The origin of lysine-containing proteins in opaque-2 maize endosperm.

The reduction of zein synthesis in the maize (Zea mays L.) opaque-2 mutant is associated with an increased percentage of lysine in the endosperm protein. When expressed on an endosperm basis, we found that W64A opaque-2 contains 490 micrograms of lysine compared with 350 micrograms in W64A normal.

Isolation and characterization of microorganisms associated with the traditional sorghum fermentation for production of sudanese kisra.

Sorghum flour obtained from Sudan was mixed with water in a 1:2 (wt/vol) ratio and fermented at 30 degrees C for 24 h. The bacterial populations increased with fermentation time and reached a plateau at approximately 18 h. At the end of 24 h, sorghum batter pH had dropped from 5.

Carbohydrate composition and nutritional quality for rats of sorghum tô prepared from decorticated white and whole grain red flour.

The carbohydrate composition and nutritional quality of acid, neutral and alkali tô, prepared from a decorticated white (DW) flour containing no polyphenols or whole grain red (WGR) flour high in polyphenols, were studied. The diets were characterized with regard to non-starch polysaccharides, Klason lignin, resistant starch (RS) and amino acid content. The nutritional properties were studied in balance trials with rats.

Improving the in vitro protein digestibility of sorghum with reducing agents.

We have shown in previous reports that cooked sorghum protein is less digestible than other cooked cereal proteins. The pepsin-indigestible proteins in sorghum were found to be mainly prolamin proteins. Cooking sorghum in the presence of 2-mercaptoethanol increased protein digestibility (in vitro with pepsin or trypsin/chymotrypsin) to a level comparable with other cereals.