Physical Measurements and Improvement Methods of Protein and Other Nutritional Quality Traits of Sorghum [<i>Sorghum bicolor</i> (L) Moench]

Tokuma Legesse

doi:doi:10.11648/j.ijfet.20180202.11

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Physical Measurements and Improvement Methods of Protein and Other Nutritional Quality Traits of Sorghum [Sorghum bicolor (L) Moench]

Tokuma Legesse

Published in International Journal of Food Engineering and Technology (Volume 2, Issue 2)

Received: 20 November 2017 Accepted: 1 December 2017 Published: 26 December 2018

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Abstract

Sorghum [Sorghum bicolor (L) Moench] is the fifth most important cereal crop and is a primary food and feed crop in Africa, especially in the dry land regions. This crop is drought tolerant and can be grown in semi-arid conditions where maize, wheat, and rice cannot be grown because of water scarcity. The nutrient content of sorghum grain is generally similar to other cereal grains. However, studies have revealed poor protein quality of sorghum foods because sorghum protein is deficient in lysine. Besides being a staple food crop in the semi-arid regions of the world, sorghum is also used for feed, traditional beverages, fuel, construction material, confection (sweet sorghums), brooms, as well as for making sugar, syrup and molasses. Sorghum is basically composed of starch, which is more slowly digested than that of other cereals, has low digestibility proteins and unsaturated lipids, and is a source of some minerals and vitamins. Therefore exploration of the available genetic variation in landraces and improved cultivars for chemical and physical grain attributes and their association with end-uses, such as injera quality, would require the screening of germplasm for quality characteristics before subsequent inclusion in breeding programs.

Published in	International Journal of Food Engineering and Technology (Volume 2, Issue 2)
DOI	10.11648/j.ijfet.20180202.11
Page(s)	10-16
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2018. Published by Science Publishing Group

Keywords

Anti-nutritional Factors, Bio fortification, Chemical Composition, Nutritional Value, Quality Traits

References

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Tokuma Legesse. (2018). Physical Measurements and Improvement Methods of Protein and Other Nutritional Quality Traits of Sorghum [Sorghum bicolor (L) Moench]. International Journal of Food Engineering and Technology, 2(2), 10-16. https://doi.org/10.11648/j.ijfet.20180202.11

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ACS Style

Tokuma Legesse. Physical Measurements and Improvement Methods of Protein and Other Nutritional Quality Traits of Sorghum [Sorghum bicolor (L) Moench]. Int. J. Food Eng. Technol. 2018, 2(2), 10-16. doi: 10.11648/j.ijfet.20180202.11

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AMA Style

Tokuma Legesse. Physical Measurements and Improvement Methods of Protein and Other Nutritional Quality Traits of Sorghum [Sorghum bicolor (L) Moench]. Int J Food Eng Technol. 2018;2(2):10-16. doi: 10.11648/j.ijfet.20180202.11

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@article{10.11648/j.ijfet.20180202.11,
  author = {Tokuma Legesse},
  title = {Physical Measurements and Improvement Methods of Protein and Other Nutritional Quality Traits of Sorghum [Sorghum bicolor (L) Moench]},
  journal = {International Journal of Food Engineering and Technology},
  volume = {2},
  number = {2},
  pages = {10-16},
  doi = {10.11648/j.ijfet.20180202.11},
  url = {https://doi.org/10.11648/j.ijfet.20180202.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20180202.11},
  abstract = {Sorghum [Sorghum bicolor (L) Moench] is the fifth most important cereal crop and is a primary food and feed crop in Africa, especially in the dry land regions. This crop is drought tolerant and can be grown in semi-arid conditions where maize, wheat, and rice cannot be grown because of water scarcity. The nutrient content of sorghum grain is generally similar to other cereal grains. However, studies have revealed poor protein quality of sorghum foods because sorghum protein is deficient in lysine. Besides being a staple food crop in the semi-arid regions of the world, sorghum is also used for feed, traditional beverages, fuel, construction material, confection (sweet sorghums), brooms, as well as for making sugar, syrup and molasses. Sorghum is basically composed of starch, which is more slowly digested than that of other cereals, has low digestibility proteins and unsaturated lipids, and is a source of some minerals and vitamins. Therefore exploration of the available genetic variation in landraces and improved cultivars for chemical and physical grain attributes and their association with end-uses, such as injera quality, would require the screening of germplasm for quality characteristics before subsequent inclusion in breeding programs.},
 year = {2018}
}

