Evaluation of nutritional and functional properties of anatomical parts of two sorghum (Sorghum bicolor) varieties
Compositional differences exist among grain varieties as well as in the content of respective fractions. The proximate composition, amino acids, mineral contents, and functional properties of white and brown sorghum and its anatomical parts (dehulled and bran) were studied. The results showed that t...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-06-01
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| Series: | Heliyon |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844023045048 |
| _version_ | 1797802191183937536 |
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| author | Janet Adeyinka Adebo Hema Kesa |
| author_facet | Janet Adeyinka Adebo Hema Kesa |
| author_sort | Janet Adeyinka Adebo |
| collection | DOAJ |
| description | Compositional differences exist among grain varieties as well as in the content of respective fractions. The proximate composition, amino acids, mineral contents, and functional properties of white and brown sorghum and its anatomical parts (dehulled and bran) were studied. The results showed that the bran had higher crude protein, crude fat, crude fibre, and ash contents for both sorghum varieties than the whole grain and dehulled samples. Likewise, significantly (p ≤ 0.05) higher essential and non-essential amino acids and minerals, particularly calcium, zinc, potassium were recorded for the bran samples compared to the whole grains or dehulled ones. With regard to the functional properties, the hydration capacity, hydration index, water, and oil absorption capacities of the dehulled samples were significantly (p ≤ 0.05) lower than the other investigated samples, except for bulk density, which was significantly (p ≤ 0.05) higher. In contrast, none of the swelling capacities differed significantly in any of the samples. In conclusion, sorghum bran has significant potential in the food industry and could be an excellent material for formulating high-fibre foods and serving as a nutritionally-rich food ingredient. |
| first_indexed | 2024-03-13T05:01:59Z |
| format | Article |
| id | doaj.art-a7c831ab25eb41929a5fa34258172928 |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-03-13T05:01:59Z |
| publishDate | 2023-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-a7c831ab25eb41929a5fa342581729282023-06-17T05:19:35ZengElsevierHeliyon2405-84402023-06-0196e17296Evaluation of nutritional and functional properties of anatomical parts of two sorghum (Sorghum bicolor) varietiesJanet Adeyinka Adebo0Hema Kesa1Corresponding author.;; Food Evolution Research Laboratory, School of Hospitality and Tourism, College of Business and Economics, University of Johannesburg, South AfricaFood Evolution Research Laboratory, School of Hospitality and Tourism, College of Business and Economics, University of Johannesburg, South AfricaCompositional differences exist among grain varieties as well as in the content of respective fractions. The proximate composition, amino acids, mineral contents, and functional properties of white and brown sorghum and its anatomical parts (dehulled and bran) were studied. The results showed that the bran had higher crude protein, crude fat, crude fibre, and ash contents for both sorghum varieties than the whole grain and dehulled samples. Likewise, significantly (p ≤ 0.05) higher essential and non-essential amino acids and minerals, particularly calcium, zinc, potassium were recorded for the bran samples compared to the whole grains or dehulled ones. With regard to the functional properties, the hydration capacity, hydration index, water, and oil absorption capacities of the dehulled samples were significantly (p ≤ 0.05) lower than the other investigated samples, except for bulk density, which was significantly (p ≤ 0.05) higher. In contrast, none of the swelling capacities differed significantly in any of the samples. In conclusion, sorghum bran has significant potential in the food industry and could be an excellent material for formulating high-fibre foods and serving as a nutritionally-rich food ingredient.http://www.sciencedirect.com/science/article/pii/S2405844023045048CerealAnatomical partsFood analysisCultivars |
| spellingShingle | Janet Adeyinka Adebo Hema Kesa Evaluation of nutritional and functional properties of anatomical parts of two sorghum (Sorghum bicolor) varieties Heliyon Cereal Anatomical parts Food analysis Cultivars |
| title | Evaluation of nutritional and functional properties of anatomical parts of two sorghum (Sorghum bicolor) varieties |
| title_full | Evaluation of nutritional and functional properties of anatomical parts of two sorghum (Sorghum bicolor) varieties |
| title_fullStr | Evaluation of nutritional and functional properties of anatomical parts of two sorghum (Sorghum bicolor) varieties |
| title_full_unstemmed | Evaluation of nutritional and functional properties of anatomical parts of two sorghum (Sorghum bicolor) varieties |
| title_short | Evaluation of nutritional and functional properties of anatomical parts of two sorghum (Sorghum bicolor) varieties |
| title_sort | evaluation of nutritional and functional properties of anatomical parts of two sorghum sorghum bicolor varieties |
| topic | Cereal Anatomical parts Food analysis Cultivars |
| url | http://www.sciencedirect.com/science/article/pii/S2405844023045048 |
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