Articoli di riviste: "Sorghum fermented"

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Mezgebe, Abadi G., John R. N. Taylor e 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, n. 12 (26 novembre 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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Adebo, Oluwafemi, Eugenie Kayitesi e Patrick Njobeh. "Reduction of Mycotoxins during Fermentation of Whole Grain Sorghum to Whole Grain Ting (a Southern African Food)". Toxins 11, n. 3 (25 marzo 2019): 180. http://dx.doi.org/10.3390/toxins11030180.

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

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Dewi, Anggi Derma Tungga, Bambang Suhartanto, Andriyani Astuti e Dian Astuti. "The Effect of Sorghum Varieties (Sorghum Bicolor (L.) Moench) and Protein Levels on Chemical Composition and In Vitro Digestibility of Fermented Complete Feed". Key Engineering Materials 884 (maggio 2021): 171–77. http://dx.doi.org/10.4028/www.scientific.net/kem.884.171.

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This research aimed to determine the effect of sorghum varieties and protein levels on chemical composition and in vitro digestibility of fermented complete feed. The data were analysed by complete random design of 2 x 3 factorial patterns; two varieties sorghum forage, namely BMR and Super-2, were used to formulate complete feed with 3 different protein levels, 8; 9.5; and 11%. Complete feed was fermented for 3 days, each of them were carried out by 3 replications. Fermented complete feed samples were analyzed for the chemical composition include dry matter (DM) content, organic matter (OM), crude fiber (CF), crude protein (CP), and in vitro digestibility i.e., DM, OM, and CF. Fermented complete feed of BMR variety has better chemical composition and digestibility value of CP than Super-2 variety, but it gives the same result to the digestibility of DM and OM. Fermented complete feed at 11% CP level has the best chemical composition and digestibility value. The 11% of CP was the best level to formulate sorghum forage fermented complete feed.

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Wang, Shu Yang, Xiang Yang Zhang, Hong Su, Guo Qing Xiao, Wen Jiang Li, Jian Ping Lian, Ji Hong Chen, Jing Liu e Bai Ling Jiang. "The Influence on the Milk Yield and Milk Composition of the Cows after Feeding with the Sweet Sorghum Straw Fermented by the Compound Microbial Agent in Bags". Advanced Materials Research 690-693 (maggio 2013): 1410–13. http://dx.doi.org/10.4028/www.scientific.net/amr.690-693.1410.

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The objective of this study was to research the influence of the sweet sorghum straw fermented by the Compound Microbial Agent on the milk yield and milk composition of the cows. The results indicated that sweet sorghum straw bio-feed fermented by the Compound Microbial Agent in bags could increase the feed intake (11.4%) and milk yield(14.2%) compared with the control group, it also has improved milk protein (14.03%) and butterfat rate (16.3%) ,and has reduced the somatic cell's number(5.15%) compared with the control group. The sweet sorghum straw fermented by the Compound Microbial Agent has reduced the milk-feed ratio (20.8%).It has improved the feed digestibility and utilization and reduced the costing.

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Adebo, Oluwafemi Ayodeji. "African Sorghum-Based Fermented Foods: Past, Current and Future Prospects". Nutrients 12, n. 4 (16 aprile 2020): 1111. http://dx.doi.org/10.3390/nu12041111.

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Sorghum (Sorghum bicolor) is a well-known drought and climate resistant crop with vast food use for the inhabitants of Africa and other developing countries. The importance of this crop is well reflected in its embedded benefits and use as a staple food, with fermentation playing a significant role in transforming this crop into an edible form. Although the majority of these fermented food products evolve from ethnic groups and rural communities, industrialization and the application of improved food processing techniques have led to the commercial success and viability of derived products. While some of these sorghum-based fermented food products still continue to bask in this success, much more still needs to be done to further explore evolving techniques, technologies and processes. The addition of other affordable nutrient sources in sorghum-based fermented foods is equally important, as this will effectively augment the intake of a nutritionally balanced product.

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Oladimeji, Gabriel, Ogidi Olusola, Olaniyi Oladiti e Bamidele Akinyele. "Assessment of nutritional composition and antifungal potential of bacteriocinogenic lactic acid bacteria from 'Kati' against toxigenic Aspergillus flavus". Acta Facultatis Medicae Naissensis 38, n. 1 (2021): 64–76. http://dx.doi.org/10.5937/afmnai38-30591.

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In this study, the nutrient contents of "Kati", a fermented cereal-based food, was revealed and antifungal activity of bacteriocin producing lactic acid bacteria (LAB) from "Kati" was assessed against aflatoxigenic Aspergillus flavus (A. flavus). The protein content (9.29%) of "Kati" was higher than (p < 0.05) wet milled-fermented sorghum (6.17%). During fermentation of milled sorghum to ready-to-eat 'Kati', anti-nutrient contents was reduced (p < 0.05) from 1.22 to 0.72 mg/100 g, 3.13 to 1.13 mg/100 g and 7.31 to 3.02 mg/100 g for tannin, phenol and phytates, respectively. Molecular technique revealed the identity of isolated LAB as Lactobacillus pentosus BS MP-10, L. paracasei 4G330, L. brevis ABRIINW, L. casei KG-5, L. sakei strain RFI LAB03, L. fermentum JCM 8607, L. plantarum KLDS 1.0607, L. rhamnosus JCM 8602 and L. lactis XLL1734. Among the isolated LAB, L. plantarum, L. lactis and L. fermentum have significant (p < 0.05) zones of inhibition of 11.0 mm, 9.1 mm and 7.8 mm, respectively, against aflatoxigenic A. flavus. The pronounced antifungal potency of L. plantarum cell free supernatant could be attributed to the presence of 3-phenyllactic acid, benzeneacetic acid, plantaricin (bacteriocin) as revealed by gas chromatography/mass Spectrometry (GC-MS). LAB produced metabolites with antifungal property that contributed to shelf life, flavor and nutrient contents of fermented foods.

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ADEYEMI, I. A. "Ogi Quality of Sorghum Flour Dry-Milled from Fermented Sorghum Grains". Journal of Food Science 53, n. 2 (marzo 1988): 641–42. http://dx.doi.org/10.1111/j.1365-2621.1988.tb07773.x.

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AFIFY, Abd El-Moneim M. R., Hossam Saad EL-BELTAGI, Samiha M. ABD EL-SALAM e Azza A. OMRAN. "Effect of Soaking, Cooking, Germination and Fermentation Processing on Physical Properties and Sensory Evaluation of Sorghum Biscuits". Notulae Scientia Biologicae 7, n. 1 (20 marzo 2015): 129–35. http://dx.doi.org/10.15835/nsb719428.

