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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 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(5): 2935-2943
DOI: https://doi.org/10.20546/ijcmas.2018.705.342


Antinutrients, In Vitro Digestibility and Antioxidant Activity of Sorghum Grain and Flour of Two Different Varieties
Sarita Verma1, Neelam Khetrapaul2, Sarita Verma1 and Vandana Verma3
1(Foods & Nutrition)
2(DEE)
3(EECM) I. C. College of Home Science, CCS Haryana Agricultural University, Hisar – 125004, Haryana, India
*Corresponding author
Abstract:

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%).


Keywords: Antinutrients, In vitro digestibility and Antioxidant activity
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How to cite this article:

Sarita Verma, Neelam Khetrapaul, Sarita Verma and Vandana Verma. 2018. Antinutrients, In Vitro Digestibility and Antioxidant Activity of Sorghum Grain and Flour of Two Different Varieties.Int.J.Curr.Microbiol.App.Sci. 7(5): 2935-2943. doi: https://doi.org/10.20546/ijcmas.2018.705.342