Morphological Characterization of Sorghum [Sorghum bicolor (L.) Moench] Germplasm for DUS Traits

Prajapati, Deepak; Pahuja, S. K.; Verma, N. K.; Chaudhary, S.

doi:10.20546/ijcmas.2018.702.246

Cited by 6 publications

(8 citation statements)

References 2 publications

(1 reference statement)

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“…Sorghum (Sorghum bicolor (L.) Moench) is an important cereal that ranks fifth after rice, wheat, maize, and barley. In sub-Saharan Africa (SSA), it ranks second in importance after maize [1]. Sorghum comprises the main food source fom which over half a billion people in developing countries, derive their energy requirements [2].…”

Section: Introductionmentioning

confidence: 99%

Extract Development of sorghum Grains during Malting and Utilization of Bitter Leaf Extract for Beer Production Using Saccharomyces cerevisiae

Ire

Dike²,

Nwalewachi³

2022

MRJI

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Aims: The aim of this study was to evaluate extract development of sorghum grains during malting and utilization of bitter leaf for production of beer using S. cerevisiae. Study Design: Randomized experimental design was used to achieve the aim of the study. Place and Duration of Study: Study was conducted at the Food and Industrial Microbiology Laboratory, Department of Microbiology, Faculty of Science, University of Port Harcourt, Choba, Rivers State between June 2021 and September 2021. Methodology: The grains were bought at a local market, steeped for 24h, germinated for 5days at 30°C and kilned at 45°C for 24h. Alpha and beta amylases were extracted from the malted sorghum and their activities were determined by measuring the maltose produced. Mashing was done using infusion method, bitter leaf extract was used in place of hops, and 500ml of the wort was pitched with 50ml inoculum of Saccharomyces cerevisiae isolated from fresh palm wine. Fermentation lasted for 14 days. Results: The results indicated that β-amylase activities were higher with a peak of 1.5mg/ml maltose as against 0.9mg/ml maltose for alpha amylase. Wort properties such as diastatic power and hot water extract were measured as 40°l and 415°l/kg respectively. The resulting beer with bitter leave as substitute for hops gave alcohol content (%) of 3.6 and 3.4, bitterness was 100.38 IBU (International Bitterness Units) and 101.82 IBU while colour was 19.15 EBC (European Brewery Convention) and 21.45 EBC for sorghum wort having 5ml and 10ml of bitter leaf extract respectively. Conclusion: The results obtained in this study depicts sorghum malt as a source of enzymes and further reveals the brewing potentials of sorghum grains in beer production with bitter leaf as a potential substitute for hops. The bitter leaf which offered a good degree of bitterness to the beer can potentially serve as a good substitute for hops in brewing industry.

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Section: Introductionmentioning

confidence: 99%

Extract Development of sorghum Grains during Malting and Utilization of Bitter Leaf Extract for Beer Production Using Saccharomyces cerevisiae

Ire

Dike²,

Nwalewachi³

2022

MRJI

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“…Elite sorghum genotypes were first selected based on morphological characterization (Beta and Corke, 2001). However, from several studies, it is significant that morphological markers alone are insufficient due to low level of heritability, low level of abundance and is highly influenced by the environment (Seetharam and Ganesamurthy, 2013, Verma et al 2017, Bhusal et al 2017, Prajapati et al 2018.…”

Section: Introductionmentioning

confidence: 99%

SSR Marker-based DNA fingerprinting and morphological characterization for varietal identification in popular sorghum varieties of Tamil Nadu

2020

EJPB

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DNA fingerprinting of varieties is mandatory for registration of germplasm and notification of newly released varieties. The present study attempted to develop a DNA fingerprinting profile of newly released varieties of sorghum using publically available SSR markers along with morphological DUS descriptors. Twenty-one SSR markers were used for the identification of unique variety-specific fingerprints in nine varieties/cultures. Of them, 14 primers (66.7%) showed clear and unambiguous amplification which is good enough to identify unique banding patterns for specific cultivars (77.8%). The SSR markers Xtxp024, Xtxp231, Xtxp075 produced unique alleles in CO 32 whereas Xtxp354 produced an unique alleles in K12. The SSR marker Xtxp003, Xtxp201 produced unique alleles in CSV 33 MF which could serve as valid genotype-specific SSR markers in varietal purity test program. The varietal-specific SSR marker will supplement the DUS test and could play a major role in varietal identification, thus resolving disputes during the seed certification process.

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“…Conservation of plant genetic material using in-situ and ex-situ conservation strategies play a vital role in breeding programs as well (Shehzad et al, 2014). Sorghum is believed to have a wide range of genetically diverse germplasm (Prajapati et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Genetic Variability Assessment of Sorghum (Sorghum bicolor (L.) Moench) Germplasm Accessions using Qualitative Morphological Descriptors

Kaluthanthri,

Dasanayaka

2019

JTFE

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Sorghum (Sorghum bicolor (L.) Moench) is considered as the fifth most important cereal crop in the world. It is well adapted to a range of environmental conditions. This study was based on twenty six sorghum germplasm accessions conserved at the seed gene bank of Plant Genetic Resource Center, Gannoruwa, Sri Lanka. The evaluation of the morphological diversity was based on 14 qualitative morphological traits outlined by the International Plant Genetic Resources Institute. Qualitative data recorded from morphological traits were analyzed using PROC CLUSTER procedure of SAS software. The clustering pattern of studied sorghum accessions based on qualitative morphological markers comprised of seven major clusters. Clustering pattern based on the qualitative traits depicts the geographical origin of the studied accessions. This can be explained by the fact that qualitative traits are less influenced by the environment. In principle, qualitative data are expected to provide additional information on hierarchical units. Observation of a considerably high number of clusters consolidates that principle. There were 13 polymorphic qualitative morphological traits with respect to all the studied sorghum germplasm accessions. Cluster I, II, III, IV, V and VI had one or several features shared by all the member accessions those cannot be found in all the members of any other clusters. Also there were unique features restricted to cluster II, III, V and VI. This study reveals sufficient genetic relatedness of studied sorghum germplasm accessions which will meaningful in the conservation and breeding programs of the crops.

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Morphological Characterization of Sorghum [Sorghum bicolor (L.) Moench] Germplasm for DUS Traits

Cited by 6 publications

References 2 publications

Extract Development of sorghum Grains during Malting and Utilization of Bitter Leaf Extract for Beer Production Using Saccharomyces cerevisiae

Extract Development of sorghum Grains during Malting and Utilization of Bitter Leaf Extract for Beer Production Using Saccharomyces cerevisiae

SSR Marker-based DNA fingerprinting and morphological characterization for varietal identification in popular sorghum varieties of Tamil Nadu

Genetic Variability Assessment of Sorghum (Sorghum bicolor (L.) Moench) Germplasm Accessions using Qualitative Morphological Descriptors

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