Search Results (677)

Malting is a sustainable, low-cost, and adaptable technique that enhances the nutritional and functional value of cereals while contributing to waste reduction, improved food safety, and the valorization of brewing by-products such as brewers’ spent grain. It was originally developed for barley but is now used with a wide range of cereals. Malting, in its simplest form, involves controlled germination and drying, which enhance enzyme activity and improve grain nutritional quality. Our review introduces a broader perspective by addressing how malting can enhance health benefits through malted forms of both common and less prominent cereals such as sorghum, teff, millet, triticale, quinoa, and buckwheat. Nutritional enhancement takes place by increasing nutrient bioavailability, changing chemical composition, and reducing antinutrients, while inducing the production of bioactive compounds with antioxidant, anti-inflammatory, and antidiabetic activities. This review examines brewers’ spent grain (BSG), a nutrient-dense brewing by-product that is widely recognized as a sustainable ingredient for food and nutrition applications. Full article

Fermentation, one of the oldest food processing techniques, is known to play a pivotal role in improving the nutritional and functional characteristics of cereals, with positive implications for gut health and overall well-being. The present study aims to examine the phenolic acids, peptides, and potential bioactive properties of 2 novel sorghum-based fermented beverages, Niselo and Delishe. A total of 48 phenolic compounds were identified through targeted and untargeted Ultra-High Performance Liquid Chromatography coupled with a Quadrupole Orbitrap High-Resolution Mass Spectrometer (UHPLC–Q-Orbitrap HRMS) analyses, revealing a higher content of phenolic acids in Niselo and a prevalence of flavonoids in Delishe. Niselo exhibited enhanced in vitro cytoprotective and reactive oxygen species (ROS)-scavenging activity and displayed a clear cytoprotective effect against hydrogen peroxide-induced oxidative stress in Caco-2 cells. Proteomic profiling using tryptic digestion revealed that Niselo has a substantial abundance of fragments of peptides matching several stress-related and antioxidant proteins, indicating a superior stress-response and/or defense capability. Overall, these findings highlight the functional potential of sorghum-based fermented beverages, supporting their role as health-promoting products. Full article

Continuous cropping of Brassica napus impairs sustainable production via soil nutrient imbalance and microecological degradation. We evaluated rhizosphere soil properties and microbial communities under rotations crops (Triticum aestivum [TaBn], Beta vulgaris [BvBn], Glycine max [GmBn], Sorghum bicolor [SbBn], Hordeum vulgare [HvBn], and Brassica napus [BnBn]). BvBn had the highest total nitrogen, total potassium, available potassium, and organic matter contents. TaBn exhibited the highest soil enzyme activities, and its bacterial/fungal Chao1/Simpson indices and unique operational taxonomic units (OTUs; bacteria: 333, fungi: 37) exceeded other patterns. Principal coordinate analysis showed distinct microbial community separation in BvBn/TaBn versus BnBn. TaBn enriched dominant bacterial phyla Pseudomonadota and Actinomycetota; all preceding crops increased fungal phylum Ascomycota while reducing Mucoromycota. Comprehensive assessment confirmed all preceding crops, except oilseed rape altered rhizosphere microbial structure, with TaBn as the optimal preceding crops. Full article

Agriculture in semi-arid regions faces challenges, such as water scarcity and low soil fertility, making the forage cactus a highly important crop due to its crassulacean acid metabolism (CAM) pathway. The productivity of the forage cactus, however, depends on proper water and nutrient management, especially nitrogen. Despite its importance, there is little research into the effects of nitrogen fertilisation on productive, photochemical, physiological and biochemical parameters, or on intercropping systems. Increasing doses of nitrogen are assumed to enhance CAM pathway, improving productivity, gas exchange, photochemical efficiency and antioxidant accumulation, in addition to mitigating the effects of oxidative stress under adverse conditions. The experiment was conducted in Serra Talhada, Pernambuco, Brazil, in a randomised block design with four replications. Changes in the biometric, productive, photochemical, physiological and biochemical parameters were evaluated in forage cactus intercropped with sorghum (Sorghum bicolor) or pigeon pea (Cajanus cajan) subjected to different doses of nitrogen (0, 75, 150, 300 and 450 kg ha⁻¹). The results showed that nitrogen fertilisation promoted a higher photosynthetic rate and greater stomatal conductance, increased transpiration, and higher levels of pigment and soluble proteins, in addition to reducing lipid peroxidation. Our findings revealed that the cactus—pigeon pea intercropping system has better photosynthetic, enzymatic and productive performance at a dose of 150 kg N ha⁻¹, whereas the cactus—sorghum intercropping system required 450 kg N ha⁻¹ to achieve similar results. Overall, proper nitrogen management in intercropping systems can optimise the physiological performance and productivity of the forage cactus in semi-arid environments. Full article

