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Variability of Starch and Sugar Contents in Grains of Sorghum Forages and its Correlation with Tannin and Mineral Matter Content
Author(s) -
Arora S. K.,
Luthra Y. P.
Publication year - 1972
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19720240205
Subject(s) - amylose , amylopectin , tannin , starch , sorghum , sugar , dry matter , chemistry , agronomy , lignin , sweet sorghum , food science , horticulture , biology , organic chemistry
Ninteen promising strains of fodder sorghum were selected for the present study. The starch content in the seed varied from 42.68 to 68.31%, total sugars from 3.13 to 7.81%, mineral matter from 1.12 to 4.09%. The amylose content was approximately in the range of 12 — 13% and amylose : amylopectin ratio was 1:4 to 1:10. The tannin content ranged from 0.23 to 3.73 mg/g of seed and it was high in non sweet varieties and low in sweet varieties. There was not much difference in the sugar content of sweet and non sweet varieties. The protein content of the seed varied from 8.31 to 14.41%. Starch content of seed was significantly negatively correlated with tannin and mineral matter content of the seed (−0.595 and −0.491) but tannin content was positively correlated with mineral matter content and was significant ( + 0.581). A genetic manipulation of breeding material can bring about high amylose and protein varieties.