Characterization of Nutritional, Antinutritional, and Mineral Contents of Thirty-Five Sorghum Varieties Grown in Ethiopia

Abstract

An experiment was carried out to characterize the proximate compositions and antinutritional and mineral contents of sorghum varieties released for production by the Ethiopian sorghum improvement programme. Sorghum is an extensively researched crop in Ethiopia. However, comprehensive information on nutritional, antinutritional, and mineral content has not been generated. In the present study, thirty-five sorghum varieties released by the national sorghum improvement programme were used and evaluated for their proximate compositions, tannin, and mineral nutrient. AOAC methods of analysis were used for proximate compositions and mineral content together, i.e., whereas for tannin, vanillin-HCL assay methods of analysis were used. Differences between sorghum varieties were significant (P≤0.05) for all measured parameters. Proximate composition values such as moisture, ash, crude fat, crude fiber, crude protein, and CHO varied from 9.66 to 12.94, 1.12 to 2.29, 2.48 to 4.60, 2.17 to 8.59, 8.20 to 16.48, and 67.56 to 76.42, respectively. The highest mineral content of P (367.965), Na (6.151), Mg (207.526), K (314.011), Ca (67.159), Fe (14.018), and Zn (6.484) as measured by mg/100 g was found from the varieties Macia, Abshir, Chiro, Birmash, Dagem, and Assossa-1 (Fe and Zn), respectively. Maximum tannin values of 3337.200 and 2474.7 mg/100 g were obtained from Lalo and Dano, respectively. The varieties such as Miskir, Abshir, ESH-1, Meko-1, Red Swazi, and Karimtams have higher nutritional and mineral and lower antinutritional values among the tested varieties. The abovementioned varieties should be considered for food product development due to their nutritional qualities.

Chemical and Physical Characterization of Sorghum Milling Fractions and Sorghum Whole Meal Flours Obtained via Stone or Roller Milling

“…However, the protein content of the used sorghum variety in this study was overall rather low. Tasie et al [ 31 ] detected a range of 8.2 to 16.5% for protein content in thirty-five Ethiopian sorghum varieties. Starch content of the three sorghum whole-grain flours varied immensely in a range of 48–72% dm.…”

Premilling treatments effects on nutritional composition, antinutritional factors, and in vitro mineral bioavailability of the improved Assosa I sorghum variety (Sorghum bicolor L.)

“…According to Food and Agricultural Organization of the United Nations, about 76.3% of Ethiopian populations rely on consumption of sorghum (FAO, 2017). The grain is the third important staple cereal crop after maize and teff in Ethiopia (CSA, 2019), which is processed into flour and used in a variety of staple foods for the general public and children under age of five (Tasie & Gebreyes, 2020).…”

Assessing Suitability of Sorghum to Alleviate Sub-Saharan Nutritional Deficiencies through the Nutritional Water Productivity Index in Semi-Arid Regions

“…Ujiba and IsiZulu landraces exhibited statistically similar water productivity to improved genotypes under water scarcity at late planting; however, relatively lower protein content in landraces reduced protein NWP compared to Macia open-pollinated variety, which has been bred particularly for high protein content under water-limited conditions. Sorghum proteins are generally less digestible than other cereals due to extensive polymerization of kafirins upon cooking, together with the presence of tannins in certain sorghum lines, which reduces the bioavailability of seed proteins [ 17 ]. Lower protein content together with known high tannin content in Ujiba and IsiZulu landraces suggests that low-tannin, high protein improved genotypes such as Macia should be recommended for protein deficient populations in place of landraces.…”

“…These findings suggest that breeding for increased Fe under water scarcity is possible in sorghum through gene combination with landraces and selection for increased Fe under water scarcity. Another alternative is biofortification [ 17 ] of drought-tolerant improved sorghum genotypes (e.g., Macia) to increase Fe content. The findings of high NWP Fe under increased water scarcity suggest that sorghum retains or increases iron density under water scarcity, making it a suitable option to combat Fe deficiency in food and nutritionally vulnerable populations of semi- and arid SSA.…”

“…Sorghum contains up to 21.1% protein in the seed and is rich in iron and zinc, which are deficient nutrients in SSA diets [ 14 , 15 ], making it a candidate crop to simultaneously address food and nutrition insecurity in the region. Sorghum’s nutritional composition is known to be influenced by genotypic differences and water scarcity among many crops and environmental factors [ 16 , 17 ]. To this end, the lack of NWP values for sorghum is a disadvantage, especially in understanding how NWP of sorghum is impacted by water scarcity.…”