Khalil, J.K. and Sawaya, W.N. and Safi, W.J. and Al-Mohammad , H.M. (1984) Chemical composition and nutritