Compositional variation amongst sorghum hybrids: Effect of kafirin concentration on metabolizable energy

Salinas, Israel; Pro, A.; Salinas, Yolanda; Sosa, Eliseo; Becerril, C.M.; Cuca, Manuel; Cervantes, M.; Gallegos, Jaime

doi:10.1016/j.jcs.2006.08.008

Cited by 26 publications

(20 citation statements)

References 19 publications

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“…From all accessions, the highest amylose content was recorded in accession M101 (18.91 %, from South Africa); while the lowest was found in accessions 216737 (14.05 %) and 216743 (14.33 %), both from Ethiopia. These values were lower than those reported by the FAO (1995), Beta et al (2000), Beta and Corke (2001), Geleta et al (2005), Salinas et al (2006), Chanapamokkhot and Thongngam (2007) and Boudries et al (2009) but within the range of what McDonouch et al (1998) reported (2.0 to 28 %). Benmoussa et al (2006) found that the amylose content ranged between 19.2 to 22.4 %.…”

Section: Univariate Statisticscontrasting

confidence: 55%

“…Benmoussa et al (2006) found that the amylose content ranged between 19.2 to 22.4 %. Furthermore, Beta and Corke (2001) reported amylose content ranging from 20.9 to 30.2 %, while Salinas et al (2006) reported amylose content ranging from 25.28 to 28.26 %. Grains with low amylose contents (1-2 %) are termed "waxy", and are associated with homogenous recessive genes (wxwxwx).…”

Section: Univariate Statisticsmentioning

confidence: 99%

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Genetic variability among sorghum accessions for seed starch and stalk total sugar content

Gerrano

Labuschagne

Biljon

et al. 2014

Sci. agric. (Piracicaba, Braz.)

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Sorghum (Sorghum bicolor (L.) Moench) is a staple food grain in many semi-arid and tropical areas of the world, notably in sub-Saharan Africa because of its adaptation to harsh environments. Among important biochemical components for sorghum for processors are the levels of starch (amylose and amylopectin) and total sugar contents. The aim of this study was to determine the genetic variation for total starch in the seed, its components and total sugar in the stalks of the sorghum accessions from Ethiopia and South Africa. Samples of 22 sorghum accessions were evaluated. Significant variations were observed in total starch (31.01 to 64.88 %), amylose (14.05 to 18.91 %), the amylose/amylopectin ratio (0.31 to 0.73) and total stalk sugar content (9.36 to 16.84 %). Multivariate analysis showed a wide genetic variation within and among germplasm accessions which could be used in the selection of parental lines for the improvement of traits of interest through breeding. The variation found among the sorghum accessions shows that an improved total starch and starch components and stalk sugar contents can be achieved through crossing these selected genotypes.

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Section: Univariate Statisticscontrasting

confidence: 55%

Section: Univariate Statisticsmentioning

confidence: 99%

Genetic variability among sorghum accessions for seed starch and stalk total sugar content

Gerrano

Labuschagne

Biljon

et al. 2014

Sci. agric. (Piracicaba, Braz.)

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“…The protein content of sorghum grains is within the range of 5.44–12.9% (Salinas et al. ). The level of protein in the beverages (Table ) indicates its potential to complement protein‐based meal.…”

Section: Resultsmentioning

confidence: 99%

Nutritional and antioxidant dispositions of sorghum/millet‐based beverages indigenous to Nigeria

Ajiboye

Iliasu

Adeleye

et al. 2014

Food Science & Nutrition

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Sorghum/millet-based beverages, Obiolor and Pito, were evaluated for their nutritional and antioxidant dispositions. Analyzed Obiolor and Pito contained 96% and 97% moisture; 7.8% and 3.7% crude protein; 8.9% and 5.6% available carbohydrate; 0.39% and 0.31% crude fat; 0.3% and 0.2% crude fiber; 2.4% and 1.5% ash; and 459.3 and 164 kJ/g energy value, respectively. Obiolor and Pito (1.0 mL) scavenged 2,2-diphenyl-1-picrylhydrazyl by 87% and 81%; superoxide ion by 65% and 59%; hydrogen peroxide by 79% and 76%; and hydroxyl radical by 82% and 85%, respectively. The beverages significantly reduced ferric ion. Aflatoxin B1-mediated increase in lipid peroxidation products (conjugated dienes, lipid hydroperoxides, and malondialdehydes) and protein carbonyl in the microsomes were significantly (P < 0.05) reduced by the beverages. The data obtained from this study show that the sorghum-based beverages (Obiolor and Pito) can serve as functional foods, as evident from their antioxidant capabilities in addition to their gross energy content.

