Proximate and Functional Properties of Different Sorghum Varieties Produced in Somali Regional State Ethiopia.
Keywords:
Functional Properties, Physical properties, Proximate composition, Sorghum.Abstract
Sorghum is one of the staple food or crop that widely consumed in Somali community. The study was conducted in Somali Regional
state with objective to analyze proximate, functional and physical of different sorghum varieties produced in Somali reginal state. Six
different types of samples such as Dekeka, AdoKaye, ESH-1, Melkam, ASSO-1 and JLM control as control sample were collected. The
collected sorghum samples were individually grounded to a fine powder (30 mesh size), packed in airtight polyethylene plastic bags
and were stored at 4°C until further analysis. Proximate composition such as crude protein, crude fat, crude fiber, moisture content,
carbohydrate, total energy, different minerals like calcium, iron, magnesium and total phosphorous were determined by AOAC. The
functional and physical properties of the sorghum were determined different standard procedures. Based on the result all locally adapted those sorghum varieties adapted by the Somali region research institute were better in both macro and micro nutrients especially when it comes fiber, total ash, moisture content as compared to the control sample with brand name JLM control which imported from abroad.
All samples’s protein content is very low which in the range 5.23 to 6.50%. There is significant different in different components of
sorghum between different varieties at p < 0.05. Significance differences were also observed at p < 0.05 in minerals content such as
calcium, zinc, iron and total phosphorous. The functional and physical properties of different sorghum varieties under study are almost
not significantly different at p < 0.05. Overall, from the finding we conclude that, almost all locally adapted sorghum varieties have
better in nutritional content especially moisture, ash and fiber and very poor in protein content. Therefore, all actors on sorghum should apply fortification especially bio-fortification to enhance the nutrient content in particular the protein content as sorghum is one of the staple crops in Somali region.