In the present context of climate changes, multipurpose and stress-resistant crops tend to be widely grown in areas with severe environmental conditions, such as drought and saline-alkali land. Due to its effective adaptation to high-temperature dry conditions, Sorghum bicolor (L.) Moench is a highly resistant and versatile crop. Sorghum is cultivated as a grain, sweet stem, forage material, and broomcorn, and is a source of fuel, alcoholic and non-alcoholic beverages, and building materials. Sorghum could be part of an integrated circular economy due to its special manufacturing possibilities. Despite having plenty of beneficial properties, sorghum is not very popular all over the world. Thus, the main purpose of our study is to reveal its benefits and various manufacturing possibilities. Currently known more for being used as animal feed and for biofuel production, once popularized, sorghum could become an important vector of food security. The present study reviews the latest data, highlighting the potential of sorghum to develop new food products, noting the functional and health properties of sorghum in foods and the processing possibilities of sorghum-based products. Full article

Climate change or even the natural occurrence of periods of low suitability for the production of forage species are obstacles to maintaining adequate animal nutrition. Indoor green fodder production is an alternative to this problem; however, advances in technologies capable of improving this system still need to be studied in depth. The objective of this study was to evaluate the qualitative and quantitative characteristics of hydroponic green fodder production of millet and sorghum under varying monochromatic light supplementation and nicotinamide application. Eight treatments were defined by lighting (LS—Led Full Spectrum; LS + Ultraviolet LED; LS + Red LED; LS + Blue LED), and combined with the application of nicotinamide (with and without) at a concentration of 200 mg L⁻¹. Cultivation under conditions of light supplementation with UV radiation or monochromatic lights results in increased light intensity by modifying the wavelength spectrum received by the plant, modification of the quality of photons received in relation to the energy level that leads to luminous stress and, consequently, lower green fodder development concerning height and fresh mass. Nicotinamide acts as a bioprotectant, attenuating the stressful effects and enabling greater productive efficiency in the production of hydroponic green fodder, particularly in vertical cultivation, which provides increased height and fresh mass for millet and sorghum green fodder. In contrast, the stress resulting from light supplementation can be used as a tool to increase carotenoid levels in plants and may be indicated for production systems that have this objective for biofortification of forages with bioactives with antioxidant effects. Full article

Daqu, a representative solid-state fermentation product, produces saccharifying enzymes to degrade sorghum starch into fermentable sugars for ethanol synthesis. Spatial heterogeneity in Daqu drives community assembly. However, its regulatory role in enzyme-driven saccharification remains unclear. By integrating metagenomics and PacBio full-length sequencing, this study investigated how microenvironmental gradients across distinct Daqu layers (QP (surface layer), HQ (middle layer), QX (center layer)) shape saccharifying microbiota and activity. Saccharifying activity exhibited a declining surface-to-center gradient (e.g., QP: 870.9 ± 21.2 U/mL > HQ: 631.2 ± 16.4 U/mL > QX: 296.5 ± 16.1 U/mL on day 30, p < 0.05), paralleled by divergence in microenvironments. Metagenomics identified α-amylase and α-glucosidase as key saccharifying enzymes, primarily encoded by fungi; their abundance was inhibited by heat and humidity, yet promoted by acidity. Enzymatic validation confirmed higher saccharifying activity in QP and HQ core microbes (e.g., Lichtheimia ramosa: 43.16 ± 1.97 U/mL) than in QX (e.g., Paecilomyces variotii: 14.27 ± 1.25 U/mL). Network analysis revealed Lactobacillaceae are closely linked with saccharifying communities. This study establishes microenvironmental gradients as critical regulators of spatial saccharification in Daqu, informing strategies to optimize microbial consortia for baijiu production. Full article

The technological limitations of gluten-free flours, including weak structure and low elasticity, negatively impact the sensory quality and consumer acceptance of the final product. Incorporating quince peel, a source of fiber and bioactive compounds, may enhance the nutritional and textural profile while improving key sensory attributes such as flavor and mouthfeel. This study aimed to valorize quince peel powder (QP), a fruit-processing by-product, by incorporating it (0%, 6%, 12%, 18%) into gluten-free sorghum muffins to enhance their nutritional profile and assess its impact on their technological and sensory properties. Phenolic characterization revealed that QP was rich in phenolics (337.1 μg/g), predominantly chlorogenic acid (54.5%). The 18% QP formulation increased the dietary fiber content by 80.8% and improved antioxidant activity by 23.3% relative to the control muffins. Image processing analysis of the crumb structure showed that QP created a uniform texture while moderately reducing air cell volume. Texture profile analysis revealed that increasing QP levels resulted in higher hardness and lower springiness. Quantitative descriptive analysis combined with multivariate analysis indicated that the 6–12% QP formulations were the most acceptable in terms of key sensory attributes. These results demonstrate the successful valorization of quince peel as a functional ingredient in sorghum muffins, enhancing nutritional and textural properties while maintaining structural integrity. Full article