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Three white sorghum varieties (named ‘Dorado’,‘Shandaweel-6’ and ‘Giza-15’) were investigated for grain characteristics and processed whole meal flour (via soaking, cooked, germinated and fermented sorghum). ‘Giza-15’ variety was the highest one in 1,000 kernel weight and hectolitre, followed by ‘Dorado’ and ‘Shandaweel-6’ that were significant lower. Sorghum varieties were non-significant different in L scales. ‘Giza-15’ was the highest variety in a and b scales. Sorghum varieties were significant different in c scales and non-significant different in h scales. Shandaweel-6 recorded the highest value in water holding capacity (WHC).‘Giza-15’recorded the highest variety in oil holding capacity (OHC). The most significant increase in WHO was after fermentation treatment, followed by cooking treatment. Regarding OHC, the most significant increase was after germination treatment. Biscuits prepared from 50% whole meal flour of raw, soaked, cooked, germinated and fermented sorghum were evaluated for sensory and physical characteristics. The sensory results showed that 50% sorghum whole meal flour could be incorporated to prepare acceptable quality biscuits. The diameter of sorghum biscuits increased, while the diameter of wheat biscuits decreased. Hardness of sorghum biscuits was significant decreased in all treatments compared with wheat biscuits. Hardness of germinated sorghum biscuits was close to wheat biscuits values.

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Mihrete, Yimer. "The Mineral Content and Sensory Properties of Injera Made from the Faba Bean, Sorghum and Tef Flour Blend". International Journal of Nutrition 4, n. 2 (21 maggio 2019): 1–13. http://dx.doi.org/10.14302/issn.2379-7835.ijn-19-2629.

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The effects of 55-70% teff (Eragrostis tef), 20-30% sorghum (Sorghum bicolor) and 5-15% faba bean (Viciafaba) flours blending ratio and fermentation time (24, 48 and 72 h) with custom design on iron, zinc and calcium contents and sensory properties of injera were investigated using 100% teff injera as a control. The mixture of faba bean and sorghum with tef significantly increased the iron, zinc and calcium contents of the blended injera. High iron (22.66 mg/100 g), zinc (23.81 mg/100 g) and calcium (187.25 mg/100 g) contents were obtained from 55% tef, 30% sorghum and 15% faba bean blended injera fermented for 72 h. Sensory acceptability of all blended injera scored a mean rating well above the average, which is an indicative of the goodness as products. The most preferred injera by panelists was produced from tef flour combined with 20% sorghum and 10% faba bean flours fermented for 72 h.

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YULIANA, META, ANJA MERYANDINI e TITI CANDRA SUNARTI. "Seleksi Bakteri Asam Laktat dan Pemanfaatannya sebagai Starter pada Fermentasi Biji Sorgum". Jurnal Sumberdaya Hayati 5, n. 1 (24 giugno 2019): 35–42. http://dx.doi.org/10.29244/jsdh.5.1.35-42.

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This research aims is to find starter for sorghum fermentation and to observe its influence in fermentation process and tannin level in sorghum flour. Four isolates of Lactic Acid Bacteria were tested as starter for Numbu and Kawali sorghum grain fermentation. The criteria was the ability to produce acid and cell viability. The fermentation used four treatments in duplicates. The selected isolate was inoculated into dehulled and non-dehulled sorghum grain. The fermentation time were 0, 24, and 48 h. Analysis were pH, total acidity, total sugar, viable cell, tannin level, structure of sorghum flour, the yield of flour passed 80 mesh, and flour moisture. The results showed that E1222 was selected as a starter for Numbu sorghum grain fermentation while E5 was selected for Kawali. The starter can decrease pH value, increasing total acidity, decreasing total sugar, however there was no significant difference in viable cell in fermentation process. It decreased tannin level approximately 90% in Numbu fermented flour and 77% in Kawali. There was corrosion in starch structure of fermented flour, while the yield of flour passing through 80 mesh was increased. The best treatment was fermentation of dehulled and inoculated sorghum grain (So-St) in both of sorghum varieties.

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Wang, Shu Yang, Guo Qing Xiao, Wen Jiang Li, Ji Hong Chen, Jian Ping Liang, Jing Liu, Xiang Yang Zhang, Hong Su e Bai Ling Jiang. "The Assessment of Sweet Sorghum Straw Bio-Feed Fermentated by the Compound Microbial Agent in Bags and Cellar Pits". Advanced Materials Research 690-693 (maggio 2013): 1297–300. http://dx.doi.org/10.4028/www.scientific.net/amr.690-693.1297.

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The results indicated that the sweet sorghum straw bio-feed fermented in bags and cellar pits by the Compound Microbial Agent both could increase the content of the crude protein (CP) and reduce the content of the fibrinogen (FIB) compared with control group. The content of CP in bags fermented by Complex Microbial group has increased 71% and the content of FIB has reduced 8%. The CP content of cellar pits fermented by Complex Microbial group has increased 91% and the FIB content has reduced 24.5% . Compared with Silage corn stalks group , sweet sorghum straw bio-feed fermented by the Compound Microbial Agent could also improve the content of milk protein (14.03%,16.81%) and butterfat rate (16.3%, 92.98%) and reduce the somatic cell's number (5.15%,6.86%) in the milk. It has promoted the cows capacity to produce milk and also improved the quality and flavor of dairy product.

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Abdalbagi, Salma I., e Maarouf I. Mohammed. "Assessing Ethanol Yield from Fermented Juice of Local and Exotic Sweet Sorghum Varieties Grown in Sudan". Journal of Horticulture and Plant Research 12 (marzo 2021): 11–17. http://dx.doi.org/10.18052/www.scipress.com/jhpr.12.11.

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An experiment was conducted in 2017 at Alwaha Project, Khartoum State to study the potential of ethanol yield from fermented juice of local and exotic sweet sorghums. 40 genotypes were arranged in RCB design. Juice yield, ethanol yield as percentage of fermented juice, actual and theoretical ethanol yields were studied. The Baker’s yeast (Saccharomyces cerevisiae) was used in the fermentation process. ANOVA tests, correlation and regression analysis of actual vs theoretical ethanol yield were performed. Significant differences were detected among genotypes for ethanol yields. High ethanol yields as percentage from fermented juice were obtained, but ethanol yield per hectare was relatively low due to low juice yields. The genotypes BlueRibbon and KensasCollies from exotic materials; 5AbjSG51 and S.154 Ab70 from local materials were identified as promising for ethanol production. Correlation between actual ethanol yield and Juice yield was positive and highly significant. Regression analysis indicated that theoretical ethanol yield was little bit overestimated. It was concluded that juice yield is more crucial than ethanol concentration in maximizing ethanol yield of sweet sorghum. More efforts are needed to develop high juice-yielding genotypes. Juice maximization can also be achieved by using efficient milling devices and optimizing cultural practices.

