scholarly journals Geometrical properties of underutilized cereal varieties of Himalayan origin for the development of future processing equipments.

2021 ◽  
Author(s):  
Adil Gani ◽  
Faiza Jhan ◽  
Asima Shah
Keyword(s):  
Cereal Grains ◽  
Absorption Bands ◽  
Geometrical Properties ◽  
Corrugated Board ◽  
Proso Millet ◽  
Sorghum Flour ◽  
Compressibility Index ◽  
Significant Difference ◽  
Sorghum Grain ◽  
Static Coefficient Of Friction

Abstract This paper presents the database of physical and engineering characteristics of grains and flours of five underutilized cereal varieties viz sorghum, buck wheat, pearl millet, proso millet and barley of Himalayan origin. The results revealed a significant difference in width, length and breadth of these cereals. The sphericity value of cereal grains showed significant difference (p≤0.05) in the range 97.42 to 137.25.84% which was found to be highest for sorghum grain while as aspect ratio was found highest for proso millet grain. The static coefficient of friction samples was found maximum on corrugated board for the flour and grain. The hausner ratio and compressibility index indicated poor flowability of the sorghum flour. The bulk density, tapped density and porosity values of cereal grains varied significantly for cereal grains as well as flours. ATR-FTIR (attenuated total reflectance-Fourier transform infrared spectroscopy) confirmed the different types of linkages present in the flour samples found within the absorption bands of 3500-993 cm-1.

scholarly journals Geometrical properties of underutilized cereal varieties of Himalayan origin for the development of future processing equipments.

2021 ◽  
Author(s):  
Faiza Jhan ◽  
Adil Gani ◽  
Asima Shah
Keyword(s):  
Cereal Grains ◽  
Absorption Bands ◽  
Geometrical Properties ◽  
Corrugated Board ◽  
Proso Millet ◽  
Sorghum Flour ◽  
Compressibility Index ◽  
Significant Difference ◽  
Sorghum Grain ◽  
Static Coefficient Of Friction

Abstract This paper presents the database of physical and engineering characteristics of grains and flours of five underutilized cereal varieties viz sorghum, buck wheat, pearl millet, proso millet and barley of Himalayan origin. The results revealed a significant difference in width, length and breadth of these cereals. The sphericity value of cereal grains showed significant difference (p≤0.05) in the range 97.42 to 137.25.84% which was found to be highest for sorghum grain while as aspect ratio was found highest for proso millet grain. The static coefficient of friction samples was found maximum on corrugated board for the flour and grain. The hausner ratio and compressibility index indicated poor flowability of the sorghum flour. The bulk density, tapped density and porosity values of cereal grains varied significantly for cereal grains as well as flours. ATR-FTIR (attenuated total reflectance-Fourier transform infrared spectroscopy) confirmed the different types of linkages present in the flour samples found within the absorption bands of 3500-993 cm-1.

scholarly journals Seleksi Bakteri Asam Laktat dan Pemanfaatannya sebagai Starter pada Fermentasi Biji Sorgum

2019 ◽  
Vol 5 (1) ◽  
pp. 35-42
Author(s):  
META YULIANA ◽  
ANJA MERYANDINI ◽  
TITI CANDRA SUNARTI
Keyword(s):  
Fermentation Process ◽  
Ph Value ◽  
Level Structure ◽  
Viable Cell ◽  
Total Sugar ◽  
Total Acidity ◽  
Fermentation Time ◽  
Sorghum Flour ◽  
Significant Difference ◽  
Sorghum Grain

This research aims is to find starter for sorghum fermentation and to observe its influence in fermentation process and tannin level in sorghum flour. Four isolates of Lactic Acid Bacteria were tested as starter for Numbu and Kawali sorghum grain fermentation. The criteria was the ability to produce acid and cell viability. The fermentation used four treatments in duplicates. The selected isolate was inoculated into dehulled and non-dehulled sorghum grain. The fermentation time were 0, 24, and 48 h. Analysis were pH, total acidity, total sugar, viable cell, tannin level, structure of sorghum flour, the yield of flour passed 80 mesh, and flour moisture. The results showed that E1222 was selected as a starter for Numbu sorghum grain fermentation while E5 was selected for Kawali. The starter can decrease pH value, increasing total acidity, decreasing total sugar, however there was no significant difference in viable cell in fermentation process. It decreased tannin level approximately 90% in Numbu fermented flour and 77% in Kawali. There was corrosion in starch structure of fermented flour, while the yield of flour passing through 80 mesh was increased. The best treatment was fermentation of dehulled and inoculated sorghum grain (So-St) in both of sorghum varieties. 

scholarly journals Effect of Incorporation of Malted Sorghum Flour on Quality of Biscuit

