Variation in Nutritional and Shelf Life Parameters Among Rabi Sorghum Cultivars and Effect of Processing on These Parameters

• Published in: Agricultural research (India : Online) Vol. 8; no. 4; pp. 513 - 522
• Main Authors: Nanaiah, Ganapathy Kuyyamudi, Benhur, Dayakar Rao, Rakshit, Sujay, Devender, Vishala, Chinnegowda, Venkatesha Sollepura, Tonapi, Vilas Achutarao
• Format: Journal Article
• Language: English
• Published: New Delhi Springer India 01-12-2019; Springer Nature B.V
• Subjects: Acidity; Biodiversity; Biomedical and Life Sciences; Calcium; Carbohydrates; Cell Biology; Composition; Cultivars; Folic acid; Full-Length Research Article; Grain; Life Sciences; Minerals; Parboiling; Plant Biochemistry; Plant Ecology; Plant Genetics and Genomics; Plant Sciences; Process parameters; Shelf life; Sorghum; Stability analysis; Storage; Thiamine; Variation; Vitamins; Water activity; Zinc; Rabi; Sorghum; Shelf life; Dehulling; Minerals; Parboiling
• ISSN: 2249-720X; 2249-7218
• DOI: 10.1007/s40003-018-0393-8

Variation in grain mineral contents, proximate composition, shelf stability parameters, and vitamins of eight rabi grain sorghum cultivars and effect of processing (dehulling and parboiling) on these parameters were investigated. Wide variations were observed among the rabi cultivars tested for different nutritional and shelf stability parameters. Parboiling process resulted in increase of grain calcium and zinc. Dehulling resulted in significant loss in all grain minerals tested. Grain proximate compositions such as carbohydrate, proteins and vitamins like thiamine, niacin, and folic acid also showed significant increase in the parboiled-dehulled sorghum compared to raw sorghum, indicating the possible nutritional benefits that can be exploited from parboiling in sorghum. Alcoholic acidity, an important parameter to assess the shelf stability of grain, gradually increased from 0.08 and reached 0.18 at 90th day of storage period, giving indication that grain samples can be stored for 90 days without much loss due to deterioration. Alcoholic acidity of parboiled grains were in a range between 0.07 and 0.08 even at 90th day of storage period indicating positive role of parboiling in improving shelf stability of sorghum grains. Water activity for raw and parboiled sorghum for both raw and parboiled sorghum was within the limits at the 90th day of storage period.