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TY  - JOUR
T1  - Physical Measurements and Improvement Methods of Protein and Other Nutritional Quality Traits of Sorghum [Sorghum bicolor (L) Moench]
AU  - Tokuma Legesse
Y1  - 2018/12/26
PY  - 2018
N1  - https://doi.org/10.11648/j.ijfet.20180202.11
DO  - 10.11648/j.ijfet.20180202.11
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 10
EP  - 16
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20180202.11
AB  - Sorghum [Sorghum bicolor (L) Moench] is the fifth most important cereal crop and is a primary food and feed crop in Africa, especially in the dry land regions. This crop is drought tolerant and can be grown in semi-arid conditions where maize, wheat, and rice cannot be grown because of water scarcity. The nutrient content of sorghum grain is generally similar to other cereal grains. However, studies have revealed poor protein quality of sorghum foods because sorghum protein is deficient in lysine. Besides being a staple food crop in the semi-arid regions of the world, sorghum is also used for feed, traditional beverages, fuel, construction material, confection (sweet sorghums), brooms, as well as for making sugar, syrup and molasses. Sorghum is basically composed of starch, which is more slowly digested than that of other cereals, has low digestibility proteins and unsaturated lipids, and is a source of some minerals and vitamins. Therefore exploration of the available genetic variation in landraces and improved cultivars for chemical and physical grain attributes and their association with end-uses, such as injera quality, would require the screening of germplasm for quality characteristics before subsequent inclusion in breeding programs.
VL  - 2
IS  - 2
ER  -

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Tokuma Legesse

Ethiopian Institute of Agricultural Research, Assosa Agricultural Research Center, Assosa, Ethiopia

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APA Style

Tokuma Legesse. (2018). Physical Measurements and Improvement Methods of Protein and Other Nutritional Quality Traits of Sorghum [Sorghum bicolor (L) Moench]. International Journal of Food Engineering and Technology, 2(2), 10-16. https://doi.org/10.11648/j.ijfet.20180202.11

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ACS Style

Tokuma Legesse. Physical Measurements and Improvement Methods of Protein and Other Nutritional Quality Traits of Sorghum [Sorghum bicolor (L) Moench]. Int. J. Food Eng. Technol. 2018, 2(2), 10-16. doi: 10.11648/j.ijfet.20180202.11

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AMA Style

Tokuma Legesse. Physical Measurements and Improvement Methods of Protein and Other Nutritional Quality Traits of Sorghum [Sorghum bicolor (L) Moench]. Int J Food Eng Technol. 2018;2(2):10-16. doi: 10.11648/j.ijfet.20180202.11

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@article{10.11648/j.ijfet.20180202.11,
  author = {Tokuma Legesse},
  title = {Physical Measurements and Improvement Methods of Protein and Other Nutritional Quality Traits of Sorghum [Sorghum bicolor (L) Moench]},
  journal = {International Journal of Food Engineering and Technology},
  volume = {2},
  number = {2},
  pages = {10-16},
  doi = {10.11648/j.ijfet.20180202.11},
  url = {https://doi.org/10.11648/j.ijfet.20180202.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20180202.11},
  abstract = {Sorghum [Sorghum bicolor (L) Moench] is the fifth most important cereal crop and is a primary food and feed crop in Africa, especially in the dry land regions. This crop is drought tolerant and can be grown in semi-arid conditions where maize, wheat, and rice cannot be grown because of water scarcity. The nutrient content of sorghum grain is generally similar to other cereal grains. However, studies have revealed poor protein quality of sorghum foods because sorghum protein is deficient in lysine. Besides being a staple food crop in the semi-arid regions of the world, sorghum is also used for feed, traditional beverages, fuel, construction material, confection (sweet sorghums), brooms, as well as for making sugar, syrup and molasses. Sorghum is basically composed of starch, which is more slowly digested than that of other cereals, has low digestibility proteins and unsaturated lipids, and is a source of some minerals and vitamins. Therefore exploration of the available genetic variation in landraces and improved cultivars for chemical and physical grain attributes and their association with end-uses, such as injera quality, would require the screening of germplasm for quality characteristics before subsequent inclusion in breeding programs.},
 year = {2018}
}

Copy | Download

TY  - JOUR
T1  - Physical Measurements and Improvement Methods of Protein and Other Nutritional Quality Traits of Sorghum [Sorghum bicolor (L) Moench]
AU  - Tokuma Legesse
Y1  - 2018/12/26
PY  - 2018
N1  - https://doi.org/10.11648/j.ijfet.20180202.11
DO  - 10.11648/j.ijfet.20180202.11
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 10
EP  - 16
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20180202.11
AB  - Sorghum [Sorghum bicolor (L) Moench] is the fifth most important cereal crop and is a primary food and feed crop in Africa, especially in the dry land regions. This crop is drought tolerant and can be grown in semi-arid conditions where maize, wheat, and rice cannot be grown because of water scarcity. The nutrient content of sorghum grain is generally similar to other cereal grains. However, studies have revealed poor protein quality of sorghum foods because sorghum protein is deficient in lysine. Besides being a staple food crop in the semi-arid regions of the world, sorghum is also used for feed, traditional beverages, fuel, construction material, confection (sweet sorghums), brooms, as well as for making sugar, syrup and molasses. Sorghum is basically composed of starch, which is more slowly digested than that of other cereals, has low digestibility proteins and unsaturated lipids, and is a source of some minerals and vitamins. Therefore exploration of the available genetic variation in landraces and improved cultivars for chemical and physical grain attributes and their association with end-uses, such as injera quality, would require the screening of germplasm for quality characteristics before subsequent inclusion in breeding programs.
VL  - 2
IS  - 2
ER  -

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