Grain sorghum is an important cereal crop for food security in developing countries. The
crop is mainly preferred due to its adaptability to harsh environments including extreme
temperatures and water limiting environments. However, for grain sorghum to compete
equally with maize, certain improvements must be made. The objectives of the study
were to measure the 1) yield potential of genotypes 2) identify bird-resistance genotypes
3) compare Group I and Group III genotypes in terms of food quality characteristics.
Thirty genotypes including two standards, developed by the Agricultural Research
Council, Potchefstroom, South Africa were used. These genotypes were planted in
Potchefstroom and Taung, in the North West province of South Africa. The experiment
was laid out in a randomized complete block design with three replications.
Data collected for yield potential included grain yield, seed weight per panicle, full
panicle weight, and thousand seed mass. Data was analyzed per location and across
locations using Agrobase, 2000. The results showed highly significantly differences
among genotypes in the locations and across locations in all yield characteristics
measured. The interaction between entry and location was highly significant.
Genotypes were evaluated for bird resistance through the percentage grain yield loss.
Percentage bird damage was highly significantly different between groups and among
genotypes in Potchefstroom. The damage was severe in group I compared to group III.
Taung resulted in 100% bird damage.
Two hundred and fifty gram per sample was assessed in a Tangetial Abrasive Dehulling
Device for abrasive hardness index (AHI), followed by milling and flour color
assessment. The samples were not replicated except for endosperm texture, and grand
means were used to compare the groups. Group I performed better than group III in terms
of milling yields, flour color, AHI, percentage kernel removed and endosperm texture.
These milling quality characteristics showed significant correlation with each other and most importantly correlated with endosperm hardness. Therefore, many food quality
characteristics in sorghum are determined by endosperm texture. A 12% solution (flour
and water) was used to analyze viscosity of the porridge using the Brabender ®
Viskograph âEâ. The response of genotypes during cooking showed highly significant
differences. Groups were highly significantly different for maximum viscosity, start of
cooling period, breakdown, and setback and non-significant for beginning of
gelatinization, end of cooling period, and end of final holding. Viscosity parameters
measured were positively correlated to each other.
| Identifer | oai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:ufs/oai:etd.uovs.ac.za:etd-09122006-111434 |
| Date | 12 September 2006 |
| Creators | Shiringani, Amukelani Lacrecia |
| Contributors | Dt WG Wenzel, Prof MT Labuschagne |
| Publisher | University of the Free State |
| Source Sets | South African National ETD Portal |
| Language | en-uk |
| Detected Language | English |
| Type | text |
| Format | application/pdf |
| Source | http://etd.uovs.ac.za//theses/available/etd-09122006-111434/restricted/ |
| Rights | unrestricted, I hereby certify that, if appropriate, I have obtained and attached hereto a written permission statement from the owner(s) of each third party copyrighted matter to be included in my thesis, dissertation, or project report, allowing distribution as specified below. I certify that the version I submitted is the same as that approved by my advisory committee. I hereby grant to University Free State or its agents the non-exclusive license to archive and make accessible, under the conditions specified below, my thesis, dissertation, or project report in whole or in part in all forms of media, now or hereafter known. I retain all other ownership rights to the copyright of the thesis, dissertation or project report. I also retain the right to use in future works (such as articles or books) all or part of this thesis, dissertation, or project report. |
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