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“…Por consiguiente, las diferencias entre los híbridos pueden estar relacionadas con los tipos y localización de dichas proteínas más que con los contenidos de proteínas totales (Duodu et al, 2003). Salinas et al, 2006 hallaron que las diferencias en energía metabolizable aparente entre diferentes genotipos de sorgo se debieron principalmente a diferencias en las concentraciones de kafirinas en los granos (r= -0,63). Esta observación concuerda con la relación negativa entre el contenido de kafirinas y la degradabilidad de los granos detectada en este ensayo.…”

Section: Resultados Y Discusiónunclassified

Características físicas y químicas del grano de sorgo: Relación con la degradación ruminal en bovinos

et al. 2011

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PALABRAS CLAVES ADICIONALESTaninos. ADDITIONAL KEYWORDSTannins. RESUMENSe estudió la relación entre las características físicas y químicas de diferentes híbridos de granos de sorgo y la degradabilidad in situ de la materia seca (MS), proteína bruta (PB) y almidón. Las características físicas (peso hectólitro, relación de molienda, porcentaje de flotación, densidad aparente) y químicas (taninos, PB y kafirinas) fueron relacionadas con la degradabilidad ruminal de los granos de sorgo para identificarlas como posibles predictoras de la misma. Se detectaron diferencias entre los híbridos en la degradabilidad in situ de la MS, PB y almidón tras 16 horas de incubación en el rumen. Las características físi-cas de los granos no se relacionaron con la degradabilidad in situ de los mismos. Sin embargo, los contenidos de taninos y de kafirinas de los granos estuvieron relacionados con la degradabilidad in situ de la MS, PB y almidón. La degradabilidad del grano de sorgo fue altamente dependiente del genotipo y el contenido de taninos fue el mejor predictor de la degradabilidad de la MS. SUMMARYWe studied the relationship between physical or chemical characteristics of different sorghum grain hybrids on in situ dry matter (DM), crude protein (CP) and starch degradability. Physical (bulk density, milling ratio, percentage of floating grains, apparent density) and chemical (tannins, CP and kafirins contents) characteristics were related to ruminal degradability of sorghum grains in order to identify predictors for ruminal degradation. Differences in DM, CP and starch degradability in situ between sorghum hybrids were found after 16 h of incubation. Physical characteristics were not related to in situ DM, CP and starch degradability. However, tannins and kafirins contents were related to DM, CP and starch degradability. Degradability of sorghum grain was highly dependent on genotype and tannin contents were the most reliable predictor of DM degradability. INTRODUCCIÓNEl grano de sorgo es uno de los cereales más cultivados en el mundo y constituye una parte importante de las dietas de bovinos en muchas regiones de Argentina. Dicho cereal presenta ventajas agronómicas en cuanto a su rusticidad y plasticidad que lo hace adaptable a un amplio rango de condiciones medioambientales, siendo más eficiente que el maíz en el uso del agua edáfica.El valor alimenticio del grano de sorgo puede ser afectado por las características del endospermo y el contenido de taninos. Se han hallado amplias diferencias en la degradabilidad entre híbridos de sorgo (Cabral Filho et al., 2005), debidas a variaciones en el contenido y la digestibilidad del almidón y a las cantidades y tipos de

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Compositional variation amongst sorghum hybrids: Effect of kafirin concentration on metabolizable energy

Cited by 26 publications

References 19 publications

Genetic variability among sorghum accessions for seed starch and stalk total sugar content

Genetic variability among sorghum accessions for seed starch and stalk total sugar content

Nutritional and antioxidant dispositions of sorghum/millet‐based beverages indigenous to Nigeria

Características físicas y químicas del grano de sorgo: Relación con la degradación ruminal en bovinos

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