Uman NUH | today: 11/13/2022

Nutritional value of whole grains of different varieties of sorghum

Author(s) Tretiakova S., Candidate of Agricultural Sciences, , Uman National University of Horticulture
Lubych V.V., Candidate of Agricultural Science, Lecturer of Department of Technology of Storage and Processing of Grain, Uman National University of Horticulture, Ukraine
Zabolotnyy O.I., Candidate of Agricultural Science, Lecturer of Department of Biology, Uman National University of Horticulture, Ukraine
Войтовська В.І., , ,
Category The Agronomy
year 2022 issue Issue 100. Part 1
pages 115-124 index UDK 664.64.016-021.465+-047.44:631.526.3:633.17
DOI 10.31395/2415-8240-2022-100-1-115-124 (Link)
Abstract Introduction. Grain sorghum is one of the most common cereals. Usually used for technical purposes. The products of grain processing are gluten-free, so the study of the biochemical component of sorghum cereals is relevant. Methods. Laboratory, chemical, physicochemical, statistical, computational. Results. Carbohydrates represent the largest part of whole grain sorghum cereals – 68.0–70.2 % depending on the variety. The share of starch in carbohydrates was 95–96 %. The protein content varied from 8.0 to 8.5 % depending on the variety of grain sorghum. The lowest glucose content was 0.70–0.89 %. Of the studied vitamins, whole grain sorghum contained the least B9 – 0.18–0.25 × 10–3, depending on the variety. The highest content of vitamin B3 – 4.46–4.52 mg/100 g of cereal. The content of vitamin B2 was from 0.04 to 0.06 and vitamins B1, B6, E, B5 – 0.25–0.55 mg/100 g of cereal. Of the studied mineral elements, whole grains contained the least copper – 0.010–0.012 mg/100 g. The potassium content was the highest – 310–322 mg/100 g of cereals. The content of magnesium varied from 106 to 125, sulfur – from 72 to 85; calcium – from 10 to 12, the content of manganese and iron – from 1.10 to 3.20 mg/100 g of grain sorghum. The content of leucine in the composition of essential amino acids was the highest – 1,070–1,090 % depending on the variety of grain sorghum. Tryptophan was the least – 0.103–0.150 %. The amount of essential amino acids varied from 2.963 to 3.688 %, and the metabolic rate – from 0.55 to 0.75 depending on the variety of grain sorghum. The content of glutamic acid in the composition of substitute amino acids was the highest – 1,698–1,747 % depending on the variety. The histidine content was the lowest – 0.140–0.165 %. Conclusions. Whole grain sorghum contains 65.0–68.0 % of starch, 8.0–8.5 % of protein, 5.0–6.1 % of dietary fiber, 2.3–3.2 % of fat, and ash of 1.15–1.35, glucose – 0.70–0.87 % depending on the variety. The main carboxylic acid is linoleic – 1,300–1,333 %. The main monounsaturated acid is oleic, and in the composition of saturated fatty acids – palmitic – 0.415–0.435 %, depending on the variety of grain sorghum. It was founding that 100 g of grain sorghum grain most satisfies the biological need for vitamin B3 – by 31.9–32.3 % depending on the variety. The integrated rate for vitamin B1 varies from 22.7 to 30.0 %, and for vitamin B6 – from 23.8 to 24.6 %. Calculations show that 100 g of whole grains most satisfy the biological need for magnesium – by 46.1–54.3 %. The integrated rate for iron varied from 21.4 to 22.9 %, and manganese – from 11.0 to 12.8 % depending on the variety of grain sorghum. Of the essential amino acids, the greatest daily requirement of 100 g of cereals is meting by leucine – by 23.3–23.7 %. In the composition of substituted amino acids, the highest integral score was for proline – 13.3–14.5 %.
Key words grain sorghum, whole grain, biochemical component, integral score, variety
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