Physical characteristic and chemical composition of several sorghum varieties/lines
2002
Suarni | Singgih, S. (Balai Penelitian Tanaman Jagung dan Serealia Lain, Maros (Indonesia))
A research on the evaluation of chemical composition of several sorghum varieties/lines was carried out in Laboratory of Food Processing and Chemistry Research Institute of Maize and Other Cereals, Maros during the period of October to April 1996. Analysis were done on moisture, ash, protein, fat, crude fiber, starch, amylose, and tanin content. The research method used was completely randomized design with 12 sorghum varieties/lines as treatments (Batara Tojeng Eja, Batara Tojeng Bae, Lokal Jeneponto, ICSV 88013, ICSV 210, ICSV I, ICSV III, ICSV 401, ICSV 10, ICSH 110, SPV 462, dan Isiap Dorado) with three replications of each measurement. Analysis were done about moisture content (7.72-9.43 percent), ash (1.29-3.35 percent), fat (2.36-3.80 percent), protein (7.23-9.35 percent), crude fiber (2.14-4.84 percent), tanin (0.35-10.60 percent), amylose (1.83-12.26 percent), amylose content of three varieties was very low (1.83-2.81 percent) and tanin content was very high (3.67-10.5 percent) in local variety
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