Ergosterol concentration in mold-susceptible and mold-resistant sorghum at different stages of grain development and its relationship to flavan-4-ols

Sorghum germplasm accessions (10) and breeding lines (3) exhibiting contrasting reactions to the grain mould complex (including Fusarium moniliforme [Gibberella fujikuroi], Curvularia lunata [Cochliobolus lunatus] and Phoma sorghina) were grown at Patancheru, India. Grains were harvested at different days after flowering (DAF) and analysed for ergosterol. Methanol and acidified methanol extracts of grains were analysed for flavan-4-ols. Ergosterol concn increased with increasing DAF in the mould-susceptible accessions and was 10-fold higher in grains collected at 50 DAF than in the corresponding mould-resistant accessions. It is suggested that ergosterol concn could be used to assess the magnitude of mould damage in sorghum grains. The correlation coeff. between ergosterol and flavan-4-ols concn was significant (P <0.01) and negative in coloured mould-susceptible and mould-resistant accessions that did not have testa, but no significant correlation was observed in white mould-resistant and mould-susceptible sorghum. It is concluded that there must be another genetic trait or mechanism besides flavan-4-ols that is associated with mould resistanc

Changes in carbohydrates, amino acids and proteins in developing seed of chickpea

Developing seeds of chickpea cultivars G-130, L-550 and 850-3/27 grown under field conditions were sampled at different stages of maturity and analysed for soluble sugars, starch, soluble nitrogen, protein nitrogen and amino acids. Fr. wt of seeds of all three cultivars decreased after 28 days of flowering while the dry wt continued to increase. Rapid starch accumulation was observed between 14 and 28 days after flowering. Starch as per cent of seed dry wt started to decrease after 28 days, while starch per seed increased till maturity. The percentage of salt-soluble proteins decreased with maturation of seed. The electrophoretic pattern revealed that deposition of seed storage protein in cotyledons occurred 14 days after flowering. Most of the biochemical activity apparently occurred between 14 and 28 days after flowerin

Dry Milling Characteristics Of Sorghum Grains And Their Relationship To Product Quality

Fifty-two sorghum cultivars were tested for their milling performance and to study the distribution of particle size, and starch damage after milling the grain in UDY cyclone mill, wherein varying layers of grain are progressively rubbed off against a hard surface. Cultivars showed variation in distribution of starch damage content, protein content and particle size distribution. Starch damage varied from 9.8 to 37.4%, the protein content from 7.8 to 14.8%, and the particle size from 8.4 to 19.1% in flours. Protein content was high in the coarse flour fraction while starch d1179amage was high in fine fractions. Relationships among flour particle size index (PSI), starch damage, and roti and porridge quality are reported. The potential of sorghum for use in foods such as breads and cookies through modification of milling is discussed

Physicochemical Characteristics of Pigeonpea and Mung Bean Starches and Their Noodle Quality

This study compared the properties of pigeonpea and mung bean starches and noodles made from each. No large differences in size and shape of respective starch granules were observed. The degree of syneresis of pigeonpea starch was nearly three times that of mung bean starch. Swelling power of pigeonpea starch was considerably lower at 60°C and 70°C but it did not differ markedly at 80° and 90°C. The Brabender . viscosity patterns of 6% starch pastes of pigeonpea and mung bean indicated no pasting peak during heating to 95°C; neither showed breakdown of the hot paste. Sensory tests indicated that pigeonpea starch of dhal (decorticated dry split cotyledons) was as good for noodle preparation as mung bean dhal starc

Evaluation of Protein Quality of Sorghum [Sorghum bicolor (L.) Moench]

Grain protein content varied from 6.8% to 19.6% in eight sorghum cultivars comprising land races, hybrids, and local cultivars. Amino acid contents and distribution of Landry and Moreaux protein fractions in grains were studied. Two Ethiopian land races had higher concentrations of lysine and threonine, as well as cystine, isoleucine, and tyrosine. Fraction I, comprising albumin-globulin including non-protein nitrogen, and fraction V (glutelin) together constituted about 41-55% of the protein in the eight sorghum cultivars. Variation in fraction II (prolamin) and fraction III (cross-linked prolamin) contents was observed among the cultivars. To elucidate the pattern of synthesis of protein fractions in grain, studies were made at different grain maturity periods, using one cultivar. Fraction I synthesis was initiated at 7 days after anthesis. Prolamin increased from 14 to 28 days and declined toward maturity. Glutelin did not change beyond 14 days after anthesis until maturit

Nutrient Losses Due to Scarification of Pigeonpea (Cajanus cajan L.) Cotyledons

Outer layers of cotyledons of pigeonpea cultivar C 11 were successively scarified using a Tangential Abrasive Dehulling Device (TADD). Scarification for 0; 2, 4, 8, and 12 min resulted in the removal of 0, 6.7, 12.7, 25.3, and 36.9%, respectively, of powder fractions. The cotyledons and powder fractions at each level of scarification were analyzed for chemical composition, including minerals and trace elements, protein fractions, amino acid composition, and trypsin inhibitor acitivity (TIA). Protein, soluble sugars and ash of the dhal fraction (scarified cotyledons) decreased with increasing scarification time, while starch content increased. Considerable amounts of calcium (about 20%) and iron (about 30%) were removed by scarification for 4 min, but the process did not adversely affect protein quality in terms of amino acids. Trypsin inhibitors were not removed substantially by scarification

Some Agronomic and Biochemical Characters of Brown Sorghums and Their Possible Role in Bird Resistance

Chemical composition including tannin content, and grain and agronomic characters including ear length, head type, glume colour, and threshability are reported for 18 genotypes with brown pericarp, 15 of which had been reported to be bird resistant. Agronomic characters varied significantly among the genotypes. Variation in tannin content was much larger than variation in the other constituents. Several of the bird-resistant genotypes contained only small quantities of tannin, while the three genotypes not reported to be bird resistant contained tannins in amounts that might be expected to confer resistance. Detailed polyphenol analysis on ten selected genotypes indicated that flavan-4-ol content was relatively high and it is thought that this may contribute to bird resistanc

Mashing with unmalted sorghum using a novel low temperature enzyme system: impacts of sorghum grain composition and microstructure

Brewing lager beers from unmalted sorghum traditionally requires the use of high temperature mashing and exogenous enzymes to ensure adequate starch conversion. Here, a novel low-temperature mashing system is compared to a more traditional mash in terms of the wort quality produced (laboratory scale) from five unmalted sorghums (2 brewing and 3 non-brewing varieties). The low temperature mash generated worts of comparable quality to those resulting from a traditional energy intensive mash protocol. Furthermore, its performance was less dependent on sorghum raw material quality, such that it may facilitate the use of what were previously considered non-brewing varieties. Whilst brewing sorghums were of lower protein content, protein per se did not correlate with mashing performance. Rather, it was the way in which protein was structured (particularly the strength of protein starch interactions) which most influenced brewing performance. RVA profile was the easiest way of identifying this characteristic as potentially problematic