Table 1.
Selected characteristics of sorghum 3# and sorghum #5.
| Item | Sorghum #3 | Sorghum #5 | Item, µg/g | Sorghum #3 | Sorghum #5 |
|---|---|---|---|---|---|
| Kafirin | 50.7 | 61.5 | Total anthocyanin, Abs/(mL·g) | 11.55 | 7.27 |
| Protein | 99.4 | 116.3 | Flavan-4ols, Abs/(mL·g) | 4.05 | 4.12 |
| Kafirin proportion, % | 51.0 | 52.9 | Luteolinidin | 5.58 | 1.88 |
| Protein solubility, % | 49.5 | 41.2 | Apigeninidin | 16.84 | 6.06 |
| 5-methoxy-luteolinidin | 5.80 | 2.41 | |||
| Starch | 624 | 620 | 7-methoxy-apigeninidin | 25.60 | 11.45 |
| Amylose, % | 26.4 | 27.2 | Apigenin | 9.25 | 5.62 |
| Amylopectin, % | 73.6 | 72.8 | Luteolin | 8.30 | 4.75 |
| Peak RVA viscosity, cP | 4,202 | 3,750 | Eriodictyol | 57.29 | 62.27 |
| Holding RVA viscosity, cP | 3,088 | 3,086 | Naringenin | 86.51 | 85.68 |
| Final RVA viscosity, cP | 6,644 | 7,132 | |||
| Total phenolic acids | 545.4 | 538.1 | |||
| Total phosphorus | 2.95 | 3.35 | Bound phenolic acids | 458.0 | 448.0 |
| Phytate-P | 2.35 | 2.40 | Conjugated phenolic acids | 53.1 | 76.0 |
| Phytate-P proportion, % | 79.7 | 71.6 | Free conjugated acids | 34.3 | 14.1 |
| Phytate | 8.33 | 8.51 | |||
| Total ferulic acid | 421.7 | 407.9 | |||
| Symes PSI texture | 10 | 9 | Bound ferulic acid | 393.1 | 374.9 |
| Conjugated ferulic acid | 25.6 | 31.1 | |||
| Total phenolics, mg GAE/g | 3.52 | 3.59 | Free ferulic acid | 3.0 | 1.9 |
| Pigmented testa | 0 | 0 |
RVA = rapid visco-analysis; GAE = gallic acid equivalents.