2016 ◽  
Vol 2 (1) ◽  
pp. 33-37 ◽  
Author(s):  
Nischal Adhikari ◽  
Dev Raj Acharya
Keyword(s):  
Enzyme Activity ◽  
Wheat Flour ◽  
Technical College ◽  
Proximate Analysis ◽  
Crude Fiber Content ◽  
Sorghum Flour ◽  
Sensory Score ◽  
Significant Difference ◽  
Temperature Scenario

Sorghum (S. bicolor) collected from Dhankuta district was used for malting. Sorghum was steeped for 12 hours at Relative humidity of 70±5% and germinated at room temperature (28±3°C) with repeated change of water at interval of every 8 hours for 2, 3,4,5,6 and 7 days. The germinated samples of each day were taken for kilning at the temperature scenario of 50-55°C until moisture reaches to 23%; 70-75°C until moisture reaches to 12%; and 90-95% until moisture reaches to 3-5%. The result of enzyme activity determination showed that the sorghum germinated for 3 days has the higher enzyme activity of 27.39 units per gram dry matter. Proximate analysis of malted and unmalted flour showed significant different (p<0.05) in fat, ash, reducing sugar and crude fiber content. Likewise calcium and iron content of malted flour was significantly increased (p<0.05) than that of unmalted one with subsequent decreased (p<0.05) in their binder oxalate and phytate respectively. The sorghum of higher enzyme activity was then used to prepare the biscuit. Malted sorghum and wheat flour was blended in the following ratios: samples A; 30: 70, sample B; 50:50, sample C; 60:40, sample D; 0:100. The organolaptic test shows the significant difference (p<0.05) between these samples in terms of flavor and test. The mean sensory score was found to be higher for sample C. This suggests that the malted sorghum flour can be used for the preparation of biscuit upto 60% (w/w) of wheat flour without alteration in texture, crispiness, appearance and overall acceptability.Sunsari Technical College Journal 2015, 2(1):33-37

Mycotoxins in organically versus conventionally produced cereal grains and some other crops in temperate regions

2016 ◽  
Vol 9 (5) ◽  
pp. 755-770 ◽  
Author(s):  
G. Brodal ◽  
I.S. Hofgaard ◽  
G.S. Eriksen ◽  
A. Bernhoft ◽  
L. Sundheim
Keyword(s):  
Farming Systems ◽  
Weather Conditions ◽  
Field Trials ◽  
Cereal Grains ◽  
Organic System ◽  
Mycotoxin Contamination ◽  
Significant Difference ◽  
Apple Products ◽  
Low Levels ◽  
The Difference

This paper presents peer-reviewed studies comparing the content of deoxynivalenol (DON), HT-2+T-2 toxins, zearalenone (ZEA), nivalenol (NIV), ochratoxin A (OTA) and fumonisins in cereal grains, and patulin (PAT) in apple and apple-based products, produced in organically and conventionally grown crops in temperate regions. Some of the studies are based on data from controlled field trials, however, most are farm surveys and some are food basket surveys. Almost half of the studies focused on DON in cereals. The majority of these studies found no significant difference in DON content in grain from the two farming systems, but several studies showed lower DON content in organically than in conventionally produced cereals. A number of the investigations reported low DON levels in grain, far below the EU limits for food. Many authors suggested that weather conditions, years, locations, tillage practice and crop rotation are more important for the development of DON than the type of farming. Organically produced oats contained mainly lower levels of HT-2+T-2 toxins than conventionally produced oats. Most studies on ZEA reported no differences between farming systems, or lower concentrations in organically produced grain. For the other mycotoxins in cereals, mainly low levels and no differences between the two farming systems were reported. Some studies showed higher PAT contamination in organically than in conventionally produced apple and apple products. The difference may be due to more efficient disease control in conventional orchards. It cannot be concluded that any of the two farming systems increases the risk of mycotoxin contamination. Despite no use of fungicides, an organic system appears generally able to maintain mycotoxin contamination at low levels. More systematic comparisons from scientifically controlled field trials and surveys are needed to clarify if there are differences in the risk of mycotoxin contamination between organically and conventionally produced crops.

scholarly journals Organoleptic Characteristics of Cookies from Sorghum Composites Flour

2017 ◽  
Vol 2 (6) ◽  
pp. 506
Author(s):  
Wulandari E. ◽  
Sukarminah E. ◽  
Lanti I. ◽  
Sufmawati F.
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Food Products ◽  
Partial Substitution ◽  
Composite Flour ◽  
Potato Flour ◽  
Sorghum Flour ◽  
Organoleptic Characteristics ◽  
Significant Difference ◽  
Sweet Potato Flour

