Background:
To make sorghum viable in the food sector, special grain type varieties with specialty grains can be made into use for commercialization. In northern districts of Karnataka, there is traditional practice of consuming tender grains (harvested at milky grain stage) from selected varieties in the form of roasted grains (seethani/hurda) at household level. Presently hurda grains are prepared and relished only at house hold level and are yet to be used for commercial purpose. The special varieties with grains suitable for making good quality hurda and good hurda yields need to be identified for commercial utility to enable the availability of nutritionally rich hurda grains to the consumers. In addition to utilization at tender stage, matured grains with distinct flour texture suitable for specific food product can directly be utilized without subjecting to processing modification to have additional monetary gains.:
Technology Details:
A sweet grain variety, SMJ-1, a pure line selection from Sakkari Mukkari Jola is identified for hurda (roasted tender grains) purpose. The hurda grains of SMJ-1 variety are very soft, sweet, juicy, tasty, with excellent aroma and are medium sized with light green colour. The softness and juiciness of this variety is due to its high grain moisture content in tender grains and less reduction in moisture content upon roasting Due to high moisture content, a depression is observed in the matured seeds of SMJ-1, after drying, which makes distinct characteristic feature of this variety. Due to its high quality hurda grains, the variety is suitable for commercial exploitation. Nutritional analysis revealed SMJ-1 having recorded with higher Zinc and Iron content in matured grains compared to M 35-1. The roasted grains after drying can be utilized for variety of tasty food items. Due to its sweet grains and distinct flour texture in this variety, the matured grains can also be used in preparation of tasty sweet food items. Name of crop/variety Rabi Sorghum; SMJ-1 (Hurda variety) Parentage Pure line selection from ‘Seethani Jola/Kach Kach Jola’ grown by farmers in Talikoti Village of Vijayapur District in North Karnataka Year of release (CSC on CSN & RVAC) 2018-19 Gazette Notification Details S.O. 1246 (E) dated 27.3.2018 Yield (kg/ha) 7-8 Q/ha (grain); 25-30 Q/ha (fodder); Yields fresh hurda grains of 7.5 to 8.5 q/ha and dry hurda grains of 4.5 to 5.5 q/ha. Season Rabi Maturity Group 120-125 days Reaction to major diseases and insects Tolerant to shoot fly and moderately tolerant to charcoal rotOther remarks • The roasted grains of this variety (Hurda/seethani/belasi) are of good quality (tender, sweet & extremely soft). • The tender grains are cream coloured round, plumpy & juicy. After roasting, the grains turn light green, and are easily threshable. • Presence of significantly high iron (8.18 ppm) and zinc (2.35 ppm) content in grains compared to M 35-1 (1.71 ppm and 1.40 ppm, respectively). • Grains with high polyphenols content (antioxidants) compared to M 35-1. • Sweets prepared from matured grains are very tasty and highly acceptable by consumers • Recommended for Zone 3 (Northern Dry Zone of Karnataka)