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Setiarto, Raden Haryo Bimo, Nunuk Widhyastuti e 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, n. 4 (25 febbraio 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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Bayoï, James Ronald, e François-Xavier Etoa. "Physicochemical Changes Occurring during Long-Time Fermentation of the Indigenous Alcoholic Sorghum-Based Beverages Brewed in Northern Cameroon". Beverages 7, n. 2 (15 giugno 2021): 39. http://dx.doi.org/10.3390/beverages7020039.

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In Cameroon, alcoholic beverages represent one of the main consumed drinks. In northern regions, indigenous sorghum beers are very popular and widely consumed in an actively fermenting state by people. In this study, some physicochemical parameters of alcoholic sorghum beverages and correlations between them were evaluated during fermentation for 10 days. The indigenous white and red beers were produced at the laboratory scale assisted by experimental producers and some parameters (pH, total acidity, alcohol, sugars, density, total solids, temperature, and conductivity) were measured on the wort and fermented beverages. The pH decreased from 3.2 to 2.4 and 3.11 to 2.41; total acidity increased from 1.07 to 5.1 g/L and 0.5 to 4.6 g/L; alcohol was enhanced from 0 to 9.5% and 0 to 6.8% (v/v); total solids dropped from 13.6 to 5°P and 12.2 to 3.3°P, respectively, in the white and red sorghum beers. The multivariate analysis showed a good correlation between consumption of sugar, the decrease in total solids and density with the decrease in pH. Additionally, it was shown that a perfect link exists between the production of alcohol and organic acids. The hierarchical analysis showed that indigenous red beer samples fermented for one and two days and those fermented for four to 10 days were related and could be separate in two distinct groups, whereas white turbid beer samples were separated in three different groups, those fermented for one to four days, five to six days, and seven to 10 days. The results obtained could serve as a guide to better understand the fermentation process of indigenous alcoholic sorghum-based beverages.

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Esiegwu, A. C. "Effect of fermented sorghum seed meal on the performance, carcass characteristics and blood profile of broiler finisher chicken". Nigerian Journal of Animal Production 44, n. 3 (2 gennaio 2021): 300–308. http://dx.doi.org/10.51791/njap.v44i3.650.

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Sorghum is a good and promising energy source that can replace maize in poultry ration. Thus, an experiment was conducted to investigate the effect of fermented sorghum seed meal (FSSM) on performance, carcass characteristics and blood indices of broiler finisher birds. Fermented sorghum seed meal (FSSM) was used to formulate four broiler finisher rations at 0%, 10%, 20% and 30% inclusion levels. Four groups of fifteen broiler chicks of Agrited breed were randomly assigned to four treatment diets in a completely randomized design and fed for 28 days. Each group was further subdivided into three replicates of five birds each. The average daily weight gain, average daily feed intake and feed conversion ratio did not show any significant difference (p>0.05). The feed cost per kg weight gain decreased as the fermented sorghum seed meal increased. All the carcass parameters measured (% dressed weight, % thigh, % breast muscle, % wing) and the internal organ weights (heart %live weight (LW), gizzard %LW and liver %LW) were not significantly different (p>0.05). The haemoglobin (HB), packed cell volume (PCV) and red blood cell (RBC) increased significantly (p<0.05) as the FSSM increased. The white blood cell (WBC), mean cell volume (MCV), mean cell haemoglobin (MCH), neutrophiles, basophiles, eosinophiles, lymphocytes and monocytes did not show any treatment effect (p>0.05). The biochemical indices revealed that urea and cholesterol increased significantly (p<0.05) at 20% and 30% inclusion levels of FSSM. Creatinine, total proteins, albumin, globulin and the electrolytes (Na, K, Co3 and CL) did not show any significant treatment (p>0.05) effect. The enzymes serum glutamate oxaloacetate transaminase (SGOT) and serum glutamate pyruvate transaminase (SGPT) increased significantly (p>0.05) at 20% and 30% inclusion levels of FSSM. It was therefore concluded that fermented sorghum seed meal could be incorporated into broiler finisher ration up to 30% level due to cost effectiveness at this level.

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Svensson, Louise, Bonno Sekwati-Monang, Daise Lopes Lutz, Andreas Schieber e Michael G. Gänzle. "Phenolic Acids and Flavonoids in Nonfermented and Fermented Red Sorghum (Sorghum bicolor (L.) Moench)". Journal of Agricultural and Food Chemistry 58, n. 16 (25 agosto 2010): 9214–20. http://dx.doi.org/10.1021/jf101504v.

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Rahayu, E., N. Hidayah e R. S. Adiandri. "Profile of Modified Sorghum Flour Fermented by Lactobacillus Brevis". IOP Conference Series: Earth and Environmental Science 309 (9 ottobre 2019): 012026. http://dx.doi.org/10.1088/1755-1315/309/1/012026.

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Hugo, Leda F., Lloyd W. Rooney e John R. N. Taylor. "Fermented Sorghum as a Functional Ingredient in Composite Breads". Cereal Chemistry Journal 80, n. 5 (settembre 2003): 495–99. http://dx.doi.org/10.1094/cchem.2003.80.5.495.

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Oumarou, Habiba, Richard Ejoh, Robert Ndjouenkeu e Agatha Tanya. "Nutrient Content of Complementary Foods Based on Processed and Fermented Sorghum, Groundnut, Spinach, and Mango". Food and Nutrition Bulletin 26, n. 4 (dicembre 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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Heredia-Olea, Erick, Esther Pérez-Carrillo, Manuel Montoya-Chiw e Sergio O. Serna-Saldívar. "Effects of Extrusion Pretreatment Parameters on Sweet Sorghum Bagasse Enzymatic Hydrolysis and Its Subsequent Conversion into Bioethanol". BioMed Research International 2015 (2015): 1–10. http://dx.doi.org/10.1155/2015/325905.

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Second-generation bioethanol production from sweet sorghum bagasse first extruded at different conditions and then treated with cell wall degrading enzymes and fermented withI. orientaliswas determined. The twin extruder parameters tested were barrel temperature, screws speed, and feedstock moisture content using surface response methodology. The best extrusion conditions were 100°C, 200 rpm, and 30% conditioning moisture content. This nonchemical and continuous pretreatment did not generate inhibitory compounds. The extruded feedstocks were saccharified varying the biocatalysis time and solids loading. The best conditions were 20% solids loading and 72 h of enzymatic treatment. These particular conditions converted 70% of the total fibrous carbohydrates into total fermentable C5 and C6 sugars. The extruded enzymatically hydrolyzed sweet sorghum bagasse was fermented with the strainI. orientalisat 12% solids obtaining a yield of 198.1 mL of ethanol per kilogram of bagasse (dw).

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MAGWAMBA, CLEMENT, MAITSHWARELO IGNATIUS MATSHEKA, SISAI MPUCHANE e BERHANU ABEGAZ GASHE. "Detection and Quantification of Biogenic Amines in Fermented Food Products Sold in Botswana". Journal of Food Protection 73, n. 9 (1 settembre 2010): 1703–8. http://dx.doi.org/10.4315/0362-028x-73.9.1703.

