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1.
V. H. Mulimani D. Supriya 《Plant foods for human nutrition (Dordrecht, Netherlands)》1993,44(2):181-186
The application of dry heat to sorghum seeds and meal was not effective in inactivating the amylase inhibitory activity. Overnight soaking followed by heat treatment was more effective in destroying amylase inhibitory activity. Cooking the meal, raw seeds and soaked seeds drastically reduced the levels of -amylase inhibitory activity. 相似文献
2.
The aim of this work was to evaluate the effects of solid-state fermentation (SSF) by basidiomycete Agaricus blazei Murrill (ABM) on the nutritional components and antioxidant properties of wheat, rice, oat, corn, millet, broomcorn millet and sorghum.The results showed that the contents of nutritional components in the fermented cereals varied with the fermentation time. After SSF of ABM, the enhancement rates of millet in total phenols, amino acid nitrogen and water-soluble protein content were the highest, which were respectively 4.03, 12.04 and 10.37 times higher than that of the control; the enhancement rates of wheat in total protein and reducing sugar content were the highest, which were 0.32 and 100.77 times higher than that of control. According to 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, reducing power, ferrous ion chelating ability and superoxide anion radical scavenging ability of ethanolic extracts from the fermented cereals, it was shown that the antioxidant properties of the cereals were significantly stronger than that of control after fermented by ABM. The improvement degrees of sorghum in DPPH radical scavenging capacity and superoxide anion radical scavenging ability were the highest, the improvement degrees of wheat in reducing power and ferrous ion chelating ability were the highest. 相似文献
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Sorghum (Sorghum bicolor L.) is a gluten-free cereal that has the highest content of phenolic compounds among cereals. It needs to be processed prior to use for human consumption, which may change its antioxidant profile. The knowledge on the effects of extrusion and dry heat in a conventional oven on flavones, flavanones, and proanthocyanidins is limited. Thus, the content and stability to dry heat in a conventional oven (DHCO) and extrusion cooking on phenolic compounds profile in sorghum genotypes were evaluated. Flavanones and flavones decreased after extrusion cooking (100%) and DHCO (31.7–61.6%). The 3-deoxyanthocyanidins were stable in DHCO but were susceptible to extrusion cooking (70.7–93.9%). Proanthocyanidins were identified only in the genotype SC391 and were reduced after both treatments (DHCO: 39.2% and extrusion cooking: 52.1%). Phenols decreased in the genotype SC319 submitted to DHCO (8.3%) and in all extruded genotypes (13.6–14.9%). The DHCO increased the antioxidant capacity in all genotypes, whereas extrusion cooking reduced antioxidant capacity in only two genotypes. In general, differential stability of the major flavonoids in sorghum was observed under DHCO and extrusion cooking, implying that different processing techniques can be selected to minimize losses of bioactive polyphenols in sorghum depending on the flavonoid composition. 相似文献
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G. O. Adegoke E. J. Otumu A. O. Akanni 《Plant foods for human nutrition (Dordrecht, Netherlands)》1994,45(2):113-117
During the production of tuwo from laboratory-contaminated corn (AFB1:150 mcg/kg) and sorghum (AFB1:87.5 mcg/kg) grains, reductions in the aflatoxin-B1 levels of pastes boiled for 30 min and 60 min were found to be 68.0% and 80.8%, respectively. In the preparation of ogi from contaminated corn and sorghum grains, reductions of about 72.5% and 71.4%, respectively, were obtained after fermentation at ambient conditions. Reconstitution of ogi paste into a porridge (akamu) considerably reduced the AFB level. 相似文献
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Marcone MF Kakuda Y Yada RY 《Plant foods for human nutrition (Dordrecht, Netherlands)》2003,58(3):207-211
The analysis of 4 commonly available amaranth varieties (Amaranthus K343, RRC1011, K433, K432) revealed the presence of all three major phytosterols (beta-sitosterol, campesterol, stigmas-terol) with a total sterol content being several fold higher than those found in other studied plants. Substantial differences in total phytosterol content and beta-sitosterol content were found between the amaranth varieties. The most commonly cultivated amaranth variety in the United States, i.e., Amaranthus K343 was found to possess the highest levels of phytosterols of the varieties tested. The possibility of screening for superior amaranth varieties with various health properties is outlined. 相似文献
