Evaluation for hard endosperm, bird-proof sorghum [(Sorghum bicolor L. (Moench)] and its effect on food quality

[摘要] English: Grain sorghum is an important cereal crop for food security in developing countries. The crop is mainly preferred due to its adaptability to harsh environments including extreme temperatures and water limiting environments. However, for grain sorghum to compete equally with maize, certain improvements must be made. The objectives of the study were to measure the 1) yield potential of genotypes 2) identify bird-resistance genotypes 3) compare Group I and Group III genotypes in terms of food quality characteristics. Thirty genotypes including two standards, developed by the Agricultural Research Council, Potchefstroom, South Africa were used. These genotypes were planted in Potchefstroom and Taung, in the North West province of South Africa. The experiment was laid out in a randomized complete block design with three replications. Data collected for yield potential included grain yield, seed weight per panicle, full panicle weight, and thousand seed mass. Data was analyzed per location and across locations using Agrobase, 2000. The results showed highly significantly differences among genotypes in the locations and across locations in all yield characteristics measured. The interaction between entry and location was highly significant. Genotypes were evaluated for bird resistance through the percentage grain yield loss. Percentage bird damage was highly significantly different between groups and among genotypes in Potchefstroom. The damage was severe in group I compared to group III. Taung resulted in 100% bird damage. Two hundred and fifty gram per sample was assessed in a Tangetial Abrasive Dehulling Device for abrasive hardness index (AHI), followed by milling and flour color assessment. The samples were not replicated except for endosperm texture, and grand means were used to compare the groups. Group I performed better than group III in terms of milling yields, flour color, AHI, percentage kernel removed and endosperm texture. These milling quality characteristics showed significant correlation with each other and most importantly correlated with endosperm hardness. Therefore, many food quality characteristics in sorghum are determined by endosperm texture. A 12% solution (flour and water) was used to analyze viscosity of the porridge using the Brabender ® Viskograph 'E'. The response of genotypes during cooking showed highly significant differences. Groups were highly significantly different for maximum viscosity, start of cooling period, breakdown, and setback and non-significant for beginning of gelatinization, end of cooling period, and end of final holding. Viscosity parameters measured were positively correlated to each other.

[发布机构] University of the Free State