ArticleHeliyon2023
Evaluation of nutritional and functional properties of anatomical parts of two sorghum (
Article in Heliyon, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Comparative evaluation of milk yield and composition in three indigenous West African goat breeds under semi-intensive management.Veterinary and animal science · 2026Article
- Germination-induced cyanide accumulation during the grain hydration process ofFood chemistry: X · 2025Article
- Sorghum and Sorghum-Based Products: Nutritional Composition, Prebiotic Potential and Health Benefits in Gut Microbiota Interactions.International journal of food science · 2025Review
- Comparison of Free Flavonoids and the Polyphenol Content in the Bran of a Newly Developed Sorghum Variety and Two Commercially Available Sorghum Varieties.Metabolites · 2024Article
- From 'Farm to Fork': Exploring the Potential of Nutrient-Rich and Stress-Resilient Emergent Crops for Sustainable and Healthy Food in the Mediterranean Region in the Face of Climate Change Challenges.Plants (Basel, Switzerland) · 2024Review
- Genetic diversity, population structure, and a genome-wide association study of sorghum lines assembled for breeding in Uganda.Frontiers in plant science · 2024Article
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Authors and funding
2 authors.
Funding
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Abstract
Compositional differences exist among grain varieties as well as in the content of respective fractions. The proximate composition, amino acids, mineral contents, and functional properties of white and brown sorghum and its anatomical parts (dehulled and bran) were studied. The results showed that the bran had higher crude protein, crude fat, crude fibre, and ash contents for both sorghum varieties than the whole grain and dehulled samples. Likewise, significantly (p ≤ 0.05) higher essential and non-essential amino acids and minerals, particularly calcium, zinc, potassium were recorded for the bran samples compared to the whole grains or dehulled ones. With regard to the functional properties, the hydration capacity, hydration index, water, and oil absorption capacities of the dehulled samples were significantly (p ≤ 0.05) lower than the other investigated samples, except for bulk density, which was significantly (p ≤ 0.05) higher. In contrast, none of the swelling capacities differed significantly in any of the samples. In conclusion, sorghum bran has significant potential in the food industry and could be an excellent material for formulating high-fibre foods and serving as a nutritionally-rich food ingredient.
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Registered trials
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