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Int.J.Curr.Microbiol.App.Sci (2017) 6(10): 380-389 International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 6 Number 10 (2017) pp. 380-389 Journal homepage: http://www.ijcmas.com Original Research Article https://doi.org/10.20546/ijcmas.2017.610.047 Regional Effect on Nutritional Quality of Sorghum Genotypes U.D. Chavan*, S.T. Kajjdoni, M.S. Shinde, U.S. Dalvi, S.V. Nirmal, V.R. Awari, V.R. Patil, G.H. Pawar and A.S. Jadhav All India Coordinated Sorghum Improvement Project, Mahatma Phule Krishi Vidyapeeth, Rahuri, District Ahmednagar (MS), India *Corresponding author ABSTRACT Keywords Advanced sorghum genotypes, Nutritional quality, Roti, Flour, Dough, regional effect. Article Info Accepted: 04 September 2017 Available Online: 10 October 2017 Sorghum is a staple food of most of the aired zone area people. Therefore, at all India level coordinated research programme was planned for development of sorghum genotypes having high yield and good nutritional quality parameters and these selected genotypes were grown at Rahuri and Dharwad center during Rabi 2016-17 for the study. All parameters were studied using standard methods. Considering the flour, dough, roti and nutritional quality parameters among the new sorghum genotypes from Rahuri center SPV 2408, SPV 2479, SPV 2412, SPV 2405 and from Dharwad center SPV 2412, SPV 2469, SPV 2408, CSV 29R and SPV 2481 were found promising. The new genotypes SPV 2408 and SPV 2412 showed good performance at both research centers. Therefore, these genotypes should be considered for further research programme and development of new sorghum genotypes. Introduction Grain sorghum [Sorghum bicolor (L.) Moench] is an important food crop particularly in arid and semi-arid tropics. It is a dual-purpose crop providing staple food for human consumption (35%) and rest of as a fodder for livestock, alcohol production, as well as preparation of industrial products (Awika and Rooney, 2004). Many millions of people in Africa and Asia depend on sorghum as the stuff of life. Being a drought-tolerant crop, it can give dependable and stable yields in both kharif (rainy) and rabi (post rainy) seasons. It thrives with less rainfall than is needed for rice and maize and can be grown where no other major cereal can be grown. Altogether, sorghum is one of several really indispensable crops required for the survival of man. In India, sorghum is mainly consumed in the form of unleavened pancake (bhakri/roti). However, several indigenous processed foods such as bhatwadi, papadi, and roti are prepared and consumed in the semi-arid tropics (Rao et al., 1981; Chavan et al., 2016a, b, c). Besides, sorghum has large potential for its use in the fermentation industry, puffed products and in weaning foods for the children of developing countries. According to an FAO (2005) report, sorghum was grown globally on an area of about 46 millions ha with a production of about 60 380 Int.J.Curr.Microbiol.App.Sci (2017) 6(10): 380-389 million tons. However in India, sorghum is cultivated on an area about 9.10 million ha with a production of 7.65 million tons (Anon 2006a, b). Sorghum grains are important source of dietary proteins, carbohydrates, minerals and B group vitamins particularly to the vegetarian diets in India (Salunkhe et al., 1984; Chavan and Salunkhe, 1984; Chavan et al., 1989; Chavan and Patil, 2010; Chavan et al., 2015). nutritional quality of grain sorghum (post rainy season) genotypes developed through a systematic breeding programme and compared with