Open AccessCharacteristics of the nutritional value of grain sorghum varieties by biochemical composition
Author(s) -
Irina Aleksandrovna Sazonova,
Vera Valerievna Bychkova,
О. Б. Каменева,
Yu. A. Kalinin,
Anna Erokhina
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/979/1/012070
Subject(s) - sorghum , starch , agronomy , composition (language) , biological value , fiber , selection (genetic algorithm) , food science , biology , mathematics , chemistry , computer science , linguistics , philosophy , organic chemistry , artificial intelligence
The article discusses the results of a study of the biochemical composition of sorghum grain of varieties of selection of the Russian Research and Design Technological Institute of Sorghum and Maize. The main parameters that characterize the biological value of grain crops have been studied: protein, fat, minerals, fiber, nitrogen-free extractives, including starch. The varieties containing the greatest amount of protein and sugars were identified, and recommendations were given for their further use in the agro-industrial complex.