Premilling treatments effects on nutritional composition, antinutritional factors, and in vitro mineral bioavailability of the improved Assosa I sorghum variety (<i>Sorghum bicolor</i> L.)

Keyata, Ebisa Olika; Tola, Yetenayet B.; Bultosa, Geremew; Forsido, Sirawdink Fikreyesus

doi:10.1002/fsn3.2155

Cited by 16 publications

(11 citation statements)

References 39 publications

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“…Lack of knowledge to treat waste is thought to be the main triggering factor for poisoning in livestock. Keyata et al (2020) found that sorghum contains anti-nutritional substances, namely oxalate, phytate, and tannin. Several studies informed that the incidence of livestock poisoning is due to consuming the plant which contains mycotoxins, which happens due to improper storage for a long time (Palacio et al 2016).…”

Section: Discussionmentioning

confidence: 99%

Identification of poisonous plants and their solutions for traditional livestock in Bojonegoro District, East Java, Indonesia

Pratama

HERAWATI²,

NURANISA³

et al. 2022

Biodiversitas

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Abstract. Pratama AM, Herawati O, Nuranisa NR, Hanifah N, Wijayanti AD, Rahmatullah S, Nurani E, Budiyanto A. 2021. Identification of poisonous plants and their solutions for traditional livestock in Bojonegoro District, East Java, Indonesia. Biodiversitas 23: 446-452. Local farmers in Bojonegoro District use plants as the main food source and to treat several diseases for their livestock. However, they also comprise a large variety of poisonous plants known by a secondary chemical compound that causes death in the livestock. This study aims to identify the potentially poisonous plants to livestock and their veterinary importance. The study was conducted by interviewing local farmers as we require data as a source of information to provide an overview of their knowledge and experience about poisonous plants that can endanger livestock health. Respondents consisted of 40 local farmers from more than 20 livestock groups in Bojonegoro District. Data were analyzed by Frequency of Citation (Fic), Relative Frequency of Citation (RFC), Frequency of Plant Part (FPP), Symptoms of Poisonous Plants Frequency (SPPF), Livestock Affected Frequency (LAF). A total of nine plants were identified and documented to have poisonous effects on livestock animals, namely leaf of lophatheri (Lophatherum gracile), leaf and tuber skin of cassava (Manihot esculenta), leaf of jack bean (Canavalia ensiformis), leaf of sorghum (Sorghum bicolor), leaf of Chinese albizia (Albizia chinensis), leaf of sweet potato (Ipomoea batatas), leaf of peanut (Arachis hypogaea), rotten fruit of (jackfruit Artocarpus heterophyllus), and leaf of winged bean (Psophocarpus tetragonolobus). Leaf of Lophatherum gracile was the most poisonous plant part for livestock. Furthermore, the leaves of plants are frequently poisonous. Bloating, hypersalivation, frothy mouth, death, and inappetence were among the frequently manifested signs by poisoned livestock. Moreover, this study showed that ruminants species were the most susceptible to poisoned animals. Improper handling of plants for animal feed is thought to trigger poisoning. Therefore a proper feeding preparation is needed before being given as forage. Although those plants can cause toxic effects on livestock, they have tremendous potential to become herbal medicine with the proper formulation.

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Section: Discussionmentioning

confidence: 99%

Identification of poisonous plants and their solutions for traditional livestock in Bojonegoro District, East Java, Indonesia

Pratama

HERAWATI²,

NURANISA³

et al. 2022

Biodiversitas

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“…Assosa I sorghum grain variety was used because it is one of the region's staple crops and has the potential to improve the utilizable carbohydrate contents in the formula (Keyata et al, 2021b). Clark 63K soybean variety (Forsido et al, 2019) and karkade seeds (Keyata et al, 2020) were used to enrich protein and fat contents.…”

Section: Experimental Materialsmentioning

confidence: 99%

“…Besides this, sorghum is a staple food grain widely distributed and produced in the region (CSA, 2019) and contain a considerable carbohydrate, energy and minerals, but high in antinutrient contents, like condensed tannins (Tasie and Gebreyes, 2020). The processing of sorghum into flour using the malting technique was found to significantly reduce antinutrient contents such as tannin, phytate and oxalate with the improvement of mineral bioavailability (Keyata et al, 2021b). The malting also improves protein digestion which is vital to prepare malted sorghum grains based complementary foods by supplementation with other underutilized plants grown in the area.…”