traditional ones. Materials and Methods Material: Sorghum grains Newly developed sorghum grain samples from advanced varietal trials (AVT) were collected from all India Co-ordinated Sorghum Improvement Project, Rahuri, Maharashtra and Dharwad, Karnataka, India during Rabi-2016-17 season for flour, dough, grain, roti and nutritional quality evaluation and further prospective. There is a considerable variation in sorghum for levels of protein, lysine, lipids, carbohydrates, fiber, calcium, phosphorus, iron, thiamine, and niacin, all these parameters imparts sorghum grain quality (Hulse, 1980; Bankar et al., 1986; Klopfenstein and Hoseney, 1995). Post rainy season (rabi) sorghum is known for its quality due to which is mostly preferred for human consumption by the masses and are characterized by lustrous, pearly white, attractive grains. Developing genotypes with high yield potential coupled with nutritionally superior quality grains is the prime objective of the breeding programme. Methods: Cleaning sorghum grains The sorghum grains were cleaned to remove all extraneous material and damaged grains. Milling of sorghum grains Cleaned sorghum grains were subjected to milling in laboratory grinding mill. Whole sorghum flour was used for nutritional quality parameters testing and preparation of roti product. In India sorghum is traditionally consumed in the form of unleavened pan cake/Roti/Bhakari. Because of sorghum is a staple food in many parts of the country. Though sorghum grains are nutritious, the consumption of this cereal is decreasing due to non-availability of easy cooking raw materials from the sorghum. The other major reasons are; dying traditional food habits, requirement of special skill for preparing sorghum rotis. For many years sorghum eating population particularly in rabi growing areas, the roti made from Maldandi (M 35-1) is preferred for taste and softness, over other genotypes. But now days some new genotypes of rabi sorghum are developed which gives better nutritional as well as organoleptic quality of the roti than the M 351. This paper deals with the details of Physical parameters The physical parameters such as hectoliter weight (kg/hl), water absorption of flour (%), Kneading quality (Scale 1-3), Spreading quality (Scale 1-3), water required for dough (%) were estimated by standard methods of AOAC, (1990). Nutritional quality of sorghum grain The sorghum grain flour was then analyzed for crude protein, total sugars, soluble protein, and free amino acids and phenolics contents using standard procedure of AOAC (1990). 381 Int.J.Curr.Microbiol.App.Sci (2017) 6(10): 380-389 Preparation of sorghum roti Nutritional quality The flour was made from milling grains and fine flour was made in to dough with water. The 100 g sorghum flour was taken for preparation of roti. Hectoliter weight The hectoliter weight gives the soundness of the grain as well as higher recovery of the flour. It is a unit weight of the grain in a specific volume. The hectoliter weight ranged from 72.58 to 78.27 kg/hl for Rahuri centers’ genotypes while 78.78 to 81.90 for Dharwad centers’ genotypes respectively. The DSV 4 genotype gave higher hectoliter weight than rest of the genotypes studied at both centers (Tables 1 and 3). Similar results are recorded by Chavan et al., (2016d, e). The dough was well kneaded, divided into small balls, flattened on a hard wooden or metal surface sprinkled with a small quantity of flour and was baked on both sides on a hot pan (Shobha et al., 2008). The prepared rotis were then kept in bamboo basket