Effect of Tannin Content and Testa of Sorghum Bicolor (L.) Moench Grain on Nutritional Quality PDF Download
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Author: Donn Paul Cummings
Publisher:
ISBN:
Category :
Languages : en
Pages : 84
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Book Description
Author: Donn Paul Cummings
Publisher:
ISBN:
Category :
Languages : en
Pages : 84
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Book Description
Author: John David Axtell
Publisher:
ISBN:
Category : Grain
Languages : en
Pages : 148
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Author: Erwin Daniel Maxson
Publisher:
ISBN:
Category :
Languages : en
Pages : 278
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Author:
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Category : Plant breeding
Languages : en
Pages : 86
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Book Description
Author: Harold Ludwig Wilcke
Publisher:
ISBN:
Category : Cereals as food
Languages : en
Pages : 354
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Author:
Publisher:
ISBN:
Category : Sorghum
Languages : en
Pages : 316
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Author: M.A.T. Tavanlar
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Category :
Languages : en
Pages : 94
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A natural lactic acid fermentation occured when a mixture of low tannin sorghum meal and water was held at 27-30oC. Peiococcus adidilactici and P. pentosaceus were isolated from the fermentating samples. The acid proteolytic bacteria, Micrococcus luteus was likewise isolated from the fermenting meal. Organisms of public health importance were not detected from the fermenting sorghum which indicated that the fermentation was of the favorable type. Toxicological tests using water and oil extracts from fermented and non-fermented stored sorghum showe the absence of toxins in the samples. The analysis for tannin levels showed that fermentation had no effect on the already very low tannin levels of the decorticated samples. Apparently, most of the tannins were removed from the pericarp during decortication. Although there were insignificant change in the proximate compositions of fermented and non-fermented sorghum meal, significant improvement were observed in the relative nutritive value (RNV) from to 79.70% lysine, form 150.00 to 216.67 mg/g N and threonine from 148.29 to 237.75 mg/g N in the samples after ferementation. The processing of the sorghum meal into a baby food resulted into significant losses in the lysine content. However, the product made from the fermented meal still retained more of the nutrients than that made from non-feremented meal. The RNV, lysine and threonine levels of the baby food made from the fermented meal were 70.87%, 175.00 mg//g N and 202.30 mg/gm N, respectively, while (...).
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: Bhise V. J.
Publisher:
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Category :
Languages : en
Pages :
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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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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.
