Sorghum and millet grains are generally rich in phytochemicals, particularly various types of phenolics. However, the types and amounts vary greatly between and within species. The food processing operations applied to these grains: dehulling and decortication, malting, fermentation and thermal processing dramatically affect the quantity of phenolics present, most generally reducing them. Thus, the levels of phytochemicals in sorghum and millet foods and beverages are usually considerably lower than in the grains. Notwithstanding this, there is considerable evidence that sorghum and millet foods and beverages have important functional and health- promoting effects, specifically antidiabetic, cardiovascular disease and cancer prevention due to the actions of these phytochemicals. Also their lactic acid bacteria fermented products may have probiotic effects related to their unique microflora. However, direct proof of these health-enhancing effects is lacking as most studies have been carried out on the grains or grain extracts and not the food and beverage products themselves, and also most research work has been in vitro or ex vivo and not in vivo. To provide the required evidence, better designed studies are needed. The sorghum and millet products should be fully characterised, especially their phytochemical composition. Most importantly, well-controlled human clinical studies and intervention trials are required. | http://onlinelibrary.wiley.com/journal/10.1002/(ISSN)1097-0010 | 2016-01-31 | hb2015

Sorghum is a versatile plant with high potential, an excellent source of phytochemicals. Fine and coarse whole sorghum flour was added in 10 to 40% proportion to bread. The dough stability and development time increased with sorghum proportion. Bread’s characteristics depreciated with sorghum addition. The specific volume decreased with 20 to 40.8% for flour replacement from 10 to 40%. Crumb porosity decreased with 3.1, 3.8, 8.4 and 14.7 for replacement of wheat flour with 10, 20, 30 and 40% coarse whole sorghum flour. Greater depreciation was observed when fine sorghum flour was used. The bread crumb with sorghum added was darker, greyish-brown, with visible particle of sorghum bran. The taste, smell and odour weren’t affected very much. The taste wasn’t bitter at all. These results proved that the sorghum could be added in bread.

C18 rice variety also called IR8 of BPI-76 (intermediate amylase content type) was combined with ICSV 700 sweet sorghum variety to obtain 11 different sweet sorghum composites (rice and sweet sorghum mixture) namely: 100:0, 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, 20:80, 10:90, and 0:100. The sweet sorghum composites were subjected to chemical analyses, physio-chemical tests, cooking parameter optimization and sensory evaluation. ICSV 700 sweet sorghum when added to C18 rice variety increased the amount of fiber (0.44% to 2.44%), fat (3.24% to 5.46%), protein (7.21% to 10.49%), dietary fiber (0.37% to 2.45%), and total antioxidant activity (7.25% to 61.20%). Both ICSV 700 sweet sorghum and C18 rice variety had almost the same gel consistency, rice hardness, and water solubility index. Gelatinization temperature of ICSV 700 sweet sorghum was relatively higher at 81 deg C to 100 deg C than C18 rice variety at 74.5 deg C to 80 deg C. Water absorption index was also found to be higher with increased amount of sweet sorghum in the samples than pure rice. In general, all sweet sorghum composites were acceptable with regard to color, aroma, cohesiveness, taste, and tenderness and with a general acceptability score range from 3.09 to 5.77 ('medyo ayaw/relatively unliked' to 'gusto/liked'). A strong significant correlation was observed between the acceptability and the sensory characteristics. Correlation coefficient were observed at 0.73003 for color, 0.78540 for aroma, 0.73252 for cohesiveness, 0.80369 for taste, and 0.82301 for tenderness. The study showed that 80:20 sweet sorghum composite was 'most liked' in terms of its sensory characteristics. The study indicated that 80:20 sweet sorghum composite, due to its nutritive and health benefits, is a potential alternative staple. Based on the nutrient contribution of the Recommended Energy and Nutrient Intake (RENI) for Filipinos, the 80:20 sweet sorghum composite is a good source of energy and protein. It is recommended that test for acceptability of other sweet sorghum varieties should be conducted to further support its acceptability. The nutritional and health benefits of sweet sorghum consumption should be further studied considering its high antioxidant activity and fiber content. Clinical tests should be conducted to further verify the health benefits of sweet sorghum. Promotion on the nutritional and health benefits of sweet sorghum should be done to enhance sweet sorghum as a potential functional staple.

Monascus-fermented products are widely consumed in Asian countries as food colorant, preservative, supplements and in traditional medicine. Whole sorghum grain, dehulled sorghum grain and sorghum bran are potential substrates for solid state fermentation with Monascus purpureus. The objective of this research was to study pigments and monacolin K production by Monascus purpureus using whole sorghum grain, dehulled sorghum grain and sorghum bran as substrates. Monascus purpureus, isolated from commercial Monascus-fermented rice was used in the fermentation of the whole sorghum grain, dehulled sorghum grain and sorghum bran treated with or without soaking. After sterilization, the substrate was inoculated with Monascus purpureus culture containing 5 x 105 spores/mL, then incubated at 30oC with 70% relative humidity for 14 days. The Monascus-fermented sorghum was dried and analyzed for the colour, biomass, pigments and monacolin K contents.The Monascus purpureus grew on all types of substrate with biomass content of 7.41 to 44.69 mg/g. During fermentation, the mold produced yellow, orange and red pigments; and monacolin K on all types of the substrate. Ethanol soluble pigments were in a range of 12-96.4 AU/g; 3.7-47.7 AU/g and 2.8-59.7 AU/g respectively for yellow, orange and red pigments, while water soluble pigments were in a range of 3.9-32.4 AU/g; 1.6-20.8 AU/g; and 1.3-21.5 AU/g. Sorghum bran treated by soaking were found to yield more water soluble pigments, whereas sorghum grain substrate was found to be the best substrate for ethanol soluble pigments and monacolin K production. The results of this study shows that Monascus-fermented sorghum is a promising source of pigments and monacolin K and that further studies on the process optimization, effect of drying method on the pigments stability, separation of the pigments and the bioactivities evaluation are being carried out.