covered with cloth piece and stored at room temperature for studying the extension of shelf life. Water absorption capacity The water absorption capacity is positively correlated to the roti quality. The higher the water absorption capacity the superior was the quality of the roti due to keep the roti smooth and soft for longer time. Staling effect will be extended for longer time and it will remain fit for consumption. The water absorption capacity of flour ranged from 70 to 94% for Rahuri centers genotypes and 70 to 105 for Dharwad centers genotypes. The genotype DSV 4 gave higher water absorption percentage than other genotypes (Tables 1 and 3). These results are in agreement with previous research workers such as Michniewicz et al., (1991) and Chavan et al., (2016d, e). Sensory evaluation of sorghum roti The sensory evaluation for different quality parameters like colour and appearance, flavour, texture, taste and overall acceptability was carried out immediately after preparation of roties at room temperature by semi trained panel of 10 judges on a 9 point hedonic scale (Amerine et al., 1980). The storage study was carried out and weight loss measured at every 4, 8, 12 and 24 h. Statistical analysis All results obtained in the present study were analysed using standard methods of Panse and Sukatme (1967). Crude protein Results and Discussion The crude protein content ranged from 7.74% (SPV 2472) to 11.95% (SPV 2408) in the initial advanced varietal genotypes studied with their checks at Rahuri center. The protein content ranged from 7.79% (CSV 29R) to 11.03% (DSV 4) at Dharwad center (Tables 1 and 3). The genotype SPV 2408 gave highest protein content among the genotypes studied at both centers. Total twenty three advanced genotypes were compared with local check genotype. The physical and nutritional parameters were evaluated using standard methods for judging the superiority of the genotype for further improvement in sorghum. The results on flour, dough, roti and nutritional quality are presented in tables 1 to 4. 382 Int.J.Curr.Microbiol.App.Sci (2017) 6(10): 380-389 Table.1 Nutritional constituents responsible for roti quality prepared from different Rabi-2016-2017 (IAVT) cultivars of sorghum (Rahuri Center) Genotype SPV 2473 SPV 2468 SPV 2475 SPV 2479 CSV 22 SPV 2478 SPV 2405 SPV 2407 SPV 2472 SPV 2408 SPV 2459 SPV 2480 SPV 2471 SPV 2412 SPV 2406 M 35-1 SPV 2476 SPV 2474 CSV 29R SPV 2477 SPV 2481 SPV 2470 Phule Vasudha Range Mean S.E. + C.D. at 5 % Colour of the grain CW CW CW CW CW CW CW CW CW CW CWCW CW CW CW CW CW CW CW CW CW CW CW - Appearance/ Shape of the grain O O O O O O O O O O O O O O O O O O O O O O O - Hectoliter weight (Kg/hl) 75.95 76.92 78.26 75.95 76.77 73.85 75.74 75.26 74.93 75.80 75.81 72.58 73.87 75.00 74.17 78.27 77.34 77.43 76.55 76.01 75.93 74.58 74.60 72.58-78.27 75.69 1.37 4.14 Water absorption (ml/100g) 90 90 90 70 70 84 92 80 90 86 90 90 80 90 92 84 80 94 84 90 90 74 80 70 - 94 85.08 6.73 20.20 Crude Protein (%) 8.75 9.51 9.58 9.24 9.07 8.82 8.94 9.82 7.74 11.95 8.50 8.36 10.69 9.17 6.84 9.36 9.86 10.94 9.21 9.08 9.67 9.38 8.83 7.74-11.95 9.25 0.99 3.00 Soluble proteins (%) 1.57 2.26 1.65 1.50 1.48 1.88 1.50 1.62 1.83 1.32 1.71 1.89 1.23 1.57 2.06 1.63 1.47 1.34 1.51 1.83 1.63 1.76 1.68 1.23-2.26 1.65 0.22 0.69 Total sugars (%) 1.54 2.02 2.02 1.71 1.62 1.67 1.62 2.10 1.43 2.27 1.66 1.50 1.66 1.46 1.13 2.03 1.80 2.08 1.86 1.83 1.91 2.04 1.62 1.13-2.27 1.77 0.25 0.78 Replications: 3; - = No sufficient seed. Grain colour: Creamy = C, Creamy White = CW, Dull White = DW, White = W, Brown = B, and Dull Black = DB. Grain Shape: Round = R, Oval/Oblong = O and Wrinkle = W. 383 Starch (%) Free amino acids (mg/100g) Phenolics (%) 52.27 57.12 53.34 57.59 53.64 56.28 54.58 57.38 59.30 51.47 51.58 54.11 47.11 43.16 56.50 53.48 50.36 45.30 57.02 55.95 51.09 58.49 62.44 43.16-62.44 53.96 4.37 13.12 67.52 73.91 74.73 77.71 85.45 76.36 81.34 80.94 73.21 76.73 72.94 63.02 73.17 73.52 58.04 70.92 75.60 77.74 75.34 66.26 82.79 84.39 69.96 63.02-85.45 74.25 6.39 19.18 1.65 2.49 1.95 1.99 1.91 2.04 1.79 2.13 1.68 2.59 1.96 2.05 2.56 1.87 2.01 2.04 1.99 2.33 2.04 2.31 2.30 2.02 1.98 1.65-2.59 2.06 0.24 0.74 Int.J.Curr.Microbiol.App.Sci (2017) 6(10): 380-389 Table.2 Organoleptic quality of roti prepared from different hybrid/varieties of Rabi-2016-2017 (IAVT) cultivars of sorghum (Rahuri Center) Genotype SPV 2473 SPV 2468 SPV 2475 SPV 2479 CSV 22 SPV 2478 SPV 2405 SPV 2407 SPV 2472 SPV 2408 SPV 2459 SPV 2480 SPV 2471 SPV 2412 SPV 2406 M 35-1 SPV 2476 SPV 2474 CSV 29R SPV 2477 SPV 2481 SPV 2470 Phule Vasudha Range Mean S.E. + C.D. at 5 % Water required for dough (ml) 100 100 100 85 80 95 100 90 100 95 100 100 90 100 100 90 90 105 90 100 100 85 90 85-105 Kneading quality Spreading quality 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 - 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 - Colour & appearance 6.60 7.00 7.80 8.20 6.40 6.20 8.40 7.60 8.60 8.20 7.80 7.20 8.00 8.80 8.00 8.40 6.20 7.20 6.60 7.80 7.60 8.00 7.80 6.20-8.80 91 15 46 - - 7.60 0.74 2.22 Organoleptic quality parameters Texture Flavour Taste 6.80 7.00 7.80 8.00 6.00 7.00 7.80 7.20 7.40 8.20 7.60 7.60 7.80 8.60 8.00 7.80 7.20 7.60 7.20 7.60 7.20 7.80 8.00 6.0-8.60 7.20 6.40 8.00 8.60 5.60 5.80 8.00 6.80 6.80 8.20 7.60 6.60 7.20 7.60 8.00 8.00 6.20 8.20 7.40 8.00 7.60 7.80 8.00 5.60-8.60 7.47 0.51 1.53 7.29 0.78 2.37 6.80 6.80 7.40 8.40 5.60 6.80 8.40 7.00 7.00 8.80 7.80 6.80 7.60 7.80 7.20 7.80 7.20 7.60 6.60 7.40 7.00 7.60 8.00 5.608.40 7.34 0.61 1.85 Overall acceptability 6.85 6.80 7.75 8.30 5.90 6.45 8.15 7.15 7.45 8.60 7.70 7.05 7.65 8.20 7.80 8.00 6.70 7.65 6.95 7.70 7.35 7.80 7.95 5.90-8.60 7.42 0.58 1.76 Rank by DMRT 16 17 8 2 20 19 4 13 11 1 9 14 10 3 7 5 18 10 15 9 12 7 6 - Loss in weight during storage (%) 4 hrs 8 hrs 24 hrs 2.46 2.15 2.65 2.28 2.31 2.32 2.91 2.23 2.24 2.26 2.29 2.37 2.53 2.33 2.55 2.68 2.35 2.43 2.36 2.41 2.49 2.45 2.33 2.152.91 2.41 0.16 0.49 4.37 3.83 4.43 4.81 4.22 4.10 4.38 4.12 4.15 4.53 4.24 4.46 4.86 4.32 4.38 4.74 4.26 4.53 4.33 4.51 4.38 4.37 4.52 3.83-4.86 10.89 11.57 11.60 11.24 10.82 11.23 11.33 11.65 11.15 12.42 10.23 11.08 10.71 10.43 10.82 11.21 10.86 10.78 10.86 11.24 10.95 10.43 11.15 10.23-12.42 4.38 0.22 0.67 11.05 0.46 1.40 Replications: 5 minimum; - = No sufficient seed. Kneading quality of dough, score: Good = 1, Fair = 2, Poor = 3. Spreading quality of roti, score: Easy spreading without crack = 1, slightly difficult to spread with minute cracks = 2, Difficult to spread with cracks = 3. Sensory score: Like extremely (Excellent) - 9, Like very much (Very good) - 8, Like moderately - 7, Like slightly-6, Neither like nor dislike - 5, Dislikes lightly 4, Dislike moderately - 3, Dislike very much - 2, Dislike extremely-1. 