Evaluation of nutritional and functional properties of anatomical parts of two sorghum (Sorghum bicolor) varieties

Adebo, Oluwafemi Ayodeji; Kesa, Hema

doi:10.1016/j.heliyon.2023.e17296

Cited by 9 publications

(3 citation statements)

References 53 publications

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“…Argity and Tilahun had crude ber contents of 2.25% and 1.97% respectively. These results are consistent with previous studies conducted by Adebo and Kesa (2023), who reported ash, crude fat, and crude ber content of white sorghum ranging from 0.59 to 13.71%, 1.28 to 5.71%, and 0.57 to 8.25%, respectively, and Tasie and Gebreyes (2020) reported similar ash, crude fat, and crude ber content in white sorghum ranging from 1.12 to 2.29%, 2.48 to 4.60%, and 2.17 to 8.59% respectively .…”

Section: Proximate Composition Of Sorghum Our Veritiessupporting

confidence: 94%

“…These results suggest that Melkam could be an excellent option for producing food products that are rich in protein. These results are consistent with previous studies conducted by Adebo and Kesa (2023), who reported crude protein content ranging from 9.01-13.71%. Additionally, Desta et al (2023) found protein content in white sorghum varieties to range from 9.92-14.72%, further supporting the suitability of Melkam for producing protein-rich food products.…”

Section: Proximate Composition Of Sorghum Our Veritiessupporting

confidence: 93%

“…The amount of Phytic acid (mg/100g) dry weight was calculated using Eq. (3)(4)(5)(6)(7)(8)(9)(10)(11)(12)(13)(14)(15)(16)(17)(18)(19)(20)(21)(22).…”

Section: Determination Of Phytic Acidmentioning

confidence: 99%

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Investigation on Physicochemical Properties and Anti-nutritional content of the three sorghum Varieties Grown in Ethiopia

Bogale,

Getachew,

Admassu

2024

Preprint

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The physicochemical properties of grains play very important role to determine the quality of grains. An investigation was conducted to evaluate the physicochemical properties and phytochemical content of three sorghum varieties: Tilahun, Melkam, and Argity. Results demonstrated that Melkam exhibited the highest values in bulk density (0.86 g/mL), hectoliter weight (82.67 kg/hl), and flour extraction yield (79.4%). Argity, on the other hand, displayed higher values in thousand kernel weight (45.46g), size (3.6 mm), volume (37.6 mL), and angle of repose (30.070). Additionally, Melkam presented significantly higher levels of crude protein (12.81%), crude fiber (2.74%), and crude fat (3.07%), coupled with lower moisture (12.30%) and ash content (1.27%). Furthermore, Melkam exhibited lower levels of anti-nutritional factors such as tannin (0.21 mg/100g) and phytate content (320.3 mg/100g), while Tilahun demonstrated higher levels of ash, moisture, and phytate (334.07 mg/100g). In terms of mineral content, Melkam demonstrated the highest levels of calcium (24 mg/100g), phosphorus (266.12 mg/100g), and iron (4.16 mg/100g), with Tilahun displaying lower levels of calcium (12.34 mg/100g), phosphorus (255.57 mg/100g), and iron (4.0 mg/100g). Magnesium content was found to be highest in Argity (155.77 mg/100g) and lowest in Melkam (130.89 mg/100g). Based on the physicochemical properties observed, Melkam was selected as a favorable candidate for further food product development due to its nutritional qualities.

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Section: Proximate Composition Of Sorghum Our Veritiessupporting

confidence: 94%

Section: Proximate Composition Of Sorghum Our Veritiessupporting

confidence: 93%