Table 2.
Chemical composition of flours (g/100 g, dry basis) of novel sorghum lines with waxy and high protein digestibility (HD) traits, normal sorghum types, and teff.
| Sorghum Line | Starch Amylopectin (%) * | Starch | Protein | Fat | Ash |
|---|---|---|---|---|---|
| NWND | 79.9 a ± 1.1 | 80.3 a ± 1.2 | 12.8 cd ± 0.5 | 2.7 a ± 0.0 | 1.7 ab ± 0.2 |
| NWHD | 81.1 ab ± 1.0 | 78.0 a ± 2.8 | 12.9 cd ± 0.0 | 4.1 bcd ± 0.7 | 1.7 ab ± 0.0 |
| hWND | 85.4 bc ± 0.1 | 76.9 a ± 3.0 | 13.1 cd ± 0.0 | 3.7 abcd ± 0.2 | 1.4 a ± 0.1 |
| WHD1 | 87.9 c ± 0.7 | 80.0 a ± 3.8 | 11.7 a ± 0.1 | 4.1 bcd ± 0.2 | 1.5 a ± 0.0 |
| WND1 | 88.7 cd ± 0.9 | 76.6 a ± 2.5 | 13.5 d ± 0.0 | 4.6 d ± 0.4 | 1.8 ab ± 0.1 |
| WND2 | 89.1 cde ± 2.5 | 79.3 a ± 4.0 | 13.2 cd ± 0.3 | 3.0 ab ± 0.1 | 1.6 ab ± 0.1 |
| WHD2 | 93.6 de ± 2.0 | 80.0 a ± 1.3 | 12.8 cd ± 0.0 | 2.6 a ± 0.0 | 2.2 b ± 0.2 |
| WND3 | 94.1 e ± 0.4 | 80.7 a ± 1.4 | 11.9 ab ± 0.1 | 3.1 ab ± 0.0 | 1.3 a ± 0.0 |
| wNTS | 75.6 a ± 1.3 | 81.2 a ± 1.1 | 11.4 a ± 0.2 | 3.5 abcd ± 0.1 | 1.3 a ± 0.0 |
| RNTS | 77.2 a ± 0.8 | 79.0 a ± 1.2 | 12.7 bc ± 0.1 | 4.3 cd ± 0.4 | 1.6 ab ± 0.4 |
| RTS | 79.1 a ± 1.2 | 78.5 a ± 3.8 | 11.2 a ± 0.2 | 3.3 abc ± 0.1 | 1.3 a ± 0.1 |
| Teff | 77.6 ** | 76.3 a ± 0.8 | 13.4 cd ± 0.0 | 2.9 a ± 0.1 | 3.3 c ± 0.2 |
Values are mean ± standard deviation (n = 2). Values in a column with different letters in superscript are significantly different (p < 0.05). NWND, non-waxy-normal protein digestibility; NWHD, non-waxy-high protein digestibility; hWND, heterowaxy-normal protein digestibility; WHD, waxy-high protein digestibility; WND, waxy-normal protein digestibility; wNTS, white non-tannin sorghum; RNTS. red non-tannin sorghum; RTS. red tannin sorghum. * Sorghum starch amylopectin data [22] and ** teff starch amylopectin data [28].