Protein biofortified sorghum : effect of processing into traditional African foods on their protein quality
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Date
Authors
Taylor, Janet
Taylor, J.R.N. (John Reginald Nuttall)
Journal Title
Journal ISSN
Volume Title
Publisher
American Chemical Society
Abstract
Protein biofortification into crops is a means to combat childhood protein-energy malnutrition (PEM) in developing
countries, by increasing the bioavailability of protein in staple plant foods and ensuring sustainability of the crop. Protein
biofortification of sorghum has been achieved by both chemically induced mutation and genetic engineering. For this biofortification
to be effective, the improved protein quality in the grain must be retained when it is processed into staple African foods. Suppression
of kafirin synthesis by genetic engineering appeared to be superior to improved protein digestibility by chemical mutagenesis,
because both the lysine content and protein digestibility were substantially improved and maintained in a range of African foods. For
the genetically engineered sorghums, the protein digestibility corrected amino acid score was almost twice that of their null controls
and considerably higher than the high protein digestibility sorghum type. Such protein biofortified sorghum has considerable
potential to alleviate PEM.
Description
Keywords
Sorghum, Biofortification, Kafirin, Protein digestibility, Lysine
Sustainable Development Goals
Citation
Taylor, J & Taylor JRN 2011, 'Protein biofortified sorghum : effect of processing into traditional African foods on their protein quality', Journal of Agricultural and Food Chemistry, vol. 59, no. 6, pp, 2386-2392.