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• Sorghum and millet as alternative grains in nutrition

  91-95

  Szintia Jevcsák

  Péter Sipos

  Views:

  231

  Sorghum (Sorghum bicolor L.) and millet (Panicum miliaceum L.) are the fifth and sixth most important cereal crops in the world. Gluten-free grains, therefore persons with coeliac disease could consume them also. In addition, they have a lot of positive effects due to their phenolic compounds (phenol acid, flavonoid, tannin). The total phenol content of sorghum is high, but Panicum miliaceum and Eleusine coracana have higher antioxidant activity. Fiber and mineral contents are also high, the protein contents are also higher than in standard cereals. Sorghum use is similar to corn: starch, glucose, syrup, and oil can be produced. Moreover, it can be used in preparing whole grain products, bread, pancake, dumpling, mush, cake, pasta and beer from sorghum. Broom and forage are also can be prepeared from them. Millet used such as mush, steamed food, cake, bread, alcoholic and non-alcoholic beverages.

• Results of fast neutron induced mutations in M1 and M2 generations of sorghum (Sorghum bicolour)

  49-54

  Pál Pepó

  Éva Erdei

  Views:

  78

  Due to climatic barriers, the genetic variability of Sorghum varieties decreases away from the gene centre, therefore hybrids cultivated in Hungary are restricted to a relatively limited genetic basis. This limited genetic basis results in a lower rate of genetic improvement, so the genetic basis of cytoplasm factors are to be extended. We enhanced the diversity of primary materials by fast neutron treatment. As a result of this treatment we detected sterile, deformed specimens with double panicles in the stock treated with a dose of 12.5 Gy in the M₁ generation. Agronomically useful
  specimens were found in the stock treated with 10 Gy and 7.5 Gy doses, where the leaf area index (LAI) and Harvest- index gave higher values than those of the control group. In the stock treated with 5 Gy dose, variations were less significant. In the reseeded M₂ generation we detected albino specimens with extreme chlorophyll defects in the 10 Gy Zádor stock.

• Condensed tannin content and antioxidant activity of Hungarian sorghum varieties grown at Research Institute in Karcag

  155-160

  Róbert Nagy

  Erzsébet Szőllősi

  Piroska Bíróné Molnár

  Eszter Murányi

  Róbert Czimbalmos

  Péter Sipos

  Views:

  200

  Cereal-based products are one of our main energy sources, and are consumed on a daily basis. One of the weaknesses of wheat based products is their low antioxidant content. Sorghum is a minor cereal, mostly consumed in Africa and Asia. Amongst other phenolic components it contains tannins, which are potent antioxidants and have other positive effect on human health, for example anti-tumor, anti-inflammatory and anti-viral/bacterial effect. We evaluated the tannin content (vanillin-HCL) and antioxidant capacity (DPPH) of sorghum varieties (Alföldi1, Zádor, Foehn, Albita, Albanus) grown in Hungary, with two type of agronomy technology.. Red varieties especially Alföldi1 and Zádor had higher tannin contents than white varieties. The highest condensed tannin content was 1470±73 mg 100g^-1 (Control, Alföldi1), 1810±154 mg 100g^-1 (Fertilized, Alföldi1), and the highest total antioxidant capacity was 2099±19 mg 100g^-1 (Control, Alföldi1) and 2117±26 mg 100g^-1 (Fertilized, Alföldi) We found that sorghum type, variety and color influence their tannin and antioxidant contents in general.