Increasing the utilisation of sorghum, millets and pseudocereals : developments in the science of their phenolic phytochemicals, biofortification and protein functionality

dc.contributor.authorTaylor, J.R.N. (John Reginald Nuttall)
dc.contributor.authorBelton, Peter S.
dc.contributor.authorBeta, Trust
dc.contributor.authorDuodu, Kwaku Gyebi
dc.contributor.emailjohn.taylor@up.ac.zaen_ZA
dc.date.accessioned2015-06-22T11:20:28Z
dc.date.available2015-06-22T11:20:28Z
dc.date.issued2014-05
dc.description.abstractThere is considerable interest in sorghum, millets and pseudocereals for their phytochemical content, their nutritional potential and their use in gluten-free products. They are generally rich in a several phenolic phytochemicals. Research has indicated that the phenolics in these grains may have several important health-promoting properties: prevention and reduction of oxidative stress, anti-cancer, antidiabetic, anti-inflammatory, anti-hypertensive and cardiovascular disease prevention. However, increased research on the actual health-promoting properties of foods made from these grains is required. Biofortified (macro and micronutrient enhanced) sorghum and millets are being developed through conventional breeding and recombinant DNA technology to combat malnutrition in developing countries. Enhanced nutritional traits include: high amylopectin, high lysine, improved protein digestibility, provitamin A rich, high iron and zinc, and improved mineral bioavailability through phytate reduction. Some of these biofortified cereals also have good agronomic characteristics and useful commercial end-use attributes, which will be important to their adoption by farmers. Knowledge of the structure of their storage proteins is increasing. Drawing on research concerning maize zein, which shows that it can produce a visco-elastic wheat-like dough, it appears that the storage proteins of these minor grains also have this potential. Manipulation of protein b-sheet structure seems critical in this regard.en_ZA
dc.description.librarianhb2015en_ZA
dc.description.urihttp://www.elsevier.com/locate/jcsen_ZA
dc.identifier.citationTaylor, JRN, Belton, PS, Beta, T & Duodu, KG 2014, 'Increasing the utilisation of sorghum, millets and pseudocereals : developments in the science of their phenolic phytochemicals, biofortification and protein functionality', Journal of Cereal Science, vol. 59, no. 3, pp. 257-275.en_ZA
dc.identifier.issn0733-5210 (print)
dc.identifier.issn1095-9963 (online)
dc.identifier.other10.1016/j.jcs.2013.10.009
dc.identifier.urihttp://hdl.handle.net/2263/45635
dc.language.isoenen_ZA
dc.publisherElsevieren_ZA
dc.rights© 2013 Elsevier Ltd. All rights reserved. Notice : this is the author’s version of a work that was accepted for publication in Journal of Cereal Science. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Journal of Cereal Science, vol. 59, no. 3, pp. 257-275, 2014. doi : 10.1016/j.jcs.2013.10.009en_ZA
dc.subjectBiofortificationen_ZA
dc.subjectGluten-freeen_ZA
dc.subjectMinor grainsen_ZA
dc.subjectPhytochemicalsen_ZA
dc.titleIncreasing the utilisation of sorghum, millets and pseudocereals : developments in the science of their phenolic phytochemicals, biofortification and protein functionalityen_ZA
dc.typePostprint Articleen_ZA

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