Chemical characterization and size distribution of sorghum genotypes for human consumption
Martino, Hércia Stampini DuarteTomaz, Priscila AlvesMoraes, Érica AguiarConceição, Lisiane Lopes daOliveira, Daniela da SilvaQueiroz, Valéria Aparecida VieiraRodrigues, José Avelino SantosPirozi, Mônica RibeiroPinheiro-Sant'ana, Helena MariaRibeiro, Sônia Machado Rocha
The purpose of this paper was to evaluate the approximate composition, size distribution, minerals and vitamin E isomers concentrations in eight sorghum geno types available for human consumption. The protein concentration of samples ranged from 8.57 to 11.59%, lipids from 1.24 to 3.07% and carbohydrates from 57.3 to 64.7%. The total dietary fiber varied from 9.13% to 15.09%. Sorghum genotytes flours were characterized as hard grain and of coarse granulometry, which are the relevant aspects for developing food products. Soghum genotypes were considered as sources of iron, phosphorus, magnesium and zinc. The áand ã-tocopherol isomers were determined in sorghum genotypes grain and flour, and ã-tocopherol was predominant. In conclusion, sorghum genotypes evidenced to be as relevant sources of dietary fiber, iron, phosphorus, magnesium and zinc. Furthermore, the sorghum genotypes were classified as hard grain ,suitable for formulating bakery products. (AU)
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