Conversion of High Biomass/Bagasse from Sorghum and Bermuda Grass into Second-Generation Bioethanol

Sorghum (Sorghum bicolor) and Bermuda (Cynodon dactylon) grass are examples of annual and perennial forage crops produced throughout the globe. These crops should be harvested at the peak of biomass production when the levels of lignin are relatively low. The high biomass sorghum, sweet sorghum bagasse (2 cuts or crops year−1) or Bermuda grass capable of yielding up to 50, 60 and 27 tons of dry forage ha−1 year−1 rich in cellulose and hemicellulose can be efficiently transformed into bioethanol using second-generation technologies consisting of milling, pretreatment (chemical and/or enzymatic) and fermentation with microorganisms capable of transforming C5/C6 sugars to obtain ethanol. An alternative process contemplates the extrusion aimed toward the physical disruption of cell walls minimizing the use of considerable amounts of water and chemicals commonly used during pretreatment. Extruded feedstocks treated with fiber-degrading enzyme cocktails had conversion efficiencies between 60 and 78% of the hemicellulose and cellulose similar to the ones achieved after acid/enzyme hydrolyses. The chief advantages of this continuous process are that hydrolysates are practically free of enzymes and yeast inhibitors. These feedstocks can produce up to 310 L anhydrous bioethanol dry t−1 and have a great potential for widespread use

Grading Factors of Wheat Kernels Based on Their Physical Properties

Cereal grains are biological materials and as such have certain unique characteristics greatly affected by both genetics and environment. Wheat is worldwide considered as the main cereal grain in the average human diet. The aim of this chapter is to provide an overview of the most important grading factors and kernel physical parameters that are involved in the estimation of quality specifications. The determination of the physical properties of wheat kernels gives a first approximation of the structural characteristics useful for the design and selection of equipment for handling, harvesting, aeration, drying, storing and more importantly to functionality, processing and end uses. For instance, physical quality test that directly measure those properties are needed. To get a better prediction, physical evaluation of the wheat kernels offers a first and interesting quality control for their selection as raw materials in order to optimize quality of a large diversity of products. Kernel colour, shape, size, sphericity, porosity and bulk and specific densities and damages incurred due to heat, insects, molds or sprouting are relevant tests related to wheat kernel properties and quality

Mixolab Profile of Wheat Flour and Their Correlation with Textural Properties of Hot-Press Tortilla

Refined wheat flours commercially milled from the same red winter wheat under 10 different commercial conditions were tested for quality with a Mixolab and then processed into tortillas using the hot-press forming procedure. Tortilla making qualities of the flour samples were evaluated during dough handling, hot-pressing, baking, and the first five days on the shelf at room temperature. The most dominating Mixolab variables that were correlated with flour tortilla performance and textural shelf stability were C3 related to starch gelatinization (1.93-2.18), C4 related to amylase activity (1.46-1.78) and C5 related to starch retrogradation (2.82-3.41). These mixolab parameters influenced tortilla texture after one day storage whereas parameters C3 and C4 influenced tortillas stored for two and five days. Hot-press tortillas produced from 03 flour, which had the highest C3, C4 and C5 values, had the worst textural shelf-life (Force 12.41 N) and rollability. On the other hand, tortillas produced from 07 flour, that had the lowest C3, C4 and C5 values, exhibited the best textural shelf life (Force 6.73 N). Mixolab parameters C3, C4 and C5 proved to be useful in predicting the quality of wheat flours intended for hot-press tortilla production

Effect of different ratios of sodium to chloride using isokalemic diets for growing and finishing swine raised during hot weather

Due to the character of the original source materials and the nature of batch digitization, quality control issues may be present in this document. Please report any quality issues you encounter to [email protected], referencing the URI of the item.Bibliography: leaves 80-84.Not availabl

