INTERNATIONAL JOURNAL OF FOOD AND NUTRITIONAL SCIENCES IMPACT FACTOR ~ 1.021

Transcription

1 Volume 4, Issue 1, Jn-Mr 2015, e-issn: INTERNATIONAL JOURNAL OF FOOD AND NUTRITIONAL SCIENCES IMPACT FACTOR ~ Officil Journl of IIFANS

2 INTERNATIONAL JOURNAL OF FOOD AND NUTRITIONAL SCIENCES e-issn Vol.4, Iss.1, Jn-Mr 2015 All Rights Reserved Reserch Pper Open Access THE NUTRITIVE VALUE OF TWO SORGHUM CULTIVAR Amir M. Awdelkreem 1 *, Eimn G. Hssn 2, Aish Sheikh M. Fgeer 3, Abdel Moneim E. Suliemn 4 nd 5 1 Deprtment of clinicl nutrition, college of Applied medicl science, University of Hil, Kingdom of Sudi Arbi. 2 Food Reserch Centre, Shmbt, Sudn, 3 Deprtment of Home Domestic, Fculty of Science nd Home Domestic, King Khlid University, Kingdom of Sudi Arbi, 4 Deprtment of Biology, Fculty of Science, University of Hil, Kingdom of Sudi Arbi, 5 Deprtment of Food science nd technology fculty of griculture, university of Khrtoum. Sudn. *Corresponding Author: m.bdllh@uoh.edu.s Received on: 12 th June, 2014 Accepted on: 30 h Mrch, 2015 ABSTRACT The study ws conducted to investigte chemicl composition, protein frctions, minerl profile, tnnin content, in vitro protein digestibility, nd mino cids content of two Sudnese sorghum cultivr (nmely feterit nd dbr). Chemicl composition of the two sorghum cultivrs ws determined. Feterit cultivr showed significntly (p<0.05) high moisture, sh, protein, fiber, nd ft while dbr cultivr ws significntly higher (P<0.05) in crbohydrte contents. The proteins in sorghum were clssified into five frctions bsed on their solubility in different solutions. Feterit showed significntly (p<0.05) high globulin nd glutelin contents while dbr showed significntly (p<0.05) high lbumin nd residul content. Prolmin (kfirins) represented considerbly greter frction in both cultivrs. Cupper, clcium, iron, phosphorus, potssium, nd sodium were determined for the two cultivrs. Results reveled tht, feterit ws significntly higher (P<0.05) in cupper, iron, nd sodium while dbr ws significntly higher (P<0.05) in phosphorus, clcium nd potssium content. Tnnin content in feterit ws significntly (P<0.05) higher compred to dbr. Regrding in vitro protein digestibility (IVPD), dbr (non-tnnin) significntly (P<0.05) high IVPD compred to feterit (tnnin).inverse reltionship ws detected between tnnin content nd IVPD for both cultivrs. The essentil mino cids content results of both cultivr showed tht dbr hd the higest mount of threonine, metheonine, vline, tyrosine, nd lysine, respectively. While Feterit hd the highest mount of isoleucine, leucine, nd phenyllnine. Amino cid nlysis reveled tht both sorghum cultivrs protein is rich in glutmic cid, leucien, lnine, nd proline, but deficient in lysine similr to other cerel. Key words: sorghum, minerl, tnnin, IVPD, mino cid. INTRODUCTION Protein Energy Mlnutrition (PEM) continues to be mjor nutritionl problem resulting from undernutrition tht ffects children in most of the developing world (Muller nd Krwinkle, 2008).The most recent estimtes show tht more thn one billion people worldwide re under nourished (Food nd Agriculture Orgniztion (FAO) 2009), Afric is home to over 70 billion undernourished children (World Food Progrmme (WFP) 2008). In this region, poverty cuses food shortges nd most vulnerble popultions survive predominntly on strchy stples such s mize, whet, rice, sorghum, millet, nd cssv, with little or no met nd diry products (Myer, Pfiffer nd Beyer 2008). The protein nutritionl qulity of these stple foods is poor nd lysine is the most limiting mino cid (United Stte Deprtment of Agriculture (USDA) 2008). Among the plnt food, cerel re grown over 73.5% of the world hrvested re. Diets in developing countries re bsed minly on cerel nd legumes. Cerel grins contributed over 60% of the world food production nd long with pulses nd oilseeds form mjor bulk of dietry protein, clories, vitmins nd minerls to the world popultion in generl nd to the developing world in prticulr (Chvn nd Kdm, 1989). With incresing dependence upon cerel grins to provide both energy nd protein requirement of humn in developing countries, the