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The incidence and concentrations associated with four important biogenic amines in leading commercial fermented beverages consumed in Botswana were determined using high-performance liquid chromatography. In 87 sorghum brew and 84 sour milk (madila, amasi) samples tested, putrescine was the most prevalent biogenic amine (63 and 61%, respectively), while histamine was the least prevalent (24 and 8%, respectively). Cadaverine was the most frequently detected biogenic amine in 79 of the commercial sour maize beverage (mageu/mahewu) samples tested (found in 70% of the samples), while tyramine was the least detected (occurring in 3% of the samples). In sorghum brew and sour milk, tyramine was found to be the most concentrated (mean concentration of 2.08 mg/100 ml and 3.2 mg/100 ml, respectively), and histamine was found to be the least concentrated (mean concentration of 0.94 mg/100 ml and 0.31 mg/100 ml, respectively). Overall, the biogenic amine concentrations of all three fermented products were within acceptable limits. However, one sorghum brew sample had a histamine content of 5.8 mg/100 ml, which was above the 5.0 mg/100 g allowable limit suggested by the U.S. Food and Drug Administration.

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22

Ntsamo, Thierry Marcel Beumo, Bouba Adji Mohammadou, Alphonse Tegang Sokamte, Nicolas Yanou Njintang e Leopold Ngoune Tatsadjieu. "Effect of Fermentation Using Lactobacillus plantarum A6 on the Physicochemical and Functional Properties of Precooked Sorghum bicolor and Voandzeia subterranea Blended Flour". International Journal of Food Science 2020 (9 dicembre 2020): 1–15. http://dx.doi.org/10.1155/2020/9234083.

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The present study is aimed at producing Sorghum bicolor and Voandzeia subterranea complementary instant flour. The precooked sorghum and Bambara groundnut flours were mixed at different proportions (0 : 100, 25 : 75, 50 : 50, 75 : 25, and 100 : 0), hydrated with sterile distilled water (1 : 3, w:v), and fermented for 72 h/37°C using Lactobacillus plantarum A6 at 105 CFU/g. During the fermentation, samples were withdrawn for pH, titrable acidity, and microbial analyses. After fermentation, color, particle size, water absorption capacity (WAC), solubility index, least gelling concentration (LGC), and physicochemical and pasting properties were determined. The results showed that the fermentation significantly ( p ≤ 0.05 ) decreased WAC, LGC, peak viscosity, final viscosity, breakdown, and pH, but increased the solubility index and titrable acidity of flours. The protein and carbohydrates contents as well as the color, particle size, and the setback after the cooking of the flour were not significantly affected by the fermentation. The flours ratio and fermentation also significantly decreased the total polyphenols, tannins, and phytate content of the samples. The fermented blended flour containing 25% precooked sorghum flour and 75% roasted Bambara flour (SVFP25) is a promising alternative as instant flour used for young children’s nutrition.

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23

Onyimba Isaac Amechi. "Feed value of fermented spent sorghum grains for broiler chickens". World Journal of Advanced Research and Reviews 6, n. 1 (30 aprile 2020): 238–43. http://dx.doi.org/10.30574/wjarr.2020.6.1.0116.

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24

Dorcas Olawole, Tolulope, Anuoluwa Tenifayo Olalere, Oladipupo Alaba Adeyemi, Ogi Okwumabua e Israel Sunmola Afolabi. "TANNIN AND ANTIOXIDANT STATUS OF FERMENTED AND DRIED Sorghum bicolor". Rasayan Journal of Chemistry 12, n. 02 (2019): 523–30. http://dx.doi.org/10.31788/rjc.2019.1224066.

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25

Agab, Muna Ahmed. "Fermented food products ‘Hulu Mur’ drink made from Sorghum bicolor". Food Microbiology 2, n. 2 (aprile 1985): 147–55. http://dx.doi.org/10.1016/s0740-0020(85)80007-1.

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26

Kunene, N. F., J. W. Hastings e A. von Holy. "Bacterial populations associated with a sorghum-based fermented weaning cereal". International Journal of Food Microbiology 49, n. 1-2 (agosto 1999): 75–83. http://dx.doi.org/10.1016/s0168-1605(99)00062-8.

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27

TINAYSP, A. H. EL, Z. M. EL MAHDI e A. EL SOUBKI. "Supplementation of fermented sorghum Kisra bread with legume protein isolates". International Journal of Food Science & Technology 20, n. 6 (28 giugno 2007): 679–87. http://dx.doi.org/10.1111/j.1365-2621.1985.tb01965.x.

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28

Elkhalifa, Abd Elmoneim O., Burkhard Schiffler e Rita Bernhardt. "Selected Physicochemical Properties of Starch Isolated from Fermented Sorghum Flour". STARCH - ST�RKE 56, n. 12 (dicembre 2004): 582–85. http://dx.doi.org/10.1002/star.200400309.

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29

Misihairabgwi, J. M., A. Ishola, I. Quaye, M. Sulyok e R. Krska. "Diversity and fate of fungal metabolites during the preparation of oshikundu, a Namibian traditional fermented beverage". World Mycotoxin Journal 11, n. 3 (18 settembre 2018): 471–81. http://dx.doi.org/10.3920/wmj2018.2352.

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Abstract (sommario):

Sorghum and pearl millet, ingredients for the popular Namibian traditional fermented beverage oshikundu, are prone to fungal infection, raising concerns for consumer health from mycotoxin exposure. This study aimed at determining the diversity of fungal metabolites in street-vended ingredients and their transfer rates into oshikundu. A total of 105 samples (40 sorghum malt, 40 pearl millet, 25 oshikundu) were analysed for 700 fungal, bacterial and plant metabolites, using liquid chromatography-tandem mass spectrometry. Of 98 quantified metabolites, 84 were fungal, some being mycotoxins. Aspergillus metabolites were most prevalent (50%, n=42), including aflatoxins, aflatoxin precursors, cyclopiazonic acid and 3-nitropropionic acid from Aspergillus flavus; helvolic acid, gliotoxin and fumiquinazolines from Aspergillus fumigatus and cytochalasin E, patulin and tryptoquivalines from Aspergillus clavatus. High levels of up to 2,280 μg/kg for cyclopiazonic acid and 11,900 μg/kg for 3-nitropropionic acid were quantified in sorghum malts. Other metabolites included fumonisins, curvularin, alternariol and dihydroergosine produced by Fusarium, Penicillium, Alternaria and Claviceps genera, respectively. European Union legislated mycotoxins occurred in cereals at a prevalence range of 3-75%, while none were quantifiable in oshikundu. Aflatoxin B1 was quantified in pearl millet meals (13%) and sorghum malts (50%), with 15% sorghum malts having levels above the European Union regulatory limit of 5 μg/kg. Fumonisin B1 was quantified in pearl millet meals (50%) and sorghum malts (75%) at maximum levels of 3,060 μg/kg and 123 μg/kg respectively, and levels in 5% pearl millet meals were above the European Union regulatory limit of 2,000 μg/kg. Zearalenone and ochratoxin A were quantified in the cereals at levels below European Union regulatory limits. For most metabolites quantifiable in oshikundu, transfer rates from cereals to oshikundu were above 50%, necessitating the use of good quality ingredients for preparing oshikundu and assessment of consumer exposure to mycotoxins.

