Coloured Sorghum Grain Evaluation for Nutritional Perspective

The present investigations entitled “Biochemical, physical and morphological evaluation of coloured grain sorghum” were undertaken during rabi season of 2020-21 at Department of Biochemistry and Sorghum Improvement Project, Mahatma Phule Krishi Vidyapeeth, Rahuri (M.S.). Sorghum [Sorghum bicolor (L.) Moench] is a major staple food and fodder crop of millions of poor. It is cultivated in sub-tropical and semiarid regions pertaining to its drought tolerance, which makes it a good candidate for biofortification and dryland agriculture. It is world’s fifth most vital cereal after maize, rice, wheat and barley. Pigment diversity is a distinctive feature of sorghum grain accompanied by the presence of a wide range of phenols, tannins and flavonoids in significant quantities. Sorghum is, therefore, a versatile crop with remarkable morphological variations and phytochemicals. In the present study, eighteen coloured sorghum genotypes were evaluated for their biochemical attributes, physical and morphological traits. The eighteen sorghum genotypes with Phule Rohini as a check were evaluated for grain colour, in vitro starch digestibility, phenols, tannins, flavonoids and micronutrients Zn and Fe. In vitro starch digestibility (IVSD), phenol content, tannin content and flavonoid content varied significantly in the coloured sorghum genotypes. IVSD was observed to be negatively correlated with tannin content. Red coloured sorghum genotypes RSLG 2427, RSLG 2428 and RSLG 2430 showed significantly higher tannin content. Most coloured sorghum genotypes were rich sources of phenol and flavonoids. Yellow coloured grain sorghums contained significant quantities of phenols and flavonoids.