combined silage is an innovation that can be applied to provide feed and can be used throughout the year. The content of the mixed silage protein can reach optimal levels as a green concentrate feed. This study aims to evaluate the quality, fermentation characteristics and digestibility of in vitro silage of a mixture of sorghum (Sorghum bicolor (L.) Moench) and gamal (Gliricidia sepium) by adding different doses of lactic acid. Silage is made by mixing a constituent consisting of sorghum and gamal leaves in a ratio of 1: 1 and the addition of lactic acid concentration of 20% (v / v). The study consisted of 3 treatments namely; A0: (control) without the addition of lactic acid, A1: addition of 2% (w / v) lactic acid, A2: 2.5% (w / v), and A3: 3% (w / v) with 4 replications each treatment. The ensilage process used goat's rumen fluid for 21 days. The research parameters observed were silage quality and in vitro digestibility. The results showed that the addition dose of lactic acid as much as 2% produced the most optimal silage with pH (3.94), dry matter (26.62%), and Fleigh value (100.89), but had no effect on crude protein content, digestibility organic matter, digestibility of dry matter and digestibility of crude protein. The conclusion of this study is the use of organic lactic acid with a dose of 2 to 3% (w/v) concentration of 20% (v/v) can improve the characteristics, quality of fermentation but does not affect the value of KcBK, KcBO and KcPK silage stay sorghum mixture green (Sorghum bicolor (L.) Moench) and gamal (Gliricidia sepium).
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Shehab, A. A., Luhua Yao, Liangliang Wei, Dengke Wang, Yang Li, Xuefeng Zhang, and Yanjun Guo. "The increased hydrocyanic acid in drought-stressed sorghums could be alleviated by plant growth regulators." Crop and Pasture Science 71, no. 5 (2020): 459. http://dx.doi.org/10.1071/cp20057.
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Droughts not only reduce the biomass of sorghum (Sorghum bicolor (L.) Moench) but also increase the risk of hydrogen cyanide (HCN) toxicity to animals, mainly due to increased HCN content in drought-stressed plants. In the present study, the variations of HCN contents in 12 sorghum genotypes (10 sweet sorghum cultivars, one Sudangrass and one forage sorghum) were investigated at jointing, filling and ripening stages under rainfed conditions. Next, three genotypes – one sweet sorghum, one Sudangrass and one forage sorghum – were further selected to elucidate the physiological mechanisms of plant growth regulators (PGRs) (abscisic acid (ABA) and methyl jasmonate (MeJA)) in mitigating the concentrations of HCN in drought-stressed plants in a pot experiment. About 100 µg/L ABA and 100 µg/L MeJA were sprayed separately or together twice on drought-stressed (50 and 75% field water capacity) plant leaf. The drought lasted for 15 days. In the field experiment the HCN content in plants reduced from jointing to filling stages then increased from filling to ripening stages in several cultivars. In the pot experiment, drought increased the HCN accumulation and soluble protein content in leaves of all three genotypes. PGRs overall reduced the HCN contents in drought-stressed sweet sorghum and Sudangrass but not in forage sorghum (except in the ABA+MeJA treatment). However, the soluble protein contents were reduced by PGRs in drought-stressed forage sorghum but not in sweet sorghum (except in the ABA+MeJA treatment) and Sudangrass. Both ABA and MeJA increased the plant weights, whereas only MeJA enhanced net photosynthetic rate (PN) in all three genotypes. PGRs reduced release rate of superoxide and hydrogen peroxide and malondialdehyde in all drought-stressed plants, and reduced the activities of peroxidase, superoxide dismutase, catalase, and ascorbate peroxidase in sweet sorghum but not in other two genotypes. These results suggest that exogenous ABA and MeJA could increase plant weight and reduce HCN content in drought-stressed sorghums, with varying physiological responsive mechanisms among sorghum genotypes.
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Awobusuyi, Temitope D., Muthulisi Siwela, and Kirthee Pillay. "Sorghum–Insect Composites for Healthier Cookies: Nutritional, Functional, and Technological Evaluation." Foods 9, no. 10 (October 9, 2020): 1427. http://dx.doi.org/10.3390/foods9101427.
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Protein-energy malnutrition (PEM) is a major health concern in sub-Saharan Africa (SSA). Relying on unexploited and regionally available rich sources of proteins such as insects and sorghum might contribute towards addressing PEM among at-risk populations. Insects are high in nutrients, especially protein, and are abundant in SSA. Sorghum is adapted to the tropical areas of SSA and as such it is an appropriate source of energy compared with temperate cereals like wheat. It is necessary to assess whether cookies fortified with sorghum and termite would be suitable for use in addressing PEM in SSA. Whole grain sorghum meal and termite meal were mixed at a 3:1 ratio (w/w sorghum:termite) to form a sorghum–termite meal blend. Composite cookies were prepared where the sorghum–termite blend partially substituted wheat flour at 20%, 40%, and 60% (sorghum–termite blend:wheat flour (w/w). The functional and nutritional qualities of the cookies were assessed. Compared with the control (100% wheat flour), the cookies fortified with sorghum and termite had about double the quantity of protein, minerals, and amino acids. However, with increased substitution level of the sorghum–termite blend, the spread factor of the cookies decreased. There is a potential to incorporate sorghum and termite in cookies for increased intake of several nutrients by communities that are vulnerable to nutrient deficiencies, especially PEM.
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Sawadogo, N., G. Naoura, M. H. Ouedraogo, M. Tonde, J. Tiendrebeogo, K. F. Tiendrebeogo, L. A. Bougma, D. Tiama, and J. D. Zongo. "Phenotypic variability and correlation estimates for traits of Burkina Faso’ sweet grain sorghum genotypes." African Crop Science Journal 28, no. 4 (November 25, 2020): 517–27. http://dx.doi.org/10.4314/acsj.v28i4.3.
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Sweet grain sorghum [Sorghum bicolor (L.) Moench] is a neglected crop mainly grown for its sweet grains in the pasty form. Although its taste is the main character of interest, knowledge of protein related content of the grain, especially when linked to its value for infant porridge appears equally important. The objective of this study was to evaluate the status of crude protein content of pasty grains and to determine genetic correlations between morphological and biochemical traits among sweet grain of sorghum genotypes in Burkina Faso. Eight sweet grain sorghum cultivars (BTO2, BZI1, KBZ4, PBO5, PGO3, SBR7, SPI2, STO4) were evaluated through 13 morphological and two biochemical variables. Crude protein content of these genotypes was also compared with the composition of two controls of sweet stalk sorghum (ETS) and ordinary grain sorghum or common sorghum (EBS). The analysis of variance revealed variability within sweet grain sorghum accessions, mainly on the biochemical traits (crude protein and water content) and two morphological traits (peduncle and panicle lengths), which discriminated significantly in the thresholds of 1 and 5%, respectively. In addition, sweet grain sorghum had low crude protein content compared to other types of sorghum, except, two genotypes of sweet grain sorghum (BZI1 and STO4) which recorded higher protein content compared to the common sorghum. An important and negative correlation was noted between sowing-flowering cycle and protein content.
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Petr, J., I. Michalík, H. Tlaskalová, I. Capouchová, O. Faměra, D. Urminská, L. Tučková, and H. Knoblochová. "Extention of the spectra of plant products for the diet in coeliac disease." Czech Journal of Food Sciences 21, No. 2 (November 18, 2011): 59–70. http://dx.doi.org/10.17221/3478-cjfs.
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The authors studied an extension of the sources of plant products for the diet in coeliac disease. This disease is induced by the components of glutenin proteins. In a collection of crops, they examined the contents of the total and protein nitrogen, the composition of protein fractions, the electrophoretic composition of reserve gluten and prolamine proteins, and the immunological determination of the gliadin amount using ELISA test. By immunological tests, gliadin content below 10 mg per 100 g of sample was found in the following species: amaranth (Amaranthus hypochondriacus and A. cruentus) followed by quinoa (Chenopodium quinoa), sorghum species – grain sorghum and sweet sorghum (Sorghum bicolor and S. saccharatum), millet (Panicum miliaceum), foxtail millet (Setaria italica ssp. maxima), broadrood (Digitaria sanguinalis) and buckwheat (Fagopyrum esculentum). These species can be considered as suitable for the diet in coeliac disease. Below-limit values were found in triticale (Triticosecale) and some oats varieties; this, however, will need some other tests. The analysed samples differred by the contents of crude protein and fraction structures of the protein complex. In pseudocereals amaranth, quinoa and buckwheat, the proportion of the soluble fractions of albumin and globulin was 50–65%. In grain sorghum, their proportion was 20.5%, in sweet sorghum 7.8%. In millet, foxtail millet, and broadrood, their proportion amounted to 12–13%. The proportion of prolamines was higher in sweet sorghum than in grain sorghum. Pseudocereals and millet contained 3–6% of prolamines, Italian millet 38.7%, and broadrood 23.1%, respectively. The two latter species had, however, lower contents of glutenins. In the other species studied, the contents of glutenins ranged from 12 to 22%. Electrophoretic analysis PAGE of prolamine proteins or SDS-PAGE ISTA, developed for gluten proteins, confirmed the results of immunological tests on the suitability of quinoa, grain sorghum, sweet sorghum, buckwheat, amaranth, broadrood, millet and foxtail millet for the diet in coeliac disease. These species did not contain prolamins or the content of -prolamins was negligible in the given samples. The tested species of wheat, triticale, and oats species were manifested as substandard or unhealthy for the diet.