This study investigated the effect of okara incorporation on modulating starch digestibility and phenolic-related bioactivity in sorghum-based instant porridges. Fermented and unfermented formulations were prepared using sorghum, okara, and their composite blends. Okara substitution at 50% reduced rapidly digestible starch by 37% and increased resistant starch by 368%. Antioxidant indicators such as 2,2-Diphenyl-1-picrylhydrazyl (DPPH) (60.22 µmol TE/g), 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) (68.33 µmol TE/g), and Ferric Reducing Antioxidant Power (FRAP) (66.09 µmol TE/g) of the 50:50 fermented composite porridge were significantly higher compared with the sorghum-only porridge. All porridges demonstrated DNA protective properties, while the HPLC profile revealed increased phenolic acids (e.g., 312.90 µg/g in fermented okara porridge) and flavonoids (e.g., 1384.21 µg/g in fermented sorghum porridge), with bioconversion of glycosylated isoflavones into aglycones. Overall, the findings highlight the synergistic benefits of incorporating okara and fermenting it in sorghum-based porridges, offering valuable insights for developing functional cereal-based products. Full article

Sorghum (Sorghum bicolor (L.) Moench) is increasingly recognized as a sustainable crop due to its adaptability to challenging environmental conditions and its nutritional potential. The present study aimed to characterize the nutritional composition and native microbial species associated with three sorghum hybrids cultivated in Bulgaria. Crude protein was 9.37–10.42%, total carbohydrate content was between 87.4 and 89.6%, and crude fat content was in the range of 3.84–4.9%. Linoleic acid was the predominant fatty acid in all hybrids, accounting for 44.9% to 48.0% of total lipids. Quinic acid emerged as the dominant organic acid in all hybrids, with the highest concentration of 729.37 mg/100 g. The microbiological assessment focused on lactic acid bacteria (LAB) and yeasts. Microbial isolates were subjected to molecular identification through 16S rRNA gene and ITS region sequencing. The predominant LAB species included Levilactobacillus brevis, Lactiplantibacillus plantarum, Lactiplantibacillus pentosus, Pediococcus acidilactici, and Pediococcus pentosaceus, while most of the yeast isolates belonged to Saccharomyces cerevisiae. Phylogenetic analysis indicated substantial intraspecies variation, particularly within LAB strains, suggesting the presence of unique genotypic traits. These findings contribute to a better understanding of sorghum’s nutritional value and endogenous microbiota and open opportunities for developing sorghum-based functional products. Full article

Sustainable agriculture is a key pillar of the transition to agri-food systems that ensure global food security and the preservation of resources and ecosystems. This study evaluates the environmental impacts of different soil management practices in an agricultural system producing energy crops (maize and sorghum), using a Life Cycle Assessment (LCA) approach, comparing conventional tillage, minimum tillage and no-tillage agricultural practices. The results show no significant differences between conventional and minimum tillage in most impact categories, while no-tillage shows a significant reduction in environmental impact of almost 50%. The hotspot analysis shows that organic fertilisation, especially the application of digestate, is the main contributor to environmental impacts, particularly in the Climate Change and Eutrophication categories. The results highlight key methodological challenges in LCA, such as the allocation of impacts between digestate and biogas production, and the need to integrate biological and chemical soil processes. While conservation agriculture can improve soil health, its environmental benefits are not fully captured by LCA. This study highlights the need to integrate LCA methodologies with complementary analyses to better assess the sustainability of agricultural practices and support informed decision-making. Full article

This study aimed to determine the optimal combination of forage grass and row spacing to maximize the balance between sorghum silage yield and quality in a simultaneous sowing system for integrated crop-livestock production. The experiment evaluated three cropping systems: biomass sorghum (Sorghum bicolor (L.) Moench) in monoculture, and intercropped with Urochloa brizantha cv. Marandu and Megathyrsus maximus cv. BRS Zuri. These systems were tested under two row spacings: 45 cm and 90 cm. The field trial was conducted in Vicentina, Mato Grosso do Sul State, Brazil, using a randomized complete block design in a 3 × 2 factorial arrangement with four replications. Dry matter production, fermentative parameters, and chemical composition were measured. The 45 cm spacing provided higher productivity (23.1 t/ha of TDMY), while the intercropping with Zuri grass showed lower levels of NDF (73.46%) and ADF (49.61%), indicating better nutritional quality. The silages exhibited ideal pH (4.0–4.1) and low levels of butyric acid (<0.33%), with higher total digestible nutrients (TDN) (54.33%) at the 90 cm spacing. The Sorghum + Zuri (ZS) intercropping at the narrower spacing (45 cm) is viable for quality silage production, showing a better balance between overall chemical quality and biomass production. Full article