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盐碱地适盐种植是目前发展盐碱地产业的重要模式。以3个酿酒高粱品种为研究对象,通过测定并分析酿酒高粱的农艺性状、产量及籽粒品质等指标,筛选出耐盐、优质高产的酿酒高粱品种以丰富河套灌区作物的种植结构,降低因长年种植葵花引起各种病虫害的发生,并提供优质酿酒原料。研究结果表明:1)吉杂127的产量最高,为10 832.0 kg/hm^2,其次是辽杂19的10 429.8 kg/hm^2;2)辽杂19农艺性状、产量及籽粒淀粉、蛋白质含量和容重等指标优于其他品种,为最佳酿酒高粱品种;3)相比于种植葵花,种植高粱具有机械化程度高、便于轮作倒茬等优点,提高种植户的净收入约5070元/hm^2,并能提供优质酿酒原材料。 相似文献
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Field trials were conducted in 1997 and 1998 wet seasons to determine the effect of seed treatment of different sorghum varieties with brine (NaCl) on the control of Striga hermonthica in sorghum. The varieties of sorghum used were ICSV 1002, ICSV 1007 (improved resistant varieties from ICRISAT, Mali), BES (a local improved variety), and War-warabashi (a local susceptible variety). Different concentrations of brine at 0.5, 1.0, 1.5, and 2.0 M were used. The results show that the varieties, ICSV 1002 and ICSV 1007 had significantly higher establishment count than the BES and War-warabashi varieties, but had shorter plants. Similarly, the ICSV 1002 and ICSV 1007 and War-warabashi varieties had significantly larger LAI values than the BES variety, although the BES significantly out yielded them. The susceptible War-warabashi variety supported the highest number of Striga emergence than the improved varieties. The effect of brine treatments on plant establishment, growth and yield of sorghum under Striga infestation shows that there was a decrease in crop stands with increase in brine concentration, with the least value at 2.0 M brine treatment, which was damaging at this rate. Plant height and, leaf area index (LAI) of sorghum increased with increasing concentration of brine to a maximum at 1.5 M and declined at 2.0 M brine treatment. The 1.5 M brine treatment produced the highest grain yield. Striga shoot emergence significantly declined with increasing brine concentration reaching the lowest values at 1.5 and 2.0 M brine treatments. The interaction between sorghum varieties and brine concentrations shows that War-warabashi with 1.5 M brine treatment had the tallest plants and largest LAI, while BES and 1.5 M brine produced the highest grain yield. In general, the interaction between the varieties and all the brine concentrations significantly reduced Striga emergence. Irrespective of the sorghum varieties the use of brine at 1.5 M was found optimal for controlling Striga emergence resulting in increased crop growth and grain yield. This implies that which ever variety farmers are using either resistant, tolerant or susceptible, they could easily use brine at 1.5 M to effectively control Striga and increase in grain yield. The mechanism by which brine successfully controlled Striga, is, however, not clear and needs to be investigated. 相似文献
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《Journal of Cereal Science》2014,59(3):451-456
Brans of 23 traditional and 12 improved (both red and white) rice varieties in Sri Lanka were screened for anti-amylase and anti-glycation activities in vitro. Varieties which showed the highest inhibitory activities at screening were further investigated for anti-glucosidase and glycation reversing as anti-diabetic properties. The same varieties were studied for selected antioxidant properties. Significantly high anti-amylase and anti-glycation activities were observed for bran extracts of red varieties compared to white varieties at screening. Traditional red rice varieties, Masuran, Sudu Heeneti, Dik Wee and Goda Heeneti, exhibited significant and dose dependent anti-amylase, anti-glycation and glycation reversing activities. These varieties also showed marked antioxidant properties. It is concluded that brans of Sri Lankan traditional red rice varieties Masuran, Sudu Heeneti, Dik Wee and Goda Heeneti may be potential food supplements for diabetes. 相似文献
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Shuping Yan Xiaorong Wu Jeff Dahlberg Scott R. Bean Finlay MacRitchie Jeff D. Wilson Donghai Wang 《Journal of Cereal Science》2010