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Ngcala, Mamosa G., Tatenda Goche, Adrian P. Brown, Stephen Chivasa, and Rudo Ngara. "Heat Stress Triggers Differential Protein Accumulation in the Extracellular Matrix of Sorghum Cell Suspension Cultures." Proteomes 8, no. 4 (October 22, 2020): 29. http://dx.doi.org/10.3390/proteomes8040029.
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Plants reprogram gene expression as an adaptive response to survive high temperatures. While the identity and functions of intracellular heat stress-responsive proteins have been extensively studied, the heat response of proteins secreted to the extracellular matrix is unknown. Here, we used Sorghum bicolor, a species adapted for growth in hot climates, to investigate the extracellular heat-induced responses. When exposed to 40 °C for 72 h, heat-sensitive Arabidopsis cell suspension cultures died, while ICSB338 sorghum cell cultures survived by activation of a transcriptional response characterized by the induction of HSP70 and HSP90 genes. Quantitative proteomic analysis of proteins recovered from cell culture medium revealed specific heat stress-induced protein accumulation within the sorghum secretome. Of the 265 secreted proteins identified, 31 responded to heat (≥2-fold change), with 84% possessing a predicted signal peptide for targeting to the classical secretory pathway. The differentially accumulated proteins have putative functions in metabolism, detoxification, and protein modifications. A germin (SORBI_3003G427700) was highly heat-inducible at both protein and gene level. Overall, our study reveals new insights into sorghum responses to heat and provides a useful resource of extracellular proteins that could serve as targets for developing thermotolerant crops. Data are available via ProteomeXchange with identifier PXD021536.
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Li, Ningbo, Ying Wang, Michael Tilley, Scott R. Bean, Xiaorong Wu, Xiuzhi Susan Sun, and Donghai Wang. "Adhesive Performance of Sorghum Protein Extracted from Sorghum DDGS and Flour." Journal of Polymers and the Environment 19, no. 3 (June 1, 2011): 755–65. http://dx.doi.org/10.1007/s10924-011-0305-5.
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Olalde-Portugal, Víctor, José Luis Cabrera-Ponce, Argel Gastelum-Arellanez, Armando Guerrero-Rangel, Robert Winkler, and Silvia Valdés-Rodríguez. "Proteomic analysis and interactions network in leaves of mycorrhizal and nonmycorrhizal sorghum plants under water deficit." PeerJ 8 (April 23, 2020): e8991. http://dx.doi.org/10.7717/peerj.8991.
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For understanding the water deficit stress mechanism in sorghum, we conducted a physiological and proteomic analysis in the leaves of Sorghum bicolor L. Moench (a drought tolerant crop model) of non-colonized and colonized plants with a consortium of arbuscular mycorrhizal fungi. Physiological results indicate that mycorrhizal fungi association enhances growth and photosynthesis in plants, under normal and water deficit conditions. 2D-electrophoresis profiles revealed 51 differentially accumulated proteins in response to water deficit, of which HPLC/MS successfully identified 49. Bioinformatics analysis of protein–protein interactions revealed the participation of different metabolic pathways in nonmycorrhizal compared to mycorrhizal sorghum plants under water deficit. In noninoculated plants, the altered proteins are related to protein synthesis and folding (50S ribosomal protein L1, 30S ribosomal protein S10, Nascent polypeptide-associated complex subunit alpha), coupled with multiple signal transduction pathways, guanine nucleotide-binding beta subunit (Rack1) and peptidyl-prolyl-cis-trans isomerase (ROC4). In contrast, in mycorrhizal plants, proteins related to energy metabolism (ATP synthase-24kDa, ATP synthase β), carbon metabolism (malate dehydrogenase, triosephosphate isomerase, sucrose-phosphatase), oxidative phosphorylation (mitochondrial-processing peptidase) and sulfur metabolism (thiosulfate/3-mercaptopyruvate sulfurtransferase) were found. Our results provide a set of proteins of different metabolic pathways involved in water deficit produced by sorghum plants alone or associated with a consortium of arbuscular mycorrhizal fungi isolated from the tropical rain forest Los Tuxtlas Veracruz, México.
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Dunkle, Larry D., and Vlado Macko. "Peritoxins and their effects on sorghum." Canadian Journal of Botany 73, S1 (December 31, 1995): 444–52. http://dx.doi.org/10.1139/b95-281.
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Peritoxins are low molecular weight, chlorinated peptides produced only by pathogenic strains of the sorghum root rot fungus, Periconia circinata. Genetic data relating sensitivity of sorghum (Sorghum bicolor (L.) Moench) to these toxins and susceptibility to the pathogen are consistent with the hypothesis that both traits are controlled by a single semidominant gene (Pc). At low concentrations (5–500 nM), the toxin selectively reproduces disease symptoms, inhibits growth of primary roots, stops mitosis, induces electrolyte leakage, and enhances the synthesis of a group of 16-kDa proteins and the corresponding mRNAs. Enhanced expression of these 16-kDa proteins and disease symptoms are also induced in a nongenotype-specific manner by treatment with mercury, suggesting that the two events are causally related. However, the upregulation of 16-kDa protein expression induced by a fungal elicitor is independent of visible disease symptoms and is, therefore, not a direct cause of damage. Results of experiments with treatments that protect seedlings against the effects of toxin (e.g., proteinase, heat shock, inhibitors of protein or RNA synthesis, inhibitors of protein kinase C activity, and biotinylation of membrane proteins) suggest that disease symptoms result from an interaction of peritoxin with a proteinaceous receptor on or near the cell surface and interference with the normal function of a signal transduction pathway. Key words: peritoxin, sorghum, Periconia circinata, host-selective toxin, milo disease, Periconia root rot.
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Koten, B. B., R. D. Soetrisno, N. Ngadiyono, and B. Soewignyo. "Penampilan Produksi Hijauan Hasil Tumpangsari Arbila (Phaseolus lunatus) Berinokulum Rhizobium dan Sorgum (Sorghum bicolor) pada Jarak Tanam Arbila dan Jumlah Baris Sorgum." Sains Peternakan 12, no. 1 (February 6, 2017): 26. http://dx.doi.org/10.20961/sainspet.11.1.26-33.
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<p>The study was conducted to evaluate the forage production of arbila (Phaseolus lunatus) and sorghum (Sorghum bicolor) in intercropping grown on different spacing of arbila and number row of sorghum, and was designed as completely randomized design of factorial pattern with two factors. The first factor was the spacing of arbila (J) i.e. J1 (120 cm) and J2 (180 cm). The second factor was row number of sorghum (P) i.e. P1 (1 row), P2 (2 rows), P3 (3 rows) with 3 replications. The variables were dry matter (DM) production, organic matter (OM) production, crude protein (CP)<br />production of forage, and Land Equivalent Ratio (LER). The results showed that highest DM production at J1P2 and J1P3 (5.33 and 4.53 tons/ha), highest OM production at J1P2 and J1P3 (5.33 and 4.57 tons/ha), highest CP production at J1P1, J1P2 and J1P3 (0.55, 0.77, and 0.55 tons/ha), and highest LER at J1P2 and J1P3 (2.53 and 2.38). It can be concluded that the intercropping arbila and sorghum at planting space of 120 cm with 2 and 3 row of sorghums between arbilas produces the best forage production as ruminant feed.<br />Key words: Phaseolus lunatus, Sorghum bicolor, intercropping, spasing, row number, forage</p>
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Koten, B. B., R. D. Soetrisno, N. Ngadiyono, and B. Soewignyo. "Penampilan Produksi Hijauan Hasil Tumpangsari Arbila (Phaseolus lunatus) Berinokulum Rhizobium dan Sorgum (Sorghum bicolor) pada Jarak Tanam Arbila dan Jumlah Baris Sorgum." Sains Peternakan 12, no. 1 (February 6, 2017): 26. http://dx.doi.org/10.20961/sainspet.v11i1.4846.
