Sorghum is the fifth most important cereal crop by area planted in the world, grown in nearly 100 countries and supporting more than 300 million lives in Africa and Asia. It is an important staple crop in the arid and semi-arid tropics, acting as principal source of energy and other nutrients for millions of the poor people. The tolerance of sorghum to drought and good adaptation to marginal growing conditions makes it a suitable crop for the semi-arid tropics. Sorghum is inexpensive and nutritionally comparable or even superior to major cereals [1]. The grains are rich in several phytochemicals and trace minerals because of which, these are now considered as “nutritious grains”. Sorghum is used in many food preparations, the most common forms being boiled grains or ground flour. More than 80% of global …show more content…
The important nutritional implication of phytic acid is that it interacts with proteins, vitamins, and several minerals, thereby restricting their bio-extractability [7]. Phytic acid also complexes with micronutrients in other foods during intestinal digestion. It is therefore important to reduce phytate content in the seeds to improve micronutrient bioavailability and phosphorus utilisation. Though phytic acid interferes with the iron bioavailability, the same property of iron binding is now considered as positive since excess iron increases oxidative
The preeminent storage form of phosphorus in standard poultry and swine diets is phytic acid. This phytic acid (myo-inositol hexakisphosphate), also designated as phytate phosphate, is estimated to comprise about 70% of the total phosphorus found in cereal grains, oilseeds, legumes, corns and soya beans which are the prime elements in the feeds of poultry and swine (Reddy et al., 1982; Al-Asheh & Duvnjak, 1995; Lan et al., 2002a). It has been reported previously that the total phosphorus within the animal feed is ideal for the growth of poultry provided that this phosphorus is able to be utilized in vivo (Lan et al., 2002a). However, due to inadequate gastrointestinal enzyme, most monogastric animals (such as pigs, poultry, fish, etc) are unable to hydrolyze the phytic acid and therefore incapable of liberating free phosphorus for absorptions (Common, 1989).
Murray, Michael T., Joseph E. Pizzorno, and Lara Pizzorno. "The Healing Power of Nuts and Seeds." The Encyclopedia of Healing Foods. New York: Atria, 2005. N. pag. Print.
For example, wheat, corn, sorghum, and rice were all main crops that have a large impact on human life. These crops only grow in certain locations successfully sutch as the tropical conditions of West Africa are great for sorghum. Sorghum is an easy to grow crop due to its ability to adapt to drought, flood and poor soil. Wheat originates in Western Asia is designed to thrive in temperate climates like in the Middle East, the Americas,
Phenolic acids are secondary plant metabolites widely distributed in foods, especially fruits and vegetables. In recent years, phenolic acids have attracted a lot of attention because they exist ubiquitously in plants and play protective roles. Phenolic acids possess interesting biological properties, (Beilin, Stocker, & Croft, 1997) that render them interesting to study. They are widespread in crops such as fruits, vegetables, herbs, grains, and seeds and derived foods such as juices, wines, and oils, (Graf, Ameho, Dolnokowski, Milbuty, Chen, & Blumberg, 2006). Phenolic compounds play a key role in thwarting the negative impacts of oxygen and nitrogen reactive species (ROS/RNS), maintaining the redox homeostasis of biological fluids and preventing conditions such as cardiovascular diseases, atherosclerosis, and other degenerative pathologies, such as cancer, diabetes, Alzheimer’s and Parkinson’s diseases, (Shahrzad & Bitsch, 1998).
Grains are detrimental says many experts wherein it includes lectin, which can lead to intestinal damage, infection and other diseases. In addition, it includes phytic acid which is stripping off many nutrition and vitamin supplements in
Today, a group of crops called cereals provide over half of all calories eaten by humans. Five of the current twelve leading crops are cereals: sorghum, wheat, barley, corn, and rice. The people of West Africa and Sahel domesticated sorghum; the people of the Fertile Crescent domesticated wheat and barley; the people of Mesoamerica domesticated corn; and the people of China domesticated rice. Corn took a large amount of effort and time to domesticate, resulting in a slower population growth than that seen in the other countries that domesticated major cereals. The major cereals of eastern Asia and the Americas had reduced protein quantities that led to many nutritional
With the rapid growth of our global population pouring into the next millennium, we will witness an ever-growing hunger rate around the world. That is unless we call for a revolution on the global scale. The Green Revolution which already sprouted in the early part of the century only need to add a bit more momentum and we will see a bright future for the human race, a future without hunger and starvation ¡V hopefully.It is becoming increasingly difficult for the planet to support its overwhelming population. And since the amount of arable land available is becoming scarce, we must seek ways to dramatically improve crop yields of existing cropland.
