Determining the Physicochemical Compositions of Recently Improved and Released Sorghum Varieties of Ethiopia

Belay Gezahegn Gebreyes

doi:doi:10.11648/j.jfns.s.2017050501.11

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Determining the Physicochemical Compositions of Recently Improved and Released Sorghum Varieties of Ethiopia

Belay Gezahegn Gebreyes

Published in Journal of Food and Nutrition Sciences (Volume 5, Issue 5-1)

Received: 6 March 2017 Accepted: 6 April 2017 Published: 15 April 2017

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Abstract

Sorghum is an important cereal crop used as human a staple food grain in many semi-arid and tro pical areas of the world, notably is Sub-Saharan Africa and Asian continents by approximately 500 million people due to its good agronomic properties in harsh environment. It is known that sorghum is a gluten-free cereal used as ground flour and it is a source of energy, protein, vitamins, minerals, and as antioxidant phenolics and cholesterol- lowering waxes. The Physicochemical characteristics of sorghum flour were determined for ten recently improved and released sorghum varieties cultivated in Ethiopia were analyzed for proximate composition. Results revealed that proximate composion i.e. moisture, 1000- kernel weight, crude protein, crude fat, ash, crude fiber and total carbohydrates of sorghum varieties differed significantly (P<0.01) and the results of the crude protein ranged from 9.333-16.030%, crude fat 2.602 to 4.627%, crude fiber 4.850-8.963%, ash 1.241-1.883, moisture content 6.767-12.839, 1000 kernel seed weight 22.263-42.626, and total carbohydrate 66.834 to 78.744%. This study showed that the physicochemical composition of the 10 selected sorghum varieties of Ethiopia was significantly different from one variety to another variety and different varieties are different in physicochemical profile.

Published in	Journal of Food and Nutrition Sciences (Volume 5, Issue 5-1) This article belongs to the Special Issue Staple Food Fortification in Developing Countries
DOI	10.11648/j.jfns.s.2017050501.11
Page(s)	1-5
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Ethiopian Sorghum, Physico-Chemical Properties, Improved and Released Varieties

References

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[2]	Yijun S, Scott B, Seib P, Pedersen J, Shi Y. Structure and functional properties of sorghum starches differing in amylose content. Food Chem 56, pp 6680, 2008.
[3]	Anglani C. 1998. Sorghum for human food: a review. Plant Foods for Human Nutrition. 52(1), 85-89.
[4]	Awika JM, Rooney LW, Sorghum phytochemicals and their potential impacton human health. Phytochemistry 65(9), 1199-1221, 2004.
[5]	Kayodé APP, Hounhouigana, JD, Nout MJR, Niehof AHousehold production of sorghum beer in Benin: technological and socio-economic aspects. International Journal of Consumer Studies 31(3), 258-264. 2007.
[6]	Rooney LW, Miller, FR. Variation in the structure kernel characteristics of sorghum. In: Rooney LW, Murty DS, Eds. Proceedings of the International Symposium on Sorghum Grain Quality, 1981 28-31, October, Patancheru, India: ICRISAT, International Crops Research Institute for the Semi-Arid Tropics. 1982; p 143.
[7]	FAO – Food and Agricultural Organisation of the United Nations Sorghum and Millet in Human Nutrition. FAO Food and Nutrition Series. No. 27, ISBN 92-5-103381-1, 1995
[8]	International Crops Research Institute for Semi-Arid Tropics (ICRISAT) Sorghum, a crop of Substance. Patancheru 502 324, Andhra Pradesh, India. ISBN 92-9066-473-8, 2004
[9]	Nadia, B., Naima, B., Boubekeur, N., Claude, D., Mohammed, M., Barbara, R., Marianne, S. Physicochemical and Functional Properties of Starches from Sorghum cultivated in the Sahara of Algeria. Carbohydrate Polymer. 78: 475-480, 2009
[10]	Udachan, Iranna, S., Sahoo, A. K., Hend, G. M.. Extraction and Characterisation of Sorghum Starch. International Food Research Journal. 19 (1): 315-319, 2012.
[11]	Claver A., Zhang I. P., H., Li, Q., Zhu, K., Zhou, H.. Impart of soaking and malting on the physico-chemical properties of sorghum starches. International Journal of Molecular Sciences II. 3002 – 3015, 2010.
[12]	ANONYMOUS, Annual Report for 1978-1979, International crops Research Institute for the Semi-Arid Tropics, ICRISA T, Patancheru, Andhra Pradesh, India, p. 25, 1979.
[13]	REDDY, M., 2000, Influence of process variables and flour characteristics of sorghum cultivars on rheological properties of dough and roti. M. H. Sc. thesis, University of Agricultural Sciences, Dharwad, India.

