干旱区生态环境知识资源中心(Arid): Comparative assessment of nutritional and functional properties of different sorghum genotypes for ensuring nutritional security in dryland agro-ecosystem

Arid

DOI	10.3389/fnut.2022.1048789
	Comparative assessment of nutritional and functional properties of different sorghum genotypes for ensuring nutritional security in dryland agro-ecosystem
	Htet, Maw Ni Soe; Feng, Baili; Wang, Honglu; Tian, Lixin; Yadav, Vivek
通讯作者	Feng, BL
来源期刊	FRONTIERS IN NUTRITION
ISSN	2296-861X
出版年	2022
卷号	9
英文摘要	The cultivation of unique sorghum (resistant to abiotic stresses and re-recognized as healthy food) has attracted interest as an environmentally friendly minor cereal and may be a solution to food and nutritional security. However, information about how the use of selected sorghum grains affects nutritive values and its functional properties from sorghum flours is still lacking. To address this question, we selected six sorghum varieties (i.e., JinZa 34, LiaoZa 19, JinNuo 3, JiZa 127, JiNiang 2, and JiaXian) for the comprehensive analysis of the relationship among nutritional compositions, energy value contributions, and functional properties of sorghum grains. Results showed that Carr's index (CI) and angle of repose (AR) of all sorghum flours indicated good flow and compressibility properties in terms of micrometric parameters. All sorghums were considered free of tannin. Based on the scatterplot analysis, the proportions of energy contributions due to protein, fat, and carbohydrate (CHO), were highly positively correlated with protein, fat, and CHO, respectively. The significantly different flours of six sorghum varieties resulted in different functional properties. The amylose content showed a highly negative association with light transmittance and water and oil absorption capacities. In addition, amylose had a highly positive relationship with water solubility (WS) and swelling power (SP). JinNuo 3 had the highest nutritional compositions [proximate, mineral, anti-nutritional values, and amino acid (AA) profiles] and functional properties indicating that it could be used as a brewing liquor. Our findings will provide a new opportunity to cultivate sorghum as an environment friendly minor cereal crop in dryland agro-ecosystems of arid and semi-arid regions of northern China for nutritional security, agriculture processing, and non-food industry in the future.
英文关键词	sorghum varieties nutritive values quality traits micrometric properties functional properties
类型	Article
语种	英语
开放获取类型	Green Published, gold
收录类别	SCI-E
WOS记录号	WOS:000887093000001
WOS关键词	PHYSICOCHEMICAL PROPERTIES ; PASTING PROPERTIES ; STARCHES ; FLOURS ; WAXY
WOS类目	Nutrition & Dietetics
WOS研究方向	Nutrition & Dietetics
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/392797
推荐引用方式 GB/T 7714	Htet, Maw Ni Soe,Feng, Baili,Wang, Honglu,et al. Comparative assessment of nutritional and functional properties of different sorghum genotypes for ensuring nutritional security in dryland agro-ecosystem[J],2022,9.
APA	Htet, Maw Ni Soe,Feng, Baili,Wang, Honglu,Tian, Lixin,&Yadav, Vivek.(2022).Comparative assessment of nutritional and functional properties of different sorghum genotypes for ensuring nutritional security in dryland agro-ecosystem.FRONTIERS IN NUTRITION,9.
MLA	Htet, Maw Ni Soe,et al."Comparative assessment of nutritional and functional properties of different sorghum genotypes for ensuring nutritional security in dryland agro-ecosystem".FRONTIERS IN NUTRITION 9(2022).