{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,29]],"date-time":"2026-10-29T17:43:26Z","timestamp":1793295806535,"version":"4.5.0"},"reference-count":79,"publisher":"MDPI AG","issue":"20","license":[{"start":{"date-parts":[[2022,10,18]],"date-time":"2022-10-18T00:00:00Z","timestamp":1666051200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Deutsche Forschungsgemeinschaft","award":["491094227"],"award-info":[{"award-number":["491094227"]}]},{"name":"University of Veterinary Medicine Hannover","award":["491094227"],"award-info":[{"award-number":["491094227"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Sorghum is the fifth most produced cereal in the world and is a source of nutrients and bioactive compounds for the human diet. This study examined the nutrient composition and in vitro fermentation characteristics of sorghum varieties grown in 2020 and 2021 (n = 15 \u00d7 3 \u00d7 2) across three locations in the north of Italy (Bologna, Padova, and Rovigo). In 2020, the crude protein content of sorghum was significantly higher in the region of Padova than in the region of Bologna (124 vs. 95.5 g\/kg dry matter). However, crude fat, sugar, and gross energy levels showed no significant differences among the different regions in 2020. In 2021, the levels of crude protein, crude fat, sugar, and gross energy had no significant differences among different sorghum varieties harvested from the three regions. Significant differences in some mineral contents were found among the samples particularly in manganese and zinc in both years. After 24 h of fermentation of two different sorghum hybrids (hybrids 1 and 2 of both years harvested in Bologna, n = 4 \u00d7 2 \u00d7 2), the pH value was significantly higher in hybrid 1 of year 2021 (3.98) than in the other fermented samples (range: 3.71\u20133.88). The sorghum harvested from the region of Bologna had a significantly higher viscosity value (1.22 mPa\u00b7s) compared to other regions (1.8\u20131.10 mPa\u00b7s) in 2021 only. The results show that the nutritional value and viscosity of different sorghum varieties could differ depending on the location and year of cultivation.<\/jats:p>","DOI":"10.3390\/foods11203255","type":"journal-article","created":{"date-parts":[[2022,10,18]],"date-time":"2022-10-18T21:18:02Z","timestamp":1666127882000},"page":"3255","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":19,"title":["Nutrient Composition and In Vitro Fermentation Characteristics of Sorghum Depending on Variety and Year of Cultivation in Northern Italy"],"prefix":"10.3390","volume":"11","author":[{"given":"Ahmed","family":"Osman","sequence":"first","affiliation":[{"name":"Institute for Animal Nutrition, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173 Hannover, Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2947-6737","authenticated-orcid":false,"given":"Amr","family":"Abd El-Wahab","sequence":"additional","affiliation":[{"name":"Institute for Animal Nutrition, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173 Hannover, Germany"},{"name":"Department of Nutrition and Nutritional Deficiency Diseases, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35516, Egypt"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Marwa Fawzy Elmetwaly","family":"Ahmed","sequence":"additional","affiliation":[{"name":"Institute for Animal Nutrition, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173 Hannover, Germany"},{"name":"Department of Hygiene and Zoonoses, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35516, Egypt"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Magdalena","family":"Buschmann","sequence":"additional","affiliation":[{"name":"KWS LOCHOW GmbH, Grimsehlstra\u00dfe 31, 37574 Einbeck, Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1497-5709","authenticated-orcid":false,"given":"Christian","family":"Visscher","sequence":"additional","affiliation":[{"name":"Institute for Animal Nutrition, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173 Hannover, Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Clara Berenike","family":"Hartung","sequence":"additional","affiliation":[{"name":"Institute for Animal Nutrition, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173 Hannover, Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4761-5654","authenticated-orcid":false,"given":"Jan Berend","family":"Lingens","sequence":"additional","affiliation":[{"name":"Institute for Animal Nutrition, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173 Hannover, Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,10,18]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1108","DOI":"10.3389\/fpls.2020.01108","article-title":"Wild sorghum as a promising resource for crop improvement","volume":"11","author":"Ananda","year":"2020","journal-title":"Front. Plant Sci."