Queensland research makes breakthrough in boosting sorghum protein content By Larissa Mullot, Public affairs officer, Agricultural Biotechnology Council of Australia (ABCA) published this article in GRDC GroundCover. Grain sorghum can be grown in most European countries. Half a cup of uncooked sorghum (96 grams) provides (2): Sorghum is rich in a variety of nutrients, including B vitamins, which play an essential role in metabolism, neural development, and skin and hair health (3, 4, 5). Being developed in partnership with GRDC and a seed company, the new high protein digestible sorghum has been put to the test in field conditions at the University of Queensland’s St Lucia Campus in Brisbane – and further evaluation work is planned in the US. Malting similarly improved other protein quality characteristics, including percentage protein, the nitrogen solubility index and the content of the first limiting amino acid, lysine. Nearly half of respondents – 48 per cent – felt it would improve our way of life in the future. “This new award will get us closer to delivering rice lines that will have real impact for smallholder farmers.”. It’s a significant source of many vitamins and minerals, fiber, and protein, all of which contribute to good health. These plants successfully fought off bacterial infection without damage to the plants or the surrounding environment. Feedipedia. It’s likewise an excellent source of fiber, antioxidants, and protein. More than half of respondents (61 per cent) were aware of gene editing and 52 per cent thought it might improve our way of life in the future, but 19 per cent thought it might worsen our way of life. Starch was not gelatinized when sorghum flours heated at moisture content of 200 g kg-1 or below. Furthermore, you can enjoy this whole grain as a hearty side dish. The survey was commissioned by the Office of the Gene Technology Regulator (OGTR). The chemical composition concluded including crude protein, oils, crude fiber, dietary fiber soluble and insoluble ash, and carbohydrate. For example, the increased protein is expected to deliver a 50pc per head reduction in the cost of producing a two-kilogram meat bird. Sorghum boasts an impressive nutrient profile. Half a cup of uncooked sorghum (96 grams) provides : Calories: 316; Protein: 10 grams; Fat: 3 grams; Carbohydrates: 69 grams; Fiber: 6 grams The survey found that most people want to hear from the OGTR about issues relating to health effects, transparency, proper testing and evidence of no long-term impacts on people or the environment. It’s also converted into a syrup that’s used to sweeten many processed foods. Whole grains have many legitimate health benefits. Overall support for growing GM crops was found to be similar to previous years, with 36 per cent in favour and 32 per cent opposed. The International Crops Research Institute for the Semi-Arid Tropics describes sorghum as a highly reliable crop that grows well in hot, dry environments. You can usually replace molasses with sorghum syrup at a 1:1 ratio. Plant diseases are said to wipe out about 15pc of the world’s crops. Although sorghum is less known in the Western world, it’s the fifth most produced cereal crop in the world, with an annual production of around 57.6 million tons. The syrup is made from the juice of sorghum, while molasses comes from sugarcane. “Gene editing has enabled us to knock out some of the existing genes, increasing the digestibility of the crop. Sorghum is naturally gluten-free, making it a good option if you’re avoiding gluten. The flour treated at 200 g kg-1 moisture and 100 °C for 4 h had a high RS content (221 g kg-1 vs. 56 g kg-1 for the untreated flour). Grain sorghum is low in protein content Lysine, threonine and tryptophan are the limiting amino acids in the proteins of grain Sorghum. Gene editing received quite high acceptance (36 per cent) compared with other technologies, when respondents were asked about ‘making a small change to an existing gene within a plant, as is done in gene editing’. contents but higher ash and fiber than nongerminated sorghum flour. “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. “We are grateful to the foundation for backing the team for a further five years,” Professor Langdale said. Queensland Alliance for Agriculture and Food Innovation (QAAFI) Centre Director for Crop Sciences, Professor Ian Godwin, and his research team have significantly boosted protein levels in sorghum. There are many species of sorghum, the most popular being Sorghum bicolor, which is native to Africa. The grains are red and hard when ripe and ready for harvest. Your email address will not be published. Crude protein, oil and fiber content Therefore, be sure to check the label to ensure they’re made in a gluten-free facility. The grain can be used like rice or quinoa to prepare any meal of the day. In most recipes, it can replace grains at a 1:1 ratio. Larissa Mullot, Public affairs officer, Agricultural Biotechnology Council of Australia (ABCA), April 3, 2020. Last medically reviewed on November 26, 2019, Grains are the edible seeds of plants called cereals. © 2005-2021 Healthline Media a Red Ventures Company. Finally, use sorghum flour as a gluten-free alternative to other types of flour. Feedipedia The University of Glasgow research team has used genetic modification to make plants express a targeted protein antibiotic, or bacteriocin.