The Relation Between Sorghum Tannins and Nutritive Value of the Grain PDF Download
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Author: Erwin Daniel Maxson
Publisher:
ISBN:
Category :
Languages : en
Pages : 278
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Book Description
Author: Erwin Daniel Maxson
Publisher:
ISBN:
Category :
Languages : en
Pages : 278
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Book Description
Author: Cynthia R. Monge
Publisher:
ISBN:
Category :
Languages : en
Pages : 204
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Book Description
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9789251033814
Category : Business & Economics
Languages : en
Pages : 196
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Book Description
The publication is broad in scope and coverage, starting with the history and nature of sorghum and millets and dealing with production, utilization and consumption. It provides extensive information on the nutritional value, chemical composition, storage and processing of these foods. In addition, the anti-nutritional factors present in these foods and ways of reducing their health hazards are discussed. The authors have described formulations of various popular foods prepared from sorghum and millets and their nutritional composition and quality, and they have compiled many recipes for the preparation of foods from regions where sorghum and millets are important dietary staples.
Author: Richard W. Hemingway
Publisher: Springer Science & Business Media
ISBN: 1468475118
Category : Science
Languages : en
Pages : 539
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Book Description
This book was developed from the proceedings of the first North American Tannin Conference held in Port. Angeles, Washington, August 1988. The objective of the conference was to bring together people with a common interest in condensed tannins and to promote interdisciplinary interactions that will lead to a better understanding of these important substances. Anot. her objective was the publicat. ion of this book because there has not been a monograph devoted to the chemistry and significance of tannins for several decades. The book is organized into sections dealing with the biosynthesis, structure, re actions, complexation with other biopolymers, biological significance, and use of tannins as specialty chemicals. The authors made a special attempt to focus on what we don't know as well as to provide a summary of what we do know in an effort to assist in planning future research. Our thanks go to the authors who so kindly contributed chapters and so pa tiently responded to our requests. We also thank Rylee Geboski and the Conference Assist. ance Staff, College of Forestry, Oregon State University, for their assistance in planning and conducting t. he conference, and Julia Wilson, Debbie Wolfe, Helen Coletka, and Nancy Greene of the Southern Forest Experiment Station, Pineville, Louisiana, who typed the chapt. ers. Linda Chalker-Scott was especially helpful in assisting us wit. h editing. Dick Hemingway is indebted t. o the staff of the Alexandria Forest.
Author: National Research Council
Publisher: National Academies Press
ISBN: 0309176891
Category : Technology & Engineering
Languages : en
Pages : 405
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Book Description
Scenes of starvation have drawn the world's attention to Africa's agricultural and environmental crisis. Some observers question whether this continent can ever hope to feed its growing population. Yet there is an overlooked food resource in sub-Saharan Africa that has vast potential: native food plants. When experts were asked to nominate African food plants for inclusion in a new book, a list of 30 species grew quickly to hundreds. All in all, Africa has more than 2,000 native grains and fruitsâ€""lost" species due for rediscovery and exploitation. This volume focuses on native cereals, including: African rice, reserved until recently as a luxury food for religious rituals. Finger millet, neglected internationally although it is a staple for millions. Fonio (acha), probably the oldest African cereal and sometimes called "hungry rice." Pearl millet, a widely used grain that still holds great untapped potential. Sorghum, with prospects for making the twenty-first century the "century of sorghum." Tef, in many ways ideal but only now enjoying budding commercial production. Other cultivated and wild grains. This readable and engaging book dispels myths, often based on Western bias, about the nutritional value, flavor, and yield of these African grains. Designed as a tool for economic development, the volume is organized with increasing levels of detail to meet the needs of both lay and professional readers. The authors present the available information on where and how each grain is grown, harvested, and processed, and they list its benefits and limitations as a food source. The authors describe "next steps" for increasing the use of each grain, outline research needs, and address issues in building commercial production. Sidebars cover such interesting points as the potential use of gene mapping and other "high-tech" agricultural techniques on these grains. This fact-filled volume will be of great interest to agricultural experts, entrepreneurs, researchers, and individuals concerned about restoring food production, environmental health, and economic opportunity in sub-Saharan Africa. Selection, Newbridge Garden Book Club
Author: D. K. Salunkhe
Publisher: CRC Press
ISBN: 9780849368110
Category : Technology & Engineering
Languages : en
Pages : 216
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Book Description
This concisely written book presents information on types of plant phenolics. The sole focus of this volume is on dietary tannins. It reviews the fact that tannins interact with dietary proteins, carbohydrates, minerals, vitamins, digestive enzymes, and lower nutrient availability. This work reveals that in certain parts of the world, tannins also have been reported as carcinogenic. This literature comprehensively reviews chemistry and plant biochemistry, and methods of extraction. It also explains the harmful and toxic effects and remedies to alleviate dietary tannins. This useful resource is a must for all food scientists, nutritionists, biochemists, and animal scientists throughout the world.
Author: Joseph H. Hulse
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 1024
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Book Description
Author: D. K. Salunkhe
Publisher:
ISBN:
Category : Grain
Languages : en
Pages : 296
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Book Description
Collection of papers presented at a 1982 symposium at Pune, organized by Mahatma Phule Agricultural University, with some additional chapters.
Author: D. A. V. Dendy
Publisher:
ISBN:
Category : Science
Languages : en
Pages : 424
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Book Description
A compilation of the history, breeding, production, grain chemistry, nutritional quality, handling, and uses of sorghum and millet. Thirteen chapters cover history, taxonomy, and distribution; production and importance; agronomic principles; structure and chemistry; nutritional properties; storage, including drying for storage, with particular reference to tropical areas and the mycotoxin problem; traditional uses; new milling techniques and products; lager beers from sorghum; opaque beers; forage and feed; sweet sorghum substrate for industrial alcohol; and quality evaluation and trading standards. Annotation copyright by Book News, Inc., Portland, OR
Author: S. Leeson
Publisher: Nottingham University Press
ISBN: 190476178X
Category : Science
Languages : en
Pages : 413
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Book Description
Covering a variety of essential topics relating to commercial poultry nutrition and production—including feeding systems and poultry diets—this complete reference is ideal for professionals in the poultry-feed industries, veterinarians, nutritionists, and farm managers. Detailed and accessible, the guide analyzes commercial poultry production at a worldwide level and outlines the importance it holds for maintaining essential food supplies. With ingredient evaluations and diet formulations, the study's compressive models for feeding programs target a wide range of commercially prominent poultry, including laying hens, broiler chickens, turkeys, ducks, geese, and game birds, among others.