need for rising the overll nutritionl vlue of cerel grin hs become incresingly importnt nd much effort hs been mde to improve the mount nd qulity of cerel nutrient.sorghum (Sorghum bicolor (L.) Moench) is considered s one of the most importnt food crops in the world, following whet, rice, mize nd brley (FAO, 2006). Sorghum provides the stple food of lrge popultion in Afric, Indi nd the semi-rid prts of the tropics. It is commonly consumed by the poor msses of mny countries nd it forms mjor source of proteins nd clories in the diet of lrge segments of the popultion of Indi nd Afric. Processed sorghum seeds or flour were found to be importnt sources of clories nd proteins to the vst mjority of the popultion s well s for poultry nd livestock (FAO, 2006). Sorghum cts s principl source of energy, 1

3 proteins, vitmins nd minerls for millions of the poorest people living in Afric, Asi nd the Semi-rid tropics worldwide (Muder, 2006). It is gluten-free cerel used s whole grin s well s ground fl our nd it is source of energy, protein, vitmins, minerls, nd nutrceuticls such s ntioxidnt phenolics nd cholesterol-lowering wxes (Tylor et l., 2006). Grin qulity vries mong different types of sorghum nd their cultivted environments. Genetic improvement of grin qulity cn help sorghum to dpt to vrying demnds for end-use products. Unfortuntely, sorghum hs low nutritionl vlue nd inferior orgnoleptic qulities due to the presence of nti-nutritionl fctors which forms complexes with food ingredients (Reed, 1995). In ddition, in vivo nd in vitro studies indicte tht the proteins of wet cooked sorghum re significntly less digestible thn the proteins of other similr cooked cerels such s whet nd mize (Dvidson et l., 1979; Guthier et l. 1982). The fctors responsible for poor sorghum protein digestibility re divided into exogenous fctors (grin orgniztionl structure, polyphenols, phytic cid, nd strch nd non-strch polyscchrides) nd endogenous fctors (disulphide nd non-disulphide cross-linking, kfirin hydrophobicity nd chnges in protein secondry structure. Grins of most cerel species, like whet, mize nd sorghum, which represent the world's lrgest providers of food nd consequently importnt economicl commodities, contin indequte levels of some essentil mino cids, prticulrly lysine, threonine, tryptophn nd methionine. Wide vribility hs been observed in the essentil mino cid composition of sorghum protein, probbly becuse the crop is grown under diverse groclimtic conditions which ffect the grin composition (FAO, 1995). Lysine content ws reported to vry from 71 to 212 mg per grm of nitrogen nd the corresponding chemicl score vried from 21 to 62. The methionine nd tryptophn content on verge re 87 nd 63 mg per grm of nitrogen. These deficiencies rise from the mino cid composition of the grin storge proteins, clled kfirins, which ccount for up to 80% of the totl grin proteins (Tylor nd Schossler, 1989). These deficiencies re lso excerbted by cooking, which reduces sorghum protein digestibility. Similrly, binding of tnnins to proteins cn lso reduce digestibility in high tnnin lines (Tylor nd Belton, 2002).The purpose of the current study is to evlute the chemicl composition, minerl profile, nd the protein qulity of two Sudnese sorghum cultivrs. MATERIAL Two Sudnese sorghum cultivrs nmely feterit nd dbr were obtined from the locl mrket, Khrtoum north, Sudn. The seeds were clened nd freed from foreign mteril nd broken kernels. The clen seeds were milled in Brbeder Qudrumt Junior Mill (Regultion No 1) into flour to pss 0.4 mm screen. The flour ws stored in polyethylene bgs t 4 C for further nlysis. Unless otherwise stted, ll regents used in this study re of lb-grde. METHODS PROXIMATE ANALYSIS The determintion of moisture, crude fibre, crude ft nd sh were crried out ccording to AOAC (1984) methods while Protein content (N 6.25) ws determined by Dums combustion method (Approved Method , AACC Interntionl 2010). PROTEIN FRACTIONATION The protein frctiontion of both cultivrs ws conducted ccording to Osborn (1924). DETERMINATION OF TOTAL MINERALS Minerls were extrcted from the smples by dry