Effects of a Sorghum Beverage with on Body Composition, Lipid Profiles, and Intestinal Health in Overweight and Obese Adults: A Randomized Single-Blind Pilot Study.

(1) Background: This study aimed to evaluate the effect of an extruded whole-grain sorghum beverage containing on body composition, lipid profiles, and intestinal health in overweight and obese adults. (2) Methods: A chronic, single-blind randomized controlled pilot study was conducted with 30 volunteers allocated to three groups ( = 10/group): extruded sorghum beverage (ESB), extruded sorghum beverage with (ESPB), and control beverage (CB) (waxy maize starch). The chemical composition of the beverages was analyzed.

Effects of acute consumption of a beverage based on extruded whole-grain pearl millet flour on glycemic and insulinemic control, food intake, and appetite sensation in eutrophic adults: A randomized cross-over clinical trial.

Objectives: Whole-grain pearl millet is a nutritious cereal source of dietary fiber, vitamins, minerals, and bioactive compounds. It offers health benefits such as glycemic control and satiety. Extrusion cooking for diverse formulations, including beverages, can alter its chemical composition, impacting the nutritional value.

Chemical composition and in vitro iron bioavailability of extruded and open-pan cooked germinated and ungerminated pearl whole millet "Pennisetum glaucum (L.) R. Br.".

This study aimed to evaluate the effect of extrusion and of open-pan cooking on whole germinated and non-germinated grains of pearl millet (Pennisetum glaucum L. R. Br.

Evaluation of the Physical, Chemical, Technological, and Sensorial Properties of Extrudates and Cookies from Composite Sorghum and Cowpea Flours.

In recent years, there has been a growing demand for gluten-free and functional products, driven by consumer preferences for healthier and more diverse food choices. Therefore, there is a need to explore new ingredients that can be used as alternatives to traditional gluten-containing grains. Thus, this work evaluated the physical, chemical, technological, and sensorial properties of extrudates and cookies from composite tannin sorghum (rich in resistant starch) and white cowpea flours.

Germinated and non-germinated cooked whole millet ( (L.) R. Br.) flours show a promising effect on protein quality, biochemical profile and intestinal health .

Millet is a promising cereal with high amounts of dietary fibre and protein, and in addition, bioactive compounds with health-promoting functional properties. This study aimed to evaluate the effect of germinated and cooked whole millet flour ( (L.) R.

Impact of whole millet extruded flour on the physicochemical properties and antihyperglycemic activity of gluten free pasta.

Gluten-free pasta was developed from raw whole millet (RMF) and precooked (PCMF) flours by thermoplastic extrusion. The shape pasta were prepared with RMF (100%) and RMF:PCMF in a ratio of 50:50. The formulations were characterized for texture, cooking loss, antioxidant capacity, antihyperglycemic activity, sensory and color analyses.

Chemical Characterization of White Lupin (Lupinus albus) Flour Treated by Extrusion Cooking and Aqueous Debittering Processes.

Lupin is a very nutritious legume with high levels of protein and fiber, but it also contains quinolizidine alkaloids which, depending on the species, can accumulate to toxic levels. The objective of this work was to evaluate the white lupin chemical composition, due to the effects of different processes (aqueous debittering, extrusion cooking, and reactive extrusion), aiming at reducing total alkaloids, preserving fibers, and increasing in vitro protein digestibility. Regarding raw material, the aqueous process reduced significantly total alkaloids (-93.

Germinated Millet ( (L.) R. Br.) Flour Improved the Gut Function and Its Microbiota Composition in Rats Fed with High-Fat High-Fructose Diet.

Germinated millet ( (L.) R. Br.

Genome-wide association study of cassava starch paste properties.

An understanding of cassava starch paste properties (CSPP) can contribute to the selection of clones with differentiated starches. This study aimed to identify genomic regions associated with CSPP using different genome-wide association study (GWAS) methods (MLM, MLMM, and Farm-CPU). The GWAS was performed using 23,078 single-nucleotide polymorphisms (SNPs).

