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

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dc.authoridAkcura, Mevlut/0000-0001-7828-5163
dc.authoridKaplan, Mahmut/0000-0002-6717-4115
dc.authoridKaraman, Kevser/0000-0003-0729-6185
dc.authoridKARDES, YUSUF MURAT/0000-0001-7144-9612
dc.contributor.authorKaraman, Kevser
dc.contributor.authorKardes, Yusuf Murat
dc.contributor.authorDoran, Turhan
dc.contributor.authorAkcura, Mevlut
dc.contributor.authorKaplan, Mahmut
dc.date.accessioned2025-01-27T20:14:19Z
dc.date.available2025-01-27T20:14:19Z
dc.date.issued2022
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractBackground 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.
dc.description.sponsorshipErciyes University [FBA-2017-7507]
dc.description.sponsorshipErciyes University, Grant/Award Number: FBA-2017-7507
dc.identifier.doi10.1002/cche.10590
dc.identifier.endpage1281
dc.identifier.issn0009-0352
dc.identifier.issn1943-3638
dc.identifier.issue6
dc.identifier.scopus2-s2.0-85136483883
dc.identifier.scopusqualityQ2
dc.identifier.startpage1272
dc.identifier.urihttps://doi.org/10.1002/cche.10590
dc.identifier.urihttps://hdl.handle.net/20.500.12428/21042
dc.identifier.volume99
dc.identifier.wosWOS:000842411500001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofCereal Chemistry
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectbioactivity
dc.subjectclassification
dc.subjectnutritional value
dc.subjectsorghum
dc.subjectsprout
dc.titleGT-biplot analysis of some biochemical characteristics and mineral composition of different sorghum (Sorghum bicolor L.) sprouts
dc.typeArticle

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