},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Arendt, E.K., and Bello, F.D. (2008). Gluten-free foods and beverages from millets. Gluten-Free Cereal Products and Beverages, Academic Press.","DOI":"10.1016\/B978-012373739-7.50015-0"},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Bertoft, E., and Nilsson, L. (2017). Starch: Analytical and structural aspects. Carbohydrates in Food, CRC Press.","DOI":"10.1201\/9781315372822-10"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"921","DOI":"10.1078\/0176-1617-00960","article-title":"Starch branching enzymes in sorghum (Sorghum bicolor) and barley (Hordeum vulgare): Comparative analyses of enzyme structure and gene expression","volume":"160","author":"Mutisya","year":"2003","journal-title":"J. Plant Physiol."},{"key":"ref_5","first-page":"1","article-title":"The concept of food security","volume":"2","author":"Peng","year":"2019","journal-title":"Encycl. Food Secur. Sustain."},{"key":"ref_6","doi-asserted-by":"crossref","unstructured":"Mendoza-Grim\u00f3n, V., Amor\u00f3s, R., Fern\u00e1ndez-Vera, J.R., Hern\u00e1dez-Moreno, J.M., and Palacios-D\u00edaz, M.d.P. (2021). Effect of Different Water Quality on the Nutritive Value and Chemical Composition of Sorghum bicolor Payenne in Cape Verde. Agronomy, 11.","DOI":"10.3390\/agronomy11061091"},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"113","DOI":"10.1007\/s00425-021-03631-2","article-title":"Sorghum mitigates climate variability and change on crop yield and quality","volume":"253","author":"Keerthi","year":"2021","journal-title":"Planta"},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"299","DOI":"10.1080\/01140671.2006.9514420","article-title":"Location of deterioration within garden pea (Pisum sativum) cotyledons is associated with the timing of exposure to high temperature","volume":"34","author":"Shinohara","year":"2006","journal-title":"N. Z. J. Crop Hortic. Sci."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"1329","DOI":"10.2135\/cropsci2004.0029","article-title":"Air temperature during seed filling and soybean seed germination and vigor","volume":"45","author":"Egli","year":"2005","journal-title":"Crop Sci."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"21","DOI":"10.1016\/j.scienta.2008.03.017","article-title":"Sensitive stages of fruit and seed development of chili pepper (Capsicum annuum L. var. Shishito) exposed to high-temperature stress","volume":"117","author":"Pagamas","year":"2008","journal-title":"Sci. Hortic."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1094\/CM-2010-1109-01-RV","article-title":"Grain sorghum water requirement and responses to drought stress: A review","volume":"9","author":"Assefa","year":"2010","journal-title":"Crop Manag."},{"key":"ref_12","unstructured":"Rooney, L., Miller, F., and Mertin, J. (1981, January 28\u201331). Variation in the structure and kernel characteristics of sorghum. Proceedings of the International Symposium on Sorghum Grain Quality, Patancheru, India."},{"key":"ref_13","first-page":"384","article-title":"Sorghum grain as human food in Africa: Relevance of content of starch and amylase activities","volume":"5","author":"Dicko","year":"2006","journal-title":"Afr. J. Biotechnol."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"797","DOI":"10.1071\/AN15056","article-title":"Starch utilisation in chicken-meat production: The foremost influential factors","volume":"56","author":"Truong","year":"2015","journal-title":"Anim. Prod. Sci."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"30","DOI":"10.2135\/cropsci2007.02.0080","article-title":"Community resources and strategies for association mapping in sorghum","volume":"48","author":"Casa","year":"2008","journal-title":"Crop Sci."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"71","DOI":"10.2141\/jpsa.0130022","article-title":"An evaluation of cassava pulp feedstuff fermented with A. oryzae, on growth performance, nutrient digestibility and carcass quality of broilers","volume":"51","author":"Khempaka","year":"2014","journal-title":"J. Poult. Sci."},{"key":"ref_17","first-page":"1","article-title":"Haematological and biochemical parameters of broilers fed cassava pulp fermented with filamentous fungi isolated from the Indonesian fermented dried cassava","volume":"28","author":"Sugiharto","year":"2016","journal-title":"Livest. Res. Rural Dev."