Revealing Consequences of the Husking Process on Nutritional Profiles of Two Sorghum Races on the Male Sterility Line

The male sterility line is a vital approach in the genetic breeding of sorghum. The husking process affects the grain's nutritional composition, emphasizing the intricate relationship between genetic enhancement and dietary requirements. The current study assessed the influence of the Husking Fraction Time Unit (HFTU) process, which was set at 30 (S) and 80 (S) time units per second (S). The study assessed the impact of the (HFTU) process on fifty-one inbred line sorghum race varieties, which implied diverse nutritional profiles considering the pericarp color variations. The assessment of the nutritional profile involved dry matter, total protein, and minerals (P, K, S, Ca, Mg, Na, Fe, Zn, and Mn). The variety groups showed a significance value of p ≤ 0.05, indicating the study hypothesis's truth. While results demonstrated substantial impacts implied by the Husking Fraction Time Unit (HFTU) technique, the occurrence was noted when the dry matter percentage was increased in the husked products, specifically the endosperm (grits) and bran. Conversely, the protein variation percentage between the bran and endosperm (grits) for the S. bicolor race was calculated at 33.7%. In comparison, the percentage was 11.8% for the Kafirin race. The 80 (S) time unit, on the other hand, had an observable effect on the mineral reconcentration when the Kafirin race had the highest averages of K mg/kg-1, Ca mg/kg-1, and Fe mg/kg-1, which were 5700.5 mg/kg-1, 551.5 mg/kg-1 and 66.5 mg/kg-1, respectively. The results of this study could benefit breeders and nutrition specialists in developing genotypes and processing sorghum grains, promoting research, and aiding several industrial sectors owing to the grain's adaptability and nutritional properties.

Fresh Chokeberry (Aronia melanocarpa) Fruits as Valuable Additive in Extruded Snack Pellets: Selected Nutritional and Physiochemical Properties

In this paper, the nutritional value and (selected) physiochemical properties of extruded snack pellets enriched with fresh chokeberry (Aronia melanocarpa) fruits were analyzed from the perspective of being a new product for the functional food sector. The purpose of this study was to determine the effect of the addition of fresh chokeberry and variation in content and screw speed on extruded snack pellet basic compositions, fatty acid profiles, antioxidant activity, as well as water absorption and solubility indexes, fat absorption and color profiles. The obtained results revealed a significant increase in antioxidant activity for all samples (above 90% of free radical scavenging) in comparison to potato-based control samples (just over 20% of free radical scavenging). The total phenolic content assay revealed the most valuable results for samples enriched with 30% chokeberry, while Ultra Performance Liquid Chromatography (UPLC) analysis allowed the determination of the most important phenolic acids. Of interest, chokeberry addition decreased the fat absorption index (FAI) after expansion by frying. Moreover, the highest values of crude protein and crude ash were observed in snack pellets supplemented by the application of 30% chokeberry. In such samples, the crude protein content was at the level of 4.75-4.87 g 100 g-1 and crude ash content at 4.88-5.07 g 100 g-1. Moreover, saturated fatty acids (SFA) content was lower in snack pellets with chokeberry addition, and increasing the amount of chokeberry additive from 10% to 30% in extruded snack pellet recipes resulted in more than double an increase in polyunsaturated fatty acids (PUFA) proportion in the total fatty acids.

Characterization of bioprocessed white and red sorghum flours: Anti-nutritional and bioactive compounds, functional properties, molecular, and morphological features

In the current investigation, white and red sorghum grains were exposed to bioprocessing techniques, such as soaking, germination, fermentation, and dual processing (both germination and fermentation). Germination and fermentation resulted in improved bioactive profile attributing to better antioxidant activity, whereas a reduction in antinutrient components was observed. On the other hand, soaking had decreased phenolic components and anti-nutritional factors attributing to their leaching in the soaking water. A significant change in the functional properties and color profile was also observed on bioprocessing. It also caused alterations in the morphological structure of the starch-protein matrix and molecular interactions of certain functional groups that reveal the synthesis of certain new bioactive compounds in the flour. The alterations in the bioprocessed flours occurred due to the structural breakdown attributing to the activity of hydrolytic enzymes that were activated during the processing treatments. Bioprocessing was also responsible for the degradation of the starch granules and unfolding of the protein matrix, thus altering the in vitro nutrient digestibility of the flours. Principal component analysis was used to authenticate the differences between different treatments and observations recorded. These bioprocessed flours could be potential ingredients for several valorized cereal products.