shing method tht ws described by Chpmn nd Prtt (1982). The mount of iron, C nd Cu were determined using tomic bsorption spectroscopy (Perkin-Elmer 2380). Ammonium vndte ws used to determine phosphorous long with mmonium molybdte method of Chpmnn nd Prtt (1982). Sodium nd potssium contents were determined by flme photometer (CORNIGEEL) ccording to AOAC (1984) DETERMINATION OF TANNIN CONTENT Condensed tnnins were determined by the modified Vnillin HCl method of Price et l (1978), where the tnnins re extrcted with cidified methnol. The bsorbnces of the smple blnks were subtrcted to compenste for non-tnnin pigments nd tnnin content ws expressed in ctechin equiv. DETERMINATION OF IN VITRO PROTEIN DIGESTIBILITY In vitro protein digestibility ws crried out ccording to Hmkr et l. (1978). Accurtely weighed smples (200 mg) were digested with P G pepsin, ctivity 863 units/mg of protein (Sigm- Aldrich) for 2 hr t 37 C. Residul protein ws determined by the Dums combustion method nd IVPD ws clculted s the percentge of totl N tht ws solubilized under the conditions of the ssy. DETERMINATION OF AMINO ACID CONTENT The mino cid content of smples content ws mesured by the Pico-Tg reverse-phse HPLC procedure (Bidlingmeyer et l 1984) fter cid hydrolysis. STATISTICAL ANALYSIS Ech determintion ws crried out on three seprte smples nd nlyzed in triplicte nd figures were then verged. Dt ws ssessed by the Anlysis of Vrince (ANOVA) (Snedecor nd Cochrn, 1987). Duncn Multiple Rnge Test (DMRT, 1955) ws used to seprte mens. Significnce ws ccepted t P RESULTS AND DISCUSSION CHEMICAL COMPOSITION Tble 1 shows the results of the proximte composition of Sudnese feterit nd dbr sorghum cultivrs. Dt re expressed on dry mtter bsis (per 100 gm mteril). The moisture content of feterit nd dbr cultivrs ws ssessed s 7.29 nd 6.67% respectively. These vlues re comprble to the rnge of 5.7 to 10% reported by Yousif nd Mgboul (1972), but significntly lower thn the rnge of 7.49 to 6.77 stted by 2

4 Awdelkreem et l (2009) my be due to climtic or loction differences. Results show tht feterit nd dbr sorghum cultivrs contin sh 1.78 nd 1.28% respectively. The vlues re lower thn the rnge of 1.5 to 2.6%, , % reported by Awd El Kreem (2002); Awdelkreem et l (2009); Hssn (1995), respectively. The crude protein content of two sorghum cultivrs feterit nd dbr is given in Tble 1. Results, however, showed vlues of 13.44% nd 10.21% respectively. The protein content of feterit cultivr is significntly (P< 0.05) higher thn dbr cultivrs. The vlues re within the rnge of to 14.00% reported by Awdelkreem et l. (2009). The protein content of feterit is higher thn the vlue stted by Awd El Kreem (2002) who reported the protein content of feterit ws The crude fibre nlysis for feterit nd dbr showed the vlues of 2.02 nd 1.72% respectively. The fibre content of feterit is significntly (P<0.05) higher thn dbr cultivrs. The results of fiber content re greter thn the results expressed by (Awdelkreem et l, 2009). The ft content of feterit cultivr is significntly (P< 0.05) higher thn dbr cultivr. The ft content of both cultivr ws lower thn the rnge reported by Awd El Kreem (2002) who stted the ft content of two Sudnese sorghum cultivr (Dbr nd Fetrit) rnged between 3.1 nd 3.8%. The crbohydrtes content of dbr cultivr ws significntly (P<0.05) higher thn feterit cultivr. The results obtined were in the rnge reported by Osmn (2004) who recorded crbohydrtes content of three Sudnese locl cultivrs (Tbt, mugud nd feterit) to be rnging between nd 78.78%. Tble (1): Proximte composition of sorghum cultivrs Cultivrs Prmeter Moistures Ash Protein Ft Fibre Crbohydrtes Fetrit Dbr 6.67 b b b b b 0.29 Vlues re mens (SD) of 3 replictes per tretment. b Mens with different superscripts in the sme row were significntly different (P 0.05). Tble no.2.protein Frctions of Dbr nd Feteri Sorghum Cultivrs (%) Cultivrs Prmeter Albumin Globulin Prolmin Glutlins Residul Dbr b Feterit b b Vlues re mens (SD) of 3 replictes per tretment. b Mens with different superscripts in the sme column were significntly different (P 0.05). PROTEIN FRACTIONS The proteins