Diversity in grain and wax characteristics of twelve cultivars of Indian sorghum

•Sorghum can be potential green source of wax.•Significant diversity of twelve Indian sorghum cultivars was observed.•Protein content negatively affected the cooking time.•Cultivars with high amylose content showed low fat content.•Acid value of wax was negatively correlated with amylose. Twelve gen...

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Bibliographic Details
Main Authors: Jaiswal, Sangya, Bansirar, Arpita, Singh, Avinash, Singh, Harinder, Chavan, Uttam
Format: Conference Proceeding
Language:English
Subjects:
Acid value
Amylose
Cooking time
Hardness
Sorghum
Wax
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Summary:•Sorghum can be potential green source of wax.•Significant diversity of twelve Indian sorghum cultivars was observed.•Protein content negatively affected the cooking time.•Cultivars with high amylose content showed low fat content.•Acid value of wax was negatively correlated with amylose. Twelve genotypes of sorghum of Indian origin were selected for studying diversity in grain and wax characteristics. 1000 Grain weight, bulk density and 100 seed volume for different cultivars varied significantly and ranged between 20 g and 44.7 g; 0.02 g/ml-0.04 g/ml and 0.2 ml-0.6 ml, respectively. Cooking time of grains varied between 91.7 min-147 min. Hardness of soaked grain varied between 1462 g and 4381 g respectively. Yield of wax from grains ranged between 0.143 and 0.465 g per 100 g of grains. Wax from different cultivars differed significantly in acid value and saponification number. FTIR analysis confirmed the presence of aldehydes, alcohols and organic acids in wax. Principal component analysis indicated all the cultivars except two differed from each other significantly.
ISSN:2214-7853
2214-7853
DOI:10.1016/j.matpr.2022.03.041