National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The present investigation was focused on investigating the physical characteristics such as length, width, breadth, weight, volume, bulk density, and colour, as well as functional properties such as water absorption capacity, oil absorption capacity, swelling power, and percent solubility. The sorghum varieties are comprised of rabi seasons, viz. M-35-1 (Maldandi), AKJ-1 (Atarga kempu jola), and sorghum variety available at Dharwad local market (market sample). The market sample and M-35-1 variety had a cream colour with a lustrous appearance, whereas AKJ-1 variety had a red colour with a non-lustrous appearance. All sorghum varieties were circular in shape. Significant variation was observed in physical parameters such as grain length (4.50 to 4.92 mm), grain width (3.53 to 3.83 mm), grain breadth (2.34 to 2.89 mm), hundred kernel weight (2.56 to 3.92 g), hundred kernel volume (2.00 to 3.33 ml), and bulk density (1.17 to 1.30 g/ml). Similarly, functional properties of flour, viz., water absorption capacity (84.78 to 89.77%), oil absorption capacity (91.10 to 94.30%), swelling power (8.61 to 10.38 g/g), and percent solubility (16.96 to 25.26%) of selected sorghum varieties showed significant variation. Among the sorghum varieties, M-35-1 had the highest length, breadth, kernel weight, and bulk density, while AKJ-1 variety had significantly higher values for width. The AKJ-1 variety had higher values for water absorption capacity (89.77 %), oil absorption capacity (94.30 %), and swelling power (10.38 g/g), whereas M-35-1 variety had a higher percent solubility (25.26 %).
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