Effect of moisture content on the physical properties of three varieties of sorghum seeds

Mwithiga, Gikuru; Sifuna, Mark Masika

doi:10.1016/j.jfoodeng.2005.04.053

Cited by 63 publications

(58 citation statements)

References 14 publications

(28 reference statements)

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“…This difference may be attributed to the physical properties of the buckwheat grains. The results are similar to those reported by Altuntas and Karadag (2006) for sainfoin seed, by Kalkan and Kara (2011) for wheat seed, by Mwithiga and Sifuna (2006) for sorghum seed and by Baümler et al (2006) for safflower seed.…”

Section: Rupture Strength Properties Of Buckwheat Grainssupporting

confidence: 90%

“…This confirms the fact that the seeds are spherical or oval in shape, enabling the grains to roll. The measured angle of repose was considerably lower than that reported for rough rice (Ashtiani Araghi et al, 2010), mung bean (Unal et al, 2008) and lentil (Amin et al, 2004) and similar to that reported for buckwheat grain (Parde et al, 2003) and sorghum seed (Mwithiga & Sifuna, 2006). This may be due to the smoother surface or shape factor of buckwheat that imposes resistance to the seeds in sliding on one another.…”

Section: Angle Of Repose and Frictional Properties Of Buckwheat Grainssupporting

confidence: 78%

“…The importance of physical properties for designing post-harvest processing equipment has been emphasized earlier (Pradhan, Naik, Bhatnagar, & Vijay, 2009;Unal, Isık, Izli, & Tekin, 2008). In recent years, the physical, chemical and nutritional characteristics of various seeds such as buckwheat (Inglett, Rose, Chen, Stevenson, & Biswas, 2010;Kaliniewicz, Markowski, Anders, & Jadwisienczak, 2015;Kan, 2011;Parde, Johal, Jayas, & White, 2003;Steadman, Burgoon, Lewis, Edwardson, & Obendorf, 2001), flaxseed Coskuner & Karababa, 2007), vetch (Yalçın & Özarslan, 2004), lentil (Amin, Hossain, & Roy, 2004;Gharibzahedi, Ghasemlou, Razavi, Jafarii, & Faraji, 2011), sainfoin (Altuntas & Karadag, 2006), cowpea (Kabas, Yilmaz, Ozmerzi, & Akinci, 2007), wheat (Al-Mahasneh, Taha, & Rababah, 2007;Kalkan & Kara, 2011), chia (Ixtaina, Nolasco, & Tomás, 2008), mung bean (Unal et al, 2008), sorghum (Mwithiga & Sifuna, 2006), rapeseed (Unal, Sincik, & Izli, 2009) and sunflower (Ilori, Oradugba, & Raji, 2011) have been studied. As far as we know, there is no detailed study available regarding to the physical, chemical and mineral content characteristics of buckwheat grown in Turkey.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Comparison of some physical and chemical characteristics of buckwheat (Fagopyrum esculentum Moench) grains

Ünal

İzli

et al. 2016

CyTA - Journal of Food

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Several physical and chemical characteristics of two buckwheat varieties (commercial buckwheat and the Güneş variety) were determined and compared in terms of linear dimensions, length, width, thickness, arithmetic and geometric mean diameters, sphericity, surface area, aspect ratio, volume, weight of thousand grains, bulk and densities, porosity, terminal velocity, angle of repose, coefficient of static friction, rupture strength, apparent colour of buckwheat varieties, ash, protein, antioxidant capacity, total phenolic content and minerals (P, K, Mg, Na, Ca, Fe, Zn, Cu, B Cr and Pb) content. Multilinear models for two buckwheat varieties were developed and presented to predict the grain volume. All properties of the varieties that provide useful data to engineers in equipment design and post-harvest technology for the buckwheat grains were statistically different. These differences could be due to the individual characteristics of the varieties, environmental and growth conditions.

