Characterization of bioprocessed white and red sorghum flours: Anti-nutritional and bioactive compounds, functional properties, molecular, and morphological features.

In the current investigation, white and red sorghum grains were exposed to bioprocessing techniques, such as soaking, germination, fermentation, and dual processing (both germination and fermentation). Germination and fermentation resulted in improved bioactive profile attributing to better antioxidant activity, whereas a reduction in antinutrient components was observed. On the other hand, soaking had decreased phenolic components and anti-nutritional factors attributing to their leaching in the soaking water. A significant change in the functional properties and color profile was also observed on bioprocessing. It also caused alterations in the morphological structure of the starch-protein matrix and molecular interactions of certain functional groups that reveal the synthesis of certain new bioactive compounds in the flour. The alterations in the bioprocessed flours occurred due to the structural breakdown attributing to the activity of hydrolytic enzymes that were activated during the processing treatments. Bioprocessing was also responsible for the degradation of the starch granules and unfolding of the protein matrix, thus altering the in vitro nutrient digestibility of the flours. Principal component analysis was used to authenticate the differences between different treatments and observations recorded. These bioprocessed flours could be potential ingredients for several valorized cereal products.

Morphophysiological and biochemical attributes influence intra-genotypic preference of shoot fly [Atherigona soccata (Rondani)] among sorghum genotypes.

Shoot fly [Atherigona soccata (Rondani)] is a destructive pest of sorghum at the seedling stage and causes huge losses to grain yield and green fodder. The host-plant resistance mechanism is the best approach to reduce the attack of insects in plants. The damage parameters, morphophysiological traits, and biochemical metabolites had been investigated in the leaves and stem of contrasting sorghum genotypes, viz., resistant (IS18551, ICSV705, ICSV700), moderately resistant (PSC-4), and susceptible (SWARNA and SL-44) at 15 and 21 days after emergence (DAE) against shoot fly infestation. The resistant genotypes recorded lowest shoot fly oviposition and incidence (0.3-0.7 eggs plant-1 and 10-15%) than the susceptible genotypes (2.4-3.0 eggs plant-1 and 70-80%), respectively. The susceptible genotype SWARNA recorded 50% and 80% higher deadheart formation than the resistant genotype IS18551 at 15 and 21 DAE, respectively. Resistant genotypes exhibited higher trichome density at adaxial and abaxial part of leaf (118-145 and 106-131) with pink colored leaf sheath (scale 1.50-3.25), glossy leaves (scale1.00-1.25), and lower leaf surface wetness (scale1.25-2.00) compared with susceptible genotype with 49.3-73.3 and 25.3-64.0, scale 2.50-4.00, scale 2.75-3.50, and scale 3.25-4.25 for the respective parameters. Another defense response of sorghum toward the insect attack was modulation of plant metabolism. The infested genotypes responded to insect attack by upregulation of total soluble sugar, total phenol, prussic acid, and chlorophyll content by 1.2-2.1-fold, 1.5-2.0-fold, 1.2-1.3-fold, and 1.2-3.9-fold with more induction in susceptible genotypes at 21 DAE. On the whole, the present study indicates that morphophysiological and biochemical attributes contribute toward the resistance mechanism in sorghum against shoot fly infestation.