The physical and chemical characteristics of several accessions of sorghum cultivated on drylands in East Nusa Tenggara, Indonesia
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Abstract. Mukkun L, Lalel HJD, Kleden YL. 2021. The physical and chemical characteristics of several accessions of sorghum cultivated on drylands in East Nusa Tenggara, Indonesia. Biodiversitas 22: 2520-2531. Many sorghums' accessions are widely cultivated in East Nusa Tenggara (ENT) Province, but no information is available on their physical and chemical properties. This study aimed to analyze the physical and chemical properties of several sorghum accessions cultivated in the dryland of ENT province. Seven sorghum accessions were obtained from farmers, namely Numbu, Kawali, Okin, red local, brown local, black local, and white local. Physical properties of the grain were carried out visually, including color, shape, and seed husks. Proximate content, total polyphenols, anthocyanins, and tannins were analyzed to determine each accession's chemical properties. Quantitative data were analyzed by ANOVA followed by Duncan Multiple Region Test (DMRT) at P?0.5. Meanwhile, qualitative data were tabulated and presented in tables and figures. The results showed that all sorghums have almost the same nutritional content as other staple food to develop into a food substitute for rice to support food security. Furthermore, local black sorghum contains high polyphenol compounds with high antioxidant activity, indicating that it has excellent potential to be developed into functional foods. The high anthocyanin content in black sorghum can also be developed into a safe and environmentally friendly food coloring
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References
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Awika, J. M., Rooney, L. W., & Waniska, R. D. 2004. Food Chemistry Anthocyanins from black sorghum and their antioxidant properties. Food Chemistry, 90, 293–301. https://doi.org/10.1016/j.foodchem.2004.03.058
Awika, J. M., Rooney, L. W., & Waniska, R. D. 2005. Anthocyanins from black sorghum and their antioxidant properties. Food Chemistry, 90(1–2), 293–301. https://doi.org/10.1016/j.foodchem.2004.03.058
Awika, J. M., Rooney, L. W., Wu, X., Prior, R. L., & Cisneros-Zevallos, L. 2003. Screening Methods to Measure Antioxidant Activity of Sorghum (Sorghum bicolor) and Sorghum Products. Journal of Agricultural and Food Chemistry, 51(23), 6657–6662. https://doi.org/10.1021/jf034790i
Chojnacka, K., Witek-Krowiak, A., Skrzypczak, D., Mikula, K., & M?ynarz, P. 2020. Phytochemicals containing biologically active polyphenols as an effective agent against Covid-19-inducing coronavirus. Journal of Functional Foods, 73(July). https://doi.org/10.1016/j.jff.2020.104146
Chung, I. M., Kim, E. H., Yeo, M. A., Kim, S. J., Seo, M. C., & Moon, H. I. 2011. Antidiabetic effects of three Korean sorghum phenolic extracts in normal and streptozotocin-induced diabetic rats. Food Research International, 44(1), 127–132. https://doi.org/10.1016/j.foodres.2010.10.051
Clifford, M. N. 2000. Anthocyanins--nature, occurrence and dietary burden. J Ournal of the Science of Food and Agriculture, 80(2), 1063–1072. https://doi.org/10.1201/9781420039443
de Morais Cardoso, L., Pinheiro, S. S., Martino, H. S. D., & Pinheiro-Sant’Ana, H. M. 2017. Sorghum (Sorghum bicolor L.): Nutrients, bioactive compounds, and potential impact on human health. Critical Reviews in Food Science and Nutrition, 57(2), 372–390. https://doi.org/10.1080/10408398.2014.887057
Dicko, M. H., Gruppen, H., Traore, A. S., Voragen, A. G. J., Berkel, V., & H, W. J. 2006. Review: Phenolic Compounds and Related Enzymes as Determinants of Sorghum for Food Use. Biotechnology and Molecular Biology Reviews, 1(April), 21–38. https://doi.org/10.1002/jsfa.885
Dykes, L., & Rooney, W. L. (2007). Phenolic Compound in Cereal Grains and Their Health Benefits. In Cereal Food World.