The objective of this research was to investigate physicochemical and biochemical characteristics of field-sprouted grain sorghum and its fermentation performance in ethanol production. Five field-sprouted grain sorghum varieties, which received abnormally high rainfall during harvest, were used in this study. Enzyme activities, microstructure, flour pasting properties, kernel hardness, kernel weight, kernel size, flour size and particle distribution of field-sprouted grain sorghum were analyzed. The effect of germination (i.e., sprouting) on conversion of grain sorghum to ethanol was determined by using a laboratory dry-grind ethanol fermentation procedure. Sprouted sorghum had increased α-amylase activity; degraded starch granules and endosperm cell walls; decreased kernel hardness, kernel weight, kernel size, and particle size; and decreased pasting temperature and peak and final viscosities compared with non-sprouted grain sorghum. The major finding is that the time required for sprouted sorghum to complete fermentation was only about half that of non-sprouted sorghum. Also, ethanol yield from sprouted sorghum was higher (416–423 L/ton) than that from non-sprouted sorghum (409 L/ton) on a 14% moisture basis. 相似文献
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V. H. Mulimani D. Supriya 《Plant foods for human nutrition (Dordrecht, Netherlands)》1994,46(3):231-235
Three domestic cooking methods were studied in alpha-amylase inhibitory activity in sorghum grains. In all the treatments, overnight soaked seeds lost amylase inhibitory activity much faster. All the three treatments reduced the inhibitory activity. Use of solar cooker for reducing amylase inhibitory activity works out very economically and efficiently. Microwave cooking eliminates amylase inhibitory activity within 5 minutes. 相似文献
12.
Ritva Repo-Carrasco-Valencia Alexander Acevedo de La Cruz Julio Cesar Icochea Alvarez Heikki Kallio 《Plant foods for human nutrition (Dordrecht, Netherlands)》2009,64(2):94-101
Cereals provide a good source of dietary fibre and other important compounds with nutritional potential, such as phenolic compounds, antioxidants, minerals and vitamins. Although native Andean cereals are known to have high nutritional value, their minor components have not been studied thoroughly. In this study, two varieties of a native Andean crop, kañiwa (Chenopodium pallidicaule), were investigated as sources of dietary fibre and specific antioxidant compounds. Two products, an extrudate and bran, were also prepared and their functional properties and bioactive compounds were determined. Both varieties were rich in total dietary fibre and lignin, and the phenolic components analyzed had high antioxidant activity. The extrudates had good functional properties, such as degree of gelatinization, sectional expansion index and water solubility index; the bran was high in bioactive compounds, such as total phenolics. In conclusion, kañiwa may offer an alternative to traditional cereals as a health-promoting food ingredient. 相似文献
13.
能源型甜高粱分期播种试验初报 总被引：2，自引：0，他引：2
以甜高粱品种辽甜1号和辽甜3号为试验品种，在南宁地区进行种植，对其不同播期的农艺性状、产量性状及茎秆汁液品质进行调查分析。结果表明：4月底播期，辽甜1号、辽甜3号的茎秆产量和汁液锤度在各播期里最高，分别达4 329.11 kg/亩（1亩=666.7 m2，下同）、5 340.28 kg/亩和21.18％、18.27％，是这2个品种在南宁地区的最佳种植时期。3月到8月播期，茎秆产量、籽粒产量及汁液锤度都表现良好，是这2个品种在南宁地区的适宜种植时期。 相似文献
14.
N. D. Sharma S. L. Mehta S. H. Patil B. O. Eggum 《Plant foods for human nutrition (Dordrecht, Netherlands)》1981,31(1):85-90
Variability in oil quality was observed in four groundnut mutants (TG-1, TG-3, TG-14, TG-16) induced by -irradiation. The fatty acid composition of the mutants differed from their parent Spanish Improved. All the mutants had lower linoleic and higher oleic acid than the parent Spanish Improved. TG-3 and TG-14 had substantially higher linoleic acid and lower oleic acid as compared with TG-1 and TG-16. Other fatty acids also showed minor variation amongst mutants and Spanish Improved. The ratio of oleic to linoleic acid, which is an index of oil stability, was 2.7 and 3.3 fold respectively in TG-16 and TG-1 as compared with Spanish Improved.Protein percent in TG-1, TG-14 and TG-16 was higher than in Spanish Improved. Amino acid analysis of protein from mutants indicated decreases in methionine and cystine and an increase in tryptophan as compared with Spanish Improved. Other amino acids did not show any major variation between the mutants and Spanish Improved. In all varieties except TG-16, lysine was the first limiting amino acid; threonine was second limiting in all mutants. The essential amino acid content per kernel was higher in mutants than in Spanish Improved. 相似文献
15.