of the sorghum grin re clssiclly divided, bsed on solubility in different solvents: wtersoluble (lbumins), slt soluble (globulins), queous lcohol-soluble (kfirins), lkline soluble glutelin (Osborne, 1924). Tble 2 presents the protein frctions bsed on solubility for ech frction, into lbumins, globulins, kfirins, nd glutelins. From results, it could be noticed tht sorghum contin 10.26% to 11.03%, 5.51% to 6.60%, 54.65% to 55.43%, 23.15% to 21.17% for lbumins, globulins, prolmins, nd glutline, respectively. The lbumin nd prolmin content of feterit cultivr is significntly (P< 0.05) higher thn dbr cultivrs, while dbr hs higher globulin nd glutelin content compred to feterit. One of the mjor problems of Osborne's frctiontion procedure ws its low yield of extrcted protein. Skoch et l,(1970) reported extrction of only 2640% of totl proteins in sorghum using Osborne's method. The procedure ws subsequently modified by Lndry nd Moureux (1970) to yield five frctions. According to Tylor et l. (1984), two importnt chnges were introduced which resulted in much improved protein extrction. These chnges were the use of queous lcohol plus reducing gent fter the queous lcohol extrction nd finl extrction with bsic buffer contining detergent nd reducing gent. Distribution of protein in frctions extrcted with the different solvents suggested tht, the two sorghum vrieties different in mount of totl extrctble protein nd this is my be due to the differences in totl protein. kfirins, represented considerbly greter frction in sorghum vrieties. Results re close to Ejet et l. (1987), who found tht frctionted protein in rw sorghum rnged from to 24.00%, 6 to 16% nd to 31.00% for lbumins plus globulins, prolmins nd cross linked kfirins, respectively. Rw corn contin to 26.20%, to 35.30% nd to 23.80% for lbumins plus globulins, cross linked kfirins nd cross linked glutline, respectively Abdel Moneium (1996). Sorghum prolmins rnged from to 81.80% (Akeson nd Sthmnn1964). Since lrge percentge of sorghum kfirin storge proteins exist in polymeric forms linked by disulfide bonds in their ntive stte, differences in content of frctions rich in insoluble disulfide proteins, i.e., cross linked kfirin nd cross linked glutelin could contribute to protein digestibility differences. The lbumin, globulin, prolmin, glutelins, nd residul protein hd differing mino cid composition.some mjor trends were observed by Skoch et l,(1970) in mino cid composition of the frctions, ttributble to differences in protein content of whole grins. Concentrtion of lysine,rginine, nd glycine in the lbumin nd globulin frctions of sorghum grins were nerly double the level found in the protein of whole grin. The prolmin frctions 3

5 of sorghum grin contined less lysine thn tht of respective whole grin protein. MINERAL CONTENT The minerls content of feterit nd dbr sorghum cultivrs re showen in Tble 3. Totl sodium content of fetrit nd dbr ws 5.98 nd 4.83 mg/100g respectively. Sodium content of both cultivr grees with the result stted by (Awdelkreem et l,2009) nd lower thn results obtined by Bdi (2004) who reported tht sodium content of two sorghum cultivrs rnged from 6.3 to 7.0 mg/100g nd both.. Totl potssium for both fetrit nd dbr were nd mg/100g, respectively. Dbr cultivr contins much mount of potssium compred to feterit. Potssium content of both cultivrs is lower thn nd 450 mg/100g reported by Bdi (2004) nd mg/100g reported by Khlil et l. (1984). Totl clcium content of feterit nd dbr cultivrs ws 2.73 nd 3.33 mg/100g respectively. The results obtined for both cultivrs were less thn results recorded by Bdi (2004) nd Khlil et l. (1984) who recorded 10.8 nd 18 mg/100g, respectively. Totl iron contents for Sudnese nd Indin cultivrs were nd mg/100g respectively. Results obtined from two cultivrs were higher thn results reported by Bdi (2004) who reported iron content of the Sudnese sorghum cultivrs (Wd Ahmed nd Tbt) s 3.8 nd 4.5 mg/100g, respectively, while the results were in greement with results stted by (Awdelkreem et l.,2009). Totl phosphorus content of two feterit nd dbr were nd mg/100g respectively, which