Chemical composition and physical properties of sorghum flour prepared from different sorghum hybrids grown in Argentina

Abstract

Resumo-Avaliou-se a composição bromatológica das silagens de dois híbridos de sorgo, AG-2005 (duplo propósito) e VOLUMAX (forrageiro), cultivados nos espaçamentos de 0,50; 0,75 e 1,00 m, resultando nas densidades de 140.000; 186.666 e 280.000 plantas por ha, respectivamente. A silagem do híbrido AG-2005 apresentou matéria seca (MS) superior no espaçamento de 1,00 m e foi mais elevada ao da silagem de VOLUMAX em todos os espaçamentos. A proteína bruta (PB) elevou-se com a redução dos espaçamentos (6,6; 6,8 e 8%, respectivamente), com maior valor médio no AG-2005 (7,7 vs 6,5%). A fibra em detergente neutro (FDN) foi menor no AG-2005 (59,25 vs 62,3%) e no espaçamento 0,75 m. Para fibra em detergente ácido (FDA) ocorreu diferença entre os dois híbridos no espaçamento 0,5 m, sendo de 33,5 e 39,3 %, respectivamente, para o AG-2005 e VOLUMAX. O EE apresentou diferença significativa (P < 0,05) entre os dois híbridos no espaçamento 0,75 m, sendo maior no AG-2005 (2,05 vs 1,61%). Conclui-se que o híbrido AG-2005 é mais recomendado para ensilagem, pois a sua silagem apresenta características qualitativas melhores que do VOLUMAX. O espaçamento de 0,5 m é o mais indicado no plantio dos híbridos, pois melhora a composição química das silagens. Palavras-chave-Espaçamento de plantio. Valor nutritivo. Silagem. Sorgo forrageiro. Sorgo duplo propósito. Abstract-The objective of the experiment was to evaluate the nutritive value of silages from two sorghum hybrids, AG-2005 (double purpose) and VOLUMAX (forage) cultivated with different row spacings (0.50 m; 0.75 m and 1.00 m), resulting in 140,000; 186,666 e 280,000 plants per ha, respectively. Dry matter content of AG-2005 silage was higher for 1 m row spacing, and was higher than for VOLUMAX silage in all row spacings. Crude protein increased as the row spacing was reduced (6.6; 6.8 and 8%, respectively), with higher average value for AG-2005 (7.7 vs 6.5%). Neutral detergent fiber was lower for AG-2005 (59.25 vs 62.3%) and for .75 m spacing. Acid detergent fiber differed between hybrids in .5 m row spacing, being 33.5 and 39.3%, respectively, for AG-2005 and VOLUMAX. Ether extract was significantly different between hybrids in .5 m row spacing, being higher for AG-2005 (2.05 vs 1.61%). The use of AG-2005 is recommended for silage production due to its better qualitative characteristics than the VOLUMAX. The .5 m row spacing is recommended for both hybrids, since it improves the chemical composition of the silages.

Comparative study of chemical treatments in combination with extrusion for the partial conversion of wheat and sorghum insoluble fiber into soluble

“…Moreover, Sorghum‐11 contained lower amount of moisture (11.5 ± 0.35%), crude fat (3.6 ± 0.31%), and crude fiber (3.6 ± 0.30%) content while JS‐02 comprised of 12.2 ± 0.46% moisture, 4.0 ± 0.31% crude fat, and 4.1 ± 0.35% crude fiber contents (Table ). The present investigation results are in line with the study of Palavecino, Penci, Dominguez, and Ribotta () who worked on the proximate composition of sorghum flour and noticed that sorghum grain flour contained 12.21%, 3.67%, 3.90%, and 0.68% of crude protein, crude fat, crude fiber, and ash. In addition, Okoye and Obi () evaluated that sorghum contained 9.68 ± 0.28% moisture, 7.84 ± 1.18% crude protein, 0.82 ± 0.04% fat, 0.64 ± 0.05% ash, and 1.66 ± 0.08% crude fiber.…”

Aptitude of sorghum ( Sorghum bicolor (L) Moench) hybrids for brewery or bio‐functional malted beverages

“…Chemical composition, FPC, and antioxidant activity of native sorghum are presented in Table . Ash, protein, fat, and starch were within the ranges reported in the bibliography (Dicko et al, ; Jacob, Fidelis, Salaudeen, & Queen, ; MoraisCardoso, Pinheiro, Martino, & Pinheiro‐Sant'Ana, ; Palavecino, Penci, Calderón‐Domínguez, & Riobotta, ). Average of ash and fat was higher for RS than WS ( p < 0.05).…”

Gluten‐free sorghum pasta: starch digestibility and antioxidant capacity compared with commercial products

“…One of the remarkable characteristics of sorghum flour is its high polyphenol content and antioxidant activity; thus, the study of the polyphenol content of gluten‐free pasta after cooking is particularly important. In this regard sorghum pasta samples showed the highest polyphenol content in cooked pasta (Table ).…”

“…7 Sorghum (Sorghum bicolor (L.) Moench) is a drought-resistant and heat-tolerant crop in semi-arid conditions and has been traditionally used primarily as animal feed in Western countries; nevertheless, nearly 40% of the world's sorghum production is used for human food in Africa and India. 8 In addition to these advantages, sorghum is gluten free and has a high content of polyphenols, 9 which are associated with a positive impact on human health. 10 Polyphenols in sorghums are mainly phenolic acids and flavonoids, which have attracted interest due to their antioxidant activity, cholesterol-lowering properties, and other potential health benefits.…”