V. H. Mulimani S. Vadiraj 《Plant foods for human nutrition (Dordrecht, Netherlands)》1993,44(3):221-226
There was no appreciable change in proteinase inhibitory activity in sorghum upon dry heat treatment. However, moist heating reduced trypsin and chymotrypsin inhibitors to a greater degree. Germination (5 days) brought about complete reduction in proteinase inhibitory activity. 相似文献
16.
Popcorn is a healthy snack suggested by nutritionists. However, some countries in Europe, Asia, and South America have evaluated the use of sorghum as a popped cereal. Therefore, this study aims to evaluate the content of corneous and floury endosperm of sorghum and its influence in the popped sorghum quality. Five red varieties and three white varieties were evaluated. The physical and microstructural characteristics of the raw varieties were evaluated. The correlation matrix showed that physical properties such as the pericarp thickness, the hectoliter weight, and the type of endosperm are crucial to obtain popped sorghum. A high percentage of corneous endosperm and the size distribution of starch granules in the floury endosperm determine the popping ability of sorghum. The analysis of the principal components showed that the Paloma variety was the most suitable to obtain popped sorghum. 相似文献
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This study aimed to evaluate the effect of sorghum and sweet potato on the bioavailability of iron, gene expression of proteins involved in iron metabolism and the plasma antioxidant capacity in animals fed with whole sorghum grains processed by dry heat or extrusion, combined or not with sweet potato flour with high content of carotenoids. Five experimental groups were tested (n = 7): dry heat sorghum flour (DS); extruded sorghum flour (ES); whole sorghum flour + sweet potato flour (DS + SP); extruded sorghum flour + sweet potato flour (ES + SP) and positive control (FS). The evaluations included: hemoglobin gain, hemoglobin regeneration efficiency, gene expression of divalente metal transporter 1 (DMT-1), duodenal citochroma B (DcytB), ferroportin, hephaestin, transferrin and ferritin and total plasma antioxidant capacity (TAC). The ES + SP group showed higher (p < 0.05) expression of DcytB, ferroportin and hephaestin when compared to the control group. The DS group showed high (p < 0.05) expression of DMT-1 and the ES showed high mRNA expression of transferrin and ferritin. The changes in the sorghum physicochemical properties from extrusion process reduced the iron and phytate content, and increased the gene expression of proteins involved in iron metabolism, improving iron bioavailability. The combination of sweet potato and sorghum flour (dry or extruded) improved the iron capture and total antioxidant capacity, probably due to the presence of β-carotene and antioxidant compounds. 相似文献
20.
Esayas Mendesil Chemeda Abdeta Abush Tesfaye Zekarias Shumeta Habte Jifar 《Crop Protection》2007,26(12):1817-1825
Surveys were undertaken in six districts of southwestern Ethiopia from July to October 2003 to investigate farmers’ perceptions and management practices of insect pests on traditionally stored sorghum. The survey involved 138 randomly selected farmers who were interviewed using a semi-structured questionnaire. Storage insect pests were perceived as the major insect pests of sorghum. The majority of the farmers estimated sorghum yield losses of up to 50% due to insect damage during storage. High temperature and lack of storage hygiene were cited as the major factors resulting in insect infestation of stored sorghum. Infestations of stored sorghum insect pests were common on different forms of sorghum, which stored in various types of farm storage. Farmers classified sorghum varieties according to the level of resistance to stored sorghum insect pests. Only about 32% of the farmers had access to chemical insecticides for the control of stored sorghum insect pests, while the majority of them used cultural practices and locally available plant materials as storage protectants. 相似文献