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APA Style

Belay Gezahegn Gebreyes. (2017). Determining the Physicochemical Compositions of Recently Improved and Released Sorghum Varieties of Ethiopia. Journal of Food and Nutrition Sciences, 5(5-1), 1-5. https://doi.org/10.11648/j.jfns.s.2017050501.11

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ACS Style

Belay Gezahegn Gebreyes. Determining the Physicochemical Compositions of Recently Improved and Released Sorghum Varieties of Ethiopia. J. Food Nutr. Sci. 2017, 5(5-1), 1-5. doi: 10.11648/j.jfns.s.2017050501.11

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AMA Style

Belay Gezahegn Gebreyes. Determining the Physicochemical Compositions of Recently Improved and Released Sorghum Varieties of Ethiopia. J Food Nutr Sci. 2017;5(5-1):1-5. doi: 10.11648/j.jfns.s.2017050501.11

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@article{10.11648/j.jfns.s.2017050501.11,
  author = {Belay Gezahegn Gebreyes},
  title = {Determining the Physicochemical Compositions of Recently Improved and Released Sorghum Varieties of Ethiopia},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {5},
  number = {5-1},
  pages = {1-5},
  doi = {10.11648/j.jfns.s.2017050501.11},
  url = {https://doi.org/10.11648/j.jfns.s.2017050501.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.s.2017050501.11},
  abstract = {Sorghum is an important cereal crop used as human a staple food grain in many semi-arid and tro pical areas of the world, notably is Sub-Saharan Africa and Asian continents by approximately 500 million people due to its good agronomic properties in harsh environment. It is known that sorghum is a gluten-free cereal used as ground flour and it is a source of energy, protein, vitamins, minerals, and as antioxidant phenolics and cholesterol- lowering waxes. The Physicochemical characteristics of sorghum flour were determined for ten recently improved and released sorghum varieties cultivated in Ethiopia were analyzed for proximate composition. Results revealed that proximate composion i.e. moisture, 1000- kernel weight, crude protein, crude fat, ash, crude fiber and total carbohydrates of sorghum varieties differed significantly (P<0.01) and the results of the crude protein ranged from 9.333-16.030%, crude fat 2.602 to 4.627%, crude fiber 4.850-8.963%, ash 1.241-1.883, moisture content 6.767-12.839, 1000 kernel seed weight 22.263-42.626, and total carbohydrate 66.834 to 78.744%. This study showed that the physicochemical composition of the 10 selected sorghum varieties of Ethiopia was significantly different from one variety to another variety and different varieties are different in physicochemical profile.},
 year = {2017}
}

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TY  - JOUR
T1  - Determining the Physicochemical Compositions of Recently Improved and Released Sorghum Varieties of Ethiopia
AU  - Belay Gezahegn Gebreyes
Y1  - 2017/04/15
PY  - 2017
N1  - https://doi.org/10.11648/j.jfns.s.2017050501.11
DO  - 10.11648/j.jfns.s.2017050501.11
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 1
EP  - 5
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.s.2017050501.11
AB  - Sorghum is an important cereal crop used as human a staple food grain in many semi-arid and tro pical areas of the world, notably is Sub-Saharan Africa and Asian continents by approximately 500 million people due to its good agronomic properties in harsh environment. It is known that sorghum is a gluten-free cereal used as ground flour and it is a source of energy, protein, vitamins, minerals, and as antioxidant phenolics and cholesterol- lowering waxes. The Physicochemical characteristics of sorghum flour were determined for ten recently improved and released sorghum varieties cultivated in Ethiopia were analyzed for proximate composition. Results revealed that proximate composion i.e. moisture, 1000- kernel weight, crude protein, crude fat, ash, crude fiber and total carbohydrates of sorghum varieties differed significantly (P<0.01) and the results of the crude protein ranged from 9.333-16.030%, crude fat 2.602 to 4.627%, crude fiber 4.850-8.963%, ash 1.241-1.883, moisture content 6.767-12.839, 1000 kernel seed weight 22.263-42.626, and total carbohydrate 66.834 to 78.744%. This study showed that the physicochemical composition of the 10 selected sorghum varieties of Ethiopia was significantly different from one variety to another variety and different varieties are different in physicochemical profile.
VL  - 5
IS  - 5-1
ER  -