Dykes, L., Rooney, W. L., & Rooney, L. W. 2013. Evaluation of phenolics and antioxidant activity of black sorghum hybrids. Journal of Cereal Science, 58(2), 278–283. https://doi.org/10.1016/j.jcs.2013.06.006
Forsyth, J.L., Ring, S.G., Noel, T.R., Parker, R. Cairns, P., Findlay, K., Shewry, P.R., 2002. Characterization of starch from tubers of yam bean (Pachyrhizus ahipa). J. Agric Food Chem. 50:415-422.
Geleta, N., Labuschagne, M. T., Osthoff, G., Hugo, A., & Bothma, C. 2005. Physical and chemical properties associated with food quality in sorghum. South African Journal of Plant and Soil, 22(3), 175–179. https://doi.org/10.1080/02571862.2005.10634703
Girard, A. L., & Awika, J. M. 2018. Sorghum polyphenols and other bioactive components as functional and health promoting food ingredients. In Journal of Cereal Science (Vol. 84, pp. 112–124). Academic Press. https://doi.org/10.1016/j.jcs.2018.10.009
Guine, R., Lima, M. J., & Barroca, M. J. 2006. Role And Health Benefits of Different Functional Food Components (Vol. 1).
Hannan, J. M. A., Ali, L., Rokeya, B., Khaleque, J., Akhter, M., Flatt, P. R., & Abdel-Wahab, Y. H. A. 2007. Soluble dietary fibre fraction of Trigonella foenum-graecum (fenugreek) seed improves glucose homeostasis in animal models of type 1 and type 2 diabetes by delaying carbohydrate digestion and absorption, and enhancing insulin action. British Journal of Nutrition, 97(3), 514–521. https://doi.org/10.1017/S0007114507657869
Hibberd, C. A., Wagner, D. G., Schemm, R. L., Mitchell, E. D., Hintz, R. L., & Weibel, D. E. 1982. Nutritive Characteristics of Different Varieties of Sorghum and Corn Grains. Journal of Animal Science, 55(3), 665–672. https://doi.org/10.2527/jas1982.553665x
House, L. R. 1985. A guide to sorghum breeding. 2nd edition. In Sorghum Improvement: Methods and Procedures. http://oar.icrisat.org/2736/1/53726.pdf
Lalel, H.J.D., Abidin, Z., Jutomo, L., 2009. Sifat fisiko kimia beras merah gogo lokal Ende. Jurnal Teknologi dan Industri Pangan, 20:109-116.
Martino, H. S. D., Tomaz, P. A., Aguiar Moraes, É., Lopes, L., Conceição, D., Da, D., Oliveira, S., Aparecida, V., Queiroz, V., Avelino, J., Rodrigues, S., Pirozi, M. R., Maria, H., Ana, P.-S., Machado, S., Ribeiro, R., & Para Correspondência:, E. 2012. Chemical characterization and size distribution of sorghum genotypes for human consumption. Artigo Original/Original Article Rev Inst Adolfo Lutz, 71(2), 337–344.
Mekbib, F., Bjørnstad, A., Sperling, L., & Synnevåg, G. 2009. Factors shaping on-farm genetic resources of sorghum [ Sorghum bicolor ( L .) Moench ] in the centre of diversity , Ethiopia. International Journal, 1(2), 045–059.
Moench, L., Processing, D., Mohammed, N. A., Ahmed, I. A. M., Babiker, E. E., & Materials, A. 2011. Nutritional Evaluation of Sorghum Flour ( Sorghum. World Academy of Science, Engineering and Technology, 51(03), 58–62.
Moraes, É. A., Marineli, R. D. S., Lenquiste, S. A., Steel, C. J., Menezes, C. B. De, Queiroz, V. A. V., & Maróstica Júnior, M. R. 2015. Sorghum flour fractions: Correlations among polysaccharides, phenolic compounds, antioxidant activity and glycemic index. Food Chemistry, 180, 116–123. https://doi.org/10.1016/j.foodchem.2015.02.023
Mukkun, L., Lalel, H. J. D., Richana, N., Pabendon, M. B., & Kleden, Y. L. 2018. The diversity of local sorghum ( Sorghum bicolor L . Moench ) in Nusa Tenggara Timur province The diversity of local sorghum ( Sorghum bicolor L . Moench ) in Nusa Tenggara Timur province. IOP Conference Series: Earth and Environmental Science, 144(012065), 6–13.