Effect of extrusion and turmeric addition on phenolic compounds and kafirin properties in tannin and tannin-free sorghum.

Sorghum is a potential substitute for corn/wheat in cereal-based extruded products. Despite agronomic advantages and its rich diversity of phenolic compounds, sorghum kafirins group together and form complex with tannins, leading to a low digestibility. Phenolic content/profile by UPLC-ESI-QTOF-MS and kafirins polymerization by SE-HPLC were evaluated in wholemeal sorghum extrudates; tannin-rich (#SC319) and tannin-free (#BRS330) genotypes with/without turmeric powder.

Germinated millet flour (Pennisetum glaucum (L.) R. BR.) improves adipogenesis and glucose metabolism and maintains thyroid function in vivo.

This study investigated the effects of germinated millet flour on adipogenesis, insulin resistance, glucose tolerance and thyroid function in Wistar rats fed with a high-fat high-fructose diet (HFHF). The experiment was divided into two phases. Phase 1: control group, which received an AIN-93M diet (n = 10) and HFHF group (n = 20), which received a diet rich in saturated fat (31%) and fructose (20%), for eight weeks.

Stability of B vitamins, vitamin E, xanthophylls and flavonoids during germination and maceration of sorghum (Sorghum bicolor L.).

The impact of maceration and germination on the concentration of bioactive compounds still needs to be evaluated. The stability of B complex vitamins (thiamine, riboflavin, pyridoxine), vitamin E (α, β, γ, δ tocopherols and tocotrienols), xanthophylls (lutein and zeaxanthin) and flavonoids (3-deoxyanthocyanidins-3-DXAs, flavones and flavanones) was evaluated in sorghum grains subjected to maceration and germination, using High Performance Liquid Chromatography. Maceration and germination reduced thiamine and pyridoxine concentrations (retentions ranging from 3.

Microencapsulation of vitamin D by complex coacervation using carboxymethyl tara gum (Caesalpinia spinosa) and gelatin A.

Vitamin D plays a fundamental role in human health; however, it is highly susceptible to environmental conditions and the gastrointestinal tract. In this study, complex coacervates obtained from gelatin A and carboxymethyl tara gum (CMTG) were used as wall materials for the encapsulation of vitamin D (VD). Zeta potential and turbidity measurements were employed to optimize the pH and ratio (gelatin A:CMTG), and the results showed that the ideal conditions for the complex coacervation were pH 4.

Cellulose nanocrystals from grape pomace and their use for the development of starch-based nanocomposite films.

Nanocomposite films prepared from starch (ST) in the presence of cellulose nanocrystals (CNCs) was performed using grape pomace as raw material. CNCs were obtained by acid hydrolysis and added to filmogenic solutions (1, 2, 5, 10 and 15 g/100 g of ST). Cellulose, CNCs and Nanocomposites were characterized.

Effect of sonication on the quality attributes of juçara, banana and strawberry smoothie.

Effect of sonication on the quality parameters of juçara, banana and strawberry smoothie was evaluated using a rotational central composite design with power (73.5-250.0 W) and time (7-36 min) as independent variables.

Production of bioactive films of carboxymethyl cellulose enriched with green coffee oil and its residues.

Carboxymethyl cellulose (CMC)-based films were developed by incorporating green coffee oil (GCO) obtained by cold pressing and hydroalcoholic extracts of its residues. The effect of cake (CE) and sediment extracts (SE) in different proportions (20-40%) and GCO on chemical, morphological, physical, mechanical, optical, and antioxidant properties of the films was investigated. Eight fatty acids and four major phenolic compounds were identified by High-Resolution Direct-Infusion Mass Spectrometry in GCO and residue extracts.

Physicochemical, thermal and rheological properties of synthesized carboxymethyl tara gum (Caesalpinia spinosa).