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<p>The study was conducted to evaluate the forage production of arbila (Phaseolus lunatus) and sorghum (Sorghum bicolor) in intercropping grown on different spacing of arbila and number row of sorghum, and was designed as completely randomized design of factorial pattern with two factors. The first factor was the spacing of arbila (J) i.e. J1 (120 cm) and J2 (180 cm). The second factor was row number of sorghum (P) i.e. P1 (1 row), P2 (2 rows), P3 (3 rows) with 3 replications. The variables were dry matter (DM) production, organic matter (OM) production, crude protein (CP)<br />production of forage, and Land Equivalent Ratio (LER). The results showed that highest DM production at J1P2 and J1P3 (5.33 and 4.53 tons/ha), highest OM production at J1P2 and J1P3 (5.33 and 4.57 tons/ha), highest CP production at J1P1, J1P2 and J1P3 (0.55, 0.77, and 0.55 tons/ha), and highest LER at J1P2 and J1P3 (2.53 and 2.38). It can be concluded that the intercropping arbila and sorghum at planting space of 120 cm with 2 and 3 row of sorghums between arbilas produces the best forage production as ruminant feed.<br />Key words: Phaseolus lunatus, Sorghum bicolor, intercropping, spasing, row number, forage</p>
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Stagnati, Lorenzo, Matteo Busconi, Giovanna Soffritti, Michelangelo Martino, Alessandra Lanubile, and Adriano Marocco. "Molecular and phenotypic characterization of a collection of white grain sorghum [Sorghum bicolor (L.) Moench] for temperate climates." Genetic Resources and Crop Evolution 68, no. 7 (March 25, 2021): 2931–42. http://dx.doi.org/10.1007/s10722-021-01166-9.
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AbstractSorghum [Sorghum bicolor (L.) Moench] is a subsistence crop and the main food for populations in arid or semiarid regions and it is appreciated for the production of gluten-free products, forages, raw materials for industrial transformation and packaging. The end-use of different sorghum purposes having various plant or kernel characteristics require specific breeding programs to develop the desired ideotype. Sorghum grains can be classified according to kernel color, tannins and polyphenols content: white, yellow, red, brown, and black. White sorghum is characterized by a low level of total phenolic content and tannins. The advantage of using white sorghum is: increased protein digestibility, nutritional composition and consumer acceptance similar to other cereals. A collection of 117 white grain sorghums was characterized using 10 SSRs and preliminary agronomic observations were made for main traits. SSR analysis revealed from 10 to 33 alleles per locus.Observed heterozygosity was lower than expected according to the reproduction system of sorghum. Phylogenetic analysis revealed 6 main groups of genotypes. Only one group is constituted by genotypes with the same geographical origin (Egypt) while other groups are admixtures of different countries. The principal coordinate analysis revealed good correspondence between genetic profiles and groups evidenced by similar agronomic performances.
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Oumarou, Habiba, Richard Ejoh, Robert Ndjouenkeu, and Agatha Tanya. "Nutrient Content of Complementary Foods Based on Processed and Fermented Sorghum, Groundnut, Spinach, and Mango." Food and Nutrition Bulletin 26, no. 4 (December 2005): 385–92. http://dx.doi.org/10.1177/156482650502600408.
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Background Many African mothers use gruels made of maize and sorghum as complementary foods for their infants because they cannot afford the cost of nutritionally superior commercial weaning foods. Objective To improve the nutritional quality of traditional sorghum gruels used as complementary foods for children between six months and five years in the northern part of Cameroon. Methods Sorghum grains were processed by dehulling, sprouting, dehulling and cooking, and sprouting and cooking, then fermented using Saccharomyces cerevisae and tested for nutritional quality. The processed samples were analyzed for their nutrient composition and the digestibility of proteins and carbohydrates. Results The resulting products showed a significant reduction in antinutritional factors (e.g., phenolic compounds and phytates). In addition, germination improved the in vitro digestibility of proteins and carbohydrates. These effects were enhanced by fermentation of the resulting sorghum flour, regardless of how grains were pretreated, although the protein and mineral content remained low. Use of a composite flour made from pretreated sorghum, groundnut, spinach, and mango improved the protein, mineral, and vitamin A and C content of the gruels. Fermentation of composite flours resulted in an improvement in the protein content. Conclusions This study, conducted under local conditions and using local technology, describes an opportunity for improving the quality of complementary foods using local ingredients.
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Kurniawan, Widhi, Teguh Wahyono, Natsir Sandiah, Hamdan Has, La Ode Nafiu, and Astriana Napirah. "Evaluasi Kualitas dan Karakteristik Fermentasi Silase Kombinasi Stay Green Sorghum (Sorghum bicolor L. Moench) – Indigofera zolingeriana dengan Perberbedaan Komposisi." Jurnal Ilmu dan Teknologi Peternakan Tropis 6, no. 1 (February 1, 2019): 62. http://dx.doi.org/10.33772/jitro.v6i1.5551.
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ABSTRAK Ketersediaan hijauan pakan ternak haruslah memenuhi aspek kuantitas, kualitas dan kontinyuitas. Teknologi pengawetan pakan dengan membuat silase berbahan tanaman pakan yang sesuai diharapkan dapat memenuhi kebutuhan pakan tersebut. Sorgum memiliki potensi sebagai bahan silase yang baik namun perlu ditingkatkan kualitasnya dengan menambahkan hijauan yang tinggi kandungan protein kasarnya. Penelitian ini bertujuan untuk mengevaluasi kualitas dan karakteristik fermentasi silase kombinasi sorgum dan leguminosa. Penelitian ini dilakukan dengan mengkombinasikan Stay green dan Indigofera zolingeriana (100:0, 60:40, 50:50, dan 40:60%) sebagai bahan silase untuk dievaluasi pH, kandungan bahan kering (BK), bahan organik(BO), protein kasar (PK) dan Nilai Fleigh. Silase dibuat dalam silo ukuran 1 liter yang difermentasi selama 21 hari. Hasil penelitian menunjukkan bahwa meningkatnya persentase Indigofera zolingerianadalam silase meningkatkan pH silase, BK, dan PK silase. Peningkatan pH tersebut berakibat pada terjadinya proteolisis pada PK silase. Penggunaan Indigofera zolingeriana dalam silase kombinasi dengan sorgum Stay green pada persentase 40% masih memungkinkan untuk memperoleh silase kombinasi yang berkualitas baik (Nilai Fleigh 70,13) dan kandungan protein kasar mencapai 15,68%. Kualitas tersebut selanjutnya akan menurun apabila persentase Indigofera zolingeriana dinaikkan walaupun kandungan protein kasar meningkat.Kata Kunci: Silase, Kombinasi, Kualitas, Evaluasi, Nilai Fleigh.ABSTRACTFeed availability has to meet quantity, quality and continuity aspect. Feed preservation technology by making silage from suitable forage plants is expected to meet these needs. Sorghum has the potential as a good silage material but needs to be improved in quality by adding other forage which have high crude protein content. This study was aimed to evaluate the quality and characteristics fermentation of sorghum and legumecombination silage. This research was conducted by combining Stay greensorghum and Indigofera zolingeriana (100: 0, 60:40, 50:50, and 40: 60% combination) as silage material to be evaluated for pH, dry matter content (DM), organic matter (OM), crude protein (CP) and Fleighpoint. Silage was made in 1 liter size silos which are fermented for 21 days. The results showed that the increasing percentage of Indigofera zolingeriana in silage could increase silage, pH, DM, and CP silage. The increase in pH resulted in proteolysis of silage protein. The added of Indigofera zolingeriana in silage combination at 40% was still possible to obtain good quality silage (Fleighpoint 70.13) and reaching 15.68% of silage CP content. The silage quality was decrease if the percentage of Indigofera zolingeriana increased, even though the silage CP content could increasesafterward.Keywords: Silage, Combination, Quality, Evaluation, Fleigh point
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Bowen, M. K., P. M. Pepper, J. Winkleman, and I. McConnel. "Concentrates based on sorghum grain provide a basis for a finishing system for crossbred lambs." Australian Journal of Experimental Agriculture 47, no. 11 (2007): 1317. http://dx.doi.org/10.1071/ea06189.
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In parts of Australia, sorghum grain is a cheaper alternative to other cereal grains but its use and nutritive value in sheep feeding systems is not well understood. The aim of this work was to compare growth and carcass characteristics for crossbred lambs consuming several simple, sorghum-based diets. The treatments were: (1) whole sorghum grain, (2) whole sorghum grain + urea and ammonium sulfate, (3) cracked sorghum grain + urea and ammonium sulfate, (4) expanded sorghum grain + urea and ammonium sulfate, (5) whole sorghum grain + cottonseed meal, and (6) whole sorghum grain + whole cottonseed. Nine lambs were slaughtered initially to provide baseline carcass data and the remaining 339 lambs were gradually introduced to the concentrate diets over 14 days before being fed concentrates and wheaten hay ad libitum for 41, 56 or 76 days. Neither cracking nor expanding whole sorghum grain with added non-protein nitrogen (N) resulted in significantly (P > 0.05) increased final liveweight, growth rates or carcass weights for lambs, or in decreased days on feed to reach 18-kg carcass weight, although carcass fat depth was significantly (P < 0.05) increased compared with the whole sorghum plus non-protein N diet. However, expanding sorghum grain significantly (P < 0.05) reduced faecal starch concentrations compared with whole or cracked sorghum diets with added non-protein N (79 v. 189 g/kg DM after 59 days on feed). Lambs fed whole sorghum grain without an additional N source had significantly (P < 0.05) lower concentrate intake and required significantly (P < 0.05) more days on feed to reach a carcass weight of 18 kg than for all diets containing added N. These lambs also had significantly (P < 0.05) lower carcass weight and fat depth than for lambs consuming whole sorghum plus true protein diets. Substituting sources of true protein (cottonseed meal and whole cottonseed) for non-protein N (urea and ammonium sulfate) did not significantly (P > 0.05) affect concentrate intakes or carcass weights of lambs although carcass fat depth was significantly (P < 0.05) increased and the days to reach 18-kg carcass weight were significantly (P < 0.05) decreased for the whole sorghum plus cottonseed meal diet. In conclusion, processing sorghum grain by cracking or expanding did not significantly improve lamb performance. While providing an additional N source with sorghum grain significantly increased lamb performance, there was no benefit in final carcass weight of lambs from substituting sources of true protein for non-protein N.