Murakami, K., Sasaki, S., Okubo, H., Takahashi, Y., Hosoi, Y., & Itabashi, M. 2007. Dietary fiber intake, dietary glycemic index and load, and body mass index: A cross-sectional study of 3931 Japanese women aged 18-20 years. European Journal of Clinical Nutrition, 61(8), 986–995. https://doi.org/10.1038/sj.ejcn.1602610
Przybylska-Balcerek, A., Frankowski, J., & Stuper-Szablewska, K. 2019. Bioactive compounds in sorghum. European Food Research and Technology, 245(5), 1075–1080. https://doi.org/10.1007/s00217-018-3207-0
Romero, A. L., West, K. L., Zern, T., & Fernandez, M. L. 2002. The seeds from Plantago ovata lower plasma lipids by altering hepatic and bile acid metabolism in guinea pigs. Journal of Nutrition, 132(6), 1194–1198. https://doi.org/10.1093/jn/132.6.1194
Santika, A., & Aliawati, G. 2007. Teknik Pengujian Tampilan Beras Untuk Padi Sawah, Padi Gogo, Dan Padi Pasang Surut. Buletin Teknik Pertanian, 12(1), 19–23. http://pustaka.litbang.pertanian.go.id/publikasi/bt121076.pdfAde
Singh, N., Kaur, L., Singh Sodhi, N., & Singh Sekhon, K. 2005. Physicochemical, cooking and textural properties of milled rice from different Indian rice cultivars. Food Chemistry, 89(2), 253–259. https://doi.org/10.1016/j.foodchem.2004.02.032
Subagio, H., & Aqil, M. 2014. Perakitan dan Pengembangan Varietas Unggul Sorgum. Iptek Tanaman Pangan, 9(1), 39–50.
Susila, B. A. 2014. KEUNGGULAN MUTU GIZI DAN STFAT FUNGSIONAL SORGUM ( Sorghum vulgare ). Pascapanen Untuk Pengembangan Industri Berbasis Pertanian, 527–534.
Wakai, K., Date, C., Fukui, M., Tamakoshi, K., Watanabe, Y., Hayakawa, N., Kojima, M., Kawado, M., Suzuki, K., Hashimoto, S., Tokudome, S., Ozasa, K., Suzuki, S., Toyoshima, H., Ito, Y., & Tamakoshi, A. 2007. Dietary fiber and risk of colorectal cancer in the Japan Collaborative Cohort Study. Cancer Epidemiology Biomarkers and Prevention, 16(4), 668–675. https://doi.org/10.1158/1055-9965.EPI-06-0664
Awika, J. M., & Rooney, L. W. 2004. Sorghum phytochemicals and their potential impact on human health. Phytochemistry, 65, 1199–1221. https://doi.org/10.1016/j.phytochem.2004.04.001
Awika, J. M., Rooney, L. W., & Waniska, R. D. 2004. Food Chemistry Anthocyanins from black sorghum and their antioxidant properties. Food Chemistry, 90, 293–301. https://doi.org/10.1016/j.foodchem.2004.03.058
Awika, J. M., Rooney, L. W., & Waniska, R. D. 2005. Anthocyanins from black sorghum and their antioxidant properties. Food Chemistry, 90(1–2), 293–301. https://doi.org/10.1016/j.foodchem.2004.03.058
Awika, J. M., Rooney, L. W., Wu, X., Prior, R. L., & Cisneros-Zevallos, L. 2003. Screening Methods to Measure Antioxidant Activity of Sorghum (Sorghum bicolor) and Sorghum Products. Journal of Agricultural and Food Chemistry, 51(23), 6657–6662. https://doi.org/10.1021/jf034790i
Chojnacka, K., Witek-Krowiak, A., Skrzypczak, D., Mikula, K., & M?ynarz, P. 2020. Phytochemicals containing biologically active polyphenols as an effective agent against Covid-19-inducing coronavirus. Journal of Functional Foods, 73(July). https://doi.org/10.1016/j.jff.2020.104146
Chung, I. M., Kim, E. H., Yeo, M. A., Kim, S. J., Seo, M. C., & Moon, H. I. 2011. Antidiabetic effects of three Korean sorghum phenolic extracts in normal and streptozotocin-induced diabetic rats. Food Research International, 44(1), 127–132. https://doi.org/10.1016/j.foodres.2010.10.051
Clifford, M. N. 2000. Anthocyanins--nature, occurrence and dietary burden. J Ournal of the Science of Food and Agriculture, 80(2), 1063–1072. https://doi.org/10.1201/9781420039443
de Morais Cardoso, L., Pinheiro, S. S., Martino, H. S. D., & Pinheiro-Sant’Ana, H. M. 2017. Sorghum (Sorghum bicolor L.): Nutrients, bioactive compounds, and potential impact on human health. Critical Reviews in Food Science and Nutrition, 57(2), 372–390. https://doi.org/10.1080/10408398.2014.887057
Dicko, M. H., Gruppen, H., Traore, A. S., Voragen, A. G. J., Berkel, V., & H, W. J. 2006. Review: Phenolic Compounds and Related Enzymes as Determinants of Sorghum for Food Use. Biotechnology and Molecular Biology Reviews, 1(April), 21–38. https://doi.org/10.1002/jsfa.885
Dykes, L., & Rooney, W. L. (2007). Phenolic Compound in Cereal Grains and Their Health Benefits. In Cereal Food World.
Dykes, L., Rooney, W. L., & Rooney, L. W. 2013. Evaluation of phenolics and antioxidant activity of black sorghum hybrids. Journal of Cereal Science, 58(2), 278–283. https://doi.org/10.1016/j.jcs.2013.06.006
Forsyth, J.L., Ring, S.G., Noel, T.R., Parker, R. Cairns, P., Findlay, K., Shewry, P.R., 2002. Characterization of starch from tubers of yam bean (Pachyrhizus ahipa). J. Agric Food Chem. 50:415-422.
Geleta, N., Labuschagne, M. T., Osthoff, G., Hugo, A., & Bothma, C. 2005. Physical and chemical properties associated with food quality in sorghum. South African Journal of Plant and Soil, 22(3), 175–179. https://doi.org/10.1080/02571862.2005.10634703
Girard, A. L., & Awika, J. M. 2018. Sorghum polyphenols and other bioactive components as functional and health promoting food ingredients. In Journal of Cereal Science (Vol. 84, pp. 112–124). Academic Press. https://doi.org/10.1016/j.jcs.2018.10.009
Guine, R., Lima, M. J., & Barroca, M. J. 2006. Role And Health Benefits of Different Functional Food Components (Vol. 1).
Hannan, J. M. A., Ali, L., Rokeya, B., Khaleque, J., Akhter, M., Flatt, P. R., & Abdel-Wahab, Y. H. A. 2007. Soluble dietary fibre fraction of Trigonella foenum-graecum (fenugreek) seed improves glucose homeostasis in animal models of type 1 and type 2 diabetes by delaying carbohydrate digestion and absorption, and enhancing insulin action. British Journal of Nutrition, 97(3), 514–521. https://doi.org/10.1017/S0007114507657869
Hibberd, C. A., Wagner, D. G., Schemm, R. L., Mitchell, E. D., Hintz, R. L., & Weibel, D. E. 1982. Nutritive Characteristics of Different Varieties of Sorghum and Corn Grains. Journal of Animal Science, 55(3), 665–672. https://doi.org/10.2527/jas1982.553665x
House, L. R. 1985. A guide to sorghum breeding. 2nd edition. In Sorghum Improvement: Methods and Procedures. http://oar.icrisat.org/2736/1/53726.pdf
Lalel, H.J.D., Abidin, Z., Jutomo, L., 2009. Sifat fisiko kimia beras merah gogo lokal Ende. Jurnal Teknologi dan Industri Pangan, 20:109-116.
Martino, H. S. D., Tomaz, P. A., Aguiar Moraes, É., Lopes, L., Conceição, D., Da, D., Oliveira, S., Aparecida, V., Queiroz, V., Avelino, J., Rodrigues, S., Pirozi, M. R., Maria, H., Ana, P.-S., Machado, S., Ribeiro, R., & Para Correspondência:, E. 2012. Chemical characterization and size distribution of sorghum genotypes for human consumption. Artigo Original/Original Article Rev Inst Adolfo Lutz, 71(2), 337–344.