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30

Laleye, Solomon, Babatunde Aderiye e Oluwole David. "Hypolipidemic Activity of Fermented Sorghum (Sorghum bicolor L. Moench) Gruel (Ogi) in Hypercholesterolemic Rats (Rattus nervegicus)". International Journal of Biochemistry Research & Review 9, n. 1 (10 gennaio 2016): 1–15. http://dx.doi.org/10.9734/ijbcrr/2016/19659.

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31

Abioye, V. F., B. F. Olanipekun, S. A. Olaniyan e O. O. Oyakale. "Quality Assessment of Fermented Gruel (ogi) Made from Sorghum (Sorghum bicolour) and Moringa Leaves (Moringa oleifera)". Asian Food Science Journal 4, n. 3 (18 settembre 2018): 1–7. http://dx.doi.org/10.9734/afsj/2018/43381.

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32

Funnell-Harris, Deanna L., Patrick M. O’Neill, Scott E. Sattler e Melinda K. Yerka. "Response of Sweet Sorghum Lines to Stalk Pathogens Fusarium thapsinum and Macrophomina phaseolina". Plant Disease 100, n. 5 (maggio 2016): 896–903. http://dx.doi.org/10.1094/pdis-09-15-1050-re.

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Abstract (sommario):

Sweet sorghum (Sorghum bicolor (L.) Moench) has potential for bioenergy. It is adapted to a variety of U.S. locations and the extracted juice can be directly fermented into ethanol. However, little research on fungal stalk rots, diseases that pose serious constraints for yield and quality of juice and biomass, has been reported. A greenhouse bioassay was designed to assess charcoal rot (Macrophomina phaseolina) and Fusarium stalk rot (Fusarium thapsinum) in plants at maturity, the developmental stage at which these diseases are manifested. Multiple plantings of a susceptible grain line, RTx430, were used as a control for variation in flowering times among sweet sorghum lines. Lesion length measurements in inoculated peduncles were used to quantify disease severity. Sweet sorghum lines ‘Rio’ and ‘M81E’ exhibited resistance to F. thapsinum and M. phaseolina, respectively; and, in contrast, ‘Colman’ sorghum exhibited susceptibility to both pathogens. Lesion development over time in Colman was monitored. These results will enhance molecular and biochemical analyses of responses to pathogens, and breeding stalk-rot-resistant sweet sorghum lines.

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33

Niba, A. T., J. D. Beal, A. C. Kudi e P. H. Brooks. "Effect of water quality on in vitro fermentation of sorghum and barley for poultry diets". Proceedings of the British Society of Animal Science 2007 (aprile 2007): 243. http://dx.doi.org/10.1017/s1752756200021463.

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Abstract (sommario):

Low pH and high lactic acid concentration of fermented feed has been reported to be responsible for the antimicrobial activity of fermented feeds (Brooks et al., 2001). For example, to prevent the growth of Salmonella spp. in liquid feeds, a threshold lactic acid concentration of 75mM is required (Beal et al., 2002). Therefore, factors that are likely to affect the production of lactic acid during fermentation will have important implications for the ability of such feeds to withstand colonisation by pathogens. The objective of the present study was to investigate the effect of water quality on the fermentation pattern of sorghum and barley.

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34

Hassani, Ahmed, Martin Zarnkow e Thomas Becker. "Influence of malting conditions on sorghum (Sorghum bicolor(L.) Moench) as a raw material for fermented beverages". Food Science and Technology International 20, n. 6 (10 giugno 2013): 453–63. http://dx.doi.org/10.1177/1082013213490710.

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35

Oyier, Moses Owuor, James O. Owuoche, Maurice E. Oyoo, Erick Cheruiyot, Betty Mulianga e Justice Rono. "Effect of Harvesting Stage on Sweet Sorghum (Sorghum bicolor L.) Genotypes in Western Kenya". Scientific World Journal 2017 (2017): 1–10. http://dx.doi.org/10.1155/2017/8249532.

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Abstract (sommario):

Harvesting stage of sweet sorghum (Sorghum bicolor L. Moench) cane is an important aspect in the content of sugar for production of industrial alcohol. Four sweet sorghum genotypes were evaluated for harvesting stage in a randomized complete block design. In order to determine sorghum harvest growth stage for bioethanol production, sorghum canes were harvested at intervals of seven days after anthesis. The genotypes were evaluated at different stages of development for maximum production of bioethanol from flowering to physiological maturity. The canes were crushed and juice fermented to produce ethanol. Measurements of chlorophyll were taken at various stages as well as panicles from the harvested canes. Dried kernels at 14% moisture content were also weighed at various stages. Chlorophyll, grain weight, absolute ethanol volume, juice volume, cane yield, and brix showed significant (p=0.05) differences for genotypes as well as the stages of harvesting. Results from this study showed that harvesting sweet sorghum at stages IV and V (104 to 117 days after planting) would be appropriate for production of kernels and ethanol. EUSS10 has the highest ethanol potential (1062.78 l ha−1) due to excellent juice volume (22976.9 l ha−1) and EUSS11 (985.26 l ha−1) due to its high brix (16.21).

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36

Li, Guangming, Jihong Li, Shizhong Li, Xu Zu, Lei Zhang, Lisong Qi e Weiliang Xu. "Extraction of bioethanol from fermented sweet sorghum bagasse by batch distillation". Korean Journal of Chemical Engineering 34, n. 1 (19 settembre 2016): 127–32. http://dx.doi.org/10.1007/s11814-016-0226-z.

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37

Rono, Justice Kipkorir, Erick Kimutai Cheruiyot, Jacktone Odongo Othira, Virginia Wanjiku Njuguna, Joseph Kinyoro Macharia, James Owuoche, Moses Oyier e Alex Machio Kange. "Adaptability and Stability Study of Selected Sweet Sorghum Genotypes for Ethanol Production under Different Environments Using AMMI Analysis and GGE Biplots". Scientific World Journal 2016 (2016): 1–14. http://dx.doi.org/10.1155/2016/4060857.