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Marchini, Mia, Alessandra Marti, Claudia Folli, Barbara Prandi, Tommaso Ganino, Paola Conte, Costantino Fadda, Monica Mattarozzi, and Eleonora Carini. "Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features." Foods 10, no. 2 (February 12, 2021): 407. http://dx.doi.org/10.3390/foods10020407.
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The nutritional and physicochemical properties of sorghum proteins and starch make the use of this cereal for food production challenging. Sprouting is a cost-effective technology to improve the nutritional and functional profile of grains. Two drying treatments were used after sorghum sprouting to investigate whether the drying phase could improve the protein and starch functionalities. Results showed that the drying treatment at lower temperature/longer time (40 °C for 12 h) extended the enzymatic activity that started during sprouting compared to the one performed at higher temperature/shorter time (50 °C for 6 h). An increased protein hydrolysis and water- and oil-holding capacity were found in the flour obtained by the former treatment. Higher protein matrix hydrolysis caused high exposure of starch to enzymes, thus increasing its digestibility, while worsening the technological functionality. Overall, modulating drying conditions could represent a further way, in addition to sprouting, to improve sorghum flour’s nutritional profile.
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Batista, Nielyson Junio Marcos, Patrícia Guimarães Pimentel, José Alexandre Agiova da Costa, Gelson Luís Dias Feijó, Guilherme Rocha Moreira, Rogério César Pereira de Araújo, Fernando Alvarenga Reis, João Paulo Arcelino do Rêgo, Magno José Duarte Cândido, and Ivone Yurika Mizubuti. "Bioeconomic efficiency of lamb finishing production systems." Semina: Ciências Agrárias 39, no. 3 (May 4, 2018): 1199. http://dx.doi.org/10.5433/1679-0359.2018v39n3p1199.
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This study aimed to evaluate the production performance, quantitative carcass characteristics, and economic viability of lambs of genetic group Pantaneiro finished under four production systems: 1) Stockpiled Brachiaria brizantha cv piatã pasture; 2) Consortium of sorghum intercropped with Brachiaria brizantha cv piatã; 3) Feedlot based on sorghum silage and 2% body weight energy-protein supplementation, 4) Feedlot based on sorghum silage and 4% body weight energy-protein supplementation. Were used one hundred Pantaneiro lambs with an average body weight of 17.85 ± 2.50 kg and at 70 ± 15 days of age, approximately. The average final body weight and total body weight gain of the animals finished on the consortium of sorghum intercropped with Brachiaria brizantha cv piatã were higher than those obtained with feedlot based on sorghum silage and 2% body weight energy-protein supplementation. However, when this system were compared with sorghum silage and 4% body weight energy-protein supplementation, these characteristics did not differ (P > 0.05). Hot and cold carcass weights were lower when animals were fed sorghum silage and 2% body weight energy-protein supplementation as compared with the animals finished on the other systems. The greatest hot (48.20%) and cold (45.83%) carcass yields were observed in animals finished on sorghum silage and 4% body weight energy-protein supplementation. For the carcass compactness index, animals that received sorghum silage and 4% body weight energy-protein supplementation obtained higher values than those observed for 2% of supplementation. The economic evaluation showed a great return for the finishing systems, except for sorghum silage and 4% body weight energy-protein supplementation, and concluded that finishing lambs in a crop-livestock integration system presented a higher benefit/cost ratio (1.61). Therefore, based on the conditions under which this study was conducted, the crop-livestock integration is the most viable system for finishing lambs.
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Cardone, Gaetano, Rubina Rumler, Sofia Speranza, Alessandra Marti, and Regine Schönlechner. "Sprouting Time Affects Sorghum (Sorghum bicolor [L.] Moench) Functionality and Bread-Baking Performance." Foods 10, no. 10 (September 27, 2021): 2285. http://dx.doi.org/10.3390/foods10102285.
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Despite being considered a climate-resilient crop, sorghum is still underutilized in food processing because of the limited starch and protein functionality. For this reason, the objective of this study was to investigate the effect of sprouting time on sorghum functional properties and the possibility to exploit sprouted sorghum in bread making. In this context, red sorghum was sprouted for 24, 36, 48, 72, and 96 h at 27 °C. Sprouting time did not strongly affect the sorghum composition in terms of total starch, fiber, and protein contents. On the other hand, the developed proteolytic activity had a positive effect on oil-absorption capacity, pasting, and gelation properties. Conversely, the increased α-amylase activity in sprouted samples (≥36 h) altered starch functionality. As regards sorghum-enriched bread, the blends containing 48 h-sprouted sorghum showed high specific volume and low crumb firmness. In addition, enrichment in sprouted sorghum increased both the in vitro protein digestibility and the slowly digestible starch fraction of bread. Overall, this study showed that 48 h-sprouted sorghum enhanced the bread-making performance of wheat-based products.
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Ambarsari, Indrie, Retno Endrasari, and Restu Hidayah. "KANDUNGAN NUTRISI DAN KUALITAS SENSORIS PRODUK MINUMAN SEREAL SARAPAN BERBASIS FLAKES JAGUNG, JALI, DAN SORGUM." Jurnal Penelitian Pascapanen Pertanian 17, no. 2 (December 3, 2020): 108. http://dx.doi.org/10.21082/jpasca.v17n2.2020.108-116.
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<p>Produk sereal sarapan menjadi salah satu pilihan tepat untuk memenuhi kebutuhan sarapan masyarakat modern yang ingin serba cepat dan praktis. Sayangnya, sebagian besar produk sereal sarapan yang tersedia di pasaran terbuat dari bahan-bahan impor yang sulit dikembangkan di Indonesia. Jagung, jali, dan sorgum merupakan komoditas serealia lokal yang sangat potensial untuk dikembangkan sebagai bahan baku produk sereal sarapan. Kajian ini dilakukan untuk mengetahui kandungan nutrisi dan sifat sensoris dari produk sereal sarapan yang dikembangkan dari komoditas serealia lokal, serta memperoleh informasi terkait jenis serealia yang paling tepat untuk digunakan sebagai bahan baku produk sereal sarapan. Rancangan penelitian yang digunakan adalah rancangan acak lengkap dengan empat taraf perlakuan, yaitu: sereal sarapan jagung, sereal sarapan jali, sereal sarapan sorgum utuh, dan sereal sarapan gandum sebagai kontrol perlakuan. Masing-masing perlakuan mendapatkan empat kali ulangan. Dalam rangka meningkatkan kualitas produk akhir maka proses produksi sereal sarapan melibatkan proses fermentasi sereal. Variabel yang diamati meliputi kadar air, protein, lemak, karbohidrat, energi total, serat pangan, dan tingkat kesukaan berdasarkan uji sensoris. Data hasil pengujian dianalisis dengan menggunakan one way ANOVA pada taraf signifikansi 5% dan apabila terdapat perbedaan maka dilanjutkan dengan uji Duncan Multiple Range Test. Hasil kajian menunjukkan bahwa serealia lokal seperti sorgum, jagung dan jali sesuai untuk dikembangkan sebagai bahan baku produk sereal sarapan. Produk sereal sarapan berbahan baku tepung sorgum terfermentasi menghasilkan produk akhir dengan kandungan gizi tertinggi, yaitu kandungan protein 11,31 %, lemak 7,12 %, karbohidrat 78,61 %, energi total 230,14 kkal/100 g, dan serat pangan total 27,23 %. Meskipun demikian, karakteristik sensoris sereal sarapan sorgum, khususnya menyangkut warna dan tekstur, masih perlu ditingkatkan.</p><p> </p><p><strong>Nutritional and Sensory Quality of Breakfast Cereal Based-on Corn, Coix, and Sorghum Flakes</strong></p><p>Breakfast cereal could be the right choice to fulfill modern society's breakfast needs that prioritize the practicality and quickness. Unfortunately, the breakfast cereals available in the market are generally made from imported materials that were difficult to cultivate in Indonesia. Corn, coix, and sorghum are local Indonesian cereals that could be developed as a raw material for breakfast cereals. This study was performed to evaluate the nutritional and sensory properties of breakfast cereals made from local Indonesian cereals, as well as to determine the most suitable raw material of breakfast cereals. The experimental design used was a completely randomized design with four-level treatments, i.e., corn-based product, sorghum-based product, coix-based product, and wheat-based product as a control treatment, with four replication for each treatment. In order to optimize the quality of end-products, fermentation was applied in the production process. The variables observed included moisture content, protein, lipid, carbohydrate, total energy, dietary fiber, and preference level based on sensory analysis. The data were analyzed using one-way ANOVA with a significance level of 5%, and if there were a significant difference between treatments, it would be continued with the Duncan Multiple Range Test. The results showed that local cereals such as sorghum, corn, and coix are suitable to be developed as raw material for breakfast cereals. Breakfast cereal based on fermented sorghum flour has the highest nutritional values among the cereals sample, precisely 11.31% protein, 7.12% lipid, 78.61% carbohydrate, 230 kcal/100g total energy, and 27.23% dietary fiber. However, sorghum breakfast cereals' sensory characteristics still needed to be improved, especially for its color and texture.</p>
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TAYLOR, JOHN R. N., and DAVID J. EVANS. "Action of Sorghum Proteinase on the Protein Bodies of Sorghum Starchy Endosperm." Journal of Experimental Botany 40, no. 7 (1989): 763–68. http://dx.doi.org/10.1093/jxb/40.7.763.
