ABSTRACT
Physiochemical properties, lipid breakdown, ß-carotenoids, tocopherols, and vitamins as well as amino and fatty acid profiles of Soxhlet-extracted oil from five different garden cress (Lepidium sativum L.) seed genotypes (namely: CG8, CG7, CG17, CG4, and 207910) across Ethiopia regions were investigated. Results showed that despite the seeds' proximate peak and least values, the extraction yield, viscosity, specific gravity, refractive index, lipid breakdown, and boiling point of garden cress seed oil across the genotypes noticeably varied with promising amino and fatty acid profiles. Further, the genotype CG17 obtained greater quantities of ß-carotenoids, tocopherols and vitamin values compared to the other genotypes.
Subject(s)
Lepidium sativum , Tocopherols , Carotenoids/analysis , Ethiopia , Fatty Acids/analysis , Genotype , Lepidium sativum/chemistry , Lepidium sativum/metabolism , Plant Oils/chemistry , Seeds/chemistry , Seeds/genetics , Tocopherols/analysis , Vitamin A/analysis , Vitamins/analysisABSTRACT
BACKGROUND: This study investigated changes in the resistance to fracture of malting red and white sorghum grains using a hardness tester as another method for monitoring grain modification. RESULTS: Grain hardness decreased progressively from 134.35 N and 137.29 N in malting red and white sorghums and levelled off after 120 h at 76.98 N and 69.14 N. In the red grain malts traditionally used for burukutu production, moisture content (r = -0.983), dhurrinase activity (r = -0.981), malting loss (r = -0.981), free amino nitrogen (r = -0.909) and cold water extract (r = -0.908) were better indicators of grain hardness than root length (r = -0.89). In the white sorghum malts, malting loss (r = -0.988), dhurrinase activity (r = -0.954) and diastatic activity (r = -0.936) were better indicators of grain modification than root length (r = -0.916). The soluble nitrogen ratio at the end of malting was lower in the red (0.049) compared with the white (0.0548). CONCLUSION: Grain hardness using a hand-held tester is a simple, fast and good index of modification of malting red and white sorghum grains. Oven-dried red and white sorghum malts could be considered to be well modified at hardness values/indices below 77 N/0.5730 and 72 N/0.5036, respectively.
