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001-es BibID:	BIBFORM123488
Első szerző:	Khalfalla Maha Abdalla Rakaz (PhD hallgató / nutrition science)
Cím:	Exploring Potassium and Sodium Composition in Hungarian Sorghum Grains as Key Markers of Cereal Grain Quality / Maha Khalfalla, László Zsombik, Zoltán Győri
Dátum:	2024
ISSN:	1583-4301
Megjegyzések:	Potassium and sodium minerals are essential indicators for assessing the quality of sorghum grains. Therefore, the reported level in all sorghum products must be evaluated, which could provide valuable information on the potential texture and flavour of the final sorghum products. The study looked at the contents of dry matter (D.M), total protein, potassium (K) and sodium (Na) minerals in Hungarian sorghum (S. bicolor) grains to evaluate the detected ratio on the whole grain and dehulled grain products, which can contribute to the nutritional quality of the measured sorghum grains, that were collected from three distinct sorghum production sites in Hungary. The coupled Plasma Optical Emission Spectroscopy (ICP-OES) method was employed to determine K mg/kg-1 and Na mg/kg-1 in the sorghum varieties. Statistical analysis showed significant (P < 0.05) variations attributed to variety and region groups. The results showed that the amount of potassium in the Hungarian sorghum varieties was higher than the previous levels reported in the literature. The average potassium levels in the Kacarg, Nyíregyháza, and Szeged regions were 3939.7 mg/kg-1, 3679.7 mg/kg-1, and 4344.6 mg/kg-1, respectively. The highest average of Na mg/kg-1 of (189.8 mg/kg-1) was recorded by the Alföldi 1 variety sourced from Szeged; the recorded value was revealed in the grain bran attributed to the dehulling process. Despite a high level of Na mg/kg-1 in the Alföldi 1 variety from the Szeged site, the ratio of K: Na was 27:1. Furthermore, the study showed that the protein levels of whole grains, endosperm (grits) and bran ranged from 16.2%, 17.0%, and 15.4%, respectively. The findings provided valuable insight into updated information on the investigated nutrients in Hungarian sorghum varieties, which can benefit breeders and producers concerned about sorghum sector advancements, contributing to Hungarian sorghum's nutritional value and potential applications in the food and sorghum product industries.
Tárgyszavak:	Természettudományok Kémiai tudományok idegen nyelvű folyóiratközlemény hazai lapban folyóiratcikk sorghum grains dehulling potassium sodium region
Megjelenés:	Annals of the University of Oradea, Fascicle: Ecotoxicology, Animal Science and Food Science and Technology = Analele Universităţii din Oradea, Fascicula Ecotoxicologie, Zootehnie şi Tehnologii de Industrie Alimentară. - 23 (2024), p. 121-127. -
További szerzők:	Zsombik László (1976-) (agrármérnök) Győri Zoltán
Internet cím:	Szerző által megadott URL Intézményi repozitóriumban (DEA) tárolt változat
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