Application of wheat flour in various food products has increased the import of wheat flour over years. The use of domestically grown crops like Sorghum (Sorghum bicolor L. Moench) could reduce the demand of wheat. Sorghum flour can be used in partial substitution with wheat flour for many food products, like cookies. The use of sorghum as cookies ingredient could be combined with other flours to get a composite flour. The purpose of this research was to obtain proportion of sorghum flour, sweet potato flour and soyabean flour that produce cookies with good organoleptic characteristics. The proportion of composite flour adequacy was calculated using a list of foodstuffs (DKBM).The research method was based on Experimental Method with Randomized Block Design (RBD) in twelve treatments and two repetitions. The treatments were proportion of sorghum flour (6 minutes, 8 minutes, 10 minutes of dehulling time), sweet potato flour, and soyabean flour. The results showed that cookies made with proportion of sorghum flour, sweet potato flour, and soyabean flour gave no significant difference in organoleptic characteristics (Overall, color, taste, aroma, and hardness).  The result also showed that the characteristics of the cookies were not affected by dehulling of sorghum grains but influenced by other ingredient than flour. Keywords: Sorghum, Sweet Potato Flour,  Soyabean Flour, Cookies, Sensory Properties

Structural, electronic and spectroscopic features of the dihydride Pd4(dppm)4(H)22+ cluster catalyst

2001 ◽  
Vol 79 (5-6) ◽  
pp. 552-559 ◽  
Author(s):  
Daniel Meilleur ◽  
Pierre D Harvey
Keyword(s):  
Low Frequency ◽  
Inert Atmosphere ◽  
Electronic Transitions ◽  
Absorption Bands ◽  
Palladium Hydride ◽  
H Nmr ◽  
Significant Difference ◽  
Simple Selection ◽  
Centrosymmetric Structure ◽  
Ft Raman

1H NMR, vibrational, and UV–vis spectroscopic measurements for Pd2(dppm)2Cl2 (dppm = Ph2PCH2PPh2), [Pd4(dppm)4(X)2](BF4)2 (X = Cl, H), and [Pd4(dmpm)4(H)2](Br)2 (dmpm = Me2PCH2PMe2) were performed to address the structure of the recently identified title cluster. Its dmpm analogue was prepared from the reaction between Pd2(dmpm)2Br2 and NaBH4 in methanol under inert atmosphere, and exhibits the expected nonet (rel. int. 1:8:28:56:70:56:28:8:1) at –5.21 ppm (in (CD3)2CO), contrasting with that of Pd4(dppm)4(H)22+ (δ + 5.15 ppm, (CD3)2CO). This significant difference is explained by the presence of the PdH residues in the deshielding region of the dppm-phenyl groups. The vibrational spectra in the low-frequency region are consistent with a centrosymmetric structure, and a scattering at 144 cm–1 in the FT-Raman spectra is observed; a peak that is assigned to ν(Pd2) on the basis of a comparison with the well established M2-bonded Pd2(dppm)2Cl2 data ((Pd2) = 149 cm–1). On the basis of the qualitative temperature behavior of the band maxima and width, the two lowest energy absorption bands in the UV–vis spectra are assigned to d σ [Formula: see text] d σ * type transition. EHMO computations predict four well-isolated frontier MO levels, defined as d σ *(Pd2)/d σ *(PdH) (LUMO + 1), d σ *(Pd2) (LUMO), d σ *(Pd2)/d σ *(PdH) (HOMO), and d σ (Pd2) (HOMO –1), and simple selection rules (u « g) indicate that only two low-energy electronic transitions are orbitally allowed, consistent with the UV–vis findings. Computer modelings show the presence of large cavities above and under the Pd4 plane, described by inner-cavity nonbonded H···H distances of ~5–8 Å.Key words: cluster, palladium, hydride, structure, spectroscopy.

Feeding of heifers for survival on whole and cracked sorghum grain under simulated drought conditions

1968 ◽  
Vol 8 (35) ◽  
pp. 668 ◽  
Author(s):  
JG Morris
Keyword(s):  
Weight Loss ◽  
Body Weight ◽  
Dry Matter ◽  
Body Weight Loss ◽  
Initial Body Weight ◽  
Fresh Weight Basis ◽  
Significant Difference ◽  
Simulated Drought ◽  
Sorghum Grain ◽  
Body Energy

