Improvement of African Traditional Sorghum Beers Quality and Potential Applications of Plants Extracts for Their Stabilization: A Review

Abstract

Keywords: Branched chain amino acid; protein; leucine; isoleucine; valine * BCAA -branched chain amino acids; CPcrude protein; Leu -leucine; Ileisoleucine; Valvaline 1 Brestenský et al., (2013), 2 NRC (2012), 3 Gottlob et al., (2012)Branched chain amino acids (BCAA) -leucine, isoleucine and valine are essential amino acids which are metabolized directly in muscles and offer energy fuel to performance of the work. There is lot of evidences supporting the positive effect of BCAA supplementation on muscle growth. The main importance is attached particularly to leucine. There was observed that leucine supplementation increased protein synthesis in skeletal muscles after resistance exercise in young people and in elderly people suffered by sarcopenia as well. There is not exactly clear, what is the reason for the positive effect of BCAA to increase protein synthesis in muscles. Besides the positive effect of BCAA on muscle growth, there was observed their positive effect against fatigue and on a production of endogenous glucose, which is necessary to maintain the glucose balance in body during adaptation to stress. The minimum and maximum dose of BCAA is not established, but the daily recommended amount of leucine : isoleucine : valine is in a ratio 40:20:20 mg.kg body weight -1 . It is recommended to use the mixture of BCAA rather than leucine individual, because of depletion other BCAA in body. There was observed no toxicity of BCAA even at high doses. The present review describes the metabolism of action and effect of BCAA on protein synthesis and physiological functions in human. ARTICLE INFO

West African sorghum beer fermented with Lactobacillus delbrueckii and Saccharomyces cerevisiae: shelf-life and consumer acceptance

“…However, consistency in its quality is usually not assured because the brewing process is largely artisanal and fermentation is uncontrolled (2). Traditionally produced sorghum beer is microbiologically unstable and its organoleptic characteristics change such that within three days it is too acidic to be consumed (3). It was reported by Kutyauripo et al (4) that most traditional African cereal based fermented foods deteriorate rapidly and become unacceptable to consumers within 1-4 days of production because of ongoing microbial action.…”

Potential Application of Tetrapleura tetraptera and Hibiscus sabdariffa (Malvaceae) in Designing Highly Flavoured and Bioactive Pito with Functional Properties

“…From the evidence above, it can be concluded that pito is a good source of nutrients, especially the essential micronutrients; thus, moderate drinking might impact positively on the health of consumers. It is reported that pito is usually consumed by the poorest folks within society [43], who happen to be vulnerable to most micronutrient deficiencies; hence, drinking pito may help supplement their daily nutritional requirements.…”

“…The application of these two essential plants to brew pito may extend the shelf life, provide bioactive ingredients to promote the health of consumers, and result in economic benefits for brewers (high profits). Moreover, [43,178] proposed the addition of plant extracts to improve the stabilization (shelf life) of pito. However, they generalized the kind of plants employed but, in this paper, pondered on specific plants (prekese and HS) due to their potent bioactive/flavouring properties.…”

Validation of a QuEChERS‐Based Gas Chromatography‐Mass Spectrometry (GC‐MS) Method for Analysis of Phthalate Esters in Grain Sorghum

“…GS is a grain, forage, or cereal crop consisting of either white, yellow, red, brown or black endosperms (Althwab, Carr, Weller, Dweikat, & Schlegel, ). It can be grounded to flour to make cookies, snacks, bread, and fermented to produce Baijiu (Chinese liquor; Konfo et al., ). In recent years, GS has been reported to have some health benefiting physiological effects, such as anti‐cell oxidation, anti‐inflammation, anticancer, and anti‐type II diabetes (Jungmin & Yongsoon, ; Shim, Kim, Jang, Ko, & Kim, ).…”