Release Date: 2024-06-03

Maize and Sorghum As Protein Sources

Ismail Gul (Author), Mehmet Koten (Author)

Release Date: 2024-06-03

In the food industry, protein sources play a crucial role in human nutrition. Traditionally, animal sources such as meat, dairy products and eggs have been recognised as the main source of protein, but plant protein sources are also receiving increasing attention. In this context, cereals such as maize and sorghum are considered as important vegetable [...]

Media Type
    Buy from

    Price may vary by retailers

    Work TypeBook Chapter
    Published inAlternative Protein Sources
    First Page51
    Last Page67
    DOIhttps://doi.org/10.69860/nobel.9786053359289.3
    Page Count17
    Copyright HolderNobel Tıp Kitabevleri
    Licensehttps://nobelpub.com/publish-with-us/copyright-and-licensing

    In the food industry, protein sources play a crucial role in human nutrition. Traditionally, animal sources such as meat, dairy products and eggs have been recognised as the main source of protein, but plant protein sources are also receiving increasing attention. In this context, cereals such as maize and sorghum are considered as important vegetable protein sources. Maize is one of the most widely produced cereals worldwide and is an important source of protein. Although maize is low in lysine, one of the essential amino acids, it can be combined with other grains to make it a balanced protein source. Sorghum, like maize, is a low-cost protein source and can be grown in challenging conditions such as scarcity and drought. The high protein content of sorghum plays an important role in bridging the protein gap, especially in developing countries. Additionally, sorghum contains components with antioxidant properties, which are important for health benefits. Grains like maize and sorghum are rich in protein and economically accessible sources, holding significant potential to meet the protein needs in human nutrition and ensure food security. Therefore, research and applications to increase the protein content of these cereals will continue to play an important role in nutrition and agriculture in the future.

    Ismail Gul (Author)
    Professor, Kilis 7 Aralık University
    https://orcid.org/0000-0003-0558-9240
    3İsmail GÜL, who graduated from Dicle University, Faculty of Agriculture, Department of Field Crops in 1992, works in field crops cultivation and breeding, pasture-meadow forage plants, maize and sorghum crops. He completed his master’s and doctoral studies at Şanlıurfa Harran University, Department of Field Crops. He currently works as a Professor at Kilis 7 Aralik University.

    Mehmet Koten (Author)
    Associate Professor, Kilis 7 Aralık University
    https://orcid.org/0000-0002-8232-8610
    3Mehmet KÖTEN, who graduated from Çukurova University, Faculty of Agriculture, Department of Food Engineering in 2002, works in cereal technology and functional foods. He completed his master’s and doctoral studies at Şanlıurfa Harran University, Department of Food Engineering. Now, he works at Kilis 7 Aralik University as a Associate Professor Doctor

    • Ahluwalia VK, Kumar LS, Kumar S. (2022). Proteins. In: Chemistry of natural products amino acids, peptides, proteins and enzymes, VK Ahluwalia Lalita S Kumar and Sanjiv Kumar (Eds.), Springer, New York, pp. 113–156.

    • Çetiner M, Bilek SE. (2018). Bitkisel protein kaynakları. Çukurova Tarım ve Gıda Bilimleri Derisi, 33(2): 111–126.

    • TÜİK (2023). Tarım İstatistikleri. http://www.tuik.gov.tr

    • Hossain F, Sarika K, Muthusamy V, Zunjare RU, Gupta HS. (2019). Quality protein maize for nutritional security. In: Quality Breeding in Field Crops, Asif M. Iqbal Qureshi, Zahoor Ahmad Dar, Shabir Hussain Wani (Eds.), Springer, New York, pp. 217–237.

    • Larkins BA. (2019). Proteins of the kernel. In: Corn Chemistry and Technology, Sergio O. Serna-Saldivar (Ed.), Elsevier, Duxford, pp. 319–336.

    • Vivek BS, Krivanek AF, Palacios-Rojas N, Twumasi-Afriyie S, Diallo AO. (2008). Breeding quality protein maize (QPM): Protocols for developing QPM cultivars. CIMMYT, 50 p., Mexico.

    • Prasanna BM, Vasal SK, Kassahun B, Singh NN. (2001). Quality protein maize. Current Science, 81(10): 1308–1319.

    • Bressani R. (1991). Protein quality of high-lysine maize for humans. Cereal Foods World, 36: 806–811.

    • Serna-Saldivar SO. (2010). Cereal grains: the staff of life. In: Cereal grains properties, processing, and nutritional attributes, Version Date: 20110715, Sergio O. Serna-Saldivar (Ed), CRC press: Taylor & Francis Group, New York, pp. 1-42.

    • FAO. (1995). Sorghum and millets in human nutrition. FAO Foods and Nutrition Series, Rome, Italy, No.27. ISBN 92-5-103381-1

    • Zhang G, Hamaker B. (2012). Nutraceutical and health properties of sorghum and millet. In: Cereals and Pulses Nutraceutical Properties and Health Benefits, Liangli L. Yu, Rong Tsao, Fereidoon Shahidi (Eds.), Wiley-Blackwell, USA, pp. 165-186. ISBN: 978-0-8138-1839-9

    • Chopade MU, Patil HS, More RB. (2017). Cereals and their nutritional value for health benefits. International Journal of Advance and Innovative Research, 4(1): 58–61.

    onix_3.0::thothThoth ONIX 3.0
    onix_3.0::project_museProject MUSE ONIX 3.0
    onix_3.0::oapenOAPEN ONIX 3.0
    onix_3.0::jstorJSTOR ONIX 3.0
    onix_3.0::google_booksGoogle Books ONIX 3.0
    onix_3.0::overdriveOverDrive ONIX 3.0
    onix_2.1::ebsco_hostEBSCO Host ONIX 2.1
    csv::thothThoth CSV
    json::thothThoth JSON
    kbart::oclcOCLC KBART
    bibtex::thothThoth BibTeX
    doideposit::crossrefCrossRef DOI deposit
    onix_2.1::proquest_ebraryProQuest Ebrary ONIX 2.1
    marc21record::thothThoth MARC 21 Record
    marc21markup::thothThoth MARC 21 Markup
    marc21xml::thothThoth MARC 21 XML

    Share This Chapter!