re less thn 407 nd 396 mg/100g reported by Khlil et l. (1984) nd 388 to 756 mg/100g stted by Deosthle nd Belvdy (1978). Totl copper contents were 0.51 nd 0.40 mg/100g, respectively. Results obtined were in greement with Deosthle nd Belvdy (1978) who reported the copper content of sorghum cultivrs to rnge from 0.39 to 1.58 mg/100g. Tble 3- Minerls content (mg/100g) of feterit nd dbr sorghum cultivrs Cultivrs Prmeter Cu C Fe P N K Feterit b b b 0.0 Dbr 0.40 b b b Vlues re mens (SD) of 3 replictes per tretment. b Mens with different superscripts in the sme row were significntly different (P 0.05). Tble 4- Tnnin content nd In Vitro Protein Digestibility (IVPD) of sorghum cultivr: Cultivrs Tnin (mg/100g) IVPD% Feterit 1.72± ±0.3 b Dbr 0.09±0.00 b 76±0.20 -Vlue re men±sd. -Mens followed by different letter in the sme column re significntly different t (p 0.05). TANIN CONTENT Probbly the mjor distinguishing chrcteristic mong sorghum cultivrs is whether or not they contin tnnins. Tnnins hve severl highly beneficil effects with regrd to sorghum cultivr gronomic ttributes, including protection ginst bird predtion, insects, nd wethering (Wnisk et l 1989). The presence of condensed tnnins in sorghum cultivrs lso gretly ffects the functionl nd nutritionl qulity of sorghum food products. Despite their possible beneficil effects s ntioxidnts, tnnins hve been linked to reduced protein digestibility of sorghum (Duodu et l., 2002), becuse they bind with proteins nd inhibit enzymes (Sclbert et l., 2000). The tnnin content of fetrit nd dbr cultivrs showed in tble 3, s 1.71% nd 0.09% s ctechin equivlent respectively. Feterit cultivr hd significntly (P< 0.05)higher tnnin content compred to dbr cultivr Results obtined for two cultivrs gree with Jmbunthn nd Mertz (1973) who reported tht tnnin content of high tnnin sorghum is 2.69% nd for low tnnin sorghum is 0.5%. Result findings greed with Awdelkreem et l (2009) who reported tht tnnin content of Sudnese nd Indin sorghum cultivr rnged between 0.08% to 1.71%. Sorghum vrieties re divided into three groups bsed upon their genetics nd chemicl nlyses (Rooney nd Miller, 1982). Type I sorghums (b1b1b2_, B1_b2b2, b1b1b2b2) do not hve pigmented test, nd contin low levels of phenols nd no tnnins. Types II nd III both hve pigmented test nd contin tnnins. IN VITRO PROTEIN DIGESTIBILITY Digestibility my be used s n indictor of protein vilbility. It is essentilly mesure of the susceptibility of protein to proteolysis. A protein with high digestibility is of better nutritionl vlue thn one of low digestibility becuse it would provide more mino cids for bsorption on proteolysis. Tble 4 showed the in vitro protein digestibility of Fetrit nd Dbr cultivrs s 61% nd 76%, respectively. Dbr cultivr hd significntly (P< 0.05) higher in vitro protein digestibility compred to fetrit. These results obtined greed with Chibber et l. (1980) who reported tht, uncooked nd cooked high tnnin sorghum vrieties both shown to hve low in vitro protein digestibility. The lowest in vitro protein digestibility obtined in cse of fetrit cultivr positively correlted to its tnnin content, this finding grees with Chvn et l. (1979) who observed significnt lowering in in vitro protein digestibility (IVPD) in high tnnin cultivr. Results obtined for two cultivrs greed with Awdelkreem et l (2009) who reported tht IVPD 4

6 of high tnnin Indin sorghum cultivr is 49.25% nd 55.85% for low tnnin Sudnese sorghum cultivr. The low digestibility of sorghum proteins is presumbly due to the high protein cross linking. Good qulity proteins re those tht re redily digestible nd contin the essentil mino cids in quntities tht correspond to humn requirements. It ppers tht the reduction in digestibility ws cused by the tnnins rendering the sorghum proteins less digestible through binding with them, rther thn the tnnins recting with the pepsin. Tnnins bind strongly with the sorghum kfirin storge proteins, due to their reltively high proline content (Butler et l 1984; Emmmbux nd Tylor 2003; Tylor et l 2007). Tble 5-The essentil mino cids content of sorghum cultivr (g/100 g