Effect of Varieties on Bioactive Properties and Mineral Contents of Some Sorghum, Millet and Lupin Seeds

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  • Juhaimi Fahad Al
    Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
  • Şimşek Şenay
    Department of Plant Sciences, Cereal Science Technology, North Dakota State University
  • Ghafoor Kashif
    Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
  • Babiker Elfadil E.
    Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
  • Özcan Mehmet Musa
    Department of Food Engineering, Faculty of Agriculture, Selçuk University
  • Ahmed Isam A Mohamed
    Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
  • Alsawmahi Omer
    Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University

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<p>In this study, some physico-chemical properties, amino acids, fatty acids, sugars and mineral contents of sorghum, millet and lupin seeds. Sorghum (red, white and yellow) and millet seeds were purchased from market in Saudi Arabia (Riyadh). Lupin seeds were provided from in Turkey (Konya). Protein contents of seed samples ranged from 8.6% (yellow sorghum) to 37.7% (lutop) (p < 0.05). The extractable phenolics contents for gallic acid equivalent (GAE) of grains ranged between 1.43 mgGAE/g (white sorghum) to 8.23 mgGAE/g (red sorghum), and hydrolysable phenolics contents for GAE of grains varied between 1.48 mgGAE/g (white sorghum) to 26.10 mgGAE/g (red sorghum (p < 0.05). Total phenol contents of seeds were found between 2769 mg GAE/g (bablon) to 6087 mgGAE/g (yellow sorghum) (p < 0.05). Amino acid contents of millet changed between 0.02% (ornithine) and 2.07% (glutamic acid), while amino acid contents of yellow sorghum range from 0.02% (hydroxyproline) to 1.71% (glutamic acid), amino acid values of white sorghum changed between 0.02% (hydroxyproline) and 2.21% (glutamic acid), amino acid values of lutop seed changed between 0.02% (ornithine) and 6.77% (glutamic acid) (p < 0.05).While the oleic acid contents change between 25.27% (white sorghum) and 53.50% (Bablone), linoleic acid contents ranged from 14.60% (Bablone) to 42.67% (Millet) (p < 0.05). However, the amount of potassium in the seeds varied between 1831.34 mg/kg (while sorghum) and 11895.8 mg/kg (Lutop). Generally, protein, oleic acid, amino acid and mineral contents of lupin varieties were higher as compared to those of millet phenol, anthocyanin and sorghum seeds.</p>

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