Mekbib, F., Bjørnstad, A., Sperling, L., & Synnevåg, G. 2009. Factors shaping on-farm genetic resources of sorghum [ Sorghum bicolor ( L .) Moench ] in the centre of diversity , Ethiopia. International Journal, 1(2), 045–059.
Moench, L., Processing, D., Mohammed, N. A., Ahmed, I. A. M., Babiker, E. E., & Materials, A. 2011. Nutritional Evaluation of Sorghum Flour ( Sorghum. World Academy of Science, Engineering and Technology, 51(03), 58–62.
Moraes, É. A., Marineli, R. D. S., Lenquiste, S. A., Steel, C. J., Menezes, C. B. De, Queiroz, V. A. V., & Maróstica Júnior, M. R. 2015. Sorghum flour fractions: Correlations among polysaccharides, phenolic compounds, antioxidant activity and glycemic index. Food Chemistry, 180, 116–123. https://doi.org/10.1016/j.foodchem.2015.02.023
Mukkun, L., Lalel, H. J. D., Richana, N., Pabendon, M. B., & Kleden, Y. L. 2018. The diversity of local sorghum ( Sorghum bicolor L . Moench ) in Nusa Tenggara Timur province The diversity of local sorghum ( Sorghum bicolor L . Moench ) in Nusa Tenggara Timur province. IOP Conference Series: Earth and Environmental Science, 144(012065), 6–13.
Murakami, K., Sasaki, S., Okubo, H., Takahashi, Y., Hosoi, Y., & Itabashi, M. 2007. Dietary fiber intake, dietary glycemic index and load, and body mass index: A cross-sectional study of 3931 Japanese women aged 18-20 years. European Journal of Clinical Nutrition, 61(8), 986–995. https://doi.org/10.1038/sj.ejcn.1602610
Przybylska-Balcerek, A., Frankowski, J., & Stuper-Szablewska, K. 2019. Bioactive compounds in sorghum. European Food Research and Technology, 245(5), 1075–1080. https://doi.org/10.1007/s00217-018-3207-0
Romero, A. L., West, K. L., Zern, T., & Fernandez, M. L. 2002. The seeds from Plantago ovata lower plasma lipids by altering hepatic and bile acid metabolism in guinea pigs. Journal of Nutrition, 132(6), 1194–1198. https://doi.org/10.1093/jn/132.6.1194
Santika, A., & Aliawati, G. 2007. Teknik Pengujian Tampilan Beras Untuk Padi Sawah, Padi Gogo, Dan Padi Pasang Surut. Buletin Teknik Pertanian, 12(1), 19–23. http://pustaka.litbang.pertanian.go.id/publikasi/bt121076.pdfAde
Singh, N., Kaur, L., Singh Sodhi, N., & Singh Sekhon, K. 2005. Physicochemical, cooking and textural properties of milled rice from different Indian rice cultivars. Food Chemistry, 89(2), 253–259. https://doi.org/10.1016/j.foodchem.2004.02.032
Subagio, H., & Aqil, M. 2014. Perakitan dan Pengembangan Varietas Unggul Sorgum. Iptek Tanaman Pangan, 9(1), 39–50.
Susila, B. A. 2014. KEUNGGULAN MUTU GIZI DAN STFAT FUNGSIONAL SORGUM ( Sorghum vulgare ). Pascapanen Untuk Pengembangan Industri Berbasis Pertanian, 527–534.
Wakai, K., Date, C., Fukui, M., Tamakoshi, K., Watanabe, Y., Hayakawa, N., Kojima, M., Kawado, M., Suzuki, K., Hashimoto, S., Tokudome, S., Ozasa, K., Suzuki, S., Toyoshima, H., Ito, Y., & Tamakoshi, A. 2007. Dietary fiber and risk of colorectal cancer in the Japan Collaborative Cohort Study. Cancer Epidemiology Biomarkers and Prevention, 16(4), 668–675. https://doi.org/10.1158/1055-9965.EPI-06-0664
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