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"1234","DOI":"10.1016\/j.foodchem.2009.01.032","article-title":"Antioxidant and antimicrobial activities of crude sorghum extract","volume":"115","author":"Kil","year":"2009","journal-title":"Food Chem."},{"key":"ref_19","unstructured":"Windpassinger, S.M. (2016). Breeding Strategies for the Adaptation of Sorghum (Sorghum Bicolor L. Moench) as a Novel Crop for Temperate Europe, Verlag Nicht Ermittelbar."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"890","DOI":"10.1111\/jpn.13523","article-title":"Low-tannin sorghum grain could be used as an alternative to corn in diet for nursery pigs","volume":"105","author":"Pan","year":"2021","journal-title":"J. Anim. Physiol. Anim. Nutr."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"372","DOI":"10.1080\/10408398.2014.887057","article-title":"Sorghum (Sorghum bicolor L.): Nutrients, bioactive compounds, and potential impact on human health","volume":"57","author":"Pinheiro","year":"2017","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"104187","DOI":"10.1016\/j.livsci.2020.104187","article-title":"The effects of a partial or total replacement of ground corn with ground and whole-grain low-tannin sorghum (Sorghum bicolor (L.) Moench) on zootechnical performance, carcass traits and apparent ileal amino acid digestibility of broiler chickens","volume":"241","author":"Puntigam","year":"2020","journal-title":"Livest. Sci."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"279","DOI":"10.1503\/cmaj.050342","article-title":"Malnutrition and health in developing countries","volume":"173","author":"Krawinkel","year":"2005","journal-title":"CMAJ"},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"827S","DOI":"10.1093\/jn\/132.4.827S","article-title":"Experiences and Challenges in Developing Countries","volume":"132","author":"Yip","year":"2002","journal-title":"J. Nutr."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"1485S","DOI":"10.1093\/jn\/133.5.1485S","article-title":"Zinc Deficiency, Infectious Disease and Mortality in the Developing World","volume":"133","author":"Black","year":"2003","journal-title":"J. Nutr."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"946","DOI":"10.1007\/BF02830845","article-title":"Prevalence of anemia amongst pregnant mothers and children in Delhi","volume":"71","author":"Shali","year":"2004","journal-title":"Indian J. Pediatr."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1111\/j.1745-4514.2003.tb00263.x","article-title":"Effect of dietary sorghum distillery residue on hematological characteristics of cultured grey mullet (Mugil cephalus)\u2014An animal model for prescreening antioxidant and blood thinning activities","volume":"27","author":"Lee","year":"2003","journal-title":"J. Food Biochem."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"252","DOI":"10.1016\/j.jcs.2006.06.009","article-title":"Novel food and non-food uses for sorghum and millets","volume":"44","author":"Taylor","year":"2006","journal-title":"J. Cereal Sci."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"203","DOI":"10.1007\/BF02196388","article-title":"Effects of soaking, sprouting, fermentation and cooking on nutrient composition and some antinutritional factors of sorghum (Guinesia) seeds","volume":"41","author":"Ikemefuna","year":"1991","journal-title":"Plant Foods Hum. Nutr."},{"key":"ref_30","doi-asserted-by":"crossref","unstructured":"Adebo, O.A. (2020). African sorghum-based fermented foods: Past, current and future prospects. Nutrients, 12.","DOI":"10.3390\/nu12041111"},{"key":"ref_31","doi-asserted-by":"crossref","unstructured":"Puntigam, R., Slama, J., Brugger, D., Leitner, K., Schedle, K., Wetscherek-Seipelt, G., and Wetscherek, W. (2021). Fermentation of whole grain sorghum (Sorghum bicolor (L.) moench) with different dry matter concentrations: Effect on the apparent total tract digestibility of energy, crude nutrients and minerals in growing pigs. Animals, 11.","DOI":"10.3390\/ani11051199"},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"1393","DOI":"10.1007\/s11250-009-9327-6","article-title":"Bacterial fermentation in the gastrointestinal tract of non-ruminants: Influence of fermented feeds and fermentable carbohydrates","volume":"41","author":"Niba","year":"2009","journal-title":"Trop. Anim. Health Prod."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"114576","DOI":"10.1016\/j.anifeedsci.2020.114576","article-title":"(Bio) Technological processing of poultry and pig feed: Impact on the composition, digestibility, anti-nutritional factors and hygiene","volume":"268","author":"Zentek","year":"2020","journal-title":"Anim. Feed Sci. Technol."