Impacts of Kafirin Allelic Diversity, Starch Content, and Protein Digestibility on Ethanol Conversion Efficiency in Grain Sorghum

This experiment examined the association between the level of sorghum midge resistance of a grain sorghum hybrid and its ultilisation by cattle. Twenty-five Hereford steers were placed in individual pens and fed a feedlot ration (80% grain) for 8 weeks containing 1 of the following grain sorghum hybrids: Pacific 810, DK55plus (susceptible to midge); Barrier (low resistance to midge); AQL39/QL36, DK470 (moderate resistance to midge). There was no significant (P>0.05) difference between the hybrids in dry matter intake, liveweight gain, feed conversion efficiency, apparent nitrogen digestibility, and digestibility of the dry matter. No tannins were detected in the grain of any of the hydrids. It was concluded that the development of grain sorghum hybrids resistant to sorghum midge will not affect the utilisation of the grain in steers.

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Effect of Preparation and Freezing Methods on the Concentration of Resistant Starch, Antinutritional Factors and FODMAPs in Beans

Current Nutrition & Food Science ◽

10.2174/1573401313666171004145740 ◽

2019 ◽

Vol 15 (3) ◽

pp. 265-273

Author(s):

Bianca P. Ávila ◽

Guilherme C.M. Bragança ◽

Aline Pereira ◽

Márcia A. Gularte ◽

Moacir C. Elias

Keyword(s):

Resistant Starch ◽

Starch Content ◽

Frozen Storage ◽

Protein Digestibility ◽

Storage Conditions ◽

Antinutritional Factors ◽

Initial Time ◽

Important Quality ◽

Domestic Processing ◽

Physical Phenomena

Background: During frozen storage, the properties of vegetables are greatly influenced by storage conditions, especially temperature and time, even at low temperatures, suffering important quality attributes modification as a result of the action of biochemical activity, chemical and physical phenomena. The effect of freezing on common bean (Phaseolus vulgaris L.) and cowpea bean (Vigna unguiculata L. Walp.) processed under domestic processing conditions was evaluated to investigate the contents of resistant starch, oligosaccharides (raffinose and stachyose), phytate levels, protein digestibility and the inhibitory trypsin activity. Methods: The beans were cooked after different pre-soaking treatments and frozen (-20°C) for one, two and three weeks respectively. Results: A reduction was observed in the content of resistant starch by the use of the pre-soaking treatments; however, it increased significantly after freezing the samples from the treatments in which the soaking water was maintained and in which the cooked beans were frozen for 7 days. In the case of oligosaccharide content (raffinose and stachyose), cowpea beans had higher levels than the common beans, with changes in their values after 7 days of freezing. In the treatments in which the soaking water was discarded before cooking, raffinose and stachyose showed variable levels. In cowpea, the treatment in which the soaking water was not used in cooking showed a reduction in the content of phytate at 14 days of freezing, with inhibition of trypsin at 21 days compared with the initial time. Digestibility in all treatments was improved after freezing. Conclusion: The increase in resistant starch content, removal of phytate and trypsin inhibitors, and bean flatulence factors were significant in cooked beans after freezing between 14 and 21 days.

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Estimating the relative effects of the endosperm traits of waxy and high protein digestibility on yield in grain sorghum

Field Crops Research ◽

10.1016/j.fcr.2012.09.021 ◽

2012 ◽

Vol 139 ◽

pp. 57-62 ◽

Cited By ~ 20

Author(s):

Babitha Jampala ◽

William L. Rooney ◽

Gary C. Peterson ◽

Scott Bean ◽

Dirk B. Hays

Keyword(s):

Protein Digestibility ◽

Grain Sorghum ◽

High Protein

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An analysis of the environmental limitation to yield of irrigated grain sorghum during the dry season in tropical Australia using a radiation, interception model

Australian Journal of Agricultural Research ◽

10.1071/ar9860135 ◽

1986 ◽

Vol 37 (2) ◽

pp. 135 ◽

Cited By ~ 27

Author(s):

RC Muchow ◽

DB Coates

Keyword(s):

