Uman NUH | today: 04/14/2024
| Author(s) |
Lubych V.V., Candidate of Agricultural Science, Lecturer of Department of Technology of Storage and Processing of Grain, Uman National University of Horticulture, Ukraine Войтовська В.І., , , Kononenko L.M., Candidate of Agricultural Sciences, , Uman National University of Horticulture, Ukraine |
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| Category | The Agronomy | ||
| year | 2022 | issue | Issue number 101. Part 1 |
| pages | 78-86 | index UDK | 577.16+544.116:[664.7:631.526.3] | DOI | 10.32782/2415-8240-2022-101-1-78-86 (Link) |
| Abstract | Introduction. Grain and its processing products are the main element of ensuring food security of the population, providing the main share of energy and nutrients in the daily diet. Sorghum is one of the basic food crops in many developing countries and is the fifth most important grain crop in the world after rice, wheat, maize and barley. The advantages of growing sorghum are low-cost agricultural technology: plants are not demanding on soil conditions, fertilizers and have tolerance to diseases and pests. Methods. Laboratory, mathematical and statistical. Results. Research has established that of the studied vitamins, B3 content was the highest – 3.12–4.00 mg/100 g of grain, and B9 content – 2.50–2.70 μg/100 g of grain depending on soriz variety. The content of the remaining vitamins was from 0.02 to 2.50 mg/100 g of grain. It should be noted that this indicator varied significantly depending on soriz variety. The content of vitamins in soriz flour varied differently compared to grain. Thus, the content of vitamins B3 and B5 decreased by 1–3 %, the content of vitamins B4, B1 and B9 – by 4–9 % depending on the variety. The content of vitamin E did not change, and the content of vitamins B2 and B6 either decreased by 3% or was at the grain level. As a result of the research, it was established that of the studied mineral elements, potassium content was the highest – 65–71 mg/100 g of grain, and copper content was the lowest – 101–110 μg/100 g depending on soriz variety. The content of mineral elements in flour was lower compared to grain. Thus, copper and sulfur content was 1–3 % lower, and manganese, iron, magnesium, calcium and potassium content was 2–20 % lower. A large range of changes in the content of mineral elements can be due to the peculiarities of the technological grinding process or their different distribution in soriz grain. Conclusions. It was established that the largest daily requirement of 100 g of grain is provided by vitamin B1 - by 69.1–80.0% depending on soriz variety. It was established that 100 g of grain provides the most daily need for vitamin B1 – by 69.1–80.0 % depending on soriz variety. Integral score for vitamins B6 and B3 is at the level of 23.1–28.6 %. According to the level of integral srore grain of Fakel, Samarant 6, Evropa and Kvarts varieties significantly exceed this indicator of Tytan and Perlyna varieties. Of the studied mineral elements, potassium content is the highest – 65–71 mg/100 g of grain, and copper content is the lowest – 101–110 μg/100 g depending on soriz variety. The content of mineral elements in flour is lower compared to grain | ||
| Key words | soriz, variety, vitamins, mineral elements, integral score | ||