Assessing sweet sorghum juice and syrup quality and fermentation efficiency
2014
a kamal | r n rao | ch ravinder reddy | a ashok kumar | c g kumar | b v s reddy | p srinivasa rao
C G Kumar et al., 'Assessing sweet sorghum juice and syrup quality and fermentation efficiency', pp.172-192, International Crops Research Institute for the Semi-Arid Tropics, 2014
Show more [+] Less [-]Sweet sorghum is a C4 crop with high photosynthetic efficiency with a uniqueability of high carbon assimilation (50 g m-2 day-1) and accumulates highconcentrations of easily fermentable sugars (glucose, fructose and sucrose)in the stalks. Hence, it is widely believed that it is an alternate energy sourcethat is renewable, sustainable, efficient, cost-effective, convenient and safe touse. Sucrose is the major sugar in sweet sorghum juice which constitutes upto 85% of the total sugars (Woods 2000). The sugar yields ranged between1.6 to 13.2 Mg ha-1, with significant variations observed between years andregions (Jackson et al. 1980; Reddy et al. 2007; Zhao et al. 2009). The juicesugar content is dependent on the crop stage, because fructose is moreabundant at the early development stage, whereas sucrose tends to bedominant after heading (Sipos et al. 2009). The sweet sorghum juice sugarcontent ranged from 10 to 25 Brix% at maturity (Reddy et al. 2007; Ritteret al. 2004). Research at the International Crops Research Institute for theSemi-Arid-Tropics (ICRISAT) showed that sweet sorghum juice yield rangesbetween 16.8 to 27.2 m3 ha-1 (Reddy et al. 2007) and accrues about 23%additional returns vis-à-vis grain sorghum (Rao et al. 2009)
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