Journal of Agricultural Science and Technology
Journal of Agricultural Science and Technology
JAST
Agriculture
http://jast.modares.ac.ir
1
admin
1680-7073
2345-3737
10.22034/jast
en
jalali
1390
2
1
gregorian
2011
5
1
13
3
online
1
fulltext
en
Some Nutritional Attributes of Selected Newly Developed
Lines of Sorghum (Sorghum bicolor) after Fermentation
Total energy, protein content and digestibility, antinutritional factors, and total and
extractable minerals of normal sorghum (Type II) and four newly developed lines of
sorghum (Eri-1, SHK-ABA-4, SHK-ABA-6 and SHK-ABA-10.) were studied before and
after fermentation. Phytic acid and Tanin contents of raw flour of the normal sorghum
were, respectively, 41.73 mg 100 g-1 and 170.54 mg 100 g-1, while the same values for the
four lines ranged from 16.07 to 38.64 mg 100 g-1 and from 31.90 to 184.25 mg 100 g-1,
respectively. Polyphenols content of raw flour of the normal sorghum was 604.56 mg 100
g-1, exceeding the values found for the four lines in the range of 476.46 to 544.44 mg 100 g-
1. According to our results, fermentation of normal sorghum flour and that of the new
lines significantly (P 0.05) decreased the antinutritional factors i.e. phytate, tannins, and
polyphenols. The total energy of raw flour of the normal sorghum was 369.87 Kcal 100 g-1
while it ranged from 367.23 to 372.57 Kcal 100 g-1 for the new lines. In all cases, this
energy slightly decreased after fermentation. Protein digestibility of normal sorghum was
22.60% and, for the new lines, it ranged from 37.00 to 57.19%. After fermentation,
protein digestibility and the total and extractable Ca, P, and Fe increased significantly (P
0.05) for all genotypes studied.
Antinutrients,Fermentation,Minerals,Protein,Sorghum lines
399
409
http://jast.modares.ac.ir/browse.php?a_code=A-10-1000-5968&slc_lang=en&sid=23
B. H.
Abdelseed
B. H.
Abdelseed
100319475328460045546
100319475328460045546
No
Department of Food Science and Technology,Faculty of Agriculture, University of Khartoum, Khartoum,
Sudan.
Department of Food Science and Technology,Faculty of Agriculture, University of Khartoum, Khartoum,
Sudan.
A. H.
Abdalla
A. H.
Abdalla
100319475328460045636
100319475328460045636
No
Department of Crop Production, Faculty of Agriculture, University of Khartoum, Khartoum, Sudan.
Department of Crop Production, Faculty of Agriculture, University of Khartoum, Khartoum, Sudan.
A. El-Gasim
A. Yagoub
A. El-Gasim
A. Yagoub
100319475328460045485
100319475328460045485
No
Faculty of Agriculture, University of Zalingei, P. O. Box: 6, Zalingei, Sudan.
Faculty of Agriculture, University of Zalingei, P. O. Box: 6, Zalingei, Sudan.
I. A.
Mohamed Ahmed
I. A.
Mohamed Ahmed
100319475328460045667
100319475328460045667
No
United Graduate School of Agricultural Sciences, Tottori University, Tottori, Japan
United Graduate School of Agricultural Sciences, Tottori University, Tottori, Japan
E. E.
Babiker
E. E.
Babiker
100319475328460045668
100319475328460045668
Yes
Department of Food Science and Technology,Faculty of Agriculture, University of Khartoum, Khartoum,
Sudan.
Department of Food Science and Technology,Faculty of Agriculture, University of Khartoum, Khartoum,
Sudan.