Nutritional composition of a selected white food-grade waxy sorghum variety grown in Mediterranean environment Paola Pontieri1*, Jacopo Troisi2, Roberta Romano3, Graziano Pizzolante4, Scott R. Bean5, Michael Tilley5, Mario Motto6, 10Mariarosaria Aletta7, Fabio 1Del Giudice8, Mario Sicardi9, Pietro Alifano , Luigi Del Giudice Sorghum can be a potential health functional ingredient in pasta, a popular worldwide staple food made of durum wheat semolina. /Border [0 0 0] ��uc �'{ 5�kgJ�`���#�\nk�6/V�E+����Hպ���*���U����i��5E��O�����M����Iu~��J:���� Food Composition Table for The Gambia March 2011 iii Foreword Accurate food composition data is the cornerstone of dietary assessment. 100 g of Sorghum grain contains 0.00 IU vitamin A, 0.0 mg of vitamin C and 0.00 mcg of vitamin D as well as 3.36 mg of iron, 13.00 mg of calcium and 363 mg of potassium. Whole grain products are recommended for healthy diets as being recognized sources of dietary fibers. << There are thousands of sorghum lines that have not been characterized for grain, flour or end product quality. The grain is used as food or feed; the stem can be used as a source of fiber, fuel, and lately as feedstock for cellulosic ethanol. The composition of the kernel fractions of sorghum and pearl millet is given in Table 16. Since the nutritional value of sorghum is broadly 85 percentage - 90 percentage of that of maize (due to the lower digestibility of the nutrients it contains), assuming that both were equally available, sorghum would have lower relative value. NUTRITIONAL COMPOSITION Millets are rich in valuable nutrients such as carbohydrates, proteins, dietary fiber, minerals, and vitamins. endobj /C [0 0 1] However, there is a lack of information about the nutritional value of sweet sorghum cultivars. determining the nutritional composition of inbred waxy varieties for use in breeding programs is one strategy of improving the beneficial nutritional aspects of waxy sorghum lines, while minimizing the agronomic problems of reduced yield and stand establishment (e.g. Journal of Cereal Science . Download Free PDF. Generally, unsaturated fatty acids were the most abundant in both marama–sorghum composite porridges and sorghum porridge. Sorghum grain is known for its hardness compared to other food grains. >> Abstract . PDF - Published Version Restricted to ICRISAT users only Download (82kB) | Request a copy. Sorghum (Sorghum bicolor (L.) Moench) is a crop similar to corn in regards to its agronomic and nutritional value.However, in terms of requirements, sorghum is an attractive alternative to corn because it is more adapted to drought and low soil fertility (Borba et al., 2012).Among sorghum types are grain, forage, and sweet sorghum, which differ in plant height and nutritional value. N���B� ��--�s��� ����� The grain is higher in protein and lower in fat content than corn (Yohe, 2002). 2 0 obj % PdfSharp.Pdf.PdfDictionary /S /URI Co, Oxford, UK, pp. %-------------------------------------------------------------------------------------------------- /Encoding /Identity-H According to the Food and Agriculture Organization (FAO), the top sorghum producing countries have been the United States, Nigeria, India, Mexico, and Argentina (Table 5.1). INTRODUCTION . Download PDF Download. Journal of Food Science and Nutrition Research 3 (2020): 217-230. Chemical composition and nutritional quality of sorghum flour and bread. Nutrition facts and Information for Sorghum. Sorghum has a low protein content and is deficient in lysine. This work analyzed the physical, chemical, and thermal properties of sorghum flour and the relationships among these, in order to evaluate its suitability for the development of food products. Protein content is very much comparable to other cereals, but carbohydrates ... such as sorghum, but the content … Glycemic Index and Glycemic Load of Test Foods and + iAUC 75 Table 16. >> Download Full PDF Package. Most importantly, well-controlled human clinical studies and intervention . Since many African mothers use