National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Sorghum commonly is eaten with the hull (the outer layer of the grain), which retains the majority of the nutrients. Sorghum has excellent chemical and physical properties, which make it a grain of good quality for processing different types of products. The nutrient composition of sorghum grain indicates that it is a good source of carbohydrates, fibre, protein, vitamins and minerals. Sorghum contains about 70 per cent starch, so is a good energy source. Its starch consists of 70 to 80 per cent amylopectin, a branched-chain polymer of glucose, and 20 to 30 per cent amylase, a straight-chain polymer. In-vitro protein digestibility of wheat (control), HC-308 and HJ-513 was 71.12, 69.66 and 69.86 per cent, respectively which did not vary among them. In-vitro starch digestibility of wheat (control), HC-308 and HJ-513 i.e. 32.98, 31.46 and 32.39 (mg maltose released/g meal) was found, which too did not vary. Phytic acid content of HC 308 (565.6 mg/100 g) and HJ-513 (587.6 mg/100g) did not differ but both had significantly higher (p ≤ 0.05) phytic acid content when compared to that of wheat (control) (469.3 mg/100 g). Polyphenol content of HC-308 (757.95mg/100g) and HJ-513 (752.95mg/100g) did not vary. However, both sorghum varieties had higher polyphenol contents when compared to that of wheat (control) i.e 466.33 mg/100g. Total phenolic contents of two sorghum varieties viz. HC-308 and HJ-513 and wheat (control) varied i.e. 7.03, 7.13 and 5.26 mg GAE/g, respectively. DPPH free radical scavenging activity of HC 308 and HJ-513 had antioxidant activity of 50.10 and 52.55 per cent, respectively which were higher than antioxidant activity of wheat control (42.58%).
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