Characterizing Selected Sorghum Grain Varieties and Evaluating the Suitability of Their Malt Extracts for Cultivating Microbial Biomass
Microbial biomass is cultivated for different technological applications including food processing, medicine, waste management, and research. The conventional growth media used are generally expensive thus necessitating the development of more affordable alternatives. In this study, four sorghum gra...
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| Format: | Article |
| Language: | English |
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Wiley
2021-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2021/6658358 |
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| author | Stellah Byakika Ivan Muzira Mukisa Yusuf Byenkya Byaruhanga |
| author_facet | Stellah Byakika Ivan Muzira Mukisa Yusuf Byenkya Byaruhanga |
| author_sort | Stellah Byakika |
| collection | DOAJ |
| description | Microbial biomass is cultivated for different technological applications including food processing, medicine, waste management, and research. The conventional growth media used are generally expensive thus necessitating the development of more affordable alternatives. In this study, four sorghum grain varieties, SESO 1, SESO 3, Epuripur, and Eyera, and their malt extracts were characterized which is aimed at determining their suitability for growing microbial biomass. The varieties had kernel length, kernel width, kernel thickness, and thousand kernel weigh equivalent to 3.8-4.3 mm, 3.2-4.5 mm, 2.4-2.8 mm, and 12.4-20.2 g, respectively. SESO 1 and Epuripur had corneous endosperm textures whereas those of SESO 3 and Eyera were intermediate and floury, respectively. Varieties had germinative energies>90% and total defects<8%. SESO 3 had the highest (p<0.05) crude protein (10.8±0.3%) and dietary fiber (22.5±0.4%) whereas Epuripur had the highest (p<0.05) starch (81.6±0.0%) and crude fat (2.9±0.1%). There was no significant difference (p>0.05) in the ash contents (2.1±0.0%). The total sugars, free amino nitrogen, condensed tannins, and pH of the malt extracts were 106-116 g/L, 70-78 mg/L, 0.1-0.6 mg/mL, and 5.5-5.7, respectively. The composition of the sorghum malt extracts suggests their potential for use in cultivating microbial biomass. |
| format | Article |
| id | doaj-art-a09f5dd1b6614867b72044823104a768 |
| institution | Kabale University |
| issn | 2314-5765 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-a09f5dd1b6614867b72044823104a7682025-02-03T01:31:49ZengWileyInternational Journal of Food Science2314-57652021-01-01202110.1155/2021/6658358Characterizing Selected Sorghum Grain Varieties and Evaluating the Suitability of Their Malt Extracts for Cultivating Microbial BiomassStellah Byakika0Ivan Muzira Mukisa1Yusuf Byenkya Byaruhanga2Department of Food Technology and NutritionDepartment of Food Technology and NutritionDepartment of Food Technology and NutritionMicrobial biomass is cultivated for different technological applications including food processing, medicine, waste management, and research. The conventional growth media used are generally expensive thus necessitating the development of more affordable alternatives. In this study, four sorghum grain varieties, SESO 1, SESO 3, Epuripur, and Eyera, and their malt extracts were characterized which is aimed at determining their suitability for growing microbial biomass. The varieties had kernel length, kernel width, kernel thickness, and thousand kernel weigh equivalent to 3.8-4.3 mm, 3.2-4.5 mm, 2.4-2.8 mm, and 12.4-20.2 g, respectively. SESO 1 and Epuripur had corneous endosperm textures whereas those of SESO 3 and Eyera were intermediate and floury, respectively. Varieties had germinative energies>90% and total defects<8%. SESO 3 had the highest (p<0.05) crude protein (10.8±0.3%) and dietary fiber (22.5±0.4%) whereas Epuripur had the highest (p<0.05) starch (81.6±0.0%) and crude fat (2.9±0.1%). There was no significant difference (p>0.05) in the ash contents (2.1±0.0%). The total sugars, free amino nitrogen, condensed tannins, and pH of the malt extracts were 106-116 g/L, 70-78 mg/L, 0.1-0.6 mg/mL, and 5.5-5.7, respectively. The composition of the sorghum malt extracts suggests their potential for use in cultivating microbial biomass.http://dx.doi.org/10.1155/2021/6658358 |
| spellingShingle | Stellah Byakika Ivan Muzira Mukisa Yusuf Byenkya Byaruhanga Characterizing Selected Sorghum Grain Varieties and Evaluating the Suitability of Their Malt Extracts for Cultivating Microbial Biomass International Journal of Food Science |
| title | Characterizing Selected Sorghum Grain Varieties and Evaluating the Suitability of Their Malt Extracts for Cultivating Microbial Biomass |
| title_full | Characterizing Selected Sorghum Grain Varieties and Evaluating the Suitability of Their Malt Extracts for Cultivating Microbial Biomass |
| title_fullStr | Characterizing Selected Sorghum Grain Varieties and Evaluating the Suitability of Their Malt Extracts for Cultivating Microbial Biomass |
| title_full_unstemmed | Characterizing Selected Sorghum Grain Varieties and Evaluating the Suitability of Their Malt Extracts for Cultivating Microbial Biomass |
| title_short | Characterizing Selected Sorghum Grain Varieties and Evaluating the Suitability of Their Malt Extracts for Cultivating Microbial Biomass |
| title_sort | characterizing selected sorghum grain varieties and evaluating the suitability of their malt extracts for cultivating microbial biomass |
| url | http://dx.doi.org/10.1155/2021/6658358 |
| work_keys_str_mv | AT stellahbyakika characterizingselectedsorghumgrainvarietiesandevaluatingthesuitabilityoftheirmaltextractsforcultivatingmicrobialbiomass AT ivanmuziramukisa characterizingselectedsorghumgrainvarietiesandevaluatingthesuitabilityoftheirmaltextractsforcultivatingmicrobialbiomass AT yusufbyenkyabyaruhanga characterizingselectedsorghumgrainvarietiesandevaluatingthesuitabilityoftheirmaltextractsforcultivatingmicrobialbiomass |