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Abstract (sommario):

The genotype and environment interaction influences the selection criteria of sorghum (Sorghum bicolor) genotypes. Eight sweet sorghum genotypes were evaluated at five different locations in two growing seasons of 2014. The aim was to determine the interaction between genotype and environment on cane, juice, and ethanol yield and to identify best genotypes for bioethanol production in Kenya. The experiments were conducted in a randomized complete block design replicated three times. Sorghum canes were harvested at hard dough stage of grain development and passed through rollers to obtain juice that was then fermented to obtain ethanol. Cane, juice, and ethanol yield was analyzed using the additive main effect and multiplication interaction model (AMMI) and genotype plus genotype by environment (GGE) biplot. The combined analysis of variance of cane and juice yield of sorghum genotypes showed that sweet sorghum genotypes were significantly (P<0.05) affected by environments (E), genotypes (G) and genotype by environment interaction (GEI). GGE biplot showed high yielding genotypes EUSS10, ACFC003/12, SS14, and EUSS11 for cane yield; EUSS10, EUSS11, and SS14 for juice yield; and EUSS10, SS04, SS14, and ACFC003/12 for ethanol yield. Genotype SS14 showed high general adaptability for cane, juice, and ethanol yield.

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38

Li, Hongshen, e Shizhong Li. "Optimization of Continuous Solid-State Distillation Process for Cost-Effective Bioethanol Production". Energies 13, n. 4 (15 febbraio 2020): 854. http://dx.doi.org/10.3390/en13040854.

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Abstract (sommario):

To improve the efficiency of bioethanol production, an advanced process was required to extract ethanol from solid-state fermented feedstock. With regard to the characteristics of no fluidity of solid biomass, a continuous solid-state distillation (CSSD) column was designed with a proprietary rotary baffle structure and discharging system. To optimize the operation condition, fermented sweet sorghum bagasse was prepared as feedstock for a batch distillation experiment. The whole distillation time was divided into heating and extracting period which was influenced by loading height and steam flow rate simultaneously. A total of 16 experiments at four loading height and four steam flow rate levels were conducted, respectively. Referring to packing, rectifying column, mass, and heat transfer models of the solid-state distillation heating process were established on the basis of analyzing the size distribution of sweet sorghum bagasse. The specific heat capacity and thermal conductivity value of fermented sweet sorghum bagasse were tested and served to calculate the ethanol yielding point and concentration distribution in the packing. The extracting process is described as the ethanol desorption from porous media absorbent and the pseudo-first-order desorption dynamic model was verified by an experiment. Benefit (profit/time) was applied as objective function and solved by successive quadratic programming. The optimal solution of 398 mm loading height and 8.47 m3/h steam flow rate were obtained to guide a 4 m in diameter column design. One heating and two extracting trays with 400 mm effective height were stacked up in an industrial CSSD column. The steam mass flow rate of 0.5 t/h was determined in each tray and further optimized to half the amount on the third tray based on desorption equation.

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39

Ge, YunFei, WeiHao Wang, Meng Shen, ZiYue Kang, Juan Wang, ZhiGang Quan, JinLing Xiao, ShuTing Zhao, DeZhi Liu e LongKui Cao. "Effect of Natural Fermentation of Sorghum on Resistant Starch Molecular Structure and Fermentation Property". Journal of Chemistry 2020 (17 marzo 2020): 1–11. http://dx.doi.org/10.1155/2020/9835214.

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Abstract (sommario):

Relevant research results have suggested that fermentation can increase the content of sorghum amylose chains and their retrogradation value. Therefore, this study explored the effect of fermentation pretreatment on the yield, digestibility, molecular structure, and in vitro fermentation property of sorghum-resistant starch by conducting fermentation pretreatment of sorghum and extracting the resistant starch from fermented sorghum with pressure-heat compound enzyme method. The results were as follows. After fermentation pretreatment, the yield of sorghum-resistant starch increased, the digestibility of sorghum-resistant starch reduced, the laminated structure size on the surface of the particles became more uniform, and the stacking mode became more neat and denser. The sorghum-resistant starch prepared before and after fermentation did not produce new chemical groups, and its functional group peak remained unchanged. After fermentation, the weight-average molecular weight of sorghum-resistant starch was elevated, and the percentage content of high- and low-molecular substances increased and decreased, respectively, compared with that of the unfermented sorghum-resistant starch. The percentage content of short-chain branches in the branched chain increased, whereas that of the long-chain branches decreased; the crystallinity of sorghum-resistant starch after fermentation decreased, and the intensity of X-diffraction peak changed slightly before and after fermentation. According to the results of the in vitro fermentation experiments, the fermentation broth of sorghum-resistant starch had the highest content of butyric acid and short-chain fatty acid. Research results reveal that, after fermentation pretreatment, sorghum-resistant starch presented increased yield, more complex molecular structure, heavier molecular weight and more uniform surface morphology, more efficient butyric acid generation, and greater fermentation rate than unfermented sorghum-resistant starch.

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40

Mukisa, Ivan Muzira, Stellah Byakika, Rehema Meeme, Alex Paul Wacoo, Wilbert Sybesma e Remco Kort. "Adopting traditional fermented foods as carriers for probiotics". Nutrition & Food Science 50, n. 5 (17 novembre 2019): 841–52. http://dx.doi.org/10.1108/nfs-06-2019-0188.

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Abstract (sommario):

Purpose Traditional fermented products can be adopted as probiotic carriers. This study was aimed at evaluating the potential of using Obushera, a traditional sorghum beverage from Uganda, as a carrier for Lactobacillus rhamnosus yoba. Design/methodology/approach Probiotic Obushera was produced by fermenting sorghum malt with Lb. rhamnosus yoba 2012 and Streptococcus thermophilus C106 at 30 °C and at room temperature (21°C-25 °C) for 24 h. Acidity, pH, total soluble solids and microbial counts were monitored. Consumer acceptability and purchase index of probiotic Obushera were compared to four commercial non-probiotic brands. Shelf stability of probiotic Obushera was determined by monitoring changes in pH, acidity, soluble solids, microbial counts and consumer acceptability during refrigerated storage. Findings Lactobacillus rhamnosus yoba 2012 multiplied and lowered the pH of Obushera from 5.3 to < 4.0 (p < 0.0001) whilst increasing acidity from 0.21 to 0.46 per cent (p < 0.0001) in 9 h at 30 °C. Consumer acceptability varied with Obushera brand (p < 0.0001). The overall acceptability score of probiotic Obushera (score of 6.4 = like slightly) was similar to that of the two most acceptable commercial brands (scores of 5.8 and 6.6). Acidity, pH and Lb. rhamnosus counts of probiotic Obushera varied within 0.6 per cent –1.05 per cent (p < 0.0001), 3.3–3.4 (p < 0.0001), and 8.2-9.2 log cfu/ml (p < 0.0001), respectively during two months of storage. The overall acceptability of probiotic Obushera (scores of 6.9-7.8) did not change significantly during storage (p = 0.185). Practical Implications Traditional fermented foods such as Obushera can be adopted as carriers of probiotic microorganisms. Originality/value Use of commercial probiotic strains in traditional fermented foods is a novel approach that can be adopted to improve safety of traditional fermentations and health of consumers.

