Treatments of Sorghum Grain That Reduce the Assayable Tannin Content and Their Effect on the Nutritional Value of the Grain

Price, M.L. and Butler, L.G. (1979) Treatments of Sorghum Grain That Reduce the Assayable Tannin Content and Their Effect on the Nutritional Value of the Grain. In: Polyphenols In Cereals and Legumes, 10-13 June 1979, St. Louis, Missouri.

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Abstract

A variety of mild alkaline treatments of high-tannin sorghum grain lowered polyphenol content without extracting any components. Marked improvements in weight gain and feed efficiency were obtained by moistening the grain with dilute NH4OH or 0.5 M K2CO3. Baking chapaties of high-tannin grain also caused a marked decrease in assayable polyphenol content. However, rats fed a cooked high-tannin grain showed poorer weight gains than did rats fed uncooked high-tannin grain. Rats fed cooked or uncooked low-tannin sorghum performed equally wellsignificantly better than those fed high-tannin grain

Item Type: Conference or Workshop Item (Paper)
Author Affiliation: Department of Biochemistry, Purdue University, West Lafayette, Indiana 47907
Subjects: Crop Improvement > Seed Technology
Divisions: Sorghum
Depositing User: Ms K Syamalamba
Date Deposited: 29 Mar 2012 03:18
Last Modified: 29 Mar 2012 03:18
URI: http://eprints.icrisat.ac.in/id/eprint/4322

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