Au, P.M. and Fields, M.L. (1981) Nutritive quality of fermented sorghum. Journal of Food Science, 46 (2). pp. 652-654.
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Abstract
Sorghum allowed to ferment in water at 25 deg or 35 deg C had a relative nutritive value estimated with Tetrahymena pyriformis of 55.1 and 56.2 compared with 45.6 for unfermented grain. Methionine was 33.2, 34.5 and 9.1 and lysine 25.7, 26.8 and 11.3 mg/g nitrogen, respectively. Riboflavin 1.34 and niacin 68.4 mu g/g in control grain were not affected by fermentation
| Item Type: | Article |
|---|---|
| Author Affiliation: | Food Science and Nutrition Dep., College of Agriculture, Univ. Missouri-Columbia, Columbia, MO 65211, USA |
| Subjects: | Crop Improvement > Genetics/Genomics |
| Divisions: | Sorghum |
| Depositing User: | Ms K Syamalamba |
| Date Deposited: | 28 Feb 2012 03:53 |
| Last Modified: | 28 Feb 2012 03:53 |
| Official URL: | http://dx.doi.org/10.1111/j.1365-2621.1981.tb04937... |
| URI: | http://eprints.icrisat.ac.in/id/eprint/3287 |
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