Nutritional evaluation of sorghum and maize tortillas

Typescript (photocopy).The nutritional values of maize (MZ), whole sorghum (WS) and pearled sorghum (PS) tortillas were evaluated with ileum cannulated pigs, weanling rats and three in vitro assays. The experiment carried out with pigs was designed to study the effect of lime treatment on nutrient digestibility at the terminal ileum and over the total digestive tract of pigs. Dry matter (DMD), gross energy (GED), crude protein (CPD) and average amino acid (AAD) digestibilities at both the terminal ileum and over the total digestive tract of the pig were significantly higher (P 0.10) in DMD, GED, CPD and AAD were observed when lime treated and non-lime treated grains were compared. However, lysine digestibility was decreased about 5% points at the terminal ileum when the grains were cooked with lime. The reduction in lysine digestibility observed in the lime treated groups accounted for significant differences observed in nitrogen(N) retained/N absorbed. The rat feeding experiment evaluated the effect of tortilla processing on nutrient digestibilities and performance. Dry matter and GED were increased (P 0.05) trend was observed when raw WS was compared with WS nixtamal and tortilla. Among the three different in vitro procedures, the multiple enzyme assay predicted and correlated better with the in vivo CPD results obtained with rats. The nutritional values of sorghum tortillas and related lime-cooked products were quite comparable with similar MZ foods. Sorghum can be substituted for part or all of the MZ without adversely affecting the nutritional level for the consumers. Pearled sorghum has good nutrient digestibility but less protein and lysine content, so its nutritional value when fed alone is poor. However, in a fortified diet, PS would be digested equal or better than MZ

Nutritional evaluation of sorghum and maize tortillas

Typescript (photocopy).The nutritional values of maize (MZ), whole sorghum (WS) and pearled sorghum (PS) tortillas were evaluated with ileum cannulated pigs, weanling rats and three in vitro assays. The experiment carried out with pigs was designed to study the effect of lime treatment on nutrient digestibility at the terminal ileum and over the total digestive tract of pigs. Dry matter (DMD), gross energy (GED), crude protein (CPD) and average amino acid (AAD) digestibilities at both the terminal ileum and over the total digestive tract of the pig were significantly higher (P 0.10) in DMD, GED, CPD and AAD were observed when lime treated and non-lime treated grains were compared. However, lysine digestibility was decreased about 5% points at the terminal ileum when the grains were cooked with lime. The reduction in lysine digestibility observed in the lime treated groups accounted for significant differences observed in nitrogen(N) retained/N absorbed. The rat feeding experiment evaluated the effect of tortilla processing on nutrient digestibilities and performance. Dry matter and GED were increased (P 0.05) trend was observed when raw WS was compared with WS nixtamal and tortilla. Among the three different in vitro procedures, the multiple enzyme assay predicted and correlated better with the in vivo CPD results obtained with rats. The nutritional values of sorghum tortillas and related lime-cooked products were quite comparable with similar MZ foods. Sorghum can be substituted for part or all of the MZ without adversely affecting the nutritional level for the consumers. Pearled sorghum has good nutrient digestibility but less protein and lysine content, so its nutritional value when fed alone is poor. However, in a fortified diet, PS would be digested equal or better than MZ

AVANCES RECIENTES EN LA UTILIZACIÓN DEL SORGO EN AMÉRICA LATINA

En el presente escrito se presentan los avances recientes en la utilización del sorgo (Sorghum bicolor L. Moench) en América Latina. El sorgo después de ser cosechado y almacenado puede ser canalizado a tres grandes industrias molineras: molienda en seco, molienda húmeda y nixtamalización. Estas tres grandes industrias molineras generan materias primas para diversas industrias terminales tales como las industrias de panificación, productora de cereales de desayuno y botanas, cervecera y productora de etanol, jarabesleducorantes y productora de tortillas y botanas nixtamalizadas (fritos y doritos ). La calidad y tipo del grano juegan un papel crítico en la calidad de los productos obtenidos de cada una de estas industrias. El grano de sorgo de pericarpio blanco con glumas no coloreadas y textura de endospermo intermedia a dura es preferido por la industria de molienda en seco. Para la industria de molienda en húmedo o refinadora de almidón se prefieren sorgos tipo 1 con endospermo suave y de color amarillo o pigmentado. Para esta industria en particular debe exisrir disponibilidad de granos con almidón regular y ceroso. Finalmente para la industria nixtamalizadora se prefieren granos con características similares a los de molienda en seco, es decir granos blancos con glumas no coloreadas, textura intermedia y endospermo regular