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Cuong, Nguyen Tien. "EFFECTS OF MALTING CONDITIONS TO QUALITY OF GERMINATED RED SORGHUM". Vietnam Journal of Science and Technology 55, n. 5A (24 marzo 2018): 49. http://dx.doi.org/10.15625/2525-2518/55/5a/12178.

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Abstract (sommario):

Sorghum, one of the most popular cereals in the world, can be used directly or in malted and/or fermented form in the preparation of several traditional foods. The aim of this study was to investigate the effects of malting conditions to quality germination of red sorghum in order to select the malted sorghum for beverage production. Twenty malts types originated from red sorghum (Sorghum bicolor L. Moench) were produced under different experimental conditions: steeping (30 °C for 15 - 44 h with and without aeration), germination (30 °C, 98 % relative humidity, 45 - 72 h) and drying or lyophilisation. Dry matter loss, production of sugar, α and β-amylase activities were determined. The obtained results showed the distribution of dry matter loss during malting: steeping (2.2 - 4.0 %), germination (3.7 - 6.5 %), drying (1 %) and degerming (4.3 - 7.5 %). The starch was slightly hydrolysed (2.5 %) for producing soluble sugars: maltose (2.9 - 4.0 %) and glucose (1.7 - 3.6 %). Any organic acids production during the malting was detected. The obtained malted sorghum contained high α-amylase activity but a low level of β-amylase. The highest α- and β-amylase activities were 173.1 U.gms-1 and 3.4 U.gms-1, respectively. These results were obtained for steeping 44 h with aeration, germinated 45 h and lyophilised sorghum. The amylase activities were positively correlated with the water content of grain at the end of steeping.

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42

Alix, Hugo, Gaëtan F. Tremblay, Martin H. Chantigny, Gilles Bélanger, Philippe Seguin, Keith D. Fuller, Shabtai Bittman et al. "Forage yield, nutritive value, and ensilability of sweet pearl millet and sweet sorghum in five Canadian ecozones". Canadian Journal of Plant Science 99, n. 5 (1 ottobre 2019): 701–14. http://dx.doi.org/10.1139/cjps-2019-0031.

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Abstract (sommario):

Sweet pearl millet [Pennisetum glaucum (L.) R. Br.] and sweet sorghum [Sorghum bicolor (L.) Moench], previously tested for ethanol production, were evaluated as high sugar crops for animal feeds to possibly replace silage corn (Zea mays L.). We compared the forage yield, nutritive value, and ensilability of one hybrid of sweet pearl millet and two of sweet sorghum to a locally adapted silage corn hybrid in five Canadian ecozones. Forage yields of sweet pearl millet and sorghum were similar to that of silage corn in the Boreal Shield, Mixedwood Plain, and Atlantic Maritime ecozones, greater in the Prairies, and lower in the Pacific Maritime ecozone. Across sites, forage dry matter concentration was less for sweet pearl millet (289 g kg−1) and sweet sorghum (245 g kg−1) than for silage corn (331 g kg−1). Sweet pearl millet had a lower total digestible nutrient (TDN) concentration (452 g kg−1 DM) and aNDF digestibility (NDFd) than sweet sorghum and silage corn along with greater neutral detergent fibre (aNDF) and water-soluble carbohydrate (WSC) concentrations than silage corn. Sweet sorghum had greater aNDF and WSC, lower starch, and similar TDN (534 g kg−1 DM) concentrations, but greater NDFd compared with silage corn. Sweet pearl millet and sorghum fermented as well as silage corn, reaching low pH values and acceptable concentrations of lactic and volatile fatty acids. Sweet sorghum is therefore a viable alternative to silage corn in Canada except in the Pacific Maritime ecozone, but early-maturing hybrids with acceptable DM concentration at harvest are required.

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GP, Karaye. "Isolation and In Vitro Screening of Lactic Acid Bacteria from Some Local Brewed Drinks, Rotten Fruits, Pig Hindgut and their Characterization". Open Access Journal of Microbiology & Biotechnology 5, n. 1 (2020): 1–11. http://dx.doi.org/10.23880/oajmb-16000154.

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Abstract (sommario):

The aim of this study was to screen, isolate and characterize Lactic acid bacteria from brewed drinks, certain rotten fruits and hindguts of pigs, using biochemical and Polymerase Chain Reaction (PCR) methods and to compare them with patented probiotics. Briefly, 200 ml each of Local brews kunu zaki, nono and burukutu were purchased separately from five different points and later pooled to form one liter each. Near rotten pineapples (17) and oranges (3) were purchased, and segments of the hindgut (cecum, colon and rectum) of six slaughtered pigs were collected. Bacteria growths were identified according to their morphological and biochemical characteristics. An in vitro fermentation of four grains, namely: sorghum ( Sorghum bicolor ) yellow and red varieties, Millet ( Pennisetum americanum ) and Maize ( Zae mays ) were later performed using the isolated Lactobacillus bacteria from the local brews, fruits and pig hindgut and compared with the patented bacteria. This process was repeated with 0.01ml of an over - night culture of MRS broth concentration containin g one of the two 10 5 and 10 7 Cfu/ml Lab isolate from local drinks, fruits and pig hindgut isolates. Selected fermenters from pig hindgut and burukutu successfully decreased pH of Millet, Maize and Sorghum from 6 to 3.80 and from 6 to 3.92 respectively henc e can be used as fermenters. Molecular confirmation of Lactobacillus species in pig hind gut and burukutu using direct PCR method and the amplification of the genomic DNA showed that the genus level of Lactobacillus was the same for all the isolates and th e homology analysis inferred from the 16S RNA sequence clearly verified that all the strains were Lactobacillus species. L. casei and L. acidiphilus were identified as species type from burukutu . But none from pig hind gut. Therefore it was concluded that Millet, Maize and Sorghum can be effectively used as components of fermented pig diets and that local brewed drink; burukutu and pig hind gut content are good sources of Lactobacillus bacteria f or fermentation of feed for feeding pigs.

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Song, Hae Seong, Jung-Eun Kwon, Hyun Jin Baek, Chang Won Kim, Hyelin Jeon, Jong Sung Ra, Hyo Kyu Lee e Se Chan Kang. "Sorghum Fermented by Aspergillus oryzae NK Enhances Inhibition of Vascular Inflammation in TNF-α-stimulated Human Aortic Smooth Muscle Cells". International Journal for Vitamin and Nutrition Research 88, n. 5-6 (1 dicembre 2018): 309–18. http://dx.doi.org/10.1024/0300-9831/a000496.

