International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 6, Issue:2, February, 2017

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(2): 586-592

Nutritional Quality of Hybrid Sorghum Genotypes
U.D. Chavan*, S.V. Nirmal, M.S. Shinde, G.H. Pawar, S.R. Gadakh and U.S. Dalvi
All India Co-ordinated Sorghum Improvement Project, Mahatma Phule Krishi Vidyapeeth, Rahuri, India
*Corresponding author

Sorghum grains are mostly used for the roti preparation. The M 35-1 (Maldhandi) a sorghum cultivar is known for its good quality of roti due to having pearly white grain colour, its flour having higher water holding capacity, and good organoleptic taste. However, this cultivar is low yielder. To evolve sorghum high yielding hybrid genotype coupled with good roti qualities, systematic breeding program was planned and executed to overcome this problem. Fifteen newly developed genotypes of hybrid sorghum along with check DSV 6 were studied for various nutritional quality parameters, with special reference to the roti quality. Considering nutritional quality and organoleptic evaluation parameters studied for roti quality, none of the newly developed hybrid genotype was found superior than the check DSV 6. However, CSH 16, SHD 36, CSH 15 and SHD 6 were found to be promising for protein, sugar, water absorption, and soluble protein content as well as for roti quality parameters. Therefore, they can be used for further improvement in nutritional quality of hybrid sorghum genotypes through breeding program.

Keywords: Roti, Sorghum, Bhakri,Nutritional and organoleptic properties.

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How to cite this article:

Chavan, U.D., S.V. Nirmal, M.S. Shinde, G.H. Pawar, S.R. Gadakh and Dalvi, U.S. 2017. Nutritional Quality of Hybrid Sorghum Genotypes.Int.J.Curr.Microbiol.App.Sci. 6(2): 586-592. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.