We have shown in previous reports that cooked sorghum protein is less digestible than other cooked cereal proteins. The pepsin-indigestible proteins in sorghum were found to be mainly prolamin proteins. Cooking sorghum in the presence of 2-mercaptoethanol increased protein digestibility (in vitro with pepsin or trypsin/chymotrypsin) to a level comparable with other cereals. At a concentration o...

This research was conducted to investigate in situ degradation characteristics of maize, sorghum and sorghum-Sudan grass hybrids. whole plant of maize (TTM-815, DK-711), sorghum (SS-506, FS-5) and sorghum × Sudan grass hybrids (P-988, Grazer N2) were grown under semi-arid conditions and harvested at different maturity stages (mid-flowering (MF), milk-line (ML) and hard-dough (HD)) and ensiled. ...

Sorghum grain is an important ingredient in poultry diets. The TMEn content of sorghum grain is a measure of its quality. As for the other feed ingredients, the biological procedure used to determine the TMEn value of sorghum grain is costly and time consuming. Therefore, it is necessary to find an alternative method to accurately estimate the TMEn content. In this study, 2 methods of regressio...

BACKGROUND It has been predicted that the global temperature will rise in the future, which means crops including sorghum will likely be grown under higher temperatures, and consequently may affect the nutritional properties. METHODS The effects of two growth temperatures (OT, day/night 32/21°C; HT 38/21°C) on tannin, phytate, mineral, and in vitro iron availability of raw and cooked grains (...

Allelic variation at 46 simple sequence repeat (SSR) marker loci well distributed across the sorghum genome was used to assess genetic diversity among 92 sorghum lines, 74 resistant and 18 susceptible to grain mould. Of the 46 SSR markers, 44 were polymorphic, with the number of alleles ranging from 2 to 20 with an average of 7.55 alleles per locus. Genetic diversity among the sorghum lines was...

Germination and seedling growth of major cereals treated with Moringa oleifera leaf extracts was investigate at University of Zambia. Aqueous extract of Moringa oleifera at the ratio of 1:10 (w/v) were sprayed on seed of maize (Zea mays. L.), rice (Oryzae sativa.L.), sorghum (Sorghum bicolor. L.) and wheat (Triticum Aestivum. L.) in a growth room at 25C for 14 days. The data were subjected to a...

The aim of this study was to compare in vitro the antioxidant potential of sorghum kafirin and sorghum flour and their influence on lipids and antioxidant capacity in rats. The antioxidant activity in sorghum kafirin extract measured by the DPPH and TEAC methods was increased 30 and 65 times, respectively, compared to that of its counterpart, sorghum flour. According to electrophoresis assay, t...

The Ma3 gene is one of six genes that regulate the photoperiodic sensitivity of flowering in sorghum (Sorghum bicolor [L.] Moench). The ma3R mutation of this gene causes a phenotype that is similar to plants that are known to lack phytochrome B, and ma3 sorghum lacks a 123-KD phytochrome that predominates in light-grown plants and that is present in non-ma3 plants. A population segregating for ...