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"1696","DOI":"10.1128\/AEM.02231-07","article-title":"Population diversity of yeasts and lactic acid bacteria in pig feed fermented with whey, wet wheat distillers\u2019 grains, or water at different temperatures","volume":"74","author":"Olstorpe","year":"2008","journal-title":"Appl. Environ. Microbiol."},{"key":"ref_35","doi-asserted-by":"crossref","unstructured":"Osman, A., Hartung, C.B., Lingens, J.B., Rohn, K., Schreiner, T., Ahmed, M.F.E., Hankel, J., Abd El-Wahab, A., and Visscher, C. (2022). Fermentation Characteristics of Rye and Sorghum Depending on Water: Feed Ratio. Fermentation, 8.","DOI":"10.3390\/fermentation8040155"},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"118","DOI":"10.1016\/j.fbio.2018.08.007","article-title":"Co-influence of fermentation time and temperature on physicochemical properties, bioactive components and microstructure of ting (a Southern African food) from whole grain sorghum","volume":"25","author":"Adebo","year":"2018","journal-title":"Food Biosci."},{"key":"ref_37","unstructured":"Masebe, K.M., and Adebo, O.A. (2019, January 18\u201319). Production and quality characteristics of a probiotic beverage from watermelon (Citrullus lanatus). Proceedings of the 17th Johannesburg International Conference on Science, Engineering, Technology and Waste Management (SETWM-19), Johannesburg, South Africa."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"469","DOI":"10.1016\/j.neubiorev.2014.09.015","article-title":"Oral somatosensory awareness","volume":"47","author":"Haggard","year":"2014","journal-title":"Neurosci. Biobehav. Rev."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"31","DOI":"10.1063\/1.556013","article-title":"The viscosity of carbon dioxide","volume":"27","author":"Fenghour","year":"1998","journal-title":"J. Phys. Chem. Ref. Data"},{"key":"ref_40","first-page":"1","article-title":"Reducing the paste viscosity (dietary bulk) of roller dried weaning foods using malt flour or fungal amylase","volume":"25","author":"Malleshi","year":"1988","journal-title":"J. Food Sci. Technol."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"29","DOI":"10.1023\/A:1008151614247","article-title":"Production and evaluation of weaning foods based on sorghum and legumes","volume":"54","author":"Mahgoub","year":"1999","journal-title":"Plant Foods Hum. Nutr."},{"key":"ref_42","unstructured":"Naumann, C., and Bassler, R. (2012). Methoden der landwirtschaftlichen Forschungs-und Untersuchungsanstalt, Biochemische Untersuchung von Futtermitteln. Methodenbuch III (Einschlie\u00dflich Der Achten Erg\u00e4nzungen), DLUFA-Gesch\u00e4ftsstelle."},{"key":"ref_43","first-page":"121","article-title":"An investigation into the variability of extract viscosity of wheat-relationship with the content of non-starch-polysaccharide fractions and metabolisable energy for broiler chickens","volume":"50","author":"Dusel","year":"1997","journal-title":"Arch. Anim. Nutr."},{"key":"ref_44","doi-asserted-by":"crossref","unstructured":"Bunte, S., Grone, R., Keller, B., Keller, C., Galvez, E., Strowig, T., Kamphues, J., and Hankel, J. (2020). Intestinal microbiota of fattening pigs offered non-fermented and fermented liquid feed with and without the supplementation of non-fermented coarse cereals. Microorganisms, 8.","DOI":"10.3390\/microorganisms8050638"},{"key":"ref_45","doi-asserted-by":"crossref","unstructured":"Pontieri, P., and Del Giudice, L. (2016). Sorghum: A novel and healthy food. Encycl. Food Health, 33\u201342.","DOI":"10.1016\/B978-0-12-384947-2.00637-1"},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"112","DOI":"10.1016\/j.jcs.2018.10.009","article-title":"Sorghum polyphenols and other bioactive components as functional and health promoting food ingredients","volume":"84","author":"Girard","year":"2018","journal-title":"J. Cereal Sci."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"470","DOI":"10.1016\/j.jcs.2012.05.001","article-title":"Effect of genotype and environment on flavonoid concentration and profile of black sorghum grains","volume":"56","author":"Taleon","year":"2012","journal-title":"J. Cereal Sci."},{"key":"ref_48","doi-asserted-by":"crossref","unstructured":"Awika, J.M. (2017). Sorghum: Its unique nutritional and health-promoting attributes. Gluten-Free Ancient Grains, Elsevier.","DOI":"10.1016\/B978-0-08-100866-9.00003-0"},{"key":"ref_49","first-page":"1550","article-title":"Mineral contents in grains of seven food-grade sorghum hybrids grown in a Mediterranean environment","volume":"8","author":"Pontieri","year":"2014","journal-title":"Aust. J. Crop Sci."