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

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Abstract

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.

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Acknowledgements

The authors thank Mr. Bhaskar, M/S Smart Labtech Pvt Ltd, Hyderabad, for facilitating sorghum grain mineral analysis carried out at Perkin Elmer Analytical Lab. The supporting data are available with ICAR-Indian Institute of Millet Research.

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Authors and Affiliations

  1. ICAR-Indian Institute of Millets Research, Rajendranagar, Hyderabad, 500 030, India

    Ganapathy Kuyyamudi Nanaiah, Dayakar Rao Benhur, Sujay Rakshit, Vishala Devender & Vilas Achutarao Tonapi

  2. College of Horticulture, Mysore, 571 130, India

    Venkatesha Sollepura Chinnegowda

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  1. Ganapathy Kuyyamudi Nanaiah
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  2. Dayakar Rao Benhur
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Correspondence to Ganapathy Kuyyamudi Nanaiah.

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Nanaiah, G.K., Benhur, D.R., Rakshit, S. et al. Variation in Nutritional and Shelf Life Parameters Among Rabi Sorghum Cultivars and Effect of Processing on These Parameters. Agric Res 8, 513–522 (2019). https://doi.org/10.1007/s40003-018-0393-8

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