Technological and Nutritional Properties of Four Varieties of Sorghum Grains Used in Mali

Mamadou Abdoulaye Konaré; Yacouba Diawara; Méminata Diakité; Fatoumata Tounkara; Sory Sissoko

doi:doi:10.11648/j.ijnfs.20241306.16

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Technological and Nutritional Properties of Four Varieties of Sorghum Grains Used in Mali

Mamadou Abdoulaye Konaré^*

, Yacouba Diawara

, Méminata Diakité

, Fatoumata Tounkara

, Sory Sissoko

Published in International Journal of Nutrition and Food Sciences (Volume 13, Issue 6)

Received: 21 October 2024 Accepted: 7 November 2024 Published: 3 December 2024

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Abstract

Sorghum (Sorghum bicolor L.) is one of the main cereals widely consumed in Mali. The aim of this study was to contribute to a better understanding of the technological and nutritional properties of four varieties of sorghum (“Duguyiriwa”, “Jakumbe”, “Seguifa”, and “Kenikedje”) consumed in Mali. The physicochemical properties, macronutrients, and micronutrients were determined using gravimetric, spectrophotometric and HPLC methods. Antinutritional factors (ANFs) were determined spectrophotometrically. Furthermore, the technological properties were estimated through the grinding yield, water solubility index (WSI), and absorption capacity of water (WAC) and oil (OAC) via the gravimetric technique. The physical characteristics revealed that the grains from all the varieties were the same forms and sizes, whereas they were different in color and weight. Overall, these grains can be easily stored due to their low humidity (7.28±0.09–8.49±0.20%) and free acidity (< 0.10 °Dornic). The varieties are relatively rich in macronutrients: proteins (5.32–6.38%), carbohydrates (79.90–80.94%) and fibers (2.45–2.84%). In addition, they are potential sources of micronutrients such as potassium, phosphorus, magnesium, calcium and iron. Thin layer chromatography (TLC) highlighted the presence of lysine (an essential amino acid) in all the samples, except Kenikedje. These nutritional values could be reinforced by the nonharmful levels registered with antinutritional factors (ANFs): lectins (0.64–2.52 mg equivalents SAB/100 g) and tannins (0.07–0.13 mg equivalents AG/100 g). Analysis of technological performance revealed that all the investigated varieties possessed good processing abilities. Higher grinding yields (> 92%) and water absorption capacities (WAC > 67%) were observed for all varieties. In terms of technological transformation, the Duguyiriwa sample was the best variety because it presented the highest WAC (74.37±1.44%) and lowest oil absorption capacity (OAC = 8.97±0.05%). In summary, these sorghum varieties are potential sources of nutrients and have good technological processing ability.

Published in	International Journal of Nutrition and Food Sciences (Volume 13, Issue 6)
DOI	10.11648/j.ijnfs.20241306.16
Page(s)	291-305
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Sorghum Varieties, Physicochemical, Nutrition, Technology, Mali

References

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APA Style

Konaré, M. A., Diawara, Y., Diakité, M., Tounkara, F., Sissoko, S. (2024). Technological and Nutritional Properties of Four Varieties of Sorghum Grains Used in Mali. International Journal of Nutrition and Food Sciences, 13(6), 291-305. https://doi.org/10.11648/j.ijnfs.20241306.16

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ACS Style

Konaré, M. A.; Diawara, Y.; Diakité, M.; Tounkara, F.; Sissoko, S. Technological and Nutritional Properties of Four Varieties of Sorghum Grains Used in Mali. Int. J. Nutr. Food Sci. 2024, 13(6), 291-305. doi: 10.11648/j.ijnfs.20241306.16

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AMA Style

Konaré MA, Diawara Y, Diakité M, Tounkara F, Sissoko S. Technological and Nutritional Properties of Four Varieties of Sorghum Grains Used in Mali. Int J Nutr Food Sci. 2024;13(6):291-305. doi: 10.11648/j.ijnfs.20241306.16