Groups of Hereford heifers of a mean (� SE.) body weight 187 � 3 kg were fed in yards a sole ration of sorghum grain + one per cent limestone for 26 weeks. Four groups were fed the equivalent of 1.36 kg of sorghum grain per head per day as either whole or cracked grain at either daily or twice weekly intervals. A fifth group was fed 1.64 kg of whole sorghum grain per head per day which provided a digestible dry matter intake comparable to that of 1.36 kg of cracked grain. When heifers were fed the same quantity of dry matter as whole and cracked grain, the rate of body weight loss of those fed whole grain was significantly greater than that of those fed cracked grain; and the rate of body weight loss of those fed daily was significantly greater than that of those fed twice weekly. With similar intakes of digestible dry matter from whole and cracked grain, there was no significant difference in the rate of body weight loss. Heifers from sub-groups of high initial body weight lost significantly more body weight than heifers from sub-groups of low initial body weight. The whole bodies of three heifers that died from undernutrition contained less than 0.3 per cent ether extract on a fresh weight basis, indicating complete exhaustion of body energy reserves.

scholarly journals In vitro ruminal degradability of cereal grain starch

2011 ◽  
Vol 49 (No. 4) ◽  
pp. 151-155 ◽  
Author(s):  
O. Tománková ◽  
P. Homolka
Keyword(s):  
Sodium Hydroxide ◽  
Cereal Grains ◽  
In Vitro Method ◽  
Cereal Grain ◽  
Significant Difference ◽  
Grain Starch ◽  
Ruminal Degradability ◽  
Ground Wheat ◽  
Feed Samples

An in vitro method was used to determine ruminal degradability of starch (IVRDS) in a set of cereal grains. The set included 9 feed samples, including 2 samples of ground wheat, 2 samples of wheat treated with sodium hydroxide, ground barley, barley treated with sodium hydroxide, 2 samples of ground oats and ground maize. Ruminal degradability of starch was assayed by the feed fermentation for 2, 4, 6, 16 and 24 hours. A significant difference in starch degradability was found between treated and untreated ground samples after 2-hour fermentation (13.73 &plusmn; 3.12 vs. 32.77 &plusmn; 8.17; P &lt; 0.001), 4-hour fermentation (33.44 &plusmn; 7.31 vs. 60.30 &plusmn; 16.71; P &lt; 0.001) and 6-hour fermentation (42.63 &plusmn; 7.13 vs. 74.20 &plusmn; 6.38; P &lt; 0.001). On the basis of the rate of ruminal degradability of starch the order of cereal grains was as follows (from the highest to the lowest value): ground oats, ground wheat, ground barley, ground maize, wheat and barley treated with sodium hydroxide.

scholarly journals Characterization of sorghum grain and evaluation of sorghum flour in a Chinese egg noodle system

2012 ◽  
Vol 55 (1) ◽  
pp. 31-36 ◽  
Author(s):  
Liman Liu ◽  
Thomas J. Herald ◽  
Donghai Wang ◽  
Jeff D. Wilson ◽  
Scott R. Bean ◽  
...  
Keyword(s):  
Sorghum Flour ◽  
Sorghum Grain

scholarly journals The effect of urea fertilizer doses on the chemical characteristics of the Samurai1, Samurai-2, and Pahat mutant sorghum (Sorghum bicolor L.) grain varieties

Food Research ◽  
2021 ◽  
Vol 5 (2) ◽  
pp. 254-261
Author(s):  
M. Kurniadi ◽  
M. Nurcholis ◽  
M. Roeslan ◽  
R.A. Widodo ◽  
T. Widodo ◽  
...  
Keyword(s):  
Sorghum Bicolor ◽  
Protein Content ◽  
Total Protein ◽  
Reducing Sugar ◽  
Chemical Characteristics ◽  
Food Ingredient ◽  
Urea Fertilizer ◽  
Sorghum Flour ◽  
Sorghum Grain ◽  
Sorghum Bicolor L

This research aimed to determine the influence of various doses of urea fertilizer on the chemical characteristics of mutant sorghum (Sorghum bicolor L.) grain varieties Samurai1, Samurai-2, and Pahat. A Fully Randomized Factorial Design was used by employing two factors and three replications. The three varieties of mutant sorghum grain served as the first factor while four doses (i.e., 0, 30, 60, and 90 kg/ha) of urea fertilizer administration served as the second factor. The parameters in the chemical test on the sorghum grain include ash, total protein, amylum, reducing sugar, dissolved protein, and tannin contents. The administration of urea fertilizer significantly influenced the increase in the ash, amylum, reducing sugar, and dissolved protein contents of Samurai-1 but did not significantly do so to such contents of Samurai-2 and Pahat. The urea fertilizer dose of 90 kg/ha gave the best results of the chemical composition of the three types of mutant sorghum grain. Chemically, mutant sorghum flour of the three varieties is qualified as a quality food ingredient with Samurai-1 being the best of the three varieties, in that case, possessing total protein content of 7.90%, amylum (or starch) content of 14.51%, dissolved protein content of 2.38%, reducing sugar content of 2.88%, and tannin content of 0.70%.

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