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This study is conducted to characterize some nutritional attributes and starch properties of 156 Turkish sorghum populations and 4 standard cultivars (Sorghum bicolor L.). Crude protein contents of the populations vary between 6.67% and 14.33%, digestible protein ratios between 6.67% and 82.24%, crude oil contents between 2.15% and 6.40%, phytic acid contents between 0.37% and 4.09%, resistant starch between 1.10% and 34.23%, nonresistant starch between 10.79% and 79.61%, total starch between 15.42% and 85.54%, amylose between 5.67% and 43.48%, amylopectin between 9.45% and 65.67%, total phenolic between 0.19% and 5.06 mg GAE/g and antiradical activity between 3.72% and 91.48%. Significant differences are obtained from starch‐based Rapid Visco Analyzer parameters of sorghum genotypes. As compared standard cultivars, several superior genotypes are identified in terms of nutritional characteristics. Genotype treatment (GT) biplot analysis revealed ideal genotypes for investigated parameters. Present findings confirmed that there are many genotypes with superior nutritional properties in local sorghum genotypes.

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Background and Objectives The nutritional value of the sprouts has gained interest in recent years because of supplying to fiber, vitamins, minerals, and bioactive compounds such as antioxidants into the diet. The aim of the present study was to reveal the nutritional characteristics of the different sorghum genotypes exposed to sprouting process. For this purpose, some biochemical characteristics and basic mineral profiles of the sorghum sprouts were investigated. Findings According to the results, protein content ranged between 12.17% and 32.24% while the lowest total starch content was determined as to be 3.37% and the highest was 32.71%. Besides, dietary fiber content was in the range of 30.27%–46.42%. Total phenolic content and antiradical activity values of the sprouts were determined as in the range of 3.61–8.42 mg GAE/g and 11.63%–19.51%, respectively. Conclusion The results showed that the sprouting process improved the nutritional quality of sorghum compared to grains and also significant variation was observed among the genotypes in terms of examined properties. Significance and Novelty The results showed that the nutritional parameters especially phytic acid levels of the sorghum grains could be decreased by sprouting process.

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Mercimek insan gıdası ve hayvan yemi olarak kullanılan ve toprak verimliliğini arttıran çok önemli bir yemeklik tane baklagil bitkisidir. Kurak bölgelerde mercimeğin çimlenme ve fide gelişimi verimi etkileyen en önemli faktörlerden birisidir. Mercimek tarımında yüksek verim için bölgeye uygun yüksek verimli çeşitlerin seçiminin yanında, yetiştirme tekniklerinin de iyileştirilmesi diğer önemli bir yöntemdir. Son yıllarda üzerinde durulan konulardan birisi ekim öncesi tohum uygulamaları (priming) dır. Yeşil mercimek çeşitlerinde farklı priming uygulamalarının çimlenme özellikleri ile fide gelişimi üzerine etkisinin araştırıldığı bu çalışma; kontrollü bitki büyütme odasında iki kışlık (Ankara Yeşili ve Ceren), bir yazlık (Sultan) ve bir yerel olmak üzere 4 yeşil mercimek genotipi ile 2019 yılında yürütülmüştür. Araştırmada kullanılan çeşitlerin tohumları ekimden önce; priming uygulamasız, saf su, gibberellik asit (50 ve 100 ppm), hümik asit (2000 ve 4000 ppm) ile muamele edilmiştir. Sonuç olarak, mercimek çeşitlerinin tohumlarına farklı ön uygulamalar yapılarak yürütülen çalışmada uygulanan bütün ön uygulamaların kontrole göre çimlenme oranını arttırdığı belirlenmiştir. Gibberellik asit dozlarının sürgün uzunluğu, hümik asit dozlarının ise kök uzunluğu artışında daha etkili olduğu belirlenmiştir. Priming uygulamalarının incelenen çimlenme ve fide özelliklerine genellikle olumlu etki ettiği belirlenmiştir. Anahtar Kelimeler: Mercimek, Genotip, Priming, Çimlenme, Fide bstract-Lentil is a very important edible legume plant used for human food and animal feed. Germination and seedling development of lentils in arid regions is one of the most important factors determining yield. In lentil farming, besides the selection of yielding cultivars suitable for that region, improvement of agricultural practices and methods are highly effective for high yield. One of these practices is the pre-sowing seed applications (priming) which have been focused on in recent years. This study was conducted to investigate the effect of different priming treatments on germination characteristics and seedling growth of green lentil varieties. The study was carried out in 2019 in a controlled plant growing room with 4 green lentil genotypes: two winter cultivars (Ankara Yeşili and Ceren), one spring cultivar (Sultan) and one local genotype. Seeds were primed with control, pure water, gibberellic acid 50 ppm, gibberellic acid 100 ppm, humic acid 2000 ppm and humic acid 4000 ppm before planting. As a result, it was determined that all pretreatments applied to the lentil cultivars increased germination rate compared to control. It was determined that gibberellic acid doses were more effective on shoot length and humic acid doses were more effective on root length. Priming applications generally had a positive effect on the germination criteria examined.