Sorghum is a cereal that thrives in arid areas. In Indonesia, sorghum has been cultivated in several regions, but the quantity is still limited. The objective of this study was to determine the chemical properties of Bioguma sorghum developed by the Ministry of Agriculture where is grown in Nusa Tenggara Timur compared to local varieties of red sorghum. Sorghum flour and starch were analyzed for crude protein, water, ash, fat, and crudes fiber, starch and its components, and mineral profiles (calcium, iron, and zinc). Statistical analysis showed significant differences in nutrient composition in the flour and starch of Bioguma sorghum and red sorghum. The amylose content in flour affects the swelling and solubility of sorghum.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.