Radhakrishnan, M.R. and Sivaprasad, J. (1980) Tannin content of sorghum varieties and their role in iron bioavailability. Journal of Agricultural and Food Chemistry, 28 (1). pp. 55-57.
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Abstract
The tannin content of 198 lines of sorghum grain samples from 2 locations was 10 to 2056 mg/100 g with less than 65 for about 50% and more than 400 for 5% of those. There were differences among varieties and locations and local varieties generally had more tannin than high-yielding and hybrid varieties. Availability of iron was studied with 12 normal and 13 anaemic men given sorghum flour containing tannin 20 or 136 mg/100 g. Results suggested that tannin was not important in determining availability of iron.ADDITIONAL ABSTRACT:Tannin content ranged from 10 to 2056 mg/100 g grain in 198 forms, including local and high-yielding varieties (HYVs) and hybrids, with HYVs having a significantly lower content than local varieties. About 50% of samples had <65 mg/100 g. Site effects were significant for 18 varieties grown at two sites. In studies with normal and anemic human subjects, iron availability for the latter was greater from low-tannin than from high-tannin varieties
| Item Type: | Article |
|---|---|
| Author Affiliation: | National Institute of Nutrition, Indian Council of Medical Research, Jamai-Osmania PO, Hyderabad 500007, India |
| Subjects: | Crop Improvement |
| Divisions: | Sorghum |
| Depositing User: | Ms K Syamalamba |
| Date Deposited: | 29 Mar 2012 06:14 |
| Last Modified: | 29 Mar 2012 06:14 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/4336 |
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