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Relationships Among Grain Sorghum Quality Factors
Author(s) -
Buffo Roberto A.,
Weller Curtis L.,
Parkhurst Anne M.
Publication year - 1998
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.1998.75.1.100
Subject(s) - chemistry , sorghum , absorption of water , starch , zoology , water content , moisture , agronomy , test weight , saturation (graph theory) , analytical chemistry (journal) , food science , botany , mathematics , cultivar , chromatography , geotechnical engineering , organic chemistry , biology , engineering , combinatorics
Correlations among grain sorghum quality factors (proximate composition, physical properties, and water absorption properties) were evaluated. Samples of 46 commercial hybrids (24 and 22 from crop years 1993 and 1994) were analyzed for starch, protein, crude free fat, test weight, absolute density, 1,000 kernel weight, percent kernel abraded, water absorption index, initial water absorption rate, and moisture saturation point. Test weight, absolute density, and percent kernel abraded were positively correlated among themselves ( r > 0.5). Protein was negatively correlated with both test weight and absolute density ( r < ‐0.5), while moisture saturation point showed negative correlations with test weight, absolute density, 1,000 kernel weight, and percent kernel abraded ( r < ‐0.4). Principal component factor analysis through the covariance matrix explained 95% of the total variation of quality factors among hybrids (two factors), and, through the correlation matrix, 85% of the total variation (five factors). Water absorption rate decreased with increasing starch content of grain sorghum kernels as water absorption rate increased and amount of water for saturation decreased with softening of kernels.