gruels made from sorghum as complementary foods, for their infants, due to their inability to afford the cost of nutritional superior commercial meaning foods, this work was conducted to evaluate the nutrient composition, functional and organoleptic properties of complementary foods from sorghum, roasted African yam bean and crayfish locally formulated into … [1] Subramanian and Jambunathan [2]. Grain characterization Noodle texture and cooking qualities abstract Sorghum is a gluten free grain that has potential to be used as an alternative to wheat flour for the Celiac Sprue market. The thousand grain weight has a very wide range of values, from 3 grams to 80 grams, but in the majority of varieties it is between 25 grams and 30 grams. It is the principal food crop grown in Northern Nigeria (Zakari and Inyang, 2008). Malted sorghum, fermented sorghum and steam cooked dehulled pigeon pea flours were prepared by appropriate processes. They found that grain sorghum protein varies from 4.4 to 21.1% with a mean value of 11.4%. 34 Nutritional and Processing Quality of Sorghum Table 3.2. InTable II are summarized the amino acid analysis of two U.S. hybrids, RS-610 and 59MH, anlayzed by Deyoe and Shellenberger (15). Advanced. % Creation date: 3/11/2020 6:55:48 AM The flours were blended at three different ratios of 1:1, 2:1 and 5:1 (w/w, sorghum: pigeon pea). 8 0 obj Sorghum varieties and hybrids differ in palatability and nutritional value. W�pu��CF9�+��Y�d�uWA�������� uQE;[��_]�+�Ӊ^»�w5dE�vҸ]TA�rvM�B����c^�x��������1�qT���+(���]|o�]�p{ߟ�|��m� D��)�?Ewmơ�ٲ��h'�6Iz�%���G����1�_�Ώ���5. Amino Acid Composition of Sorghum Grains (g/16g Nitrogen)a Amino acid Lysine Histidine Arginine Aspartic acid Threonine Serine Glutamic acid Proline Glycine Alanine Cystine Valine Methionine Isoleucine Leucine Tyrosine Phenylalanine Total Cultivars M 35-1 2.60 2.06 4.20 7.21 3.00 3.66 There are many methods of collecting information on the types and quantity of foods eaten but in order to derive any quantitative assessment of the nutritional value of that food the use of This could be usefully applied to the food industry for the development of fermented sorghum products. 32-47. The aim of this study is to document the production and use . Download Free PDF. Use of FBFPF as a starter in the fermentation of sorghum flour can improve the nutritional value of sorghum. It is the commonly grown crop after rice, corn, wheat and barley. 1090 Afr. (2012) evaluated the nutritional composition of eight sorghum genotypes produced in Brazil and obtained variation between 57.3 and 64.7% for carbohydrates; 8.57 and 11.59% for protein; 1.24 and 3.07% for lipids and 1.2% and 1.9% ash. Thus, sugary sorghum grains are closely similar in composition to sweet corn. %PDF-1.3 Two Saudi Arabian sorghum cultivars, white and reddish white, were investigated for their chemical and nutritional quality. 2 Improvement of the nutritional quality of sorghum and Pearl Millet TABLE 1. To be selected, ��r�ڎ�8g���_� �Z���/��>z�s��7��&Aܸ���q4p�zW�1�q�8 Sorghum is an extensively researched crop in Ethiopia. /Length1 33884 Compositing sorghum with lysine-rich marama flour when preparing porridges would address this problem. 17, No. (2005). Sorghum 61.0 24 76 Available carbohydrate contents of Cereals Vs Millets Source: IFCT 2017, Nutrition and health benefits of millets –IIMR, ICAR, ISBN: 81-89335-55-3 Available carbohydrate contents in millets are lower Proso, kodoand sorghum contains appreciable levels of amylose 19 Citation: Aondoakaa Philip Ityotagher., et al. Research Article Characterization of Nutritional, Antinutritional, and Mineral Contents of Thirty-Five Sorghum Varieties Grown in Ethiopia Masresha Minuye Tasie and Belay Gezahegn Gebreyes Food Science and Nutrition, Ethiopian Institute of Agricultural … << >> The germ fraction in sorghum is rich in ash, protein and oil but very poor in starch. It is the principal food crop grown in Northern Nigeria (Zakari and Inyang, 2008). 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