Co-influence of fermentation time and temperature on physicochemical properties, bioactive components and microstructure of ting (a Southern African food) from whole grain sorghum

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

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

British Journal Of Nutrition ◽

10.1017/s0007114517002513 ◽

2017 ◽

Vol 118 (8) ◽

pp. 589-597 ◽

Cited By ~ 4

Author(s):

Emilce E. Llopart ◽

Raúl E. Cian ◽

Muñoz María Elvira López-Oliva ◽

Ángela Zuleta ◽

Adriana Weisstaub ◽

...

Keyword(s):

Superoxide Dismutase ◽

Wistar Rats ◽

Manganese Superoxide Dismutase ◽

Colonic Mucosa ◽

Systemic Effect ◽

Grain Sorghum ◽

Related Factor ◽

Whole Grain ◽

Copper Zinc Superoxide Dismutase ◽

Male Wistar Rats

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

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Uji Organoleptik dan Perubahan pH Minuman Kopi Aren Kombucha dari Berbagai Jenis Kopi yang dipengaruhi Lama Fermentasi

Journal of Pharmacy and Science ◽

10.53342/pharmasci.v4i1.124 ◽

2019 ◽

Vol 4 (1) ◽

pp. 15-18

Author(s):

Kinanti Ayu Puji Lestari ◽

Surahmaida . ◽

Rizky Darmawan ◽

Lailatus Sa’diyah

Keyword(s):

Physicochemical Properties ◽

Metabolic Process ◽

Fermentation Time ◽

Randomized Design ◽

Completely Randomized Design

ABSTRAKModifikasi bahan pembuatan minuman kombucha akan mempengaruhi hasil akhir atau organoleptik dan sifat fisikokimia dari produk minuman kombucha. Gula pada kombucha berpengaru dalam hasil fermentasikombucha. gula akan digunakan oleh khamir dalam proses metabolisme hingga menghasilkan alkohol dan CO2.Penelitian ini merupakan penelitian eksperimental yang bertujuan untuk mengetahui pengaruh lama fermentasi dan jenis kopi terhadap organoleptik dan pH minuman kopi aren kombucha. Penelitian ini menggunakan rancangan acak lengkap dengan 2 faktor yaitu lama fermentasi dan jenis bubuk kopi. Analisis yang dilakukan meliputi uji organoleptik dan pH. Berdasarkan data yang didapatkan menyatakan bahwa fermentasi berpengaruh terhadap perubahan pH dan kesukaan atau penerimaan panelis pada minuman kopi aren kombucha. Selain itu jenis kopi berpengaruh terhadap organoleptik minuman kopi aren kombucha.Kata kunci: kopi kombucha, lama fermentasi, kopi arenABSTRACTModification of the ingredients for making kombucha will affect organoleptic and physicochemical properties of kombucha beverage products. Sugar in the kombucha has an effect on the kombucha fermentation. Sugar will be used by yeast in the metabolic process to produce alcohol and CO2. This study aims to determine the effect offermentation time and type of coffee on organoleptic and pH of kombucha palm coffee beverage. This study uses a completely randomized design with 2 factors, fermentation time and the type of coffee. The analysis carried out included organoleptic and pH tests. Based on the data obtained that fermentation affects the change in pH and preferences or acceptance of panelists in the Kombucha palm coffee beverage. In addition, the type of coffee has an effect on the organoleptic of Kombucha palm coffee beverage.Keywords: kombucha coffee, fermentation time, palm coffee

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Impact of yeast sediment beta-glucans on the quality indices of yoghurt

Food systems ◽

10.21323/2618-9771-2021-4-1-12-18 ◽

2021 ◽

Vol 4 (1) ◽

pp. 12-18

Author(s):

A. I. Chirsanova ◽

A. V. Boistean ◽

N. Chiseliță ◽

R. Siminiuc

Keyword(s):

Physicochemical Properties ◽

Glycemic Index ◽

Control Sample ◽

Titratable Acidity ◽

Laboratory Method ◽

Beta Glucan ◽

Food Category ◽

Fermentation Time ◽

Beta Glucans ◽

Low Glycemic Index

The objective of the study was to investigate the potential application of beta-glucans obtained from yeast sediment resulting from the manufacture of local Viorica wine (2018 harvest). To determine the amount of beta-glucans in the yeast sediment, two were used: the calculation method and the laboratory method, obtaining similar quantities, 29.92 ± 0.47 and 28.17 ± 0.32 respectively. The beta -glucans obtained were incorporated in various concentrations (0.1%; 0.2%; 0.3%; 0.4% and 0.5%) in the yogurt obtained from skimmed milk. The effect of beta-glucan addition on the physicochemical properties of freshly prepared yogurts was investigated. The addition of beta-glucans positively influenced the formation of the gel relay resulting in a decrease in the fermentation time of yogurt. The final pH point of 4.5 was reached one hour earlier (in 4 hours) compared to the control sample (in 5 hours). The results showed that there are no significant changes in physicochemical properties (titratable acidity, pH, viscosity and syneresis). The results obtained report that beta-glucans can be used as a thickening agent for low-fat yogurts by shortening the fermentation period and not essentially changing the sensory characteristics. Experimental results showed that the glycemic index of yogurt samples with the addition of beta-glucans have similar values in the range of 28-30. Respectively, the yogurts under study are attributed to food category with low glycemic index.

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

Agrobìologìâ ◽

10.33245/2310-9270-2020-161-2-168-177 ◽

2020 ◽

pp. 168-177

Author(s):

S. Tretiakova ◽

V. Voitovska ◽

Y. Yevchuk ◽

L. Kononenko

Keyword(s):

Celiac Disease ◽

Chemical Composition ◽

Raw Materials ◽

Chemical Constituents ◽

Grain Sorghum ◽

Gluten Free ◽

Whole Grain ◽

Free Products ◽

Salvia Hispanica ◽

Sorghum Flour

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

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Physicochemical property changes and aroma differences of fermented yellow pea flours: role of Lactobacillus species and fermentation time

Food & Function ◽

10.1039/d1fo00608h ◽

2021 ◽

Author(s):

Chun Li ◽

xiaoqian chen ◽

Jin Zhao ◽

ZIXAUN GU ◽

Jiajia Rao ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Physicochemical Property ◽

Physicochemical Properties ◽

Lactobacillus Species ◽

Fermentation Time ◽

Property Changes

The aim of this study was to evaluate the physicochemical properties and aroma changes of yellow pea flours fermented by five lactic acid bacteria (LAB) including two Lactiplantibacillus, two Lactobacillus,...

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