protein). Isoleucine Leucine Threonine Vline Phenyllnine Lysine Methionine Tyrosine Dbr 3.61 b b b Feterit b b Vlues re men of two replictes. Mens in the sme column followed by the sme letter re not significntly different t (p 0.05) level. Tble 6-.The nonessentil mino cids content of sorghum cultivr (g/100 g protein). Arginine Asprtic Alnine Proline Glutmic Glycine Serine Histidine Dbr b Feterit 2.79 b b b Vlues re men of two replictes. Mens in the sme column followed by the sme letter re not significntly different t (p 0.05) level AMINO ACIDS CONTENT The nutritive vlue of food, especilly protein mostly would depend not only on its mino cid profile in generl but lso on the quntities of the essentil mino cids content in prticulr. The essentil mino cid pttern of two sorghum cultivrs is presented in Tble 5. The essentil mino cids content in sorghum rnged from 3.61 to 3.72, to 13.48, 2.48 to 2.64, 4.65 to 4.74, 4.73 to 5.100, 1.55 to 1.88, 3.72 to to 2.31 g/ 100 g protein for isoleucine, leucine, threonine, vline, phenyllnin, methionine, tyrosine, nd lysine,,respectively. Dbr hd the higest mount of threonine, metheonine, vline, tyrosine, nd lysine, respectively. While Feterit hd the highest mount of isoleucine, leucine, nd phenyllnine. The results obtined re in greement with (Afify et l,2012; Mokrne et l.,2010; nd Mrdi et l., 2013). Tble 6 presents non essentil mino cids content indbr nd Feterit sorghum cultivr. Non essentil mino cids content in both sorghum rnged from 2.79 to 3.61, 4.83 to 5.28, 8.69 to 8.70, 7.70 to 8.16, to 19.57, 3.77 to 3.85, 3.77 to 3.85, nd 1.75 to 1.77 g/100 g protein for rginine, sprtic cid, lnine, prolin, glutmic cid, glycine, serine, nd histidine. Dbr hd the highest mount of rginine, proline, sprtic cid, glycine, nd serine. While feterit hd the highest mount of lnine, glutmic nd histidine. The results obtined of no essentil mino cid content were lower thn the results explined by Afify et l (2012) nd Mokrne et l. (2010). Amino cid nlysis reveled tht sorghum protein is rich in glutmic cid, leucien, lnine, nd proline, but dificent in lysine similr to other cerel. The low sulphur contining mino cids (methionine) is due to the destruction of methionine nd cysteine during hydrolysis process. This confirms tht lysine is the most limiting essentil mino cid in cerels, sorghum hving the lowest score. A creful nlysis of literture shows tht the influence of totl sorghum grin N on mino cid composition still clls for clrifiction. Mny uthors gree tht, for given genotype, mino cid composition cn chnge s function of N, but few (Singh nd Axtell 1973, for instnce) tke this into ccount in compring different genotypes. Reltionships between mino cids nd N were first exmined by Wggle nd Deyoe (1966), who showed tht mino cid level in sorghum grin, is linerly correlted with N. This mens tht mino cids in protein chnge ccording to qudrtic reltionships s function of N. However, Eppendorfer et l (1985) concluded tht it is not linerly correlted with N. The influences of genotype, culture conditions, nd environment remin uncertin. The profile of essentil mino cids in sorghum protein long with FAO/WHO mino cid pttern nd mino cid score. It cn be clerly observed tht leucine nd phenyllnine tyrosine re presented in excess mounts in sorghum protein, wheres the mount of isoleucine, threonine, vline nd sulphur contining mino cids re lower thn the vlues of the FAO/WHO (1973) pttern. The protein lysine content of the Feterit grin ws much lower thn tht of the Dbr cultivrs. This is most likely relted to the fct tht the protein content of the smple of Feterit ws much higher thn tht of Dbr cultivrs. Kfirins, the mjor sorghum proteins, contin little if ny lysine (Belton et l 2006). Amino cid score in sorghum is bsed on lysine becuse lysine is the first limiting indispensble mino cid in sorghum (reviewed by Klopfenstein nd Hoseney 1995). 5

