Nutritive value and quality characteristics of sorghum genotypes

Vannalli, S. and Kasturiba, B. and Naik, R.K. and Yenagi, N. (2008) Nutritive value and quality characteristics of sorghum genotypes. Karnataka Journal of Agricultural Sciences, 20 (3). pp. 586-588.

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Ten sorghum genotypes (SPV-1457, SPV-1411, SPV-1155, V-216R, M35-1, Barisizoot, Giddamaladandi, Yanigar jola, Dagadisolapur and DSH–3) were procured from Agricultural Research Station, University of Agricultural Sciences, Dharwad for nutritive value and cooking quality study. Results revealed that proximate composion i.e. moisture, protein, fat, ash, crude fibre and total carbogydrates of sorghum genotypes differed significantly (P<0.01) and ranged from 6.64 to 8.58, 8.73 to 12.81, 1.22 to 2.36, 1.14 to 1.72, 1.21 to 2.48, 81.82 to 87.58 per cent, respectively. With regard to cooking, the variety M35-1 was the most suitable for roti making and the variety DSH-3 was suitable for popping.

Item Type: Article
Author Affiliation: Department of Food Science and Nutrtion University of Agricultural Sciences, Dharwad - 580 005, Karnataka, India
Subjects: Postharvest Management > Food Technology
Plant Physiology and Biochemistry > Biochemistry
Divisions: Sorghum
Depositing User: David T
Date Deposited: 02 Dec 2010 16:11
Last Modified: 29 Dec 2010 20:06
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