The ethanol production by fermentation of sweet-stalk sorghum juice is affected by the juice composition and the capability of the yeast strain to ferment it. Eight yeast strains were tested on their growth and ethanol fermentation abilities in sweet-stalk sorghum juices extracted from three cultivars of sweet sorghum. The best specific growth rate of the yeast strains grown aerobically in the yeast extract peptone dextrose (YEPD) broth and the sweet-stalk sorghum juices of KCS105, FS501, and FS902 cultivars, were achieved by OUT7903, OUT7913, OUT7903, and OUT7027 yeast strains, respectively. However, the best specific CO2 evolution rate of the yeast strain during fermentation of the juices was achieved by OUT7027 yeast strains. The highest ethanol concentration, ethanol yield, and sugar conversion efficiency (SCE) were obtained by strain OUT7921 when it was employed to ferment sweet-stem sorghum juice of FS902 cultivar. It was also observed that the juice extracted from sweet-stalk sorghum of FS902 cultivar is the most suitable medium for all yeast strains to achieve their best fermentation abilities. Thus, it is likely that the growth and ethanol production ability of a yeast strain in sweet-stalk sorghum juice depend on the physiological responses of the yeasts to nutrient<br />composition of the sorghum juice and the sorghum cultivar from which the juice was extracted.<br /><br />Key words : Sweet-stalk sorghum juice, ethanol, fermentation, yeast

Jimjel Zalkuwi, 'Production Cost and Return; Comparative Analysis of Sorghum in India and Nigeria', Economics, vol. 4(2), p.18, Science Publishing Group, 2015 | This study analyzed and compared the cost and return of sorghum production in India and Nigeria. Data werecollected through the administration of 480 copies of questionnaires to selected sorghum farmers (240 from each country) using simple random sampling techniques. The result of the CACP cost concept reveal that average outputs of the respondents 17.68 qtls and 18.14 qtls per hectare for India and Nigeria sorghum production systems respectively. Also, the revenue generated were Rs.17354.30 and Rs. 20642.10 per hectare for India and Nigeria sorghum production respectively. The results reveal that India sorghum production had a gross margin and net farm income of Rs. 28281.90 and 17354.30 per hectare respectively while Nigeria sorghum producer had a gross margin and net farm income of Rs.29810.00 and Rs.20642.10 per hectare respectively. The study therefore revealed that, the business of cultivating sorghum in Nigeria is more profitable than that of India

This study analyzed and compared the cost and return of sorghum production in India and Nigeria. Data were collected through the administration of 480 copies of questionnaires to selected sorghum farmers (240 from each country) using simple random sampling techniques. The result of the CACP cost concept reveal that average outputs of the respondents 17.68 qtls and 18.14 qtls per hectare for India and Nigeria sorghum production systems respectively. Also, the revenue generated were Rs.17354.30 and Rs. 20642.10 per hectare for India and Nigeria sorghum production respectively. The results reveal that India sorghum production had a gross margin and net farm income of Rs. 28281.90 and 17354.30 per hectare respectively while Nigeria sorghum producer had a gross margin and net farm income of Rs.29810.00 and Rs.20642.10 per hectare respectively. The study therefore revealed that, the business of cultivating sorghum in Nigeria is more profitable than that of India.

A total of 140 sows and their litters were used to determine the effects of corn- or sorghum-based diets without or with 20% sorghum dried distillers grains with solubles (DDGS) on lactating-sow and litter performance. Sows were allotted to 1 of 4 dietary treatments on d 110 of gestation. Weaning age was 21 d. Treatments were arranged in a 2 × 2 factorial with main effects of grain source and sorghum DDGS. Litters were equalized to 13 pigs per treatment. Overall (d 0 to 21), a tendency (P < 0.08) for a DDGS × grain source interaction was observed as ADFI increased in corn-based diets when DDGS were added but decreased in sorghum-based diets. Sows fed sorghum-based diets had decreased (P < 0.04) lactation BW loss compared with those fed corn-based diets. Litter weaning weights tended to be reduced (P < 0.06) for sows fed diets containing DDGS compared with those fed diets without DDGS. Sows fed the sorghum-based diet with 20% sorghum DDGS had the lightest litter weaning weight compared with other treatments. Litter weight gain tended (P < 0.09) to decrease when sorghum DDGS were added to corn- or sorghum-based diets. No differences were observed in piglet survivability among all treatments. Overall, feeding sows corn- or sorghum-based diets (without DDGS) in lactation did not affect litter performance; however, the 4% decrease in litter weaning weight of sows fed sorghum with 20% sorghum DDGS needs to be taken into account when selecting ingredients for lactating sows.