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Murtini, Erni Sofia, Ahmad Subagio, Sudarminto Setyo Yuwono, Irawan Setya Wardhana, and Sulthon Fathoni. "Karakterisasi Potensi dan Komponen Pembatas pada Biji Sorghum Lokal Varietas Coklat sebagai Tanaman Pangan ( Characterisation of Potential and Limiting Factors of Locally-Grown Brown Sorghum as Staple Food)." Agritech 38, no. 1 (July 2, 2018): 112. http://dx.doi.org/10.22146/agritech.10736.
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Brown sorghum is one of cereals with high prospective to be developed as a new source of staple food in Indonesia because it is easily cultivated and has high productivity. However, this grain has been overlooked because of limited available information of its potential used. Aims of this research are to evaluate the sorghum grain to comprehensibly obtain the basic information of its potential and limited factors as staple food. Research results that locally grown brown sorghum grain obtained from Grati, Pasuruan had a high milling yield (77.99±1.39%). The polished grain was composed by 79.40±4.63% starch and 10.62±0.01% protein. It indicated that this sorghum grain was highly prospective to be developed as a staple food. However, the grain also had some restrictive factors such as tannin (8.83±0.05 mg/g), phytic acid (1.80±0.47 mg/g) and anti-trypsin (17.18±2.38 unit/g). The main fraction of protein sorghum grain was Kafirin where this fraction contains a high disulphide bond (550.43±4.92 µmol/g). Bioavailability of protein sorghum evaluated by in vivo and in vitro methods were 51% and 48.45%, respectively. These values could be considered as low digestibility. The sorghum grain had dimension of 3.9±0.7 mm length, 3.2±0.2 mm width and 1.8±0.01 mm thick. Polishing of sorghum grain using rice polished machine could not effectively removed the testa layer due to different dimension of both sorghum and rice grain. This result suggests that appropriate assembly of equipment to effectively polish sorghum grain is needed. Presence of the anti- nutritional compounds and the low digestibility of protein sorghum prove that the brown sorghum grains require further processing technology such as fermentation to be more suitable as a staple food. ABSTRAKSorghum coklat merupakan biji-bijian yang potensial dikembangkan menjadi tanaman pangan di Indonesia. Kelebihan tanaman ini adalah kemudahannya untuk dibudidayakan dan produktivitas yang tinggi. Namun keterbatasan informasi tentang potensinya, membuat biji sorghum kurang diperhatikan. Tujuan Penelitian ini adalah untuk mendapatkan informasi dasar tentang potensi dan pembatas biji sorghum lokal varietas coklat sebagai tanaman pangan. Penelitian dilakukan dengan menganalisa biji sorghum yang telah disosoh dengan penyosoh beras 4 kali. Hasil penelitian menunjukkan biji sorghum lokal varietas coklat yang didapatkan dari Grati Pasuruan ini cukup berpotensi sebagai tanaman pangan. Biji sosoh mempunyai kadar pati 79,40±4,63% dan protein yang tinggi yaitu 10,62±0,01%, selain itu rendemen sosoh juga tinggi mencapai 77,99±1,39%. Namun demikian, sorghum mengandung senyawa antigizi seperti tanin yang mencapai 8,83±0,05 mg/g, senyawa fitat 1,80±0,47 mg/g dan antitripsin 17,18±2,38 unit/g. Protein sorghum didominasi (71,40±1,29%) oleh kafirin yang memiliki ikatan disulfit tinggi (550,43±4,92 µmol/g). Daya cerna protein sorghum tergolong rendah terlihat dari uji secara in vivo 0,51 atau 51% dan in vitro dengan enzim tripsin sebesar 48,45%. Dimensi biji sorghum dengan rata-rata 3,9±0,7 mm panjang, 3,2±0,2 mm lebar dan 1,8±0,01 mm tebal berbeda dengan biji beras sehingga kurang cocok bila dilakukan penyosohan dengan penyosoh beras. Kandungan senyawa antigizi yang cukup tinggi dan keberadaan ikatan disulfit yang cukup besar serta ditunjang oleh daya cerna protein yang rendah, menunjukkan biji sorghum perlu penanganan lanjutan misalnya dengan proses fermentasi untuk meningkatkan potensinya sebagai bahan pangan.
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Elkhalifa, Abd Elmoneim O., Rita Bernhardt, Francesco Bonomi, Stefania Iametti, Maria Ambrogina Pagani, and Marta Zardi. "Fermentation modifies protein/protein and protein/starch interactions in sorghum dough." European Food Research and Technology 222, no. 5-6 (December 8, 2005): 559–64. http://dx.doi.org/10.1007/s00217-005-0124-9.
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Li, Hongbing, Yulin Li, Qingbo Ke, Sang-Soo Kwak, Suiqi Zhang, and Xiping Deng. "Physiological and Differential Proteomic Analyses of Imitation Drought Stress Response in Sorghum bicolor Root at the Seedling Stage." International Journal of Molecular Sciences 21, no. 23 (December 1, 2020): 9174. http://dx.doi.org/10.3390/ijms21239174.
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Drought is one of the most important constraints on the growth and productivity of many crops, including sorghum. However, as a primary sensing organ, the plant root response to drought has not been well documented at the proteomic level. In the present study, we compared physiological alteration and differential accumulation of proteins in the roots of sorghum (Sorghum bicolor) inbred line BT×623 response to Polyethylene Glycol (PEG)-induced drought stress at the seedling stage. Drought stress (up to 24 h after PEG treatment) resulted in increased accumulation of reactive oxygen species (ROS) and subsequent lipid peroxidation. The proline content was increased in drought-stressed plants. The physiological mechanism of sorghum root response to drought was attributed to the elimination of harmful free radicals and to the alleviation of oxidative stress via the synergistic action of antioxidant enzymes, such as superoxide dismutase, peroxidase, and polyphenol oxidase. The high-resolution proteome map demonstrated significant variations in about 65 protein spots detected on Coomassie Brilliant Blue-stained 2-DE gels. Of these, 52 protein spots were identified by matrix-assisted laser desorption/ionization time-of-flight tandem mass spectrometry (MALDI-TOF-TOF MS) representing 49 unique proteins; the levels of 43 protein spots were increased, and 22 were decreased under drought condition. The proteins identified in this study are involved in a variety of cellular functions, including carbohydrate and energy metabolism, antioxidant and defense response, protein synthesis/processing/degradation, transcriptional regulation, amino acid biosynthesis, and nitrogen metabolism, which contribute jointly to the molecular mechanism of outstanding drought tolerance in sorghum plants. Analysis of protein expression patterns and physiological analysis revealed that proteins associated with changes in energy usage; osmotic adjustment; ROS scavenging; and protein synthesis, processing, and proteolysis play important roles in maintaining root growth under drought stress. This study provides new insight for better understanding of the molecular basis of drought stress responses, aiming to improve plant drought tolerance for enhanced yield.
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He, Jiaer, María E. T. Lechuga, and Peiqiang Yu. "PSXII-5 Feed processing-induced changes in protein molecular structure in relation to nutrient utilization and availability of warm-season Sorghum grain (Sorghum bicolor) in ruminants." Journal of Animal Science 97, Supplement_3 (December 2019): 412–13. http://dx.doi.org/10.1093/jas/skz258.818.
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Abstract The objective of this study was reveal heat related processing (HP) induced changes in protein molecular structure in relation to nutrient utilization and availability of warm-season sorghum grain (Sorghum bicolor) in dairy cows. Three new warm-season genotypes of sorghum grain (Sorghum bicolor) were studied. The nutrient utilization and availability of sorghum grain (Sorghum bicolor) in dairy cows include: protein subfractions, energy values, rumen degradation, and intestinal digestibility of rumen undegraded protein. The protein structure change on molecular level were revealed with cutting edge non-invasive vibrational ATR-FTIR molecular spectroscopy. The warm-season sorghum grains were either maintained in their raw state (as control) or treated with for 80 min at 121°C with the Lindberg/Blue M™. The RCBD data were analyzed using SAS9.4 with Mixed model procedure. Tukey method was used for mean separation. The results showed that compared with the control, the HP treatment altered (P < 0.05) nutrient profiles and utilization and availability in dairy cows and increased (P < 0.05) metabolizable energy and net energy values in dairy cows. The HP treatment also altered (P < 0.05) the protein molecular structure profile of the warm-season sorghum grain. It increased (P < 0.05) the ratio of protein Amide I and Amide II height and decreased (P < 0.05) the ratio of α-helix to β-sheet. In conclusion, the HP treatment altered molecular structure and nutrient profiles without negatively affecting the nutritive value and digestion of warm-season sorghum grain. The molecular spectral profiles revealed by rapid and non-invasive ATR-FTIR molecular spectroscopy could be used as a fast predictor for the warm-season sorghum grain utilization and digestion in dairy cows.
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Truong, Ha H., Karlie A. Neilson, Bernard V. McInerney, Ali Khoddami, Thomas H. Roberts, David J. Cadogan, Sonia Yun Liu, and Peter H. Selle. "Comparative performance of broiler chickens offered nutritionally equivalent diets based on six diverse, ‘tannin-free’ sorghum varieties with quantified concentrations of phenolic compounds, kafirin, and phytate." Animal Production Science 57, no. 5 (2017): 828. http://dx.doi.org/10.1071/an16073.
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Starch is the main source of energy in sorghum-based diets but starch/energy utilisation by broiler chickens offered these diets may be substandard. Both in vitro and in vivo data indicate that the digestibility of sorghum starch is inferior to that of other feed grains, especially maize. Three ‘starch-extrinsic’ factors in grain sorghum, namely ‘non-tannin’ phenolic compounds, kafirin and phytate may negatively influence starch/energy utilisation in sorghum-based broiler diets. To test this hypothesis, concentrations of polyphenols, free, bound and conjugated phenolic acids, kafirin and phytate were quantified in six diverse ‘tannin-free’ (Type I) grain sorghum varieties. These sorghums were incorporated into nutritionally equivalent diets at 620 g/kg and offered to male broiler chickens from 7 to 28 days post-hatch. Growth performance, nutrient utilisation (AME, ME : GE ratios, N retention, AMEn) and starch and protein (N) digestibility coefficients and disappearance rates in four small intestinal segments were determined. Numerous relationships that were either significant (P < 0.05), or approached significance (P < 0.10), were detected that indicated various ‘non-tannin’ phenolic compounds, kafirin and phytate in sorghums negatively influenced nutrient utilisation parameters in broiler chickens. ME : GE ratios are sensitive indicators of efficiency of energy utilisation and were most negatively influenced by flavan-4-ols (r = –0.919; P < 0.015), which are polyphenolic compounds. Moreover, flavan-4-ols in tandem with conjugated vanillic acid negatively influenced (r = –0.993; P < 0.005) ME : GE ratios on the basis of a valid multiple linear regression. Similarly, conjugated vanillic and bound ferulic acids in tandem negatively influenced AME (r = –0.990; P < 0.005). N retention was most negatively influenced by kafirin (r = –0.887; P < 0.025). Thus, it appears that both phenolic compounds and kafirin may have deleterious effects on nutrient utilisation of sorghum-based broiler diets and recommendations are made that should enhance the quality of sorghum as a feedstuff for chicken-meat production based on these findings.
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Dhawi, Faten. "Plant Growth Promoting Rhizobacteria (PGPR) Regulated Phyto and Microbial Beneficial Protein Interactions." Open Life Sciences 15, no. 1 (February 28, 2020): 68–78. http://dx.doi.org/10.1515/biol-2020-0008.
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AbstractPlant Growth Promoting Rhizobacteria (PGPR) influence plants’ physiological characteristics, metabolites, pathways and proteins via alteration of corresponding gene expression. In the current study, a total of 42 upregulated uncharacterized sorghum bicolor root proteins influenced by PGPR were subjected to different analyses: phylogenetic tree, protein functional network, sequences similarity network (SSN), Genome Neighborhood Network (GNN) and motif analysis. The screen for homologous bacterial proteins to uncover associated protein families and similar proteins in non-PGPRs was identified. The sorghum roots’ uncharacterized protein sequences analysis indicated the existence of two protein categories, the first being related to phytobeneficial protein family associated with DNA regulation such as Sulfatase, FGGY_C, Phosphodiesterase or stress tolerance such as HSP70. The second is associated with bacterial transcriptional regulators such as FtsZ, MreB_Mbl and DNA-binding transcriptional regulators, as well as the AcrR family, which existed in PGPR and non PGPR. Therefore, Plant Growth-Promoting Rhizobacteria (PGPR) regulated phytobeneficial traits through reciprocal protein stimulation via microbe plant interactions, both during and post colonization.
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Imanda, Shafa, Yunus Effendi, Sihono Sihono, and Irawan Sugoro. "Evaluasi In Vitro Silase Sinambung Sorgum Varietas Samurai 2 yang Mengandung Probiotic BIOS K2 dalam Cairan Rumen Kerbau." Jurnal Ilmiah Aplikasi Isotop dan Radiasi 12, no. 1 (January 31, 2017): 1. http://dx.doi.org/10.17146/jair.2016.12.1.3193.
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Evaluasi In Vitro Silase Sinambung Sorgum Varietas Samurai 2 yang Mengandung Probiotik BIOS K2 dalam Cairan Rumen Kerbau. Kebutuhan pakan hijauan ternak ruminansia dapat ditingkatkan kualitasnya dengan pembuatan silase. Salah satu teknik silase yang dikembangkan adalah silase sinambung, yaitu suatu teknologi modifikasi pembuatan silase dengan waktu fermentasi yang lebih singkat akibat pemberian bibit silase pada saat awal pembuatannya. Peningkatan kualitas silase dapat dilakukan dengan menambah suplemen berupa probiotik seperti BIOS K2. Tujuan dari penelitian ini adalah untuk mengevaluasi pakan silase sinambung hijauan sorghum varietas Samurai 2 yang mengandung probiotik BIOS K2. Evaluasi pakan dilakukan dengan metode in vitro Hohenheim gas test menggunakan inokulum cairan rumen dari kerbau berfistula yang diinkubasi selama 24 jam pada suhu 390C. Perlakuan terdiri dari pakan A (silase sorgum 21 hari), B (silase sinambung sorghum 3 hari), dan C (silase sinambung sorgum 7 hari). Parameter yang diuji adalah konsentrasi amonia, volatile fatty acids (VFA), sintesis protein mikroba (bakteri dan protozoa), degradasi bahan organik (%DBO), konsentrasi gas karbondioksida (CO2) dan metana (CH4). Data hasil perlakuan dianalisis dengan menggunakan rancangan acak lengkap. Hasil pengujian menunjukkan bahwa adanya pengaruh yang signifikan perlakuan pakan terhadap konsentrasi amonia, konsentrasi VFA, sintesis protein mikroba dan %DBO, sedangkan untuk konsentrasi gas CO2 dan CH4 tidak ada pengaruh. Perlakuan pakan C menghasilkan konsentrasi amonia, VFA dan sintesis protein bakteri berturut-turut sebesar 0,44 mg/ml; 0,89 mg/ml; dan 5,18 mg/ml/jam, lebih tinggi dibandingkan dengan perlakuan A dan B. %DBO tertinggi terjadi pada perlakuan A sebesar 47,30%, sedangkan B dan C sebesar 25,18 dan 37,15%. Sintesis protein mikroba protozoa tertinggi terjadi pada perlakuan A dan B sebesar 2,62 mg/ml/jam, sedangkan perlakuan C sebesar 2,55 mg/ml/jam. Disimpulkan dari percobaan ini bahwa pakan silase sinambung sorgum varitetas Samurai 2 dengan lama inkubasi selama 7 hari (C) memiliki kualitas yang lebih baik dibandingkan dengan silase sorgum yang diinkubasi 21 hari (A).
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Fidelis, Rodrigo Ribeiro, Luiz Antonio Menezes Gonzaga, Rubens Ribeiro da Silva, and Carlos Augusto Oliveira de Andrade. "Desempenho produtivo e nutricional de sorgo forrageiro consorciado com soja em doses de nitrogênio." Comunicata Scientiae 7, no. 2 (November 4, 2016): 204. http://dx.doi.org/10.14295/cs.v7i2.991.
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The objective of this study was to evaluate the nutritional and productive performance of forage sorghum in an intercropping with soybean submitted to nitrogen doses. The experiment was in blocks with a complete randomized design, with four repetitions in a factorial arrangement (6x2+1), with six doses of nitrogen (0, 20, 40, 60, 80 e 100 kg de N ha-1), in two systems, being the intercropping of sorghum x soybean and one control with only sorghum with an application of 100 kg de N ha-1. The variables studied were sorghum dry and fresh matter productivity, crude protein of sorghum, fresh matter productivity for the intercropping and protein efficiency index. Higher doses of N applied as cover on the sorghum x soybean intercropping increased the quality and the productivity of the forage, when compared to the monoculture. The sorghum intercropping with two lines of soybean provides higher productivities of fresh matter, dry matter and crude protein. The intercropping with one and two lines of soybean provides a saving of 40% and 60%, respectively, of nitrogen on the production of crude protein when compared to monoculture.