Avances recientes en la utilización del sorgo en América Latina

En el presente escrito se presentan los avances recientes en la utilización del sorgo (Sorghum bicolor L. Moench) en América Latina. El sorgo después de ser cosechado y almacenado puede ser canalizado a tres grandes industrias molineras: molienda en seco, molienda húmeda y nixtamalización. Estas tres grandes industrias molineras generan materias primas para diversas industrias terminales tales como las industrias de panificación, productora de cereales de desayuno y botanas, cervecera y productora de etanol, jarabesleducorantes y productora de tortillas y botanas nixtamalizadas (fritos y doritos ). La calidad y tipo del grano juegan un papel crítico en la calidad de los productos obtenidos de cada una de estas industrias. El grano de sorgo de pericarpio blanco con glumas no coloreadas y textura de endospermo intermedia a dura es preferido por la industria de molienda en seco. Para la industria de molienda en húmedo o refinadora de almidón se prefieren sorgos tipo 1 con endospermo suave y de color amarillo o pigmentado. Para esta industria en particular debe exisrir disponibilidad de granos con almidón regular y ceroso. Finalmente para la industria nixtamalizadora se prefieren granos con características similares a los de molienda en seco, es decir granos blancos con glumas no coloreadas, textura intermedia y endospermo regular

Constitutive Changes in Nutrients and Phytochemicals in Kernels of Aluminium-Tolerant Maize (Zea mays L.)

Maize (Zea mays L.) is among the three most important food crops worldwide. Maize growth is affected by high aluminium content in acid soils, which constitute nearly 50% of the world’s cultivable area. Therefore, the cultivation of aluminium-tolerant maize hybrids could be a healthier alternative and an attractive food source in these regions. In this regard, to produce hybrids kernels, 16 inbred lines aluminium-tolerant (Al-T) and aluminium-susceptible (Al-S) maize were screened for their constitutive patterns of selected nutrients and phytochemicals. Proximate analysis, free phenolic acids (FPA) and cell wall-bound phenolic acids (CPA) contents, as well as antioxidant capacity (AOX) were assayed in the anatomical kernel parts (pericarp, endosperm, and germ). Kernels of Al-T maize contained significantly higher germ protein, oil, and fibre (2.9, 3.0, and 0.5%, respectively) than Al-S kernels (1.9, 1.8, and 0.3%, respectively). Importantly, the nutraceutical contents in terms of pericarp FPA and germ CPA were significantly higher in kernels belonging to Al-T maize (92 mg and 140 mg EGA/100 g). The highest AOX was observed in germ CPA of Al-T kernels (9.0 mmol TE/100 g). The results herein indicate that Al-tolerance mechanisms induce positive changes in the nutrients and phytochemicals; this implies that the hybrids generated using Al-T maize inbred lines could emerge as an attractive source of nutrients and phytochemicals in farming regions containing acid soils

Structure and development of cereal grains

Although cereal grains are usually described as seeds, they are in fact single-seeded fruits. This is because the seed is surrounded by a pericarp derived from the ovary wall of the maternal plant. In botanical terms, most are defined as caryopses but grain of finger millet and possibly some other millets are utricles. Grain is an acceptable alternative name but other terms such as berry and kernel, although widely used, are not botanically correct as they are applied to different tissues in other types of plants. The developing grain is enclosed by glumes, bracht-like structures (called the palea and lemma) corresponding to modified leaves, which form the hull (also referred to as the husk) at maturity. In many species (including maize, bread and durum wheats and sorghum) the edible grain threshes free from the hull and the kernels are naked. However, the hull may remain attached at harvest but be readily removed after harvest (in several millet species and oats) or fused to the pericarp (in rice and most barley types). The mature grain comprises three parts—the embryo, endosperm, and outer layers, which each comprise several tissues and have separate origins. The embryo and the aleurone plus outer layers are frequently referred to as the germ and bran, respectively, However, these terms strictly refer to fractions prepared by milling and not to pure tissues. We will therefore initially describe the pathway of grain development, which is similar in all grasses including cultivated cereal