Wang, Y.D. and Fields, M.L. (1978) Germination of corn and Sorghum in the home to improve nutritive value. Journal of Food Science, 43 (4). pp. 1113-1115.
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Abstract
Corn and sorghum seeds were germinated at 25°, 30° and 35°C. Germinated seeds of both cereals had increased relative nutritive values (RNV) and increased levels of lysine, methionine, and tryptophan when compared to nongerminated seeds. The RNV's of the nongerminated corn and sorghum meals were 66.8 and 55.5% respectively while the RNV's of the germinated corn and sorghum were 99.5 and 62.9% respectively. The highest RNV for corn occurred after 4 days at 25°C, 2 days at 30°C and 3 days at 35°C. For sorghum, highest RNV was attained when the seeds were germinated for 5 days at 25°C, 6 days at 30°C and 3 days at 35°C. The highest RNV value achieved by germinating corn was 99.5%, whereas the highest for sorghum was 78.3%.
| Item Type: | Article |
|---|---|
| Author Affiliation: | Dept. of Food Science & Nutrition, University of Missouri, Columbia, MO 65201. |
| Subjects: | Crop Improvement |
| Divisions: | Sorghum |
| Depositing User: | Library ICRISAT-InfoSAT |
| Date Deposited: | 12 Mar 2012 14:08 |
| Last Modified: | 12 Mar 2012 14:09 |
| Official URL: | http://dx.doi.org/10.1111/j.1365-2621.1978.tb15247... |
| URI: | http://eprints.icrisat.ac.in/id/eprint/3795 |
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