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Section: Rupture Strength Properties Of Buckwheat Grainssupporting

confidence: 90%

Section: Angle Of Repose and Frictional Properties Of Buckwheat Grainssupporting

confidence: 78%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Comparison of some physical and chemical characteristics of buckwheat (Fagopyrum esculentum Moench) grains

Ünal

İzli

et al. 2016

CyTA - Journal of Food

View full text Add to dashboard Cite

show abstract

“…Generally, storage proteins in cereals are normally deficient of amino acids particularly lysine which are thought to be vital for the human nutrition, therefore, some other dietary source need to be added for lysine . Moisture content in sorghum was ranged from 10.88-11.05% (Mwithiga and Sifuna, 2006). The red sorghum varieties were significantly higher in total ash content as compared to white sorghum varieties.…”

Section: Physiochemical Characteristics Of Wheatmentioning

confidence: 98%

Nutritional, Physiochemical, Pasting and Therapeutic Attributes of Composite Flour

Niazi¹,

Pasha²,

Shoaib³

et al. 2016

(JGIASS

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Composite flour technology denotes to the process of mixing wheat flour with other cereals or legumes to accomplish better quality of available raw material, impart nutritional and functional characteristics. Composite flour prepared by mixing wheat and legumes flour increase the fiber content that results in reduction in cholesterol level and helpful for diabetics. Wheat flour is deficient in amino acid lysine, so high protein composite flours were incorporated in the formulation of product to enhance the nutritional value of wheat flour. It was concluded that composite flour has better nutritional, physiochemical, pasting and therapeutic characteristics than wheat flour alone.

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“…The filled sample was weighed and the bulk density was calculated using the below equation [24]; The true density is defined as the ratio of mass of the sample to its true volume. It was determined by the toluene displacement method in order to avoid absorption of water during experiment [25]. Five randomly selected seeds were weighed and immersed into a 1000 ml measuring cylinder containing 500 ml of toluene [26,27].…”

Section: Determination Of Shapementioning

confidence: 99%

Evaluation of Physical and Compositional Properties of Horse-chestnut (Aesculus indica) Seed

IR¹,

Sukhcharn²

2016

J Food Process Technol

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An investigation was carried out on the physical and compositional properties of Horse Chestnut seeds found in Kashmir valley, India. Physical properties such as seed shape and size, geometric and arithmetic mean diameter, sphericity, aspect ratio, bulk and true density, density ratio, porosity, angle of repose and static friction coefficient were determined. The average seed length, width and thickness were 4.7, 4.0 and 3.2 cm, respectively. Geometric and arithmetic mean diameter was 3.92 and 3.97 cm. Average sphericity and aspect ratio was 83.4 and 85.11%, respectively. The average true density, bulk density, density ratio and porosity of the variety was 1072 g/cm 3 , 518 g/ cm 3 , 48.32% and 51.68%, respectively. The mechanical property viz., angle of repose values obtained on plywood, mild steel, stainless steel and galvanized sheet were 22.3°, 20.3°, 18.3° and 22.79° for the seed variety. The coefficient of static friction obtained on plywood, mild steel, stainless steel and galvanized sheet were 0.54, 0.52, 0.51 and 0.52, respectively. The force required to break the seed was 328 N. Color and compositional analysis of the seed powder was conducted. The L, a and b value were found to be 92.07, 3.47 and 13.70 with a whiteness value of 83.78. The powder was having moisture (12.71%), protein (6.78%), fat (3.27%), ash (3.16%), fibre (6.34%) and carbohydrate (67.74%) with energy value of 327.51 cal/100 g.

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Effect of moisture content on the physical properties of three varieties of sorghum seeds

Cited by 63 publications

References 14 publications

Comparison of some physical and chemical characteristics of buckwheat (Fagopyrum esculentum Moench) grains

Comparison of some physical and chemical characteristics of buckwheat (Fagopyrum esculentum Moench) grains

Nutritional, Physiochemical, Pasting and Therapeutic Attributes of Composite Flour

Evaluation of Physical and Compositional Properties of Horse-chestnut (Aesculus indica) Seed

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