Determining the Physicochemical Compositions of Recently Improved and Released Sorghum Varieties of Ethiopia
Journal of Food and Nutrition Sciences
Volume 5, Issue 5-1, October 2017, Pages: 1-5
Received: Mar. 6, 2017;
Accepted: Apr. 6, 2017;
Published: Apr. 15, 2017
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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
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.
Belay Gezahegn Gebreyes,
Determining the Physicochemical Compositions of Recently Improved and Released Sorghum Varieties of Ethiopia, Journal of Food and Nutrition Sciences. Special Issue:Staple Food Fortification in Developing Countries.
Vol. 5, No. 5-1,
2017, pp. 1-5.
Copyright © 2017 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/
) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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