Vol. 11, Issue 11 (2022)

Sorghum is one of the most important major millet crops in India. While determining the quality of grains Physico-chemical properties play a crucial role as it determines the overall acceptability of grains and their utilization in different value-added products. The present research was intended to evaluate the three sorghum genotypes viz. IS-23891 (white), GP-1539 (Red), and GP-2017-5 (Yellow) for their nutritional variance and physicochemical properties. Results revealed that the highest value of 1000 kernel weight (54.75 gm), 1000 kernel volume (50.18 ml), true density (1.25 g/ml), carbohydrates (73.54 gm) angle of repose(35º23´), and water absorption capacity (35%) was recorded for white coloured genotype IS-23891. Red coloured genotype GP-1539 gave the highest value of protein (11.57%) and fat (3.3%) and reducing sugar (0.35%) as well as it is rich in minerals such as Fe (5.73 ppm), Zinc (1.90 ppm), fibres and anthocyanins. Genotype GP-2017-5 is a rich source of Calcium (27.86 ppm) and crude fibres (3.2%). The higher value of Phosphorous (490 ppm) was found in genotype IS-23891 followed by GP-1539 (416.78 ppm) and GP-2017-5 (390.21 ppm). The lowest value of iron (3.27 ppm) and zinc (1.35 ppm) was found in GP-2017-5. Total sugar content of genotypes GP-1539, GP-2017-5 and IS-23891 was (1.85%), (1.35%), and (1.65%), respectively. The TPC showed obvious variations among different varieties ranging from 157.63 to 289.20 mg/100 g grain (Total, DW). Among all the sorghum genotypes, GP-1539 had the highest TPC, followed by GP-2017-5 while IS-23891 had the lowest. The grain color is one of the reasons that results in the TPC differences among these varieties, however the variation in brewing sorghum grains may come from other reasons, such as the strain and growing environment.