Biochemical profiling of Pakistani sorghum and millet varieties with special reference to anthocyanins and condensed tannins

Figures & data

Table 1. Treatment plan for product (bread) development.

Treatments	Control	T1	T2	T3	T4
Wheat: millet	100:0	90:10	80:20	70:30	60:40
Wheat: sorghum	100:0	80:20	70:30	60:40	50:50

Bran-supplemented breads at 20% bran were made with the incorporation of native, fine, coarse, xylanase-treated, and cellulase-treated sorghum and millet bran.

Table 2. Proximate composition of sorghum and millet varieties.

Sorghum varieties	Moisture content (%)	Ash content (%)	Fat content (%)	Fiber content (%)	Protein content (%)	Nitrogen free extract (NFE) (%)
MR-Sorghum	6.7 ± 0.26	2.1 ± 1.14	4.7 ± 1.91	2.6 ± 1.11	14.0 ± 4.89	69.6 ± 0.59
Sandal Bar	8.6 ± 0.41	2.7 ± 0.19	3.3 ± 0.38	3.2 ± 0.21	17.0 ± 1.11	64.9 ± 1.49
Hegari	9.0 ± 0.63	3.3 ± 0.33	5.6 ± 0.63	3.3 ± 0.28	11.9 ± 0.42	66.6 ± 1.61
PC-1	6.7 ± 0.17	3.0 ± 0.33	3.9 ± 0.52	3.0 ± 0.37	14.3 ± 0.42	68.8 ± 0.73
JS-263	8.3 ± 0.36	1.6 ± 0.34	4.5 ± 0.25	3.9 ± 0.83	15.3 ± 0.73	66.3 ± 0.91
JS-2002	5.5 ± 0.25	2.6 ± 0.33	5.4 ± 0.25	3.4 ± 0.32	14.5 ± 2.17	68.3 ± 0.44
F-114	10.0 ± 0.24	1.8 ± 0.51	2.7 ± 0.14	3.1 ± 0.10	12.6 ± 0.42	69.7 ± 1.06
Millet varieties
S. Bajra-2011	8.1 ± 0.09	2.0 ± 0.38	3.8 ± 0.75	3.0 ± 0.29	16.1 ± 1.27	66.8 ± 1.02
MB-87	9.3 ± 0.45	1.5 ± 0.27	3.7 ± 0.25	2.3 ± 0.60	15.7 ± 0.42	67.3 ± 0.82

Values are means of triplicates ± standard deviation.

Table 3. Anthocyanin content in different sorghum and millet varieties.

Cultivars	Anthocyanins
Sorghum cultivars	Apigeninidin (µg/g)	Cyanidin (µg/g)	Kuromanin (µg/g)	Pelargonidin (µg/g)
JS-263	16.56	ND	ND	ND
JS-2002	0.082	ND	0.0081	ND
PC-1	0.084	0.015	0.21	0.0058
Sandal Bar	0.46	ND	0.56	ND
F-114	0.037	ND	ND	ND
MR-Sorghum	0.04	ND	0.015	0.28
Hegari	0.031	ND	ND	ND
Millet cultivars
S. Bajra-2011	ND	ND	ND	ND
MB-87	ND	ND	ND	ND

ND: not detected.

Figure 1. Chromatogram for standard apigeninidin chloride.

Figure 2. Chromatogram for standard cyanidin chloride.

Figure 3. Chromatogram for standard kuromanin chloride.

Figure 4. Chromatogram for pelargonidin chloride.

Figure 5. Chromatogram for mix standards.

Table 4. Total anthocyanin content (TAC) of sorghum and millet bran.

Bran treatments	TAC (mg/Kg)
	Sorghum	Millet
Xylanase	133.11 ± 3.02	53.27 ± 0.17
Cellulase	125.47 ± 2.44	63.43 ± 0.22
Fine	121.34 ± 1.29	21.47 ± 0.14
Coarse	122.34 ± 1.20	25.50 ± 0.14
Native	126.33 ± 2.84	32.86 ± 0.33

Values are means of triplicates ± standard deviation.

Table 5. Condensed tannins (mg/100g) in different sorghum and millet cultivars.

Cultivars	Means
Sorghum cultivars
PC-1	179.76 ± 0.02
Hegari	173.10 ± 0.02
Sandal Bar	172.77 ± 0.20
JS-2002	172.71 ± 0.25
MR-Sorghum	172.53 ± 0.05
JS-263	172.27 ± 0.06
F-114	172.10 ± 0.1
Millet cultivars
MB-87	174.18 ± 0.02
S. Bajra-2011	172.75 ± 0.41

Values are average of three replicates stated on dry weight basis.

Table 6. Condensed tannins in sorghum and millet bran.

Bran treatments	Condensed tannins (mg/100g)
	Sorghum	Millet
Xylanase	176.42 ± 0.29	172.91 ± 0.05
Cellulase	178.91 ± 0.06	173.76 ± 0.20
Fine	172.38 ± 0.27	171.80 ± 0.18
Coarse	179.77 ± 0.21	175.81 ± 0.17
Native	179.07 ± 0.07	174.20 ± 0.17

Values are means of triplicates ± standard deviation.

Figure 6. Chromatogram for sorghum variety PC-1.

Figure 7. Chromatogram for millet variety S. Bajra-2011.

Figure 8. Overall acceptability of sorghum and millet bran supplemented breads. MBN: native millet bran; FMB: fine millet bran; CMB: coarse millet bran; E1MB: xylanase-treated millet bran; E2MB: cellulase-treated millet bran; SBN: native sorghum bran; FSB: fine sorghum bran; CSB: coarse sorghum bran; E1SB: xylanase-treated sorghum bran; E2SB: cellulase-treated sorghum bran.