Section: Introductionmentioning

confidence: 99%

Optimization of nutritional and sensory qualities of complementary foods prepared from sorghum, soybean, karkade and premix in Benishangul - Gumuz region, Ethiopia

Keyata

Tola

Bultosa

et al. 2021

Heliyon

Self Cite

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Consumption of nutritionally deficient complementary foods in developing countries is among the main contributing factors to infants and young children's malnutrition. Therefore, this study was aimed to optimize the nutritional and sensory properties of complementary food made from malted sorghum, blanched soybean, boiled karkade seeds and premix. A D-optimal mixture experimental design with 18 runs was generated by design expert software within in the constrained: 40-60% malted sorghum, 20-30% blanched soybean, 10-20% boiled karkade seeds and 10% premix (5.0% figl leaf powder, 4.5% sugar and 0.5% iodized table salt). Statistical model evaluation and optimization were done using D-optimal mixture design expert software. Sensory evaluation was conducted using 53 untrained panelists on two selected formulations and the control (local formulation). The study shows that with an increasing ratio of blanched soybean and boiled karkade seeds flour in the blend, a significant (p < 0.05) increase in protein, fat, energy and mineral contents, and a decrease in tannin and phytic acid contents of high mineral bioavailability except for oxalate: calcium ratio in the formulations were observed. The optimal blending ratio was 45.0% malted sorghum, 26.0% blanched soybean, and 19.0% boiled karkade seeds flour plus 10.0% premix. The gruel made from the new formula was significantly (p < 0.05) liked in terms of aroma, flavor, mouthfeel and overall acceptability than the control sample. The findings suggested that the optimal mix of these traditionally processed ingredients can potentially alleviate protein-energy malnutrition and micronutrient deficiency to mitigate expensive commercial infant complementary foods sold in the market.

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“…Tannin content has been shown to decrease during malting of sorghum (Keyata, Tola, Bultosa, & Forsido, 2021).…”

Section: Discussionmentioning

confidence: 99%

Comparative Analyses of Impact of Varying Germination Periods on Malt Quality and Wort Characteristics of Sorghum Bicolor (L) Moench and Sorghum Vulgare Varieties

et al. 2022

jftr

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Three Sorghum bicolor [L] Moench and two Sorghum vulgare varieties were steeped for 20 h at 30 ℃ and germinated for 2 to 6 d. The varieties differed in 1000-grain weight, germination energy, germination capacity, water sensitivity, nitrogen, protein, tannin and moisture contents. Sprouts length increased with germination days and varied with sorghum varieties. Malting loss increased with germination days and differed with cultivars. Cold water extract and hot water extract increased from 2-day to 4-day malts and thereafter decreased. Tannin content varied among cultivars, grains>malts>worts. Diastatic power (DP) and amylase activities increased in both sweet and non-sweet sorghum cultivars from day-2 to day-4 malts and then declined. Sweet sorghum malts revealed higher DP (ca 142.1 ºL) than the non-sweet malts (ca 119.6 ºL). Malts of sweet sorghum varieties had -, β- and γ-amylase activities while non-sweet cultivars indicated only - and β-amylase activities. Sweet sorghum worts had more reducing sugars than non-sweet sorghum varieties. Wort-yields (43.9-68.7%) and reducing sugars differed and increased from day-2 to day-4 malts and then decreased. Worts pH (5.1-6.7) varied with cultivars and the sweet generally had higher pH than non-sweet sorghum cultivars. Generally, the 4-day sweet sorghum malts yielded the best quality malts.

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Premilling treatments effects on nutritional composition, antinutritional factors, and in vitro mineral bioavailability of the improved Assosa I sorghum variety (Sorghum bicolor L.)

Cited by 16 publications

References 39 publications

Identification of poisonous plants and their solutions for traditional livestock in Bojonegoro District, East Java, Indonesia

Identification of poisonous plants and their solutions for traditional livestock in Bojonegoro District, East Java, Indonesia

Optimization of nutritional and sensory qualities of complementary foods prepared from sorghum, soybean, karkade and premix in Benishangul - Gumuz region, Ethiopia

Comparative Analyses of Impact of Varying Germination Periods on Malt Quality and Wort Characteristics of Sorghum Bicolor (L) Moench and Sorghum Vulgare Varieties

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