Nutrient, fatty acid and mineral composition of selected white food-grade sorghum hybrids grown in a Mediterranean area of Southern Italy

The nutrient composition, fatty acid content and mineral content of six white food-grade sorghum hybrids selected in either Argentina or Bolivia, and grown in a Mediterranean area of Southern Italy were studied. The six hybrids were analyzed for various attributes including moisture, protein, carbohydrate, dietary fiber, fat contents, fatty acid composition, and mineral content. Slight variations in both protein and in fiber contents were observed among hybrids. Linoleic, oleic and palmitic were the most abundant fatty acids in all samples with noticeable difference in their percentage content between both hybrids from Argentina and Bolivia. Slight variations in the content of the elements were found among the six white sorghum hybrids examined, and K, Fe, and Sb were, respectively, the most abundant macro-element, micro-element and trace element in all analyzed hybrids. These results are discussed in the context of the importance of the white food-grade sorghum in human nutrition, and of the opportunity to select the best varieties from the point of view of nutritional content.