384 Int.J.Curr.Microbiol.App.Sci (2017) 6(10): 380-389 Table.3 Nutritional constituents responsible for roti quality prepared from different Rabi-2016-2017 (IAVT) cultivars of sorghum (Dharwad Center) Genotype Colour of the grain Appearance/ Hectoliter Water Crude Soluble Total Starch (%) Shape of the weight absorption Protein (%) proteins sugars (%) grain (Kg/hl) (ml/100g) (%) SPV 2473 CW O 79.32 80 8.95 0.74 1.90 59.55 SPV 2468 CW O 80 8.75 0.95 2.32 69.16 79.86 SPV 2475 CW O 81.19 80 9.63 1.47 2.10 55.52 SPV 2479 CW O 80.71 80 8.99 0.91 1.96 58.98 CSV 22 CW O 80.01 80 8.50 0.78 1.94 64.32 SPV 2478 CW O 79.65 90 9.06 0.28 2.45 70.78 SPV 2405 CW O 90 8.28 0.66 1.56 52.53 80.59 SPV 2407 CW O 90 8.78 0.28 1.93 59.73 80.12 SPV 2472 CW O 79.24 80 8.19 0.90 1.67 58.18 SPV 2408 CW O 81.01 90 10.56 0.13 2.10 54.44 SPV 2459 CWO 80.27 80 10.61 0.27 2.43 57.09 SPV 2480 CW O 78.78 90 7.82 0.91 1.71 58.82 SPV 2471 CW O 80.57 90 9.57 0.68 1.85 52.30 SPV 2412 CW O 80.82 90 10.66 0.60 2.40 59.98 SPV 2406 CW O 80.35 90 8.56 0.80 1.68 54.68 M 35-1 CW O 81.29 70 9.92 0.44 2.20 56.49 SPV 2476 CW O 80.71 80 9.64 0.58 1.76 58.47 SPV 2474 CW O 79.94 80 9.53 0.19 1.87 50.09 CSV 29R CW O 79.93 90 7.79 0.46 1.62 56.36 SPV 2477 CW O 80.75 85 9.03 0.92 1.96 52.16 SPV 2481 CW O 81.07 100 10.21 0.36 2.10 53.12 SPV 2470 CW O 79.88 100 9.71 0.60 2.25 61.38 DSV 4 CW O 81.90 105 11.03 0.22 1.92 56.55 Range 78.78- 81.90 70-105 7.79-11.03 0.13-1.47 1.56-2.45 50.09-70.78 Mean 80.35 86.43 9.29 0.61 1.99 57.86 S.E. + 0.71 7.91 0.90 0.31 0.25 4.98 C.D. at 5 % 2.16 23.73 2.71 0.95 0.78 14.94 Replications: 3; - = No sufficient seed. Grain colour: Creamy = C, Creamy White = CW, Dull White = DW, White = W, Brown = B, and Dull Black = DB. Grain Shape: Round = R, Oval/Oblong = O and Wrinkle = W. 385 Free amino acids (mg/100g) Phenolics (%) 84.42 81.88 77.93 85.33 91.11 96.54 84.95 93.43 79.64 89.12 95.68 68.62 84.64 97.35 77.78 86.80 88.35 85.68 81.51 81.09 91.33 89.98 83.36 68.62-97.35 85.94 6.67 20.02 0.88 1.02 1.72 1.43 1.06 0.54 1.02 0.96 1.08 1.23 1.28 0.99 1.67 1.02 1.34 1.23 1.07 0.96 1.06 1.39 1.37 1.06 1.25 0.54-1.72 1.16 0.25 0.76 Int.J.Curr.Microbiol.App.Sci (2017) 6(10): 380-389 Table.4 Organoleptic quality of roti prepared from different hybrid/varieties of Rabi-2016-2017 (IAVT) cultivars of sorghum (Dharwad Center) Genotype SPV 2473 SPV 2468 SPV 2475 SPV 2479 CSV 22 SPV 2478 SPV 2405 SPV 2407 SPV 2472 SPV 2408 SPV 2459 SPV 2480 SPV 2471 SPV 2412 SPV 2406 M 35-1 SPV 2476 SPV 2474 CSV 29R SPV 2477 SPV 2481 SPV 2470 DSV 4 Range Mean S.E. + C.D. at 5 % Water required for dough (ml) 95 93 90 95 92 100 100 100 90 100 90 100 100 98 99 83 94 92 100 96 106 108 110 83-110 Kneading quality Spreading quality 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 - 97.00 6.00 18.00 - Organoleptic quality parameters Texture Flavour Taste 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 - Colour & appearance 6.80 7.40 7.80 7.00 8.00 7.80 8.20 8.00 7.80 8.00 8.40 7.80 7.60 8.40 7.80 7.80 7.80 7.80 8.40 8.00 8.20 7.80 8.00 6.80-8.40 6.80 8.00 7.00 6.60 7.60 7.40 7.60 7.20 7.20 8.40 8.60 7.20 6.80 8.40 7.20 7.00 7.80 7.20 8.00 7.00 8.30 7.60 7.60 6.60-8.60 7.00 7.40 7.80 7.20 7.60 7.80 7.60 7.80 7.40 8.60 8.20 7.80 7.40 8.40 7.20 7.40 7.40 7.40 8.40 7.60 8.20 7.60 8.00 7.00-8.60 - 7.85 0.38 1.15 7.50 0.55 1.67 7.70 0.41 1.25 7.00 8.00 8.00 7.40 7.60 7.20 7.00 7.60 7.60 8.20 8.20 6.80 7.80 8.40 7.60 8.00 7.40 7.80 8.20 7.00 8.30 7.80 8.00 6.808.40 7.69 0.45 1.36 Overall acceptability 6.90 7.70 7.65 7.05 7.70 7.55 7.60 7.65 7.50 8.30 8.35 7.40 7.40 8.40 7.45 7.55 7.60 7.55 8.25 7.40 8.25 7.70 7.90 6.90-8.40 7.69 0.38 1.16 Rank by DMRT Loss in weight during storage (%) 4 hrs 8 hrs 24 hrs 14 6 7 13 6 9 8 7 10 3 2 12 12 1 11 9 8 9 4 12 4 6 5 - 2.15 2.54 2.46 2.95 2.80 2.19 2.39 2.84 2.96 2.70 2.46 2.56 2.30 2.76 2.73 2.67 2.93 2.89 2.87 2.54 2.80 2.92 2.99 2.15-2.99 4.38 4.60 4.18 4.70 4.33 4.88 4.62 4.23 4.55 4.40 4.62 4.67 4.23 4.74 4.84 4.20 