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Abstract (sommario):

Abstract. Sorghum bicolor L. Moench is widely grown all over the world for food and feed. The effects of sorghum extracts on general inflammation have been previously studied, but its anti-vascular inflammatory effects are unknown. Therefore, this study investigated the anti-vascular inflammation effects of sorghum extract (SBE) and fermented extract of sorghum (fSBE) on human aortic smooth muscle cells (HASMCs). After the cytotoxicity test of the sorghum extract, a series of experiments were conducted. The inhibition effects of SBE and fSBE on the inflammatory response and adhesion molecule expression were measured using treatment with tumor necrosis factor-α (TNF-α), a crucial promoter for the development of atherosclerotic lesions, on HASMCs. After TNF-α (10 ng/mL) treatment for 2 h, then SBE and fSBE (100 and 200 μg/mL) were applied for 12h. Western blotting analysis showed that the expression of vascular cell adhesion molecule-1 (VCAM-1) (2.4-fold) and cyclooxygenase-2 (COX-2) (6.7-fold) decreased, and heme oxygenase-1 (HO-1) (3.5-fold) increased compared to the TNF-α control when treated with 200 μg/mL fSBE (P<0.05). In addition, the fSBE significantly increased the expression of HO-1 and significantly decreased the expression of VCAM-1 and COX-2 compared to the TNF-α control in mRNA level (P<0.05). These reasons of results might be due to the increased concentrations of procyanidin B1 (about 6-fold) and C1 (about 30-fold) produced through fermentation with Aspergillus oryzae NK for 48 h, at 37 °C. Overall, the results demonstrated that fSBE enhanced the inhibition of the inflammatory response and adherent molecule expression in HASMCs.

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Diyaolu, Daniel Olusegun, Fatuyi Olanipekun Ekundayo, Emmanuel Adedayo Fasakin e Olabode Thomas Adebayo. "Phenotypic and molecular characterization of different isolates of Lactobacillus plantarum from four Nigerian fermented foods for use as probiotics in aquaculture". Brazilian Journal of Biological Sciences 5, n. 10 (2018): 329–37. http://dx.doi.org/10.21472/bjbs.051012.

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This study aimed at identifying Lactobacillus plantarum from fermented maize, sorghum, soyabeans and cassava, using both phenotypic method and 16S RNA sequencing, as well as determining similarity or otherwise among recovered isolates. Biochemical characterization of isolates recovered from these fermented foods revealed that L. plantarum occurred in all fermented food examined, with slight variation in their abilities to ferment some sugars (arabinose, dulbitol and mannitol). These phenotypically identified isolates were also confirmed to be L. plantarum by 16S rRNA sequencing, having close relatedness (> 95%) with other isolates available in the gene bank. However, intragenomic heterogeneity of the 16S rRNA gene was observed among these L. plantarum isolates. The result obtained in this finding pinpoints the need to evaluate the beneficial effects each strain of L. plantarum may possess as promising probiotics, rather than generalising common effects for all strains of this bacterial species.

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G eacute n eacute rose, Vieira Dalod eacute, Akisso eacute No euml l, Annan Nana, Joseph Hounhouigan Djidjoho e Jakobsen Mogens. "Aroma profile of gowe, a traditional malted fermented sorghum beverage from Benin". African Journal of Food Science 10, n. 2 (29 febbraio 2016): 17–24. http://dx.doi.org/10.5897/ajfs2015.1395.

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Poornachandra Rao, K., G. Chennappa, U. Suraj, H. Nagaraja, A. P. Charith Raj e M. Y. Sreenivasa. "Probiotic Potential of Lactobacillus Strains Isolated from Sorghum-Based Traditional Fermented Food". Probiotics and Antimicrobial Proteins 7, n. 2 (10 febbraio 2015): 146–56. http://dx.doi.org/10.1007/s12602-015-9186-6.

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Sun, Qing, Shu He Huang, Shi Yan Gu, Feng Qin Zhao, Jing Feng Ge e Wei Ming Yi. "Study on Ethanol Production from Sweet Sorghum Straw". Advanced Materials Research 724-725 (agosto 2013): 423–26. http://dx.doi.org/10.4028/www.scientific.net/amr.724-725.423.

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In this paper, the sweet sorghum straw by alkali pretreatment has been fermented to alcohol with synchronized hydrolysis and fermentation technology. According to the quadratic orthogonal rotating of four factors combination experimental design, the test studied the relationship between the nutrient additive amount about (NH4)2SO4, KH2PO4, MgSO4·7H2O, CaCl2 and alcohol yield, meanwhile this fermentation 1conditions were optimized. By analysis, these factors impacted alcohol yield and the mathematical equations has been established about four factors on the yield of alcohol. The results showed that a significant regression equation was obtained. The optimum conditions for alcohol yield are obtained, (NH4)2SO4 0.09 percent, KH2PO4 0.1 percent, MgSO4·7H2O 0.414 percent, CaCl2 0.385 percent, at this time alcohol yield is 13.07 percent (by weight).

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Abatenh, Endeshaw. "Lactic acid bacteria identified from fermented Azo condiment prepared from leaves of Phytolaccadodecandra and Sorghum in kaftaHumera, Ethiopia". Pesticides and Bio Fertilizers 1, n. 2 (12 marzo 2018): 01–05. http://dx.doi.org/10.31579/2578-8825/007.

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Nafuka, Sylvia, Jane Misihairabgwi, Ronnie Bock, Anthony Ishola, Michael Sulyok e Rudolf Krska. "Variation of Fungal Metabolites in Sorghum Malts Used to Prepare Namibian Traditional Fermented Beverages Omalodu and Otombo". Toxins 11, n. 3 (16 marzo 2019): 165. http://dx.doi.org/10.3390/toxins11030165.

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Sorghum malts, which are important ingredients in traditional fermented beverages, are commonly infected by mycotoxigenic fungi and mycotoxins may transfer into the beverages, risking consumers’ health. Liquid chromatography–tandem mass spectrometry was used to determine variation of fungal metabolites in 81 sorghum malts processed for brewing of Namibian beverages, otombo (n = 45) and omalodu (n = 36). Co-occurrence of European Union (EU)-regulated mycotoxins, such as patulin, aflatoxins (B1, B2, and G2), and fumonisins (B1, B2, and B3) was detected in both malts with a prevalence range of 2–84%. Aflatoxin B1 was quantified in omalodu (44%) and otombo malts (14%), with 20% of omalodu malts and 40% of otombo malts having levels above the EU allowable limit. Fumonisin B1 was quantified in both omalodu (84%) and otombo (42%) malts. Emerging mycotoxins, aflatoxin precursors, and ergot alkaloids were quantified in both malts. Notably, 102 metabolites were quantified in both malts, with 96% in omalodu malts and 93% in otombo malts. An average of 48 metabolites were quantified in otombo malts while an average of 67 metabolites were quantified in omalodu malts. The study accentuates the need to monitor mycotoxins in sorghum malts intended for brewing and to determine their fate in the beverages.

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