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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
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Index Copernicus ICV 2017: 100.00
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Int.J.Curr.Microbiol.App.Sci.2017.6(12): 1-9
DOI: https://doi.org/10.20546/ijcmas.2017.612.001


Nutritional Quality of Newly Developed Kharif Sorghum Genotypes
U.D. Chavan*, S.T. Kajjdoni, M.S. Shinde, U.S. Dalvi, S.V. Nirmal, V.R. Patil, V.R. Awari, G.H. Pawar and A.S. Jadhav
All India Coordinated Sorghum Improvement Project, Mahatma Phule Krishi Vidyapeeth, Rahuri, Dist: Ahmednagar (MS), India
*Corresponding author
Abstract:

For higher yield, resistance to pest and disease and having good nutritional quality some new sorghum genotypes developed at various ICAR, research centers were grown at AICRP on sorghum During Kharif-2016, total 30 sorghum genotypes from advanced varietal trials (AVT) and advanced hybrid trials (AHT) were evaluated for flour, dough, roti and nutritional quality parameters. On the basis of physical and nutritional quality parameters among the new sorghum genotypes from AVT; SPV 2308, SPV 2366, SPV 2358 and DSV 6 and from AHT; SPH 1779, SPH 1789 and SPH CSH 14 were found promising for flour, dough, roti and nutritional quality parameters. These genotypes can be used in the breeding programme to get good quality grains.


Keywords: Sorghum genotypes, Nutritional quality, roti quality, Dough quality.
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How to cite this article:

Chavan, U.D., S.T. Kajjdoni, M.S. Shinde, U.S. Dalvi, S.V. Nirmal, V.R. Patil, V.R. Awari, G.H. Pawar and Jadhav, A.S. 2017. Nutritional Quality of Newly Developed Kharif Sorghum Genotypes.Int.J.Curr.Microbiol.App.Sci. 6(12): 1-9. doi: https://doi.org/10.20546/ijcmas.2017.612.001