Murty, D S and Patil, H D and House, L R (1982) Sorghum Roti: II. Genotypic and Environmental Variation for Roti Quality Parameters. In: Proceedings of the International Symposium on Sorghum Grain Quality, 28-30 Oct 1981, ICRISAT Patancheru, India.
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Abstract
Grain, flour, dough, and roti quality characters of a large number of sorghum cultivars were evaluated in the laboratory by using standard methods. Roti quality of 422 genotypes of differentpericarp colors and endosperm texture were evaluated with the help of a trained taste panel. The range of variation for the various quality parameters under study was broad even among cultivars with pearly white grains. Pericarp color, endosperm type, and endosperm texture had significant effects on roti quality. Corneous grains, in genera,, exhibited more density and breaking strength, lower percent water absorption, and better dough and roti quality. Significant effects for season, year, and genotype x year interaction were recorded for grain. dough, and roti qualityparameters. The effect of the nitrogen fertility levelon roti quality was insignificant. However, a considerable effect of soil moisture stress on dough characters was noticed. Wet weather leading to grain deterioration caused the most significant effect on roti quality. The flour particle size index (PSI) varied among cultivars and was associat&d with endosperm texture. Grinding methods were found to have a profound effect on flour properties. Correlation coefficients between the grain, dough, and roti quality characters of 167 cultivars with pearly white grains were studied. None of the characters was strongly enough correlated with roti quality to be used as an indirect assessment, although several of them were statistically significant. Good roti producing grain types exhibited, on the average, a colorless thin pericarp, 60-70% corneous endosperm, less than 24% water absorption of grain. and flour PSI around 65. Grains with 100 % corneous endosperm produced rot is with a hard texture and unsatisfactory keeping quality, while floury grain types produced a poor dough and rotis with poor flavor and keeping quality. The implication of these results in breeding programs involved in improving roti quality are discussed.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Divisions: | UNSPECIFIED |
| CRP: | UNSPECIFIED |
| Subjects: | Mandate crops > Sorghum |
| Depositing User: | Library ICRISAT |
| Date Deposited: | 17 Dec 2011 14:48 |
| Last Modified: | 17 Dec 2011 14:48 |
| URI: | http://oar.icrisat.org/id/eprint/4089 |
| Acknowledgement: | We thank Dr. N. Seetharama, Sorghum Physiologist, ICRISAT for the supply of grain samples from his moisture stress experiment and Dr. K. L. Sahrawat for analysis of soil samples |
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