Add to ORKGThe nutrient composition, fatty acid content and mineral content of six white food-grade sorghum hybrids selected in either Argentina or Bolivia, and grown in a Mediterranean area of Southern Italy were studied. The six hybrids were analyzed for various attributes including moisture, protein, carbohydrate, dietary fiber, fat contents, fatty acid composition, and mineral content. Slight variations in both protein and in fiber contents were observed among hybrids. Linoleic, oleic and palmitic were the most abundant fatty acids in all samples with noticeable difference in their percentage content between both hybrids from Argentina and Bolivia. Slight variations in the content of the elements were found among the six white sorghum hybrids exam...
Eight hybrids of sorghum forage were tested in large plots of two farms in two consecutive years to ...
The aims were to characterize 28 hybrids of red (RS) and white (WS) sorghum by physicochemical analy...
Three sorghum samples (yellow, red, and white sorghums) were analyzed for their proximate, vitamin (...
The nutrient composition, fatty acid content and mineral content of six white food-grade sorg...
Grain sorghum (Sorghum bicolor) is a gluten-free cereal grown around the world and is a food staple ...
Mineral nutrients play a fundamental role in the biochemical and physiological functions of biologic...
The chemical composition and fatty acid content of both white sorghum hybrids and pure lines grown i...
A white food-grade waxy sorghum Tw variety, grown in two Mediterranean sites (named Tw1M and Tw1S) w...
In the climatic conditions of the Center of Moldavia (Romania), there are eight sorghum hybrids cult...
In Mexico, corn is the most widely used cereal, however, in arid areas it is not possible to cultiva...
In the lab, three sorghum hybrids for grains cultivated in the Center of Moldova were analyzed quali...
Three sorghum varieties Hamra (red), Shahla (red-white) and Baidha (white) cultivated in Jazan provi...
The changes in chemical composition, amylose and minerals content after soaking, cooking, germinatio...
AbstractSorghum is an important staple food crop of Asian and African countries. As a “poor man's cr...
Main conclusion Present findings revealed a great variation in protein, oil, starch, tannin and phyt...
Eight hybrids of sorghum forage were tested in large plots of two farms in two consecutive years to ...
The aims were to characterize 28 hybrids of red (RS) and white (WS) sorghum by physicochemical analy...
Three sorghum samples (yellow, red, and white sorghums) were analyzed for their proximate, vitamin (...
The nutrient composition, fatty acid content and mineral content of six white food-grade sorg...
Grain sorghum (Sorghum bicolor) is a gluten-free cereal grown around the world and is a food staple ...
Mineral nutrients play a fundamental role in the biochemical and physiological functions of biologic...
The chemical composition and fatty acid content of both white sorghum hybrids and pure lines grown i...
A white food-grade waxy sorghum Tw variety, grown in two Mediterranean sites (named Tw1M and Tw1S) w...
In the climatic conditions of the Center of Moldavia (Romania), there are eight sorghum hybrids cult...
In Mexico, corn is the most widely used cereal, however, in arid areas it is not possible to cultiva...
In the lab, three sorghum hybrids for grains cultivated in the Center of Moldova were analyzed quali...
Three sorghum varieties Hamra (red), Shahla (red-white) and Baidha (white) cultivated in Jazan provi...
The changes in chemical composition, amylose and minerals content after soaking, cooking, germinatio...
AbstractSorghum is an important staple food crop of Asian and African countries. As a “poor man's cr...
Main conclusion Present findings revealed a great variation in protein, oil, starch, tannin and phyt...
Eight hybrids of sorghum forage were tested in large plots of two farms in two consecutive years to ...
The aims were to characterize 28 hybrids of red (RS) and white (WS) sorghum by physicochemical analy...
Three sorghum samples (yellow, red, and white sorghums) were analyzed for their proximate, vitamin (...