Carboxymethyl tara gum (CMTG) was synthesized from the reaction between tara gum (TG) and monochloroacetic acid (MCA) in the presence of sodium hydroxide. The modification reaction was optimized in terms of the MCA/NaOH ratio, reaction time and temperature evaluated for degree of substitution (DS). The etherification was confirmed by FTIR and C NMR spectroscopy, and it was characterized by different analyses.

Extruded sorghum consumption associated with a caloric restricted diet reduces body fat in overweight men: A randomized controlled trial.

This study aimed to evaluate the effect of sorghum intake on body composition and metabolic variables in overweight men. In a randomized controlled crossover study, 24 overweight men (25.6 ± 4.

Formation and characterization of the complex coacervates obtained between lactoferrin and sodium alginate.

The aim of this study was to evaluate the influence of some parameters (pH, NaCl, and ratio of biopolymers) on the formation of the complex coacervates of lactoferrin and sodium alginate. Different ratios of lactoferrin:sodium alginate were tested (1:1, 1:2, 1:4,1:8, 2:1, 4:1, and 8:1) at pH levels ranging from 2.0 to 7.

Effect of Processing on Bioactive Compounds, Physicochemical and Rheological Characteristics of Juçara, Banana and Strawberry Smoothie.

This study aimed to evaluate the effect of processing steps on bioactive compounds and physicochemical and rheological characteristics of a juçara, banana and strawberry smoothie. The product was obtained by mixing the pulps of these fruits in previously defined proportions. The mixture was standardized in a pilot disintegrator, homogenized at 60 MPa in continuous mode and pasteurized at 90 °C for 35 s.

Potential use of pearl millet (Pennisetum glaucum (L.) R. Br.) in Brazil: Food security, processing, health benefits and nutritional products.

Climate change can cause an increase in arid soils, warmer weather, and reduce water availability, which in turn can directly affect food security. This increases food prices and reduces the availability of food. Therefore, knowledge concerning the nutritional and technological potential of non-traditional crops and their resistance to heat and drought is very interesting.

Evaluation of the health benefits of consumption of extruded tannin sorghum with unfermented probiotic milk in individuals with chronic kidney disease.

This study investigated the chemical and nutritional composition of breakfast cereal based on whole sorghum, and the effect of its association with unfermented probiotic milk on the inflammation and oxidative stress of individuals with chronic kidney disease. Extruded sorghum breakfast meal presented higher carbohydrate concentration (approximately 71%), followed by protein (approximately 11%) and lipid (approximately 0.4%).

Changes in nutritional and physico-chemical properties of pearl millet () Ex-Borno variety flour as a result of malting.

The effect of malting periods on the nutritional composition and physico-chemical properties of flour from pearl millet (Ex-Borno) variety was evaluated. Grains were steeped at 25 °C for 24 h and germinated for different durations (12, 24, 36, 48, 60, 72, 84 and 96 h) before kilning at 55 °C for 18 h. The kilned seeds were devegetated, milled, sieved and analysed for their proximate composition, amino acid composition, total phenolic content, functional and pasting properties.

Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content.

The sensory acceptance and the content of bioactive compounds of whole-sorghum and whole-wheat breakfast cereals were compared. Sensory acceptance was assessed using the Food Action RatingScale. 3-Deoxyanthocyanidins, flavones and flavanones were determined by high-performance liquid chromatography (HPLC) with diode array detection, and vitamin E by HPLC with fluorescence detection.

Consumption of a drink containing extruded sorghum reduces glycaemic response of the subsequent meal.

Purpose: Glycaemic control is essential to prevent the manifestation of diabetes in predisposed individuals and the development of associated comorbidities. It is believed that sorghum may modulate the glucose response. In this study, we investigated the effect of extruded sorghum consumption, and the profile of bioactive compounds, on postprandial glycaemia of a subsequent meal in normal weight and normoglycaemic subjects.