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Unified Journal of Agriculture And Food Science

July 2015 Vol 1(1), pp. 011-018

Copyright 2015 Unified Journals

Original Research Paper

Variability for protein content and determination of other physical seed Quality characteristics in Released sorghum varieties of Ethiopia

Kassahun Amare1*, Habtamu Zeleke2 and Geremew Bultosa2

1Ambo University, Department of Plant Science, Ambo, Ethiopia.
2Haramaya University, Haramaya, Ethiopia.

Corresponding Author's Email: kassahuna2010@gmail.com

Accepted 17 July, 2015.


Abstract


Sixteen sorghum varieties were grown in a randomized complete block design with three replications at Sirinka Agricultural Research Center and Kobo sub-center with the objectives of determining variability for protein content among released sorghum varieties and evaluating other physical seed quality characteristics of the varieties. The varieties used in the study are released by Sirinka Agricultural Research Center and Melkassa Agricultural Research Center in various years. The seeds for laboratory works were taken from the two central rows of the plots. Determination of grain protein content, tannin detection, grain color classification, endosperm texture classification and determination of germinative energy of each variety were undertaken at Haramaya University, Food Science and Technology Department Laboratory and protein content was subjected to analysis of variance. Analysis of variance for protein content revealed no statistically significant difference among the varieties at both locations. In terms of mean value performance, the varieties showed variable mean values at the two locations which ranged from 7.99-12.48 % and 11.29-14.71 % at Sirinka and Kobo respectively. With these ranges, the varieties showed higher grand mean value at Kobo (12.71 %) than at Sirinka (9.88 %). The highest value of protein content was obtained from Gedo followed by Abshire, Redswazi and Birhan and from Misikr followed by Birhan, 76T1#23 and Abshir at Sirinka and Kobo, respectively. Protein content also showed low genotypic variance and genotypic coefficient of variation than their corresponding environmental variance and environmental coefficient of variation with medium phenotypic coefficient of variation both at Sirinka and Kobo. Similarly, it resulted low (< 40 %) estimated value of heritability with low genetic advance expressed as percent of mean at both locations. From the bleach test, condensed tannin was obtained only from Red Swazi which was indicated by its black color over its entire surface and the rest 15 varieties are tannin free. Most (11 in number) of the varieties also showed corneous, the rest 5 intermediate endosperm texture and no variety showed floury texture. Except Tegemeo, all the other varieties have high (> 90%) enough germinative energy which enable them to be malted. Excluding Red Swazi and Birhan, all other varieties are also white in color which enables them to provide acceptable non colored food products.

Keywords: Protein, GCV, Heritability, Genetic advance, Tannin, Endosperm Texture, Germinative Energy.

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Cite This Article

Amare Kassahun, Zeleke Habtamu and Bultosa Geremew.Variability for protein content and determination of other physical seed Quality characteristics in Released sorghum varieties of Ethiopia. Unified Journal of Agriculture and Food Science. 1(1) 2015 pp. 011-018.




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