Characterizing Selected Sorghum Grain Varieties and Evaluating the Suitability of Their Malt Extracts for Cultivating Microbial Biomass

Simple item page
dc.contributor.authorByakika, Stellah
dc.contributor.authorMuzira Mukisa, Ivan
dc.contributor.authorByenkya Byaruhanga, Yusuf
dc.date.accessioned2022-09-29T20:03:02Z
dc.date.available2022-09-29T20:03:02Z
dc.date.issued2021
dc.description.abstractMicrobial 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.en_US
dc.identifier.citationByakika, 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/10.1155/2021/6658358en_US
dc.identifier.urihttps://doi.org/10.1155/2021/6658358
dc.identifier.urihttps://nru.uncst.go.ug/handle/123456789/4849
dc.language.isoenen_US
dc.publisherInternational Journal of Food Scienceen_US
dc.subjectSorghum Grain Varietiesen_US
dc.subjectMalt Extractsen_US
dc.subjectMicrobial Biomassen_US
dc.titleCharacterizing Selected Sorghum Grain Varieties and Evaluating the Suitability of Their Malt Extracts for Cultivating Microbial Biomassen_US
dc.typeArticleen_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Characterizing Selected Sorghum Grain Varieties and Evaluating.pdf
Size:
633.35 KB
Format:
Adobe Portable Document Format
Description:
Article
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Agricultural and Veterinary Sciences