University of Glasgow researchers have developed a new approach using genetic modification to protect some of the world’s most important crop species against the common crop bacteria Pseudomonas syringea (Ps). In the five genotypes, the values for fat, crude fibre, total ash and starch content were within the normal ranges as reported by Goswamy and co-workers and others (Jambunathan and Subramanian, 1988). Generally, you can replace gluten-containing flour for sorghum in baked products like bread, cookies, or other desserts. Here are 14 healthy whole-grain foods to add to your…. In most recipes, it can replace grains at a 1:1 ratio. The protein content of sorghum varies between 10 and 12% depending on the soil and climate context. 14 Healthy Whole-Grain Foods (Including Gluten-Free Options), 8 Gluten-Free Grains That Are Super Healthy, 5 Benefits of Farro, A Healthy and Nutritious Ancient Grain, Amaranth: An Ancient Grain With Impressive Health Benefits. Source: QAAFI. For those looking for a gluten-free grain, sorghum is a super healthy option. This very interesting data places sorghum at the same level or even slightly higher than other cereals commonly used in animal feed such as wheat, barley or maize. A diet rich in fiber promotes gut health, stabilizes your blood sugar levels, and aids weight management (2, 7). The grains are red and hard when ripe and ready for harvest. The latest results of a survey exploring community attitudes to gene technology in Australia were released in December. “The genes of the sorghum plant have been edited to unlock the digestibility level of the available protein,” Prof Godwin said. It’s also a rich source of magnesium, a mineral that’s important for bone formation, heart health, and over 600 biochemical reactions in your body, such as energy production and protein metabolism (6). “The C4 rice team have made outstanding progress toward cracking the code to make a C4 crop. Awareness of whether GM crops were grown in a respondent’s state was generally not high. Feedipedia. Sorghum flour, whole-grain contains 359 calories per 100 g serving. The syrup is made from the juice of sorghum, while molasses comes from sugarcane. Professor Ian Godwin explored the research and its potential to reduce costs for feedlot industries and increase demand for Australian sorghum at the TropAg conference in Brisbane in November. Community attitudes are crucial to the development of the Australian biotechnology sector. Sorghum is a whole grain grown in America with many health benefits. Save my name, email, and website in this browser for the next time I comment. Sorghum based diets may supply up to one-third of the dietary crude protein needed by chickens and up to one-half of the protein needed by growing pigs. And sorghum is an excellent source of fiber, antioxidants, and is gluten-free. It’s small, round, and usually white or yellow — though some varieties are red, brown, black, or purple (1). Protein fractionation studies have shown that prolamine and glutelin are the principal protein fractions. While you may have never heard of sorghum before, this grain has been around for centuries. Of this global loss, a third is caused by bacteria such as Ps. It’s rich in nutrients and easy to add to your diet, but its merits don’t stop there. Furthermore, you can enjoy this whole grain as a hearty side dish. It’s a significant source of many vitamins and minerals, fiber, and protein, all of which contribute to good health. Social media and Facebook had a very low rating for both information and trust. This will bring the world one step closer to obtaining C4 rice, and to gaining extra productivity without needing more water or nitrogen,” said Professor Steve Long, who runs the Bill and Melinda Gates Foundation-funded RIPE Project from the University of Illinois. Sorghum grain contains 329 calories per 100 g serving. Germinated millet flour had higher moisture, protein, and fiber compared to … Both products have a thick consistency and are dark brown, but they’re processed differently (10). We include products we think are useful for our readers. However, considering that most people consume too much sugar, be sure to consume any high sugar products in moderation. Your comment will not appear until it has been moderated. The International Crops Research Institute for the Semi-Arid Tropics describes sorghum as a highly reliable crop that grows well in hot, dry environments. The latter is 2.5 g sugar and 6.7 g of dietary fiber, the rest is complex carbohydrate. You can usually replace molasses with sorghum syrup at a 1:1 ratio. However, there was an increase in the number of ‘don’t know’ responses to survey questions, from 26 per cent in 2015 to 32 per cent in 2019. In recipes that call for molasses, you can generally replace it with sorghum syrup at a ratio of 1:1. A protein content of 6 to 16 percent on an ‘as fed’ basis (7 to 18 percent on a dry matter basis) can occur in practice. Its whole grain is commonly used in baking, while its syrup is used as a sweetener. This article lists the top nine benefits of whole grains, as well as who might want to avoid them. Surveys of community attitudes to biotechnology help gauge Australian public awareness, identify knowledge gaps and track changes in awareness and attitudes over time. Knowledge about what foods in Australia were genetically modified is generally low. Sorghum is an underrated, nutrient-rich cereal grain. Sorghum is versatile and easy to add to a wealth of recipes. Here are 8 gluten-free grains you can eat instead. “This new award will get us closer to delivering rice lines that will have real impact for smallholder farmers.”. It is “climate change-ready” and provides food security and income for millions of low-income farmers. Of all the grains, sorghum is the most variable in its protein and amino acid content. In one of the sorghum varieties studied in vitro protein digestibility was improved by a staggering 110%. Here is a detailed look at amaranth and its health benefits. Starches were isolated from sorghum kernels according to the method described by Xie and Seib (19). “The breakthrough is also expected to generate big interest in the 46 Sub-Saharan African countries, where an estimated 500 million people rely on sorghum as a food source.”, Gene editing has enabled us to knock out some of the existing genes, increasing the digestibility of the crop – QAAFI Centre Director for Crop Sciences Professor Ian Godwin. Knock out some of the Gene technology Regulator ( OGTR ) in gluten-free. Cost of producing a two-kilogram meat bird being sorghum bicolor, which is native to Africa that is loaded healthy... 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