Effect of genotype and environment on grain quality of sorghum (Sorghum bicolor L. Moench) lines evaluated in Kenya

Abstract

Grain sorghum (Sorghum bicolor) has a great potential for use as food and beverage in developing countries. However, information regarding the effect of the agro-ecological environments on the grain quality attributes of selected sorghum lines desirable for malting and brewing and for baking in Kenya, is lacking. The experiments of this study were conducted at different environmental locations in Kisumu, Siaya and Busia Counties of Kenya. Nine sorghum lines were sown in plots in Randomized Complete Block Design (RCBD) and replicated three times. Panicles from two central rows of each plot were harvested at physiological maturity to provide grains that were used for proximate analysis. The percentage crude protein, tannin and starch content were determined. The amount of starch varied with sorghum lines and growing environments, ranging between 29.7 and 80.2%. SDSAI × ICSR43 line recorded tannin content in the range of 8.00 to 24.33 mg/100 ml tannic acid equivalents. Crude protein content and starch ranged 8.9 to 15.4% and 29.7 to 80.2%, respectively across environments. The combined analysis showed that the growing environment variously affected the nutritional and antinutritional content of sorghum lines. This implies that breeders should consider stability of the quality parameters that define commercial utilization of these sorghum lines.

Nutritional and Antinutritional Potentials of Sorghum: A Comparative Study among Different Sorghum Landraces of Tigray, Northern Ethiopia

“…The great variability in starch also reflects the presence of genetic differences among the sorghum landraces and environmental effects. Such a wide variability is in line with previous studies [20][21][22]. The current result in starch content is much higher than the sorghum samples of western Ethiopia [15], indicating that the sorghum genetic resources of Tigray are important to consider in the sorghum starch improvement program.…”

“…The variability among South African [17] and Ethiopian [20] sorghum genotypes for protein content was reported. The starch content and composition of sorghum were also influenced by its genetic properties and environment [15,[20][21][22]. In addition, the mineral content of sorghum was affected by the site of cultivation and countries of origin [18].…”

Physicochemical Properties of Un-parboiled Oryza Species Cultivated in Igbemo-Ekiti, Ekiti State, Nigeria

“…Chemical composition and nutritional value if the crop is of importance and it can be affected by cultivar choice, soil type, environmental conditions and fertility status of the soil [3]. Climatic conditions such as temperature and moisture stress can limit the amount of grain filling operating through the metabolism of starch [4]. As opposed to the protein content, the accumulation of starch in wheat was found to be more sensitive to high temperatures [5].…”

Assessment of the Effects of Genotype, Location, and Planting Season on the Nutritional Composition and the Metabolizable Energy of Advanced Twenty-Five Maize Hybrids

“…Several studies have been carried out to examine the effect of genotype and environment on the nutritional content of grain crops [11][12][13]. Previous authors [14,15] have reported that the environment affected the nutritional composition of rice and sorghum. It has also been established that genotypes × environmental interaction resulted in differential nutritional values of sorghum grains [14].…”

“…Previous authors [14,15] have reported that the environment affected the nutritional composition of rice and sorghum. It has also been established that genotypes × environmental interaction resulted in differential nutritional values of sorghum grains [14]. Genetic variability is an essential factor contributing to the biochemical and nutritional variations in maize samples [2,7].…”