The physical and chemical characteristics of several accessions of sorghum cultivated on drylands in East Nusa Tenggara, Indonesia

Abstract

Abstract. Mukkun L, Lalel HJD, Kleden YL. 2021. The physical and chemical characteristics of several accessions of sorghum cultivated on drylands in East Nusa Tenggara, Indonesia. Biodiversitas 22: 2520-2531. Many sorghums' accessions are widely cultivated in East Nusa Tenggara (ENT) Province, but no information is available on their physical and chemical properties. This study aimed to analyze the physical and chemical properties of several sorghum accessions cultivated in the dryland of ENT province. Seven sorghum accessions were obtained from farmers, namely Numbu, Kawali, Okin, red local, brown local, black local, and white local. Physical properties of the grain were carried out visually, including color, shape, and seed husks. Proximate content, total polyphenols, anthocyanins, and tannins were analyzed to determine each accession's chemical properties. Quantitative data were analyzed by ANOVA followed by Duncan Multiple Region Test (DMRT) at P?0.5. Meanwhile, qualitative data were tabulated and presented in tables and figures. The results showed that all sorghums have almost the same nutritional content as other staple food to develop into a food substitute for rice to support food security. Furthermore, local black sorghum contains high polyphenol compounds with high antioxidant activity, indicating that it has excellent potential to be developed into functional foods. The high anthocyanin content in black sorghum can also be developed into a safe and environmentally friendly food coloring

Genetic variability among lowland sorghum accessions collected from southern Ethiopia for grain quality traits

“…The high starch content in sorghum genotypes indicates that sorghum can be developed into a starch source both for consumption and as an industrial raw material. This result is lower than the results of the study conducted by Mukkun [ 24 ], who reported on different sorghum accessions, which had 99.46% starch. Sorghum starch is the most beneficial type of starch because it contains a higher proportion of resistant starch (RS) and slowly digestible starch (SDS) components.…”

“…Genotype G123 had high protein content, while low protein values were recorded against genotype G126. This result is lower than the findings of Queiroz [ 6 ] (8.6%–18.9%), de Morais [ 8 ] on different sorghum varieties, which attained 17.8%, and Mukkun [ 24 ], who reported, the protein content ranged from 9.03 to 12.73%. Tannin content ranged between −0.08 and, 9105.21% with a mean of 362.05 %( Table 3 ).…”

Physical Characteristics of Local Light-Brown Waxy Sorghum with Varying Levels of Polishing

“…According to Boudries et al (2009), the density of sorghum seeds was 692.8±0.6 g/l for whites and 736.5±0.2 g/l for pigmented sorghum. According to Mukkun et al (2021), the density value of kamba in red local sorghum is 0.60 mg/L, local black sorghum is 0.58 mg/L, local brown sorghum is 0.62 mg/L, and local sorghum white at 0.83 mg/L.…”

Quality diversity of 35 tea clones (Camellia sinensis var. sinensis) processed for green tea

“…Polyphenols are a group of chemical substances found in plants. This substance has a distinctive sign that it has many phenol groups in its molecule (Mukkun et al 2021). Polyphenols are often found in polar glycosides and are readily soluble in polar solvents (Alara et al 2021).…”