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"272","DOI":"10.1556\/0806.43.2015.046","article-title":"Quantification of mineral composition and total protein content in sorghum [Sorghum bicolor (L.) Moench] genotypes","volume":"44","author":"Gerrano","year":"2016","journal-title":"Cereal Res. Commun."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"11","DOI":"10.1177\/156482658000200111","article-title":"Improvement of the nutritional quality of sorghum and pearl millet","volume":"2","author":"Jambunathan","year":"1980","journal-title":"Food Nutr. Bull."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"92","DOI":"10.15835\/nbha4027930","article-title":"Effect of soaking, cooking, germination and fermentation processing on proximate analysis and mineral content of three white sorghum varieties (Sorghum bicolor L. Moench)","volume":"40","author":"Afify","year":"2012","journal-title":"Not. Bot. Horti Agrobot. Cluj-Napoca"},{"key":"ref_53","first-page":"13","article-title":"Effect of virginiamycin and fat on the utilization of grain sorghum-soyabean meal diets fed to pig","volume":"17","author":"White","year":"2003","journal-title":"Int. J. Anim. Sci."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"83","DOI":"10.1006\/jcrs.1994.1011","article-title":"Effects of parboiling and decortication on the nutritional value of sorghum (Sorghum bicolor L. Moench) and pearl millet (Pennisetum glaucum L.)","volume":"19","author":"Clegg","year":"1994","journal-title":"J. Cereal Sci."},{"key":"ref_55","first-page":"163","article-title":"Potassium\u2013sodium ratio for the characterization of medicinal plant extracts with diuretic activity","volume":"12","author":"Then","year":"1998","journal-title":"Phytother. Res. Int. J. Devoted Pharmacol. Toxicol. Eval. Nat. Prod. Deriv."},{"key":"ref_56","unstructured":"Saxholt, E., Christensen, A.T., M\u00f8ller, A., Hartkopp, H.B., Hess Ygil, K., and Hels, O.H. (2008). Danish Food Composition Databank, Revision 7, Department of Nutrition, National Food Institute, Technical University of Denmark."},{"key":"ref_57","first-page":"1","article-title":"Combating micronutrient malnutrition: Identification of commercial sorghum cultivars with high grain iron and zinc","volume":"8","author":"Kumar","year":"2010","journal-title":"J. SAT Agric. Res."},{"key":"ref_58","doi-asserted-by":"crossref","unstructured":"Argyrakopoulou, G., Simati, S., Dimitriadis, G., and Kokkinos, A. (2020). How important is eating rate in the physiological response to food intake, control of body weight, and glycemia?. Nutrients, 12.","DOI":"10.3390\/nu12061734"},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"718","DOI":"10.1016\/j.foodhyd.2013.08.007","article-title":"The effect of in vitro digestive processes on the viscosity of dietary fibres and their influence on glucose diffusion","volume":"35","author":"Fabek","year":"2014","journal-title":"Food Hydrocoll."},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"e13546","DOI":"10.1111\/nmo.13546","article-title":"Advances in the physiology of gastric emptying","volume":"31","author":"Goyal","year":"2019","journal-title":"Neurogastroenterol. Motil."},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"203","DOI":"10.1079\/WPS19960016","article-title":"Non-starch plant polysaccharides in broiler nutrition\u2013towards a physiologically valid approach to their determination","volume":"52","author":"Smits","year":"1996","journal-title":"World\u2019s Poult. Sci. J."},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"560","DOI":"10.1093\/jn\/122.3.560","article-title":"Reduction of intestinal viscosity through manipulation of dietary rye and pentosanase concentration is effected through changes in the carbohydrate composition of the intestinal aqueous phase and results in improved growth rate and food conversion efficiency of broiler chicks","volume":"122","author":"Bedford","year":"1992","journal-title":"J. Nutr."},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"3324","DOI":"10.3382\/ps\/pex152","article-title":"Effects of rye inclusion in grower diets on immune competence-related parameters and performance in broilers","volume":"96","author":"Torki","year":"2017","journal-title":"Poult. Sci."},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"811","DOI":"10.1080\/00071669008417312","article-title":"Anti-nutritive activity of wheat pentosans in broiler diets","volume":"31","author":"Choct","year":"1990","journal-title":"Br. Poult. Sci."