Grain Yield ◽

Conversion Efficiency ◽

Dry Matter ◽

Sandy Loam ◽

Sowing Date ◽

Grain Sorghum ◽

Dry Season ◽

Dry Matter Partitioning ◽

Crop Cycle ◽

Tropical Australia

Variation in yield of irrigated grain sorghum (Sorghum bicolor L. Moench) grown during the dry season in tropical Australia was analysed in terms of the amount of photosynthetically active radiation (PAR) intercepted, its efficiency of use in dry matter production and the proportion of dry matter partitioned to grain. Three commercial hybrids (Texas 610SR, Dekalb DK55, Pacific Monsoon) grown under favourable conditions on two soil types (Cununurra Clay and Ord Sandy Loam) yielded similarly, but there was a significant effect of sowing date. Grain yield was highest (9.5 t ha-1 at 14% moisture) in the May sowing, with the lowest yield (7.4 t ha-1) being obtained in the April sowing. Yield was intermediate from a July sowing. Differences in grain yield across the dry season were not related to the amount of PAR intercepted, nor to the efficiency of conversion of intercepted PAR into net aboveground dry matter, but rather to differences in dry matter partitioning. A stable efficiency of conversion of 2.4 g MJ-1 of intercepted PAR was recorded for the entire crop cycle for sorghum crops growing under favourable growing conditions in this environment. This conversion efficiency for a tropical C4 cereal is similar to maximum values, but higher than average conversion efficiencies over the entire crop cycle obtained for temperate C3 cereals growing in temperate regions. Temperature did not affect this conversion efficiency, but had a pronounced effect on the duration of crop development.

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Nutritional and Functional Properties of Gluten-Free Flours

Applied Sciences ◽

10.3390/app11146283 ◽

2021 ◽

Vol 11 (14) ◽

pp. 6283

Author(s):

Alina Culetu ◽

Iulia Elena Susman ◽

Denisa Eglantina Duta ◽

Nastasia Belc

Keyword(s):

Functional Properties ◽

Starch Content ◽

Fatty Acid Content ◽

Brown Rice ◽

Protein Digestibility ◽

Good Alternative ◽

Gluten Free ◽

Free Products ◽

Calcium Magnesium ◽

Limiting Amino Acid

This study characterized and compared 13 gluten-free (GF) flours (rice, brown rice, maize, oat, millet, teff, amaranth, buckwheat, quinoa, chickpea, gram, tiger nut, and plantain) for their nutritional and functional properties. For all GF flours investigated, starch was the major component, except for gram, chickpea, and tiger nut flours with lower starch content (<45%), but higher fiber content (8.8–35.4%). The higher amount of calcium, magnesium, zinc, potassium, phosphorus, similar values for iron and lower content of sodium in gram, makes this flour a good alternative to chickpea or other GF flour to develop healthier food products. Amaranth flour had a high protein digestibility, while tiger nut and millet flours were less digestible. Gram, chickpea, quinoa, buckwheat, and oat flours fulfilled amino acids recommendation for daily adult intake showing no limiting amino acid. Total polyphenolic content and antioxidant capacity showed higher values for buckwheat, followed by quinoa and maize flours. Gram, chickpea, maize, and quinoa flours are good candidates to improve health conditions due to lower saturated fatty acid content. The findings of this study provide useful insights into GF flours and may contribute to the development of novel gluten-free products like bread, cookies, or pasta.

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Identification of variant α‐kafirin alleles associated with protein digestibility in grain sorghum

Crop Science ◽

10.1002/csc2.20198 ◽

2020 ◽

Vol 60 (5) ◽

pp. 2467-2478

Author(s):

Dechassa Duressa ◽

Scott Bean ◽

Paul St. Amand ◽

Tesfaye Tesso

Keyword(s):

Protein Digestibility ◽

Grain Sorghum

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The indices of sorghum seed quality in dependence on ecological and geographical origin

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/843/1/012007 ◽

2021 ◽

Vol 843 (1) ◽

pp. 012007

Author(s):

V V Kovtunov ◽

N A Kovtunova ◽

A S Popov

Keyword(s):

Seed Protein ◽

Seed Quality ◽

Geographical Origin ◽

Starch Content ◽

Grain Sorghum ◽

Lysine Content ◽

Percentage Content ◽

Protein Percentage ◽

Study Results ◽

Maximum Content

Abstract The current paper presents the study results of protein percentage, content of lysine and starch in the collection samples of grain sorghum of various ecological and geographical origin. It was determined that the seed protein percentage in the grain sorghum samples varied from 9.0 to 13.5%. The highest values were identified in the samples from Russia (KiM, Krymbel, Krusta, Ros’), Ukraine (Pioner 412/Milovskoe 6, No. 13-13, Pioner 878/Genicheskoe brown 129) and China (KX 8, No. 26-14) with 13.0-13.5%. The lysine content in protein of the studied samples was 2.5-4.3%, while the value of the standard variety Zernogradskoe 88 was 3.17% with the standard deviation of 0.24%. The maximum content (3.8-4.3%) was identified in the samples Early Hegari (Peru), Line ExF3 IS12606 (Australia), DN-35f (Ukraine), CS-175 (Philippines), H.S.-21 (Romania), Sorghum k-9553 (Korea). The starch content in seed of the collection samples varied within 70.2-77.5%. The highest intragroup values were showed by the samples from Peru (73.9%), Australia (73.8%), France (73.0%), Senegal (73.4%).

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