DIFFERENT CULTIVARS OF SORGHUM AND MILLET DURING MALTING

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Date

2008

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Neelain University

Abstract

ABSTRACT . I The biochemical studies of different cultivars of Sorghum bicolori ‘cv (Feterita, Dabar, Abusabeen; and Hageen)’ and millet (Pennisetum glaucum L.) were carried out. The chemical analyses showed that, during malting of different sorghum cultivars and millet, the total sugars and crude fibre were highly significantly increased (P50.0l) and at the same time the amount of starch and crude fat content were highly significantly decreased (P5 0.01) compared to those of grain‘s. Germination of millet gave the highest amount of total sugars and total protein compared to the sorghum cultivars. The results obtained from daily changes in tannin content during processing showed that different cultivars of sorghum and millet were significantly decreased (P5 0.05) during the 5'1‘ day of malting, compared to that of grains tannin content , whereas the total protein content of two cultivars of sorghum (Dabar and Abusabeen), significantly increased(P 5 0.05) during malting . The other cultivars of sorghum (F eterita and Hageen) and millet were highly significantly increasedThe essential minerals such as calcium and manganese were significantly increased (P 5 0.05) during malting of millet, Feterita, Abusabeen and Hageen, whereas Dabar showed, significant decrease in these minerals during malting. Iron (Fell) was significantly increased during malting of Abusabeen and millet, whereas significantly decreased when Dabar, Feterita and I-Iageen were germinated. However, there was significant increase in the amount of zinc during malting of these mentioned cultivars and significant decrease in the amount of zinc of Abusabeen by germination. Malting of F eterita and Dabar were significantly increased in potassium and significantly decreased in the other cultivars. Feterita and Dabar gave significantly decreased in copper during malting, at the same time this micro element was significantly increased by malting of Abusabeen. On the other hand there was no change in copper for millet and Hageen. .

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A thesis submitted for fulfillment of the degree of (M.Sc.) in Biology (Plant physiology) ' School of Science

Keywords

SORGHUM AND MILLET DURING MALTING

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