3.99 4.30 4.23 4.05 4.34 4.12 3.43 3.43-8.28 10.84 11.32 10.15 9.95 9.68 10.38 9.75 9.78 10.59 9.29 10.59 9.89 9.86 10.06 10.70 9.43 10.23 10.29 10.84 10.65 10.23 10.61 10.65 9.29-11.32 - 2.67 0.24 0.74 4.38 0.31 0.96 10.25 0.49 1.47 Replications: 5 minimum; - = No sufficient seed. Kneading quality of dough, score: Good = 1, Fair = 2, Poor = 3. Spreading quality of roti, score: Easy spreading without crack = 1, slightly difficult to spread with minute cracks = 2, Difficult to spread with cracks = 3. Sensory score: Like extremely (Excellent) - 9, Like very much (Very good) - 8, Like moderately - 7, Like slightly-6, Neither like nor dislike - 5, Dislikes lightly 4, Dislike moderately - 3, Dislike very much - 2, Dislike extremely-1. 386 Int.J.Curr.Microbiol.App.Sci (2017) 6(10): 380-389 Higher protein content is a good character for nutritional value of that genotype and also for human nutrition. These results are in agreement with previous research workers such as Michniewicz et al., (1991) and Chavan et al., (2016d, e). Dharwad center starch ranged from 50.09% (SPV 2474) to 70.78% (SPV 2478). Higher starch content gives good colour and amylopetic activity during roti preparation. Roti remain soft for longer time and increase self-life. Similar results are reported by Vietor et al., (1992) and Nandini and Salimath (2001). Soluble protein The soluble protein content in the flour mostly responsible for the holding of more water and developing smoothness to the roti. While cooking soluble proteins, carbohydrates and free amino acids take part in the various reactions and develop specific aroma to the roti. The soluble protein content in the flour ranged from 1.23% (SPV 2471) to 2.26% (SPV 2468) at Rahuri center trials while soluble protein ranged from 0.13 (SPV 2408) to 1.47% (SPV 2479) at Dharwad center trials. All the genotypes were significantly different in their soluble content. These results are in agreement with previous research workers such as Michniewicz et al., (1991) and Chavan et al., (2016d, e). Free amino acids The free amino acids in the studied genotypes at Rahuri trials ranged from 63.02 mg/100g flour (SPV 2480) to 85.45 mg/100g flour (CSV 22). At Dharwad center trials free amino acids ranged from 68.62 mg/100g flour (SPV 2480) to 97.35 mg/100g flour (SPV 2412). The initial and advanced sorghum genotypes were significantly different in the free amino acid content. This component mostly responsible for aroma development while roasting combines with moisture, soluble proteins and sugars. These results are in agreement with previous research workers such as Michniewicz et al., (1991) and Chavan et al., (2016d, e). Total soluble sugars Phenolics At Rahuri trials the total soluble sugars ranged from 1.13% (SPV 2406) to 2.27% (SPV 2408). At Dharwad trials total sugar content ranged from 1.56 (SPV 2405) to 2.45% (SPV 2478). All the genotypes studied were significantly different. The higher sugar percentage in sorghum flour representing good amylolyptic activity while preparation of roti. Total soluble sugars are mostly responsible for good taste of the roti (Tables 1 and 3). These results are similar to Chavan et al., (2016d, e). The phenolics content in the studied genotypes at Rahuri center trials ranged from 1.65% (SPV 2473) to 2.59% (SPV 2408). At Dharwad trials phenolics content ranged from 0.54% (SPV 2478) to 1.72% (SPV 2475). The phenolics mostly responsible for astringent taste to the product but nowadays it acts as antioxidants which prevent cancer development in human body. These nutritional quality