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@article{10.11648/j.ijnfs.20241306.16,
  author = {Mamadou Abdoulaye Konaré and Yacouba Diawara and Méminata Diakité and Fatoumata Tounkara and Sory Sissoko},
  title = {Technological and Nutritional Properties of Four Varieties of Sorghum Grains Used in Mali
},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {13},
  number = {6},
  pages = {291-305},
  doi = {10.11648/j.ijnfs.20241306.16},
  url = {https://doi.org/10.11648/j.ijnfs.20241306.16},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20241306.16},
  abstract = {Sorghum (Sorghum bicolor L.) is one of the main cereals widely consumed in Mali. The aim of this study was to contribute to a better understanding of the technological and nutritional properties of four varieties of sorghum (“Duguyiriwa”, “Jakumbe”, “Seguifa”, and “Kenikedje”) consumed in Mali. The physicochemical properties, macronutrients, and micronutrients were determined using gravimetric, spectrophotometric and HPLC methods. Antinutritional factors (ANFs) were determined spectrophotometrically. Furthermore, the technological properties were estimated through the grinding yield, water solubility index (WSI), and absorption capacity of water (WAC) and oil (OAC) via the gravimetric technique. The physical characteristics revealed that the grains from all the varieties were the same forms and sizes, whereas they were different in color and weight. Overall, these grains can be easily stored due to their low humidity (7.28±0.09–8.49±0.20%) and free acidity (Kenikedje. These nutritional values could be reinforced by the nonharmful levels registered with antinutritional factors (ANFs): lectins (0.64–2.52 mg equivalents SAB/100 g) and tannins (0.07–0.13 mg equivalents AG/100 g). Analysis of technological performance revealed that all the investigated varieties possessed good processing abilities. Higher grinding yields (> 92%) and water absorption capacities (WAC > 67%) were observed for all varieties. In terms of technological transformation, the Duguyiriwa sample was the best variety because it presented the highest WAC (74.37±1.44%) and lowest oil absorption capacity (OAC = 8.97±0.05%). In summary, these sorghum varieties are potential sources of nutrients and have good technological processing ability.
},
 year = {2024}
}

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TY  - JOUR
T1  - Technological and Nutritional Properties of Four Varieties of Sorghum Grains Used in Mali

AU  - Mamadou Abdoulaye Konaré
AU  - Yacouba Diawara
AU  - Méminata Diakité
AU  - Fatoumata Tounkara
AU  - Sory Sissoko
Y1  - 2024/12/03
PY  - 2024
N1  - https://doi.org/10.11648/j.ijnfs.20241306.16
DO  - 10.11648/j.ijnfs.20241306.16
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 291
EP  - 305
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20241306.16
AB  - Sorghum (Sorghum bicolor L.) is one of the main cereals widely consumed in Mali. The aim of this study was to contribute to a better understanding of the technological and nutritional properties of four varieties of sorghum (“Duguyiriwa”, “Jakumbe”, “Seguifa”, and “Kenikedje”) consumed in Mali. The physicochemical properties, macronutrients, and micronutrients were determined using gravimetric, spectrophotometric and HPLC methods. Antinutritional factors (ANFs) were determined spectrophotometrically. Furthermore, the technological properties were estimated through the grinding yield, water solubility index (WSI), and absorption capacity of water (WAC) and oil (OAC) via the gravimetric technique. The physical characteristics revealed that the grains from all the varieties were the same forms and sizes, whereas they were different in color and weight. Overall, these grains can be easily stored due to their low humidity (7.28±0.09–8.49±0.20%) and free acidity (Kenikedje. These nutritional values could be reinforced by the nonharmful levels registered with antinutritional factors (ANFs): lectins (0.64–2.52 mg equivalents SAB/100 g) and tannins (0.07–0.13 mg equivalents AG/100 g). Analysis of technological performance revealed that all the investigated varieties possessed good processing abilities. Higher grinding yields (> 92%) and water absorption capacities (WAC > 67%) were observed for all varieties. In terms of technological transformation, the Duguyiriwa sample was the best variety because it presented the highest WAC (74.37±1.44%) and lowest oil absorption capacity (OAC = 8.97±0.05%). In summary, these sorghum varieties are potential sources of nutrients and have good technological processing ability.

VL  - 13
IS  - 6
ER  -

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Mamadou Abdoulaye Konaré

Department of Biology, Faculty of Sciences and Techniques, University of Sciences, Techniques and Technologies of Bamako, Bamako, Mali

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http://orcid.org/0009-0007-5189-8833
Yacouba Diawara

Department of Biology, Faculty of Sciences and Techniques, University of Sciences, Techniques and Technologies of Bamako, Bamako, Mali

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http://orcid.org/0009-0002-1927-9403
Méminata Diakité

Department of Biology, Faculty of Sciences and Techniques, University of Sciences, Techniques and Technologies of Bamako, Bamako, Mali

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http://orcid.org/0009-0001-8338-8404
Fatoumata Tounkara

Department of Biology, Faculty of Sciences and Techniques, University of Sciences, Techniques and Technologies of Bamako, Bamako, Mali

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http://orcid.org/0009-0000-1877-8310
Sory Sissoko

Department of Biology, Faculty of Sciences and Techniques, University of Sciences, Techniques and Technologies of Bamako, Bamako, Mali

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http://orcid.org/0000-0003-0854-5315

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APA Style

Konaré, M. A., Diawara, Y., Diakité, M., Tounkara, F., Sissoko, S. (2024). Technological and Nutritional Properties of Four Varieties of Sorghum Grains Used in Mali. International Journal of Nutrition and Food Sciences, 13(6), 291-305. https://doi.org/10.11648/j.ijnfs.20241306.16