Like grains and beans, nuts and seeds contain anti-nutrients including enzyme inhibitors, phytic acid, and lectin. Nuts are not typically cooked, and shouldn 't be, because of how sensitive they are to light and heat.
Throughout the history of the human race there have been a great number of crops that were discovered, planted, and over time domesticated. Wheat in the Middle East, rice in Asia, and rye in Eastern Europe are all some of today’s staple crops that feed millions every day. Crops like these make up over 50% of the world’s total food supply. However, the third most eaten crop in the world is maize, or corn, which provides 21% of human nutrition. Today maize feeds millions across the world, but its history is different from the others.
Then the mixture was steeped overnight (15 hours) at ambient temperature of 32±1ºC. The resultant alkaline cooked maize grains were washed three times with excess (5 litre) tap water and then dried for 6 hours at 60ºC to a final moisture of 10-12 per cent and the grains. The study supported by Kulshrestha et al. (1992). Maize flour cooked with lime water was afforded the finest flour compared to plain water cooked maize as reflected by the optimum water absorption and the particle size index. Water absorption capacity of maize flour increased significantly after lime water treatment. The alpha-amylase susceptibility was highest in lime treated flour. The contents of total ash and crude protein of maize flour increased whereas those of crude fibre, fat and carbohydrates decreased after lime and heat treatments. Boniface and Gladys (2011) studied the effect of alkaline soaking followed by cooking on sorghum flour. The result indicated that alkaline cooking of sorghum flour significantly increased the protein content, water absorption capacity, oil absorption capacity, pH, hydroscopicity and significantly lower ash, tannins cyanide contents, phytate and trypsin inhibitor than control and water treated sorghum flour. Roy and Singh (2013) compared the untreated and lime treated maize flour and found that lime treated maize flour had high amount of
Sesame is a short-day plant but also grows well in long-day areas. It thrives best on moderately fertile and well-drained soils (pH ranging from 5.5 to 8.0) and is sensitive to salinity. (Vossen & Mkamilo, 2007) Sesame can be produced both by smallholders and at larger industrial scale. Its production is mainly concentrated in area between northern and southern of equator latitude 45 degree, covering tropical to subtropical regions. The main producers are China, India, Myanmar in Asia, and Sultan, Uganda, Nigeria in Africa and Mexico and Guatemala in South America. Weather condition impact heavily the sesame production regardless of drought or heavy rain. The sesame yield in these countries
Wheat is defined as the most crucial crops among the cereal products worldwide and the staple food of many consumers (FAO, 2009). The valuable components of the wheat grain are carbohydrate (72%), protein (12%), moisture (13%), fat (1%), fibre (12.2%), minerals and vitamins (2%) (Lean, 2006). The endosperm, germ, and bran, the three components of wheat grain, consist mostly of starch and proteins, lipids and proteins, and dietary fibre respectively (Marquart, Jacobs, McIntosh, Reicks and Poutanen, 2007).
Grains are additionally an essential protein source. Some are superior to anything others, yet when all is said in done, the amino acid profiles in grains are corresponding to those of other plant foods, for example, beans and legumes. Rice and beans, for example, make up a conventional dish in various societies, and maybe not adventitiously, give a complete exhibit of fundamental amino acids, serving as a different option for meat.
The global population in the year 2050 is expected to be nine billion and the agricultural demand is expected to double. With the current population already over seven billion people, there are hunger issues all around the world (“New” par. 1). How are we going to deal with food shortages in the future? With less land to work with, strains on the soils, and the lack of water, it is getting harder for the farmers of the world to support our growing population. These complications are making it harder for farmers to produce quality, affordable food. To help the crops grow better, farmers use fertilizers and chemical sprays to enhance growth and control the weeds. Farming in the United States is a relevant business because it supplies people with food, provides people with jobs maintaining the used equipment with the new equipment being much more expensive, and it provides research for more efficient ways on how to feed the world.
Sorghum bicolor (L.), often referred to as grain sorghum, is a grain of global importance (Anderson et al. 1949), because it is a rich source for food, feed, and fuel (Wang et al. 2008). Sorghum ranks fifth in the world for produced cereal crops. In areas that are frost-free, grain sorghum is a very important and economical crop. Sorghum was introduced in North America from the tropical regions of Africa in 1853. It is a very hardy crop that can grow in very tough environments. Sorghum is mainly planted in regions around that world that experience hot and dry conditions. In areas where corn is not very adapted, sweet sorghum is often a better alternative renewal fuel source (SSEA 2014). Sorghum acres have increased over the past 50 years, and the worldwide area of sorghum being planted has risen to 66% (Stroade et al. 2013). The southern US sorghum production often has damage occur from the sorghum headworm complex that consist of two larval pests that included: the corn earworm, Helicoverpa zea, and the fall armyworm, Spodoptera frugiperda (Teetes et al. 2000).