TY - JOUR
T1 - Proximal analysis and profile of fatty acids on six varieties of white grain sorghum with potential use in human consumption
AU - Treviño-Salinas, Miriam
AU - Perales-Torres, Adriana
AU - Castillo-Ruíz, Octelina
AU - Montes-García, Noé
AU - Lizarazo-Ortega, Cristian
AU - Navarro-Cortez, Ricardo
AU - Rodríguez-Castillejos, Guadalupe
N1 - Publisher Copyright:
© 2021 The Author(s). Published with license by Taylor & Francis Group, LLC.
PY - 2021
Y1 - 2021
N2 - In Mexico, corn is the most widely used cereal, however, in arid areas it is not possible to cultivate it, so white sorghum represents an alternative. However, it is important to know the varieties nutritional content. Therefore, this study the proximal profile and fatty acids of six white sorghum varieties grown in Mexico were evaluated. Proximate analysis was carried out based on AACC methods and gas chromatography had been used for fatty acid analysis. Mazatlan and Sureño varieties showed the highest content of proteins (12%), fiber (7%), and ash (1.65%); regarding fat content, the highest values were found in Mazatlan and Costeño (4%). For fatty acid profile, saturated and unsaturated fatty acids were detected, including Omega 6 and 9. Sorghum represents an alternative, specially for arid and semiarid regions. The results indicate that these varieties are a viable source to produce foods for human consumption.
AB - In Mexico, corn is the most widely used cereal, however, in arid areas it is not possible to cultivate it, so white sorghum represents an alternative. However, it is important to know the varieties nutritional content. Therefore, this study the proximal profile and fatty acids of six white sorghum varieties grown in Mexico were evaluated. Proximate analysis was carried out based on AACC methods and gas chromatography had been used for fatty acid analysis. Mazatlan and Sureño varieties showed the highest content of proteins (12%), fiber (7%), and ash (1.65%); regarding fat content, the highest values were found in Mazatlan and Costeño (4%). For fatty acid profile, saturated and unsaturated fatty acids were detected, including Omega 6 and 9. Sorghum represents an alternative, specially for arid and semiarid regions. The results indicate that these varieties are a viable source to produce foods for human consumption.
KW - Human food
KW - Mexico
KW - alternative cereals
KW - nutrition
KW - sorghum varieties
UR - http://www.scopus.com/inward/record.url?scp=85107212770&partnerID=8YFLogxK
U2 - 10.1080/19476337.2021.1928757
DO - 10.1080/19476337.2021.1928757
M3 - Artículo
AN - SCOPUS:85107212770
SN - 1947-6337
VL - 19
SP - 547
EP - 551
JO - CYTA - Journal of Food
JF - CYTA - Journal of Food
IS - 1
ER -