7 Amino cid score therefore directly followed lysine content. CONCLUSION Results showed tht both sorghum cultivrs differ in their chemicl composition nd minerl profile. Feterit cultivr hs superior chemicl composition compred to dbr cultivr. The results showed tht, debr hs superior protein qulity (low tnnin, high invitro protein digestibility, high lysine). ACKNOWLEDGMENT The first uthor would like to cknowledge Prof J.R.N. Tylor, university of Pretori, South Afric for his support. He lso gretly pprecites the deprtment of food science nd technology, university of Khrtoum nd deprtment of Clinicl Nutrition, university of Hil for providing lb fcilittion. REFERENCES AACC Interntionl Approved Methods of Anlysis, 11th Ed. Method Avilble online only. AACC Interntionl: St. Pul, MN. Abdelmoneium ZS, El Tiny AH, Abdll AH (1996) Effect of germintion on protein frctions of corn cultivrs. Food Chem 51(3): Afify AE-MMR, El-Beltgi HS, Abd El-Slm SM, Omrn AA (2012) Protein Solubility, Digestibility nd Frctiontion fter Germintion of Sorghum Vrieties. PLoS ONE 7(2): e doi: /journl.pone Akeson WR, Sthmnn AA (1964) Pepsin pncretin digest index of protein. J Nutr 83: AOAC, Officil Methods of Anlysis. 14th edn. Wshington, DC: Assocition of Officil Anlyticl Chemists. Awdelkreem, A.M.A.( 2002). Chrcteriztion nd utiliztion of sorghum nd millet wet-milting proteins in bred system. M.Sc. Thesis U. of K. Sudn. Awdelkreem, A. M., G. Murlikrishn, A. H. El- Tiny, nd A. I. Mustf Chrcteriztion of tnnin nd study of in vitro protein digestibility nd minerl profile of Sudnese nd Indin sorghum cultivrs. Pkistn J. Nutr. 8: Bdi, W.H.I., (2004). Effect of processing on ntinutritionl fctors nd minerl biovilbility of sorghum. Ph.D Thesis. U of K. Sudn Belton, P. S., Delgdillo, I., Hlford, N. G., nd Shewry, P. R Kfirin structure nd functionlity. J. Cerel Sci. 44: Bidlingmeyer, B. A., Cohen, S. A., nd Trvin, T. L Rpid nlysis of mino cids using pre-column derivtiztion. J. Chromt. 336: Butler, L. G., Riedl, D. J., Lebryk, D. G., nd Blytt, H. J. (1984). Interction of proteins with sorghum tnnin: Mechnism, specificity nd significnce. J. Am. Oil Chem. Soc. 61: Chpmn, H.D. nd F.P Prtt. (1982) Determintion of Minerls by Titrtion Method Methods of Anlysis for Soils, Plnts nd Wter 2 nd (Edn.), Cliforni University, Agriculture Division, USA., PP: Chvn, J.K., S.S. Kdm, C.P. Ghonsikr nd D.K. Slunkhe, (1979). Removl of tnnin nd improvement in in vitro protein digestibility of sorghum seed by soking in lkli, J. Food. Sci., 44: Chibber, B.A.K., E.T. Mertz nd J.D. Axtell, (1980). In vitro sordigestibility of high-tnnin sorghum t different stges of dehulling. J. Agri. nd Food Chem., 28: con12. Dvidson, S., Pssmore, R., Brock, J.F. nd Truswell, A.S., (1979). Millets. In: Humn Nutrition nd Dietetics Churchill Livingstone. p Deosthle, Y.G. nd B. Belvdy, (1978). Minerl nd trce element composition of sorghum grin: effect of vriety, loction, nd ppliction of nitrogen fertilizer, Ind. J. Nutr. Diet, 15: Duncn, B. D. (1955). Multiple-rnge nd multiple F- test, Biometrics, 11: Duodu, K. G., Nunes, A., Delgdillo, I., Prker, M. L., Mills, E. N. C., Belton, P. S., et l. (2002). Effect of grin structure nd cooking on sorghum nd mize in vitro protein digestibility. Journl of Cerel Science, 35, Eppendorfer, W. H., Bille, S. W., nd Ptipnwttn, S. (1985). Protein qulity nd mino cid-protein reltionships of mize, sorghum nd rice grin s influenced by nitrogen, phosphorus,potssium nd soil moisture stress. J. Sci. Food Agric. 36:453. Ejet G, Hssen MM, Mertz ET (1987) In vitro digestibility nd mino cid composition of perl millet (Pennisetum typhoides) nd other cerels. Proc Nt Acd Sci 84: ElHg,M.E., Ahmed,I.A.M, Eltyeb,M.M, nd Bbiker,E.E. (2013).Effect of fermenttion nd/or cooking on protein frctions nd sensory chrcteristics of sorghum supplemented with groundnut flour. Journl of Agriculturl Technology Vol. 9(7): Emmmbux, N. M., nd Tylor, J. R. N. (2003). Sorghum kfirin interction with vrious phenolic compounds. J. Sci. Food Agric. 83: FAO (2006). Officil Agriculturl sttistics 18th edition, Food nd Agriculturl Orgniztion, Cnd. Pg Guthier, S.F., Vchon, C., Jones J.D., nd FAO (2009). Stte of Food Insecurity in the World: Economic Crisis-Impct nd Lessons Lerned. Food nd Agriculture Orgniztion:Rome. 6

