Torres Cepeda T E, Alanis Guzmán M G, Maiti R
Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, México.
Arch Latinoam Nutr. 1996 Sep;46(3):253-9.
Nutritional and chemical parameters with significant differences (P = 0.5) among 10 varieties of sorghum and rates observed in them were as follow: lipids (2.76 to 3.75%), raw fiber (60.0 to 64.7%) protein (9.01 to 11.43%), no nitrogen extract 977.65 to 83.07%), starch (60.5 to 64.20%), tannin (2.50 to 10.16 mg/g), and total calories (380 to 4000 Kcal). Ash content with value of 1.17 to 1.91% protein digestibility (23.8 to 38.8%) and "in situ" starch (54.4 to 66.6%) were not statistically different. When correlation indexes were determined between results of chemical analysis, it was obtained follow positive correlation having significance: carbohydrates with total calories and fat with fiber. The main negative correlations were: fat and fiber with carbohydrates, fiber with calories, and digestibility "In vitro" of protein with tannin. In order to obtain equivalent analytical tests to substitute an anatomic determination for a chemical one, or vice versa, and make easy the selection of varieties for different use, and the adequate process for sorghum grain, were obtained correlations between chemical data of this study and compared to anatomic features determined in a previous analysis with same samples (1), it was found 19 significant coefficients from which 8 were positives and 11 negatives. The main correlations with capacity of analytical substitution were: size of starch grain of cornea endosperm-starch amount; size of protein body of flour-like endosperm-digestibility "in vitro" and "in situ" of protein; length of cell of flour like endosperm-starch amount; length and broad of aleurona cells-fiber content. The major negative correlations were: size of starch grain of cornea and flour-like endosperm ash; size of protein body of cornea endosper-starch amount; length and broad of aleurona cells-carbohydrates and total calories.
10个高粱品种之间具有显著差异（P = 0.5）的营养和化学参数及其观测值如下：脂质（2.76%至3.75%）、粗纤维（60.0%至64.7%）、蛋白质（9.01%至11.43%）、无氮浸出物（77.65%至83.07%）、淀粉（60.5%至64.20%）、单宁（2.50至10.16毫克/克）以及总热量（380至4000千卡）。灰分含量为1.17%至1.91%，蛋白质消化率（23.8%至38.8%）以及“原位”淀粉（54.4%至66.6%）无统计学差异。在确定化学分析结果之间的相关指数时，得到以下具有显著意义的正相关关系：碳水化合物与总热量以及脂肪与纤维。主要的负相关关系为：脂肪和纤维与碳水化合物、纤维与热量以及蛋白质的“体外”消化率与单宁。为了获得等效的分析测试以用化学测定替代解剖学测定，反之亦然，并便于选择不同用途的品种以及高粱籽粒的适当加工工艺，对本研究的化学数据与先前对相同样品进行分析时确定的解剖学特征之间的相关性进行了研究（1），发现19个显著系数，其中8个为正，11个为负。与分析替代能力的主要相关性为：角质胚乳淀粉粒大小 - 淀粉含量；粉质胚乳蛋白体大小 - 蛋白质的“体外”和“原位”消化率；粉质胚乳细胞长度 - 淀粉含量；糊粉层细胞长度和宽度 - 纤维含量。主要的负相关关系为：角质和粉质胚乳的淀粉粒大小与灰分；角质胚乳蛋白体大小 - 淀粉含量；糊粉层细胞长度和宽度 - 碳水化合物和总热量。
