Nutritional Quality of Hybrid Sorghum Genotypes

Nirmal, U.D. Chavan S.V.; Pawar, M. S.; Dalvi, S.R. Gadakh U.S.

doi:10.20546/ijcmas.2017.602.066

Cited by 4 publications

(2 citation statements)

References 8 publications

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“…Its flour has been used in the preparation of porridge, alcoholic beverages, and flat bread (Kahlon & Chiu, 2012; Taylor & Duodu, 2019; Vange et al., 2014). Delicacies and flat snacks are also produced from sorghum grains (Nirmal et al., 2017; Zabala et al., 2015). Sorghum's nutritional value depends on the growing conditions and variety (Sowiński & Liszka‐Brandau, 2019).…”

Section: Introductionmentioning

confidence: 99%

Nutrient content of sorghum hybrid lines between Gadam and hard coat tannin sorghum cultivars

Shinda

Nthakanio

Gitari

et al. 2022

Food Science & Nutrition

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Sorghum is an important food crop in the world that exhibits a predominant role in fulfilling the nutritional requirements, particularly in low‐income group populations of marginal areas in Kenya. It is a principal source of proteins, carbohydrates, fats, and crude fibers (CFs), which are important nutrients necessary for human development and health. Reduced tannin in sorghum grains is desirable since it affects the availability of nutrients. This study aimed at assessing the nutrient content in filial generation one (F1) developed between Gadam (sorghum), which is low in tannin and hard coat tannin (sorghum) cultivars. The nutrient content analyses were carried out from samples collected in a completely randomized design experiment. Crude protein (CP) and tannin content were analyzed using the modified Kjeldahl method and vanillin‐HCl methanol method, respectively, whereas moisture, fat, CF, ash, and carbohydrate contents were determined using Association of Official Analytical Chemists methods. Data collected were subjected to analysis of variance using R statistical software. Among the F1s, Kari/Mtama‐1 x Gadam recorded the highest CP value of 10.390%. This differed significantly from Gadam x Kari/Mtama‐1 which recorded CP content of 9.770%. Kari/Mtama‐1 x Gadam recorded the highest fat and moisture contents of 2.299% and 8.600%, respectively. The highest CF content of 3.433% was recorded in Gadam x Serena. Gadam x Kari/Mtama‐1 recorded the highest ash content of 1.619%, whereas the highest carbohydrate (84.503%) and tannin content (0.771 mg/g) means were recorded in Seredo x Gadam. Results demonstrated that the choice of maternal and paternal parent influence CP, CF, and carbohydrate contents. Among the F1s, tannin content ranged from 0.106 to 0.771 mg/g compared to 0.953 to 1.763 mg/g recorded in Serena and Seredo (hard coat seeded cultivars). This is an indication that tannin can be downregulated through hybridization.

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Section: Introductionmentioning

confidence: 99%

Nutrient content of sorghum hybrid lines between Gadam and hard coat tannin sorghum cultivars

Shinda

Nthakanio

Gitari

et al. 2022

Food Science & Nutrition

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“…Total soluble sugars are largely responsible for the good taste of roti prepared from sorghum [13]. Anerao et al [2] noticed higher total soluble…”

Section: Total Soluble Sugarsmentioning

confidence: 99%

Nutritional Composition of Yellow Pericarp Sorghum (Sorghum bicolor L. Moenech): A Review

Reddy¹,

Bindu

Hussain

et al. 2022

IJECC

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Sorghum is a gluten-free cereal and forms the staple diet of a majority of the populations living in the semi-arid tropics. It was believed that food security attained through green revolution would solve India's nutritional issues. However, we have now realized that in these attempts, rice and wheat received a lot of policy attention, while other crops such as sorghum were neglected. This trend is frequently cited as one of the causes behind nutritional conundrum in India in which undernutrition and hidden hunger coexist. Sorghum grain contains pigmented pericarp (i.e., red, yellow, brown) and non-pigmented pericarp (i.e., white). Sorghum grains with yellow pericarp have gained greater demand in market during recent times owing to its nutritional importance, good roti making quality and keeping quality. The purpose of this review paper is to provide a comprehensive understanding of yellow pericarp sorghum in terms of its nutritional composition, and to compare the nutritional characteristics with white sorghum. From a nutritional perspective, a major advantage of sorghum as a healthy and nutritious crop is its higher proportion of slowly digestible and resistant starch components compared with other staple cereal crops. The nutritional composition of Sorghum bicolor grain includes energy (193 cal), moisture content (52%), protein (7.1 g), fat (0.6 g), carbohydrates (39.8 g), fiber (0.9 g), calcium (10 mg), iron (3.5 mg), and niacin (1.7 mg). Sorghum is a good source of minerals and vitamins and mostly located in aleurone layer and germ. It is an important source of B vitamins except for vitamin B12 and vitamin A. Research studies have proven that Yellow pericarp sorghum has relatively higher protein content (12-13%) than white sorghum (10-11%) and is rich in beta carotene, leutin and zeaxanthin. It is characterized by high carbohydrate, calcium, and zinc contents. Yellow pericarp sorghum is also rich in flavanones and has slightly higher total phenolic contents than white sorghum which act as antioxidants and play a crucial role in enhancing the immune system. Thus yellow pericarp sorghum can serve as a significant nutrient-rich cereal and could play a role in dietary diversification and a balanced diet as a means of addressing nutritional security in India.

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Development of sorghum‐based shortbread biscuits from “muskwari” flour

Roger

Sidoine

Lendzemo

2020

Food Science & Nutrition

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In order to produce biscuits from off‐season sorghum, a local “Muskwari” sorghum was milled and sieved. This flour was used to produce shortbread biscuits with different substitutions rates of wheat flour to that of sorghum. The standard formulation of this same type of shortbread biscuits was used and biscuits were produced with incorporation rates of wheat flour to that of sorghum, from 0% to 100%, with a gap of 10 between two consecutives percentages. The technological characterization of the sorghum flour produced indicates a good water absorption capacity, and interesting solubility index and swelling rate. Technological aspect indicated that by changing speed and kneading time, resting the dough, it is possible to produce 100% sorghum flour shortbread biscuits. Shortbread biscuits made from 70% of wheat flour incorporation had the best average scores for overall preference criteria (6.97 ± 1.30), color (7.1 ± 1.45), and texture (6.62 ± 1.54). For smell and taste criteria, the 40% biscuits and the witness received the highest average scores, respectively, namely 6.77 ± 1.55 for smell and 7.12 ± 1.29 for taste. Analysis of the nutritional and energy intake of the control biscuit and the 70% substitution revealed that between the two, the latter had a significantly higher intake of total carbohydrates (58.51 g), dietary fiber (2.15 g), and total energy (454.1 kcal

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Nutritional Quality of Hybrid Sorghum Genotypes

Cited by 4 publications

References 8 publications

Nutrient content of sorghum hybrid lines between Gadam and hard coat tannin sorghum cultivars

Nutrient content of sorghum hybrid lines between Gadam and hard coat tannin sorghum cultivars

Nutritional Composition of Yellow Pericarp Sorghum (Sorghum bicolor L. Moenech): A Review

Development of sorghum‐based shortbread biscuits from “muskwari” flour

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