Shoup, F.K. and Deyoe, C.W. and Campbell, J. and Parrish, D.B. (1969) Amino Acid Composition and Nutritional Value of Milled Sorghum Grain Products. Cereal Chemistry, 46 (2). pp. 164-171.
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Abstract
Nutritive values of milled products from sorghum grain were compared on the basis of amino acid composition and growth of rats. Endosperm products ranged from a soft white flour with 6.5% protein to a vitreous speckled product having 20.6% protein. Calculated on an equal nitrogen basis, nutritional value of protein in a bran-germ fraction was superior to both the original grain and the various endosperm fractions. The soft low-protein flours were higher in nutritive value than vitreous high-protein products. When whole grain and the various endosperm-containing diets were supplemented with lysine, an increase in growth resulted and protein efficiency of all diets was similar
| Item Type: | Article |
|---|---|
| Author Affiliation: | Kansas State Agricultural Experiment Station, Manhanan, Kansas 66502 |
| Subjects: | Plant Production |
| Divisions: | Sorghum |
| Depositing User: | Ms K Syamalamba |
| Date Deposited: | 12 Mar 2012 08:17 |
| Last Modified: | 12 Mar 2012 08:17 |
| Official URL: | http://www.aaccnet.org/cerealchemistry/abstracts/1... |
| URI: | http://eprints.icrisat.ac.in/id/eprint/3790 |
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