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۱Some Nutritional Attributes of Selected Newly Developed Lines of Sorghum (Sorghum bicolor) after Fermentation
اطلاعات انتشار: Journal of Agricultural Science and Technology، سيزدهم،شماره۳، Summer ۲۰۱۱، سال
تعداد صفحات: ۱۲
Total energy, protein content and digestibility, antinutritional factors, and total and extractable minerals of normal sorghum (Type II) and four newly developed lines of sorghum (Eri–1, SHK–ABA–4, SHK–ABA–6 and SHK–ABA–10.) were studied before and after fermentation. Phytic acid and Tanin contents of raw flour of the normal sorghum were, respectively, 41.73 mg 100 g–1 and 170.54 mg 100 g–1, while the same values for the four lines ranged from 16.07 to 38.64 mg 100 g–1 and from 31.90 to 184.25 mg 100 g–1, respectively. Polyphenols content of raw flour of the normal sorghum was 604.56 mg 100 g–1, exceeding the values found for the four lines in the range of 476.46 to 544.44 mg 100 g– 1. According to our results, fermentation of normal sorghum flour and that of the new lines significantly (P 0.05) decreased the antinutritional factors i.e. phytate, tannins, and polyphenols. The total energy of raw flour of the normal sorghum was 369.87 Kcal 100 g–1 while it ranged from 367.23 to 372.57 Kcal 100 g–1 for the new lines. In all cases, this energy slightly decreased after fermentation. Protein digestibility of normal sorghum was 22.60% and, for the new lines, it ranged from 37.00 to 57.19%. After fermentation, protein digestibility and the total and extractable Ca, P, and Fe increased significantly (P 0.05) for all genotypes studied.
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