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Kumar, Santosh, Nurit Adiram-Filiba, Shula Blum, Javier Arturo Sanchez-Lopez, Oren Tzfadia, Ayelet Omid, Hanne Volpin, Yael Heifetz, Gil Goobes, and Rivka Elbaum. "Siliplant1 protein precipitates silica in sorghum silica cells." Journal of Experimental Botany 71, no. 21 (June 2, 2020): 6830–43. http://dx.doi.org/10.1093/jxb/eraa258.
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Abstract Silicon is absorbed by plant roots as silicic acid. The acid moves with the transpiration stream to the shoot, and mineralizes as silica. In grasses, leaf epidermal cells called silica cells deposit silica in most of their volume using an unknown biological factor. Using bioinformatics tools, we identified a previously uncharacterized protein in Sorghum bicolor, which we named Siliplant1 (Slp1). Slp1 is a basic protein with seven repeat units rich in proline, lysine, and glutamic acid. We found Slp1 RNA in sorghum immature leaf and immature inflorescence. In leaves, transcription was highest just before the active silicification zone (ASZ). There, Slp1 was localized specifically to developing silica cells, packed inside vesicles and scattered throughout the cytoplasm or near the cell boundary. These vesicles fused with the membrane, releasing their content in the apoplastic space. A short peptide that is repeated five times in Slp1 precipitated silica in vitro at a biologically relevant silicic acid concentration. Transient overexpression of Slp1 in sorghum resulted in ectopic silica deposition in all leaf epidermal cell types. Our results show that Slp1 precipitates silica in sorghum silica cells.
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Abdul Holik, Yayang Lilik, Luki Abdullah, and Panca Karti. "Evaluasi Nutrisi Silase Kultivar Baru Tanaman Sorgum (Sorghum Bicolor) dengan Penambahan Legum Indigofera sp. pada Taraf Berbeda." Jurnal Ilmu Nutrisi dan Teknologi Pakan 17, no. 2 (October 2, 2019): 38–46. http://dx.doi.org/10.29244/jintp.17.2.38-46.
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Sorghum is a source of fiber which is very potential to be cultivated and developed for forage production. Silage is a forage preservation method based on lactic acid fermentation under anaerobic conditions. Indigofera sp. is a tropical leguminous trees source with high protein content. Indigofera has an advantages in production and quality. The research was purposed to analyze the quality of sorghum varieties with the addition of Indigofera sp. different. Materials used in this study include Hybrid 20 sorghum plants, sorghum plants 12FS9006, sorghum plants 13FB7001, sorghum plants 12S49001, Indigofera sp. Plants with levels (0%, 10%, 15%, and 20%), EM4 and molasses. The equipments for making silage consisting of coper to chop up sorghum plants, scales, sprayers, shovels, sorghum compaction equipment, silos in the form of plastic buckets with plastic bags. The data was analyzed a multiple regression data normality test using Independent T-method. The results showed that silase sorghum 12FB7001 had higher water contenct, ash content and crude fat, whereas sorghum hybrid 20 had higher protein content and crude fiber. Sorghum 12FS9006 produced good quality silage (NH3, VFA, KCBK, and KCBO). It is concluded silage quality of the four sorghum cultivars than 0%, 10% and 20% levels.
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Sagu, Sorel Tchewonpi, Eva Landgräber, Michal Rackiewicz, Gerd Huschek, and Harshadrai Rawel. "Relative Abundance of Alpha-Amylase/Trypsin Inhibitors in Selected Sorghum Cultivars." Molecules 25, no. 24 (December 17, 2020): 5982. http://dx.doi.org/10.3390/molecules25245982.
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Sorghum is of growing interest and considered as a safe food for wheat related disorders. Besides the gluten, α-amylase/trypsin-inhibitors (ATIs) have been identified as probable candidates for these disorders. Several studies focused on wheat-ATIs although there is still a lack of data referring to the relative abundance of sorghum-ATIs. The objective of this work was therefore to contribute to the characterization of sorghum ATI profiles by targeted proteomics tools. Fifteen sorghum cultivars from different regions were investigated with raw proteins ranging from 7.9 to 17.0 g/100 g. Ammonium bicarbonate buffer in combination with urea was applied for protein extraction, with concentration from 0.588 ± 0.047 to 4.140 ± 0.066 mg/mL. Corresponding electrophoresis data showed different protein profiles. UniProtKB data base research reveals two sorghum ATIs, P81367 and P81368; both reviewed and a targeted LC–MS/MS method was developed to analyze these. Quantifier peptides ELAAVPSR (P81367) and TYMVR (P81368) were identified and retained as biomarkers for relative quantification. Different reducing and alkylating agents were assessed and combination of tris (2 carboxyethyl) phosphine/iodoacetamide gave the best response. Linearity was demonstrated for the quantifier peptides with standard recovery between 92.2 and 107.6%. Nine sorghum cultivars presented up to 60 times lower ATI contents as compared to wheat samples. This data suggests that sorghum can effectively be considered as a good alternative to wheat.
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Belton, Peter S., and John R. N. Taylor. "Sorghum and millets: protein sources for Africa." Trends in Food Science & Technology 15, no. 2 (February 2004): 94–98. http://dx.doi.org/10.1016/j.tifs.2003.09.002.
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Schlickmann-Tank, José Arturo, Oscar Morales-Galván, Joel Pineda-Pineda, Gonzalo Espinosa-Vázquez, María Teresa Colinas-León, and Mateo Vargas-Hernández. "Relationship between chemical fertilization in sorghum and Melanaphis sacchari/sorghi (Hemiptera: Aphididae) populations." Agronomía Colombiana 38, no. 3 (September 1, 2020): 357–66. http://dx.doi.org/10.15446/agron.colomb.v38n3.87308.
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The aphid Melanaphis sacchari/sorghi is considered the most important pest of sorghum cultivation in Mexico. It can cause losses in production of up to 100%. This research was conducted at the Universidad Autonoma Chapingo during 2018 and 2019 with the objective of determining the relationship between chemical fertilization in sorghum and M. sacchari/sorghi (Hemiptera: Aphididae) populations. Different levels of nitrogen (125, 250 and 500 kg ha-1), phosphorus (19.5, 39 and 78 kg ha-1) and potassium (210 and 420 kg ha-1) were supplied to sorghum plants planted in polyethylene pots with a capacity of 6 L under greenhouse conditions. The plants were infested with a total of 15 third-instar nymphs within 60 days of crop emergence. A total of 6 samplings were carried out at 7 day intervals, starting at 7 d after the infestation. Quantifications of total soluble proteins, total soluble sugars, reducing sugars, and levels of nitrogen, phosphorus, potassium and magnesium in leaf tissue were also performed. We observed that higher doses of nitrogen and phosphorus increased the aphid population, while increasing the potassium dose considerably decreased the aphid population. We also found a positive correlation between the aphid population and the total soluble protein concentrations, reducing sugars and nitrogen levels, while the correlation was negative with potassium levels in leaves.
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Farida Fathul, dan Erwanto, Rizky Ramadhanu Wibisono, Liman,. "SUBTITUSI PENGGUNAAN SILASE TEBON JAGUNG DENGAN SILASE SORGHUM TERHADAP KECERNAAN SERAT KASAR DAN PROTEIN KASAR PADA SAPI LOKAL PENGGEMUKAN." Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals) 4, no. 1 (April 1, 2020): 47–51. http://dx.doi.org/10.23960/jrip.2020.4.1.47-51.
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The research that aimed to find out the level of substitution of corn crop silage with sorghum silage as a future feed ingredient on the fiber and protein digestibility of beef cattle has been held in May -- July 2018 in the people's farm in Negla Sari village, South Lampung Regency, Lampung. This study used Completely Randomized Design with three treatments and three replications. The treatments given were R1: 30% corn crop silage + 70% concentrate; R2: 15% corn crop silage + 15% sorghum silage + 70% concentrate; and R3: 30% sorghum silage + 70% concentrate. This research used nine beef cattle which were allocated in individual cages. The data obtained were analyzed by analysis of covariance using a 5% significance level. Variables in this study were fiber and protein digestibility. The results showed that substitution of the use of corn crop silage with sorghum silage did not significantly affect (P>0.05) on the fiber and protein digestibility.
Keywords: Beef cattle, Digestibility fiber, Digestibility protein, Sorghum silage, Silage corn, crop
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CARVALHO, WALKÍRIA GUIMARÃES, KÁTIA APARECIDA DE PINHO COSTA, PATRÍCIA SOARES EPIFANIO, ROZANA CASTRO PERIM, DANIEL AUGUSTO ALVES TEIXEIRA, and LUCILENE TAVARES MEDEIROS. "SILAGE QUALITY OF CORN AND SORGHUM ADDED WITH FORAGE PEANUTS." Revista Caatinga 29, no. 2 (June 2016): 465–72. http://dx.doi.org/10.1590/1983-21252016v29n224rc.