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Author Information

Belay Gezahegn Gebreyes

Food Science and Post-Harvest Technology, Melkassa Agricultural Research Centre, Ethiopian Institute of Agricultural Research, Adama, Ethiopia; Teppi National Spices Research Center, Ethiopian Institute of Agricultural Research, Teppi, Ethiopia

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APA Style

Belay Gezahegn Gebreyes. (2017). Determining the Physicochemical Compositions of Recently Improved and Released Sorghum Varieties of Ethiopia. Journal of Food and Nutrition Sciences, 5(5-1), 1-5. https://doi.org/10.11648/j.jfns.s.2017050501.11

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ACS Style

Belay Gezahegn Gebreyes. Determining the Physicochemical Compositions of Recently Improved and Released Sorghum Varieties of Ethiopia. J. Food Nutr. Sci. 2017, 5(5-1), 1-5. doi: 10.11648/j.jfns.s.2017050501.11

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AMA Style

Belay Gezahegn Gebreyes. Determining the Physicochemical Compositions of Recently Improved and Released Sorghum Varieties of Ethiopia. J Food Nutr Sci. 2017;5(5-1):1-5. doi: 10.11648/j.jfns.s.2017050501.11

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@article{10.11648/j.jfns.s.2017050501.11,
  author = {Belay Gezahegn Gebreyes},
  title = {Determining the Physicochemical Compositions of Recently Improved and Released Sorghum Varieties of Ethiopia},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {5},
  number = {5-1},
  pages = {1-5},
  doi = {10.11648/j.jfns.s.2017050501.11},
  url = {https://doi.org/10.11648/j.jfns.s.2017050501.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.s.2017050501.11},
  abstract = {Sorghum is an important cereal crop used as human a staple food grain in many semi-arid and tro pical areas of the world, notably is Sub-Saharan Africa and Asian continents by approximately 500 million people due to its good agronomic properties in harsh environment. It is known that sorghum is a gluten-free cereal used as ground flour and it is a source of energy, protein, vitamins, minerals, and as antioxidant phenolics and cholesterol- lowering waxes. The Physicochemical characteristics of sorghum flour were determined for ten recently improved and released sorghum varieties cultivated in Ethiopia were analyzed for proximate composition. Results revealed that proximate composion i.e. moisture, 1000- kernel weight, crude protein, crude fat, ash, crude fiber and total carbohydrates of sorghum varieties differed significantly (P<0.01) and the results of the crude protein ranged from 9.333-16.030%, crude fat 2.602 to 4.627%, crude fiber 4.850-8.963%, ash 1.241-1.883, moisture content 6.767-12.839, 1000 kernel seed weight 22.263-42.626, and total carbohydrate 66.834 to 78.744%. This study showed that the physicochemical composition of the 10 selected sorghum varieties of Ethiopia was significantly different from one variety to another variety and different varieties are different in physicochemical profile.},
 year = {2017}
}

Copy | Download

TY  - JOUR
T1  - Determining the Physicochemical Compositions of Recently Improved and Released Sorghum Varieties of Ethiopia
AU  - Belay Gezahegn Gebreyes
Y1  - 2017/04/15
PY  - 2017
N1  - https://doi.org/10.11648/j.jfns.s.2017050501.11
DO  - 10.11648/j.jfns.s.2017050501.11
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 1
EP  - 5
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.s.2017050501.11
AB  - Sorghum is an important cereal crop used as human a staple food grain in many semi-arid and tro pical areas of the world, notably is Sub-Saharan Africa and Asian continents by approximately 500 million people due to its good agronomic properties in harsh environment. It is known that sorghum is a gluten-free cereal used as ground flour and it is a source of energy, protein, vitamins, minerals, and as antioxidant phenolics and cholesterol- lowering waxes. The Physicochemical characteristics of sorghum flour were determined for ten recently improved and released sorghum varieties cultivated in Ethiopia were analyzed for proximate composition. Results revealed that proximate composion i.e. moisture, 1000- kernel weight, crude protein, crude fat, ash, crude fiber and total carbohydrates of sorghum varieties differed significantly (P<0.01) and the results of the crude protein ranged from 9.333-16.030%, crude fat 2.602 to 4.627%, crude fiber 4.850-8.963%, ash 1.241-1.883, moisture content 6.767-12.839, 1000 kernel seed weight 22.263-42.626, and total carbohydrate 66.834 to 78.744%. This study showed that the physicochemical composition of the 10 selected sorghum varieties of Ethiopia was significantly different from one variety to another variety and different varieties are different in physicochemical profile.
VL  - 5
IS  - 5-1
ER  -

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