The proximate composition of fermented and unfermented sorghum, soybean, and orange‐fleshed sweet potato flour blends is presented in Table 2. Sorghum grain is known for its hardness compared to other food grains. Sorghum Nutrition Facts. to study nutritional composition of selected variations. Genetic factors play a major part in determining grain composition. 17, No. Composition of foods and dishes commonly consumed in … Sorghum varieties rich in tannins are recommended for obese individuals and diabetic patients. Averages as fed / on DM / other unit Min/max as fed Min/max on DM Min/Max other unit Main constituents; Parameter According to the USDA, sorghum is a powerhouse of nutrients.When included in the diet, it can provide nearly half of the daily required protein, a significant amount of dietary fiber, and B-vitamins vitamins like niacin, riboflavin, and thiamin, as well as high levels of magnesium, iron, copper, calcium, phosphorus, and potassium. Vitamins like thiamin, niacin and riboflavin are also found in rich quantities in sorghum. Sensory and nutritional quality of an extrud ed sorghum and cowpea blend as a complementary food for school age children . From a nutritional composition standpoint, sorghum is comparable to wheat (without containing gluten) in that it is high-complex carbohydrate, high-protein grain (1/2 cup supplies 72 grams of carbohydrate and 11 grams of protein) and also an excellent source of fiber (primarily insoluble fiber), vitamins B3, B1, and B2, and the minerals iron and potassium. [1] Subramanian and Jambunathan [2]. Using all … Animal studies observed a 50% weight loss when fed with sorghum containing high tannin levels (Ambula et al., 2001). The genotype RPASV-3 is found best for overall accepted characters and also having good frying qualities like puffiness, crispiness and expansion and having 2.2.2 Nutritional quality of sorghum kernels .....8 2.3 Chickpea utilization .....10 2.3.1 Nutritional value of chickpea (Cicer arietinum ... Table 1: Comparison of the nutrient composition in 100 g dry chickpea, sorghum and wheat. Abstract Malted sorghum-soy composite flour was developed the non-malted (day 0). An experiment was carried out to characterize the proximate compositions and antinutritional and mineral contents of sorghum varieties released for production by the Ethiopian sorghum improvement programme. Etuk and others published Nutrient Composition and Feeding Value of Sorghum for Livestock and Poultry | Find, read and cite all the research you need on ResearchGate can potentially enhance the nutritional quality of sorghum porridge, a staple in many African countries. 7.5 Effect of sorghum diet on nutritional status of school going children 77 7.6 Determination of protein efficiency of sorghum 79 8 Processing and Impact of Sorghum on Nutritional Composition 81-87 8.1 Processing of Millets 81 8.2 Effect of grain processing on nutrient composition of sorghum products 83 9 Summary and Conclusions 89-90 chemical composition and nutritive value of sorghum and millets. PDF | On Jan 1, 2012, E.B. Compositing sorghum with lysine-rich marama flour when preparing porridges would address this problem. Sorghum's status as an alternative grain for people with gluten intolerance has made it more available as human food in the United States, and Pontieri's team suggests that its high nutritional value and other health benefits recommend it as a replacement for rice or … The moisture content of developed blends ranged from 2.5% to 9.24%. food preparation on nutritional and anti-nutrient composition: the variety of sorghum (Gadam, Seredo, kivila kya ivui) the food preparation technique or treatment (fermentation, malting, control), and the formulation ratios of sorghum-to-pigeon pea flours (1:1:, 2:1, 5:1). Sorghum (Sorghum bicolor (L.) Moench) is a crop similar to corn in regards to its agronomic and nutritional value.However, in terms of requirements, sorghum is an attractive alternative to corn because it is more adapted to drought and low soil fertility (Borba et al., 2012).Among sorghum types are grain, forage, and sweet sorghum, which differ in plant height and nutritional value. Food details for SORGHUM in different kinds of … The Effect of Different Malting Periods on the Nutritional Composition of Malted Sorghum-Soy Composite Flour. CHEMICAL COMPOSITION Sorghum grains exhibit a wide range of variation in their Journal of Food Science and Nutrition Research 3 (2020): 217-230. Sorghum is an extensively researched crop in Ethiopia. Proximate composition is an important criterion to determine the nutrient content and quality of foods (Qayyum et al., 2012). They found that grain sorghum protein varies from 4.4 to 21.1% with a mean value of 11.4%. The nutritional composition of Sorghum bicolor grain includes energy (193 cal), moisture content (52%), protein (7.1 g), fat (0.6 g), carbohydrates (39.8 g), fiber (0.9 g), calcium (10 mg), iron (3.5 mg), and niacin (1.7 mg). Fermentation significantly im-proved the protein content and nutritional indices of experimental animals. Control flatbread (CJ) was prepared with sorghum flour. Journal of Human Ecology: Vol. 2. Detailed nutritional values of Sorghum. Nutritional Value of Sorghum The proximate composition and nutritional aspects of grain sorghum have been extensively reviewed by Hulse et al. • Genotypes presented high variability for carbohydrate, protein, lipid, fiber and ash. The nutritional values for monogastric animals correspond to low-tannin varieties. • Several genotypes showed … MATERIALS AND METHODS Sorghum bicolor was obtained from Wazobia Market, Sabo, Ogbomoso, Oyo State, Nigeria. Chemical Composition and Seed Characteristics of Whole Grain Sample of High-Lysine and Normal Sorghum Lines Character High-lysine lines Normal sorghum IS 11167 IS 11758 Protein composition protein % 15.70 17.20 12.70 lysine, g/100 g protein 3.33 3.13 2.05 While considering nutritional composition of sorghum grain as well as organoleptic properties of the niche product (papad) prepared from them. Sorghum flour, whole-grain belong to 'Cereal Grains and Pasta' food category. thereby affecting the nutritional and functional value of the bound constituents. 201-203. Considerable variation in the grain composition of these cereals has been reported, particularly for sorghum and pearl millet (Hulse, Laing and Pearson, 1980; Jambunathan and Subramanian, 1988; Rooney and Serna-Saldivar. Nutritional composition of sorghum varieties: Moisture content was range from 12 to 13.9 per cent, fat (3.8 to 4.71 per cent), protein (9.8 to 15.08 per cent), carbohydrate (65.8 to 70.52 per cent) and ash content was ranged from 1.89 to 2.06 per cent. 1991 ) (Table 18). The variation in per cent chemical composition might be due to variation in recipe. ... Table 2.1: The nutrient composition of sorghum (per 100 g edible portion) and the percent of Grain Sorghum Lipids: Extraction, Characterization, and Health Potential. 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