8 Food nd Agriculture Orgniztion (FAO) (1995). Sorghum nd millet in humn nutrition. FAO Food nd nutrition series. Guthier, S.F., Vchon, C., Jones J.D., nd Svoie E., (1982). Assessment of protein digestibility by in vitro enzymtic hydrolysis with simultneous dilysis. Journl of Nutrition 112: Hmker, B. R., Kirleis, A. W., Butler, L. G., Axtell, J. D., nd Mertz, E. T. (1987). Improving the in vitro protein digestibility of sorghum with reducing gents. Proc. Ntl. Acd. Sci. USA 84: Hssn, I.A., The effect of fermenttion onnutritive vlue, tnnin content, in vitro protein nd strch digestibilities of sorghum cultivr. M.Sc. Thesis, Fculty of Agric., U. of K., Sudn. Jmbunthn, R. nd E.T. Mertz, (1973). Reltionship between tnnin level, rte growth nd distribution of protein in sorghum. J. Agri. Food Chem., 22: Khlil, J.K., W.N. Swy nd H.M. AL Mohmmed, (1984). Chemicl composition nd nutritionl qulity of sorghum flour nd bred.qul. Plnt Foods Hum. Nutr., 34: 141. Klopfenstein, C. F., nd Hoseney, R. C Nutritionl properties of sorghum nd millet. Pges in: Sorghum nd Millets: Chemistry nd Technology. D. A. V. Dendy, ed. AACC Interntionl: St. Pul, MN. Lndry, 1. &Moureux, T. (1970). Heterogeneite des glutelines du grin de mls: Extrction selective et composition en cides mines des trois frctions isolees. Bulletin de l Societe de Chimie Biologique 52, Muder, B. (2006). Sorghum: The globl grin of the future. Retrieved 8th July, 2008 from Myer, J.E., Pfeiffer, W.H., nd Beyer. (2005). Biofortified Crops to llevite micronutrients Mlnutrition.Curr.opin.Plnt Biol.11: Mokrne H, Amour H, Belhneche-Bensemr N, Courtin CM, Delcour JA, et l. (2010) Assessment of Algerin sorghum protein qulity Sorghum bicolor (L.) Moench using mino cid nlysis nd in vitro pepsin digestibility. Food Chem 121: Muller,O.,nd Krwinkel,M.(2005). Mlnutrition nd Helth in Developing Countries. Com. med. Assocition.J.173: Osmn, M.A.(2004). Chnges in sorghum enzyme inhibitors, phytic cid, tnnins nd in vitro protein digestibility occurring during Khmir (locl bred fermenttion. Food Chem., 88: Osborne TB (1924).The vegetble protein. Longmns Green, New York Price, M.; Vn Scoyoc, S. nd Butler, L.G. (1978). A criticl evlution of the vnillin rections s n ssy for tnnin in sorghum grin. J. Agric. Food Chem., (26): Reed, J. D. (1995). Nutritionl toxicology of tnnins nd relted polyphenols in forge legumes. Journl of Animl Science 73: Pg Rooney, L.W., Miller, F.R., Mertin, J.V. (Eds.), Proceedings of the Interntionl Symposium on Sorghum Grin Qulity. ICRISAT, Ptncheru, AP, Indi, pp Sclbert, A., Deprez, S., Mil, I., Albrecht, A., Huneu, J., & Rbot, S. (2000). Pronthocynidins nd humn helth: Systemic effects nd locl effects in the gut. BioFctor, 13, Singh, R., nd Axtell, J. D. (1973). High lysine mutnt gene (hl) tht improves protein qulity nd biologicl vlue of grin sorghum. Crop Sci. 13:535. Skoch, L. V., Deyoe, C. W., Shoup, F. K., Bthrust, J. nd Ling, D. (1970). Protein frctiontion of sorghum grin. Cerel Chemistry, 47, Snedecor, G.W. nd Cochrn, W.G. (1987). Sttisticl methods (17 th ed.) Ames, IA.: The Iow stte University Press. Tylor, J., Ben, S. R., Ioerger, B. P., nd Tylor, J. R. N. (2007). Preferentil binding of sorghum tnnins with gmm-kfirin nd the influence of tnnin binding on kfirin digestibility nd biodegrdtion. J. Cerel Sci. 46: Tylor, J.R.N. nd Belton, P.S. (2002).Sorghum. In 'Pseudocerels nd Less Common Cerels' (P.S. Belton nd J.R.N. Tylor, eds) Springer pp Tylor, J.R.N., Schossler, L. nd Vn der Wlt, W.H.(1984) Frctiontion of proteins from low-tnnin sorghum grin. Journl of Agriculturl nd Food Chemistry 32: USDA (2008).Ntionl Nutrient Dtbse for Stndrd Reference. Relese 20 Wggle, D. H., nd Deyoe, C. W. (1966). Reltionship between protein level nd mino cid composition of sorghum grin. Feedstuffs 24:18. Wnisk, R. D., Poe, J. H., nd Bndyopdhhyy, R. (1989). Effects of grin conditions on grin molding nd phenols in sorghum cryopsis. J. Cerel Sci. 10: World Food Progrmme (WFP). (2008). Fcts nd Figures: Hunger Fcts. wfp. Accessed April Accessed July Yousif, Y.B. nd B.I. Mgboul, Nutritive vlue of Sudn food stuffs. Prt I: Sorghum vlgure dur, Sudn. J. Food Sci. nd Tec., 4: