Characterizing Selected Sorghum Grain Varieties and Evaluating the Suitability of Their Malt Extracts for Cultivating Microbial Biomass
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Date
2021
Journal Title
Journal ISSN
Volume Title
Publisher
International Journal of Food Science
Abstract
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.
Description
Keywords
Sorghum Grain Varieties, Malt Extracts, Microbial Biomass
Citation
Byakika, S., Mukisa, I. M., & Byaruhanga, Y. B. (2021). Characterizing Selected Sorghum Grain Varieties and Evaluating the Suitability of Their Malt Extracts for Cultivating Microbial Biomass. International Journal of Food Science, 2021. https://doi.org/10.1155/2021/6658358