GT-biplot analysis of some biochemical characteristics and mineral composition of different sorghum (Sorghum bicolor L.) sprouts

[ X ]

Tarih

2022

Dergi Başlığı

Dergi ISSN

Cilt Başlığı

Yayıncı

Wiley

Erişim Hakkı

info:eu-repo/semantics/closedAccess

Özet

Background and Objectives The nutritional value of the sprouts has gained interest in recent years because of supplying to fiber, vitamins, minerals, and bioactive compounds such as antioxidants into the diet. The aim of the present study was to reveal the nutritional characteristics of the different sorghum genotypes exposed to sprouting process. For this purpose, some biochemical characteristics and basic mineral profiles of the sorghum sprouts were investigated. Findings According to the results, protein content ranged between 12.17% and 32.24% while the lowest total starch content was determined as to be 3.37% and the highest was 32.71%. Besides, dietary fiber content was in the range of 30.27%-46.42%. Total phenolic content and antiradical activity values of the sprouts were determined as in the range of 3.61-8.42 mg GAE/g and 11.63%-19.51%, respectively. Conclusion The results showed that the sprouting process improved the nutritional quality of sorghum compared to grains and also significant variation was observed among the genotypes in terms of examined properties. Significance and Novelty The results showed that the nutritional parameters especially phytic acid levels of the sorghum grains could be decreased by sprouting process.

Açıklama

Anahtar Kelimeler

bioactivity, classification, nutritional value, sorghum, sprout

Kaynak

Cereal Chemistry

WoS Q Değeri

Q3

Scopus Q Değeri

Q2

Cilt

99

Sayı

6

Künye