Forage scarcity in semi-arid regions necessitates the identification of optimal sorghum cultivars for high-quality silage production. This study systematically evaluated varietal differences in agronomic characteristics, nutritive value, fermentation quality, and bacterial community structure of whole-plant sorghum silage. A completely randomized design was implemented with four sorghum cultivars representative of semi-arid northwestern China: Liaotian1 (LT1), Jinnuo3 (JN3), Jinza2001 (JZ2001), and Jinza1531 (JZ1531). Five quadrats per cultivar in experimental fields were randomly designated as biological replicates for silage production. The plants were harvested at the dough stage, chopped, and ensiled in laboratory-scale silos (n = 20, 4 cultivars × 5 replicates) for 120 days. Analyses included agronomic measurements, chemical composition, fermentation parameters, microbial plate enumeration, and bacterial community profiling via 16S rRNA gene amplicon sequencing of the V3–V4 hypervariable region. The results showed that cultivar significantly influenced (p < 0.01) all agronomic traits and most nutritional parameters. The forage-type cultivar LT1 showed the highest biomass yield but the lowest nutritional quality, with higher neutral detergent fiber (47.77% vs. 29.21–32.35%; p < 0.05) and lower starch (10.94% vs. 18.10–24.30%; p < 0.05) contents as well as higher dry matter losses (1.39% vs. 0.91–1.23%; p < 0.05) than grain-type cultivars. In contrast, the grain-type cultivar JN3 exhibited balanced yield-quality traits with the highest (p < 0.05) starch (24.30%) and crude protein (7.50%) contents. Most fermentation parameters differed significantly (p < 0.01) among cultivars, with JN3 showing elevated ammonia-nitrogen (0.24 g/kg) but within acceptable ranges. Microbial diversity analysis revealed cultivar-driven differences in bacterial communities, with JN3 enriched in Leuconostoc and early-colonizing taxa (p < 0.05 and LDA Score > 4). It is concluded that the grain-type cultivar JN3 is the most suitable cultivar for whole-plant sorghum silage production in water-limited regions due to its optimal yield-quality balance. The findings underscore the importance of integrated cultivar evaluation and suggest the potential of targeted microbial inoculants for enhancing silage quality. Full article

Efficient and climate-resilient Sorghum bicolor L. cultivation is increasingly important under Central European conditions. This study evaluated two hybrids across two locations in 2023–2024 with row spacings of 25, 45, and 75 cm and four sowing densities of 210,000–300,000 seed ha⁻¹. Row spacing, year, and genotype exerted a strong and consistent effect on grain yield and quality, with multiple instances reaching high statistical significance (p < 0.001). In contrast, seed rate had no significant main effect, influencing results only via site- and season-specific interactions. At a 45 cm row spacing, sorghum exhibited the highest grain yield (8.59 t ha⁻¹), the lowest seed moisture content (13.59%), and the greatest protein yield (1.094 t ha⁻¹). The 25 cm spacing with higher density produced with 0.46 t ha⁻¹ higher yields than 75 cm and the highest protein content (13.35%), but 0.48 t ha⁻¹ lower yield than the 45 cm treatment. The 75 cm spacing generally gave 12.29% lower yield and 6.72% lower quality despite higher tillering. TKW was highest at 45 cm row spacing (31.12 g), 23.3% greater than at 75 cm (25.25 g). The 45 cm row spacing provided the most stable yield, superior quality, and balanced agronomic performance, representing the most practical configuration for sustainable sorghum production under Central European conditions. Full article

The market for niche and novelty products in the food industry is growing. However, breaking into the market is tough and reaching the modern-day consumer is harder than ever before. Sorghum, a so-called “ancient grain,” has a chance to be able to compete, but its introduction to human food products needs to be done properly if it is to become a mainstream ingredient. Ten focus groups, with at least two in each of the United States (U.S.) census regions, were conducted to better understand the perceptions, opinions, beliefs, and attitudes for introducing new grain products to the market and specifically regarding grain sorghum. Participants were unfamiliar with sorghum. The few who had heard of sorghum before had difficulty recalling anything about it. When shown a fact sheet on a “new grain” and the nutrition information about the grain, the majority of responses were quite positive. Most consumers were interested in trying products made with the grain and provided various ways the grain (i.e., sorghum) could be introduced to consumers in the United States. A number of terms with potential positive connotations were mentioned by participants that could be used in future research to determine the specific marketability of the grain as an ingredient or in finished products. This qualitative market research demonstrates the open slate that groups such as sorghum commissions, industry, government, and consumer groups have related to sorghum use for consumer food products. It is important to give manufacturers ideas on how best to introduce this “new” grain and to determine which products people would like to see it in. It also is important to understand the marketing options people want to see for a food they have not tried before. Finally, what food advertising options consumers say they pay attention to and which they tend not to focus on is a focus of this research. Full article