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ACS Style

Konaré, M. A.; Diawara, Y.; Diakité, M.; Tounkara, F.; Sissoko, S. Technological and Nutritional Properties of Four Varieties of Sorghum Grains Used in Mali. Int. J. Nutr. Food Sci. 2024, 13(6), 291-305. doi: 10.11648/j.ijnfs.20241306.16

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AMA Style

Konaré MA, Diawara Y, Diakité M, Tounkara F, Sissoko S. Technological and Nutritional Properties of Four Varieties of Sorghum Grains Used in Mali. Int J Nutr Food Sci. 2024;13(6):291-305. doi: 10.11648/j.ijnfs.20241306.16

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@article{10.11648/j.ijnfs.20241306.16,
  author = {Mamadou Abdoulaye Konaré and Yacouba Diawara and Méminata Diakité and Fatoumata Tounkara and Sory Sissoko},
  title = {Technological and Nutritional Properties of Four Varieties of Sorghum Grains Used in Mali
},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {13},
  number = {6},
  pages = {291-305},
  doi = {10.11648/j.ijnfs.20241306.16},
  url = {https://doi.org/10.11648/j.ijnfs.20241306.16},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20241306.16},
  abstract = {Sorghum (Sorghum bicolor L.) is one of the main cereals widely consumed in Mali. The aim of this study was to contribute to a better understanding of the technological and nutritional properties of four varieties of sorghum (“Duguyiriwa”, “Jakumbe”, “Seguifa”, and “Kenikedje”) consumed in Mali. The physicochemical properties, macronutrients, and micronutrients were determined using gravimetric, spectrophotometric and HPLC methods. Antinutritional factors (ANFs) were determined spectrophotometrically. Furthermore, the technological properties were estimated through the grinding yield, water solubility index (WSI), and absorption capacity of water (WAC) and oil (OAC) via the gravimetric technique. The physical characteristics revealed that the grains from all the varieties were the same forms and sizes, whereas they were different in color and weight. Overall, these grains can be easily stored due to their low humidity (7.28±0.09–8.49±0.20%) and free acidity (Kenikedje. These nutritional values could be reinforced by the nonharmful levels registered with antinutritional factors (ANFs): lectins (0.64–2.52 mg equivalents SAB/100 g) and tannins (0.07–0.13 mg equivalents AG/100 g). Analysis of technological performance revealed that all the investigated varieties possessed good processing abilities. Higher grinding yields (> 92%) and water absorption capacities (WAC > 67%) were observed for all varieties. In terms of technological transformation, the Duguyiriwa sample was the best variety because it presented the highest WAC (74.37±1.44%) and lowest oil absorption capacity (OAC = 8.97±0.05%). In summary, these sorghum varieties are potential sources of nutrients and have good technological processing ability.
},
 year = {2024}
}

Copy | Download

TY  - JOUR
T1  - Technological and Nutritional Properties of Four Varieties of Sorghum Grains Used in Mali

AU  - Mamadou Abdoulaye Konaré
AU  - Yacouba Diawara
AU  - Méminata Diakité
AU  - Fatoumata Tounkara
AU  - Sory Sissoko
Y1  - 2024/12/03
PY  - 2024
N1  - https://doi.org/10.11648/j.ijnfs.20241306.16
DO  - 10.11648/j.ijnfs.20241306.16
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 291
EP  - 305
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20241306.16
AB  - Sorghum (Sorghum bicolor L.) is one of the main cereals widely consumed in Mali. The aim of this study was to contribute to a better understanding of the technological and nutritional properties of four varieties of sorghum (“Duguyiriwa”, “Jakumbe”, “Seguifa”, and “Kenikedje”) consumed in Mali. The physicochemical properties, macronutrients, and micronutrients were determined using gravimetric, spectrophotometric and HPLC methods. Antinutritional factors (ANFs) were determined spectrophotometrically. Furthermore, the technological properties were estimated through the grinding yield, water solubility index (WSI), and absorption capacity of water (WAC) and oil (OAC) via the gravimetric technique. The physical characteristics revealed that the grains from all the varieties were the same forms and sizes, whereas they were different in color and weight. Overall, these grains can be easily stored due to their low humidity (7.28±0.09–8.49±0.20%) and free acidity (Kenikedje. These nutritional values could be reinforced by the nonharmful levels registered with antinutritional factors (ANFs): lectins (0.64–2.52 mg equivalents SAB/100 g) and tannins (0.07–0.13 mg equivalents AG/100 g). Analysis of technological performance revealed that all the investigated varieties possessed good processing abilities. Higher grinding yields (> 92%) and water absorption capacities (WAC > 67%) were observed for all varieties. In terms of technological transformation, the Duguyiriwa sample was the best variety because it presented the highest WAC (74.37±1.44%) and lowest oil absorption capacity (OAC = 8.97±0.05%). In summary, these sorghum varieties are potential sources of nutrients and have good technological processing ability.

VL  - 13
IS  - 6
ER  -

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