Nutritional and Roti Quality of Sorghum Genotypes

Abstract

Sorghum grains are mostly used for the roti preparation. The M 35-1 (Maldhandi) a sorghum cultivar is known for its good quality of roti due to having pearly white grain color, its flour having higher water holding capacity, and good organoleptic taste. However, this cultivar is low yielder. To evolve sorghum high yielding genotype coupled with this good roti qualities, systematic breeding program was planned and executed to overcome this problem. Twenty local land races, 92 genotypes, and seven improved cultivars of sorghum along with check M 35-1 were studied for various nutritional quality parameters, with special reference to the roti quality. Considering nutritional quality and organoleptic evaluation parameters studied for roti quality, the local land races viz., RSLG 428-1, RSLG 1238, RSLG 1275 and the genotypes viz., RSV 290, RSV 292, RSV 858, RSV 859, RSV 861, RSV 868, RSV 894, RSV 985, RSV 992, RSV 995, RSV 999 were found to be promising for protein, sugar, water absorption, and soluble protein content. Therefore, they can be used for further improvement in nutritional quality through breeding program. Among the improved cultivars, Phule Vasudha (RSV 423), CSV 22, and Phule Chitra (SPV 1546) were found to be most promising for roti quality. The maximum score for overall acceptability was found for Phule Vasudha followed by Phule Anuradha (RSV 458), Phule Yeshoda (RSLG 262), and Phule Maulee (CSV 216).

<b>Mineral Elements Content of some Coarse Grains used as staple Food in Kano Metropolis, Nigeria</b>

“…Johann et al (2012), reported brown and white rice to have range of 1.60 to 4.74mg/kg and 0.78 to 2.71 mg/kg with mean of 2.96mg/kg and 1.65mg/kg of Copper. Also Chavan et al, (2009), reported range of 0.53 to 1.08mg/kg with mean of 0.86mg/kg copper in some varieties of sorghum. The copper content of coarse grains obtained in this study was higher than the above reports.…”

Effect of genotype and environment on grain quality of sorghum (Sorghum bicolor L. Moench) lines evaluated in Kenya

“…Some inbred and hybrid lines of sorghum in Kansas (Hicks et al, 2002) and African sorghum lines (Aba et al, 2005) had a similar crude protein range of 10.3 to 16.5% and 10 to 16.45%, respectively. Genetic variability of sorghum accessions was reported to contribute to the variation in crude protein content of the accessions evaluated (Chavan et al, 2009;Ng'uni et al, 2012). In this study, the growing environment had an affect on accumulation of crude protein in some of the sorghum lines evaluated (Table 1).…”

Proximal analysis and profile of fatty acids on six varieties of white grain sorghum with potential use in human consumption

“…Sorghum nutritional composition is like other major cereals, is a good source of energy, macronutrients and micronutrients, also it is rich in polyunsaturated fatty acids, these are present mainly in the germ of the grain. Therefore, its quality, availability, storage, use and consumption contribute to food security and nutrition wherever required, and it is also considered an adequate food for people with pathologies such as diabetes and obesity, due to its high vitamin, mineral and fiber contents (Chavan et al, 2016;Hadebe et al, 2017;Mehmood et al, 2008).…”