},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"2380","DOI":"10.3382\/ps.2014-03902","article-title":"Fiber and nonstarch polysaccharide content and variation in common crops used in broiler diets","volume":"93","author":"Knudsen","year":"2014","journal-title":"Poult. Sci."},{"key":"ref_66","doi-asserted-by":"crossref","unstructured":"Prakash, J. (2016). Safety of fermented cereals and legumes. Regulating Safety of Traditional and Ethnic Foods, Elsevier.","DOI":"10.1016\/B978-0-12-800605-4.00014-1"},{"key":"ref_67","doi-asserted-by":"crossref","first-page":"9","DOI":"10.1016\/j.jcs.2010.02.011","article-title":"Screening of lactic acid bacteria potentially useful for sorghum fermentation","volume":"52","author":"Correia","year":"2010","journal-title":"J. Cereal Sci."},{"key":"ref_68","doi-asserted-by":"crossref","first-page":"225","DOI":"10.1002\/jsfa.6713","article-title":"Effects of processing sorghum and millets on their phenolic phytochemicals and the implications of this to the health-enhancing properties of sorghum and millet food and beverage products","volume":"95","author":"Taylor","year":"2015","journal-title":"J. Sci. Food Agric."},{"key":"ref_69","doi-asserted-by":"crossref","first-page":"146","DOI":"10.1016\/j.jcs.2009.11.005","article-title":"Comparison of the effects induced by different processing methods on sorghum proteins","volume":"51","author":"Correia","year":"2010","journal-title":"J. Cereal Sci."},{"key":"ref_70","doi-asserted-by":"crossref","first-page":"1179","DOI":"10.2527\/2002.8051179x","article-title":"Fermented wheat in liquid diets: Effects on gastrointestinal characteristics in weanling piglets","volume":"80","author":"Scholten","year":"2002","journal-title":"J. Anim. Sci."},{"key":"ref_71","doi-asserted-by":"crossref","first-page":"158","DOI":"10.1080\/17450390600562700","article-title":"Fermentation of wheat: Effects of backslopping different proportions of pre-fermented wheat on the microbialand chemical composition","volume":"60","author":"Moran","year":"2006","journal-title":"Arch. Anim. Nutr."},{"key":"ref_72","doi-asserted-by":"crossref","unstructured":"Hueda, M.C. (2017). Fermented pulse-based food products in developing nations as functional foods and ingredients. Functional Food\u2014Improve Health through Adequate Food, TECNALIA Research & Innovation.","DOI":"10.5772\/66263"},{"key":"ref_73","doi-asserted-by":"crossref","first-page":"175","DOI":"10.1023\/A:1011140602122","article-title":"Effect of fermentation on sorghum protein fractions and in vitro protein digestibility","volume":"56","author":"Yousif","year":"2001","journal-title":"Plant Foods Hum. Nutr."},{"key":"ref_74","doi-asserted-by":"crossref","first-page":"117","DOI":"10.1016\/S0733-5210(03)00016-X","article-title":"Factors affecting sorghum protein digestibility","volume":"38","author":"Duodu","year":"2003","journal-title":"J. Cereal Sci."},{"key":"ref_75","first-page":"1","article-title":"Effect of traditional fermentation process on the nutrient and antinutrient contents of pearl millet during preparation of Lohoh","volume":"10","author":"Osman","year":"2011","journal-title":"J. Saudi Soc. Agric. Sci."},{"key":"ref_76","doi-asserted-by":"crossref","first-page":"46","DOI":"10.1016\/j.fbio.2013.04.001","article-title":"Effect of natural and Lactobacillus plantarum fermentation on in-vitro protein and starch digestibilities of sorghum flour","volume":"2","author":"Pranoto","year":"2013","journal-title":"Food Biosci."},{"key":"ref_77","doi-asserted-by":"crossref","unstructured":"Alavi, S., Mazumdar, S.D., and Taylor, J.R. (2019). Modern convenient sorghum and millet food, beverage and animal feed products, and their technologies. Sorghum and Millets, Elsevier.","DOI":"10.1016\/B978-0-12-811527-5.00010-1"},{"key":"ref_78","unstructured":"Evers, A.D., and Rosentrater, K.A. (2018). Kent\u2019s Technology of Cereals: An Introduction for Students of Food Science and Agriculture, Elsevier."},{"key":"ref_79","first-page":"4147","article-title":"Effect of micro-organism and particle size on fermentation of sorghum and maize for poultry feed","volume":"12","author":"Niba","year":"2013","journal-title":"Afr. J. Biotechnol."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/11\/20\/3255\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T00:56:22Z","timestamp":1760144182000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/11\/20\/3255"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022,10,18]]},"references-count":79,"journal-issue":{"issue":"20","published-online":{"date-parts":[[2022,10]]}},"alternative-id":["foods11203255"],"URL":"https:\/\/doi.org\/10.3390\/foods11203255","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2022,10,18]]}}}