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ABSTRACT: Corn and sorghum are standard silage crops because of their fermentative characteristics. While corn and sorghum silages have lower crude protein (CP) contents than other crops, intercropping with legumes can increase CP content. Furthermore, one way to increase CP content is the addition of legumes to silage. Consequently, the research objective was to evaluate the fermentative and bromatological characteristics of corn (Zea mays) and sorghum (Sorghum bicolor) silages added with forage peanuts (Arachis pintoi). The experimental design was completely randomized with four replicates. The treatments consisted of corn silage, sorghum silage, forage peanut silage, corn silage with 30% forage peanut, and sorghum silage with 30% forage peanut. The results showed that the corn and sorghum added with peanut helped to improve the silage fermentative and bromatological characteristics, proving to be an efficient technique for silage quality. The forage peanut silage had lower fermentative characteristics than the corn and sorghum silages. However, the forage peanut silage had a greater CP content, which increased the protein contents of the corn and sorghum silages when intercropped with forage peanuts.
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Kurniadi, M., M. Nurcholis, M. Roeslan, R. A. Widodo, T. Widodo, V. T. Rosyida, R. Nurhayati, A. Kusumaningrum, and S. Human. "The effect of urea fertilizer doses on the chemical characteristics of the Samurai1, Samurai-2, and Pahat mutant sorghum (Sorghum bicolor L.) grain varieties." Food Research 5, no. 2 (March 21, 2021): 254–61. http://dx.doi.org/10.26656/fr.2017.5(2).475.
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This research aimed to determine the influence of various doses of urea fertilizer on the chemical characteristics of mutant sorghum (Sorghum bicolor L.) grain varieties Samurai1, Samurai-2, and Pahat. A Fully Randomized Factorial Design was used by employing two factors and three replications. The three varieties of mutant sorghum grain served as the first factor while four doses (i.e., 0, 30, 60, and 90 kg/ha) of urea fertilizer administration served as the second factor. The parameters in the chemical test on the sorghum grain include ash, total protein, amylum, reducing sugar, dissolved protein, and tannin contents. The administration of urea fertilizer significantly influenced the increase in the ash, amylum, reducing sugar, and dissolved protein contents of Samurai-1 but did not significantly do so to such contents of Samurai-2 and Pahat. The urea fertilizer dose of 90 kg/ha gave the best results of the chemical composition of the three types of mutant sorghum grain. Chemically, mutant sorghum flour of the three varieties is qualified as a quality food ingredient with Samurai-1 being the best of the three varieties, in that case, possessing total protein content of 7.90%, amylum (or starch) content of 14.51%, dissolved protein content of 2.38%, reducing sugar content of 2.88%, and tannin content of 0.70%.
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Contessotto, Miriam G. G., Claudia B. Monteiro-Vitorello, Pilar D. S. C. Mariani, and Luiz L. Coutinho. "A new member of the chalcone synthase (CHS) family in sugarcane." Genetics and Molecular Biology 24, no. 1-4 (December 2001): 257–61. http://dx.doi.org/10.1590/s1415-47572001000100034.
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Sequences from the sugarcane expressed sequence tag (SUCEST) database were analyzed based on their identities to genes encoding chalcone-synthase-like enzymes. The sorghum (Sorghum bicolor) chalcone-synthase (CHS, EC 2.3.1.74) protein sequence (gi|12229613) was used to search the SUCEST database for clusters of sequencing reads that were most similar to chalcone synthase. We found 121 reads with homology to sorghum chalcone synthase, which we were then able to sort into 14 clusters which themselves were divided into two groups (group 1 and group 2) based on the similarity of their deduced amino acid sequences. Clusters in group 1 were more similar to the sorghum enzyme than those in group 2, having the consensus sequence of the active site of chalcone and stilbene synthase. Analysis of gene expression (based on the number of reads from a specific library present in each group) indicated that most of the group 1 reads were from sugarcane flower and root libraries. Group 2 clusters were more similar to the amino acid sequence of an uncharacterized pathogen-induced protein (PI1, gi|9855801) from the S. bicolor expressed sequence tag (EST) database. The group 2 clusters sequences and PI1 proteins are 90% identical, having two amino acid changes at the chalcone and stilbene synthase consensi but conserving the cysteine residue at the active site. The PI1 EST has not been previously associated with chalcone synthase and has a different consensus sequence from the previously described chalcone synthase of sorghum. Most of the group 2 reads were from libraries prepared from sugarcane roots and plants infected with Herbaspirillum rubrisubalbicans and Gluconacetobacter diazotroficans. Our results indicate that we have identified a sugarcane chalcone synthase similar to the pathogen-induced PI1 protein found in the sorghum cDNA libraries, and it appears that both proteins represent new members of the chalcone and stilbene synthase super-family.
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Wang, Shuyang, Matthew G. Nosworthy, James D. House, Shannon-Hood Niefer, and Michael T. Nickerson. "Effect of barrel temperature and feed moisture on protein quality in pre-cooked Kabuli chickpea, sorghum, and maize flours." Food Science and Technology International 26, no. 3 (November 14, 2019): 265–74. http://dx.doi.org/10.1177/1082013219887635.
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The effect of barrel temperature (120 and 150 ℃, held constant in zones 4–6) and feed moisture (20 and 24%) on the protein quality of Kabuli chickpea, sorghum, and maize flours were examined, which included amino acid profile, in vitro protein digestibility and in vitro protein digestibility-corrected amino acid score (IV-PDCAAS). It was found that the limiting amino acid of chickpea changed from threonine to valine after extrusion, whereas both sorghum and maize were limiting in lysine before and after extrusion. The in vitro protein digestibility increased from 77 to 81% for chickpea and 73 to 76% for maize; values for sorghum remained at 74% after extrusion. However, the IV-PDCAAS for the extruded flours generally remained at the same level, 69% for chickpea, 22% for sorghum, and ∼35% for maize. The effect of extrusion temperature, moisture and their interaction was significant on protein quality of sorghum and maize, but in the case of chickpea, only the extrusion temperature was significant. Only chickpea extruded at 150 ℃ (regardless of the moisture) met the protein quality (PDCAAS > 70%) requirement to be used in food assistance products.
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Murat CANYİĞİT and Mustafa OKANT. "BİTKİ AKTİVATÖRÜNÜN SORGUM-SUDAN OTU MELEZİ FARKLI UYGULAMALARININ VERİM VE VERİM UNSURLARINA ETKİSİ." ISPEC Journal of Agricultural Sciences 2, no. 1 (March 3, 2018): 1–9. http://dx.doi.org/10.46291/ispecjasvol2iss1pp1-9.
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Araştırma, Şanlıurfa ekolojik koşullarında 2014-2015 üretim sezonu ikinci ürün tek biçimde (Megamineral) bitki aktivatörünün sorgum-sudanotu melezi çeşitlerinde (Sorghum bicolor x Sorghum sudanense) farklı uygulamalarının verim ve verim unsurlarına etkisinin incelenmesi amacıyla, Harran üniversitesi Eyyübiye kampüsü Tarla Bitkileri araştırma ve geliştirme arazisinde yürütülmüştür. Araştırmada toplam 2 farklı sorgum-sudanotu melezi çeşidi kullanılmış olup, tarla denemeleri tesadüf bloklarında bölünmüş parseller deneme desenine göre 3 tekerrürlü, 5 (0, 250, 500, 750, 1000 g/da) megamineral uygulama olarak kurulmuştur. (Her uygulama dozu bir önceki uygulamadan 10 gün sonra 250 g/da dozunda uygulanmıştır). Araştırmada; yeşil ot verimi, kuru ot verimi, ham protein oranı, bitki boyu (cm) ve yaprak oranı gibi bazı özellikler de incelenmiştir. Araştırma sonucuna göre; genotiplerin, bitki boyu değerleri sugargraze II 232.3-269.7 cm greengo 215.7-244.3 cm, yeşil ot verimi sugargraze II 4730,5-5622,4 kg/da greengo 4245,2-7033,4 kg/da, kuru ot verimi sugargraze II 2138,4-2908,1 kg/da greengo 2424,5-3850,1 kg/da, ham protein oranı sugargraze II % 12.1-9.1 greengo %10.7-13.1, yaprak oranı sugargrazeII %16.4-18.1 greengo %20.1-22.7 arasında değişim göstermiştir. Bu sonuçlara göre, Şanlıurfa ili iklim ve toprak koşullarında; silaj veya kaba yem üretim amacıyla ikinci ürün olarak sugargraze II çeşidi 4. megamineral uygulamasından greengo çeşidi 5. megamineral uygulamasından şeklinde yetiştirilmesi önerilir ve megamineralin sorgum-sudanotu melezlerinde çok biçim üzerinden çalışmalar yapılması tavsiye edilir.