Effect of Different Levels of Micronutrients Fertilizer on Protein and Basic and Acidic Amino Acids Contents of Grains of Sorghum Cultivars

Year 2015, Volume: 21 Issue: 2, 159 - 166, 11.03.2015

Elfadil Babiker

https://doi.org/10.15832/tbd.26636

Cited By: 1

Abstract

Grains of four sorghum cultivars (Tabat, Tetrom, WadAhmed and Gadambellia) were grown for two consecutive seasons under different levels of micronutrients fertilization (0, 2, 4 and 8 g 5kg-1 soil). The protein and basic and acidic amino acids of the grains were investigated. The protein content of both seasons was significantly (P ≤ 0.05) increased with increase in micronutrients dose. However, the grains harvested during the second season had significantly (P ≤ 0.05) higher protein content than that harvested during the first season. The protein content of the cultivar Tabat was increased by 55% as a maximum value during the first season but during the second season it increased by 71% for the cultivar Gadambalia. The basic essential amino acids (histidine, lysine and arginine) and acidic (aspartic and glutamic acid) were significantly (P ≤ 0.05) increased during both seasons with micronutrients dose. Lysine was increased by ˃100% during both seasons for the cultivar Gadambalia

Keywords

Amino acids, Fertilization, Micronutrients, Protein, Sorghum

Değişik Düzeylerde Mikro Besin Maddesi ile Gübrelemenin Sorgum Çeşitlerinde Tanenin Protein, Bazik ve Asidik Amino Asit İçeriğine Etkisi

Abstract

Dört sorgum çeşidinin (Tabat, Tetrom, WadAhmed ve Gadambellia) tohumları, değişik seviyelerde mikro besin maddesi (0, 2, 4 ve 8 g 5kg-1 toprak) ile gübreleme uygulamasıyla ardaşık iki büyüme sezonu boyunca yetiştirilmiştir. Tanelerdeki protein, mutlak gerekli ve asidik amino asitler incelenmiştir. Protein içeriği her iki yetiştirme sezonunda da, mikro besin maddesi gübrelemesine bağlı olarak önemli (P ≤ 0.05) derecede artmıştır. Öte yandan, ikinci büyüme sezonunda hasat edilen taneler, birinci büyüme sezonundaki tanelerden (P ≤ 0.05) daha yüksek protein içeriğine sahip olmuşlardır. Birinci yılda Tabat çeşidi % 55 peotein içeriği ile en yüksek değeri alırken, ikinci yılda Gadambalia çeşidi % 71 protein içeriği artışıyla en yüksek değere sahip olmuştur. Mutlak gerekli temel amino asitler (histidin, lisin ve arginin)ve asitik amino asitler (aspartik ve glutamik asitler) mikro besin maddesi gübrelenmesine bağlı olarak her iki büyüme sezonunda da artmışlardır. Gadambalia çeşidinde, lisin oranı her iki yılda da % 100’den fazla artmıştır

Keywords

Amino acids, fertilization, micronutrients, protein, sorghum

References

• Abdallah E A, Babiker E E, Yagoub A A & Isam A M (2010). Content of anti-nutrients and in vitro protein digestibility of sorghum-based kisra bread: Effect of fortification with wheat and pigeon pea seed Flour. Life Science International Journal 4: 1356-1360
• Abdelhaleem W H, El Tinay A H, Mustafa A I & Babiker E E (2008). Effect of fermentation, malt-Pretreatment and cooking on antinutritional factors and protein digestibility of sorghum cultivars. Pakistan Journal of Nutrition 7: 335-341
• Abdelseed B H, Abdelwahab H A, Abu ElGasim A Y, Isam A M & Babiker E E (2011). Some nutritional attributes of selected newly developed lines of sorghum after fermentation. Journal of Agricultural Science and Technology 13: 399-409
• AOAC (1995). Association of Official Analytical Chemists. Official Methods of Analysis, 16th edn. Washington DC
• Asma M A, Babiker E E & El Tinay A H (2006). Development of weaning food from sorghum supplemented with legumes and oil seeds. Food and Nutrition Bulletin 27: 26-34
• Baligar V C, Fageria N K & Elrashidi M A (1998). Toxicity and nutrient constraints on root growth. Horticulture Science 33: 960–965
• Duncan R R & Carrow R N (1999). Turfgrass molecular genetic improvement for abiotic/edaphic stress resistance. Advance Agronomy 67: 233–306
• Elbashir H Z, Mustafa A I, El Tinay A H & Babiker E E (2008). Biochemical characteristics of sorghum (Sorghum bicolor L. Moench) flour supplemented with cluster bean (Cyamopsis tetragonolaba L.): Influence of fermentation and/or cooking. Journal of Biological Science 8: 722-729
• Fageria N K, Baligar V C & Clark R B (2002). Micronutrients in crop production. Advance Agronomy 77: 185-268
• Fageria N K, Baligar V C & Edwards D G (1990). Soil- Plant nutrient relationships at low pH stress. In “Crops as Enhancers of Nutrient Use” (V. C. Baligar and R. R. Duncan, Eds.), Academic Press, San Diego, pp. 475–507
• Fageria N K, Baligar V C & Wright R J (1997). Soil environment and root growth dynamics of field crops. Recent Research and Development Agronomy 1: 15– 58
• FAO (2005). Production Yearbook. Food and Agriculture Organization of the United Nation. FAOSTAT. http:// faostat.fao.org/faostat/
• Klopfesntein C F & Hoseney R C (1995). Nutritional properties of sorghum and millets. In: Sorghum and Millets: Chemistry, Technology (edited by D.A.V. Dendy) St Paul, MN: Am. Assoc. Cereal Chemists, pp. 125-168
• Malakouti M J (2008). The effect of micronutrients in ensuring efficient use of macronutrients. Turkish Journal of Agriculture & Forestry 32: 215–220
• Masoni A, Ercoli L & Mariotti M (1996). Special properties of leaves deficient in iron, sulfur, magnesium, and manganese. Agronomy Journal 88: 937–943
• Moore S & Stain W H (1963). Chromatographic amino acids determination by the use of automatic recording equipment methods. Enzymology 63: 819–831
• Snedecor G W & Cochran W G (1987). Statistical Methods. 7th ed. The Iowa State University Press, Ames, IA
• Vijayakumari K, Siddhuraju P, Pugalenthi M & Janardhanan K (1998). Effect of soaking and heat processing on the levels of Antinutrients and digestible proteins in grains of vigna, aconitifolia and vigna sinensis. Food Chemistry 63: 259–263
• Welch R M & Graham R D (2004). Breeding for micronutrients in staple food crops from a human nutrition perspective. Journal of Experimental Botany 55: 353–364