parameters results are in agreement with Glover et al., (186), Chavan et al., (1988) and Chavan et al., (2009; 2010). Starch Roti quality The starch content of the advanced varietal genotypes ranged from 43.16% (SPV 2412) to 62.44% (Phule Vasudha) at Rahuri center. At All grain samples of Rahuri center and Dharwad center trials of Rabi-2016-17 season 387 Int.J.Curr.Microbiol.App.Sci (2017) 6(10): 380-389 Edn. Association of Official Analytical Chemists, Washington, DC, pp.113-127. Awika, J. M. and L. W. Rooney. (2004). Sorghum phytochemicals and their potential aspects on human health. Phytochemistry. 65:19991221. Bankar, J. R., Chavan, J. K. and Kadam, S. S. (1986). Effects of Incorporation of Sorghum Flour in wheat Maida on Physical and Sensory Properties of Bread, Buns, cookies and Biscuits. Journal Maharashtra Agriculture Universities 11(2): 216-218. Chavan U. D., Jagtap Y. K., Shinde M. S and Patil J. V. (2016c). Preparation and nutritional quality of sorghum chakali. International Journal of Recent Scientific Research. 7 (1): 8404-8411. Chavan U. D., Pansare, S. S., Patil, J. V. and Shinde, M. S. (2015). Preparation and Nutritional Quality of Sorghum Papads. Int. J. Curr. Microbiol. App. Sci. 4(5): 806823. Chavan, J. K., Chavan, U. D. and Nagarkar, V. D. (1989). Effects of malting and fermentation on nutritional quality of sorghum. J. Maharashtra Agric. Univ., 14 (2) : 246-247. Chavan, J. K., Salunkhe, D. K. (1984). Structure of sorghum grain in nutritional and processing quality of Sorghum. Qual. Plant. Pl. Foods Human Nutr 29: pp.21-31 Chavan, U. D. and Patil, J. V. (2010). Grain Processing of Sorghum. Ibdc publishers, Lucknow. pp. 10-15 Chavan, U. D., Bhagwat, V. R., Ratnavati, C. V., Patil, J. V., Gawali, H. S and Shailaja, V. (2010). Jwariche Ruchakar Padartha. Sorghum Research Centre, Rajendranagar, Hyderabad (India).pp. 26 Chavan, U. D., Jagtap, Y. K., Dalvi, U. S. and Patil, J. V. (2016b). Preparation and Nutritional Quality of Sorghum Shankarpali. Int. J. Pure App. Biosci. 4 (1): 100-108. Chavan, U. D., Nirmal, S. V., Gadakh, S. R., Pawar, G. H. and Shinde, M. S. (2016e). Effect of location on nutritional quality of sorghum grain and roti. International Journal of Current Research, 8 (8): 3686536869. Chavan, U. D., Nirmal, S. V., Shinde, M. S., Pawar, G. H. and Gadakh, S. R. (2016d). grown at Rahuri and Dharwad center were used for the roti preparation and then used for organoleptic evaluation (colour and appearance, texture, flavor/aroma, taste and overall acceptability using 1 to 9 hedonic scale rating (Tables 2 and 4). On the basis of these parameters and overall acceptability Duncan Multiple Range Taste was used to give the numbering for ranking the genotypes. For smoothness of the roti storage study was also conducted and water loss was measured at 4, 8 and 24 hrs. The results regarding weight loss in roti are presented in tables 2 and 4. These results are in accordance with the previous research work done by Murty and Subramanian (1981), Subramanian and Jambunathan (1981; 1982), Salunkhe et al., (1984) and Shobha et al., (2008). 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Murty D. S. and Subramanian V. (1981). Sorghum Roti: I. Traditional Methods of Consumption and Standard Procedures for How to cite this article: Chavan, U.D., S.T. Kajjdoni, M.S. Shinde, U.S. Dalvi, S.V. Nirmal, V.R. Awari, V.R. Patil, G.H. Pawar and Jadhav, A.S. 2017. Regional Effect on Nutritional Quality of Sorghum Genotypes. Int.J.Curr.Microbiol.App.Sci. 6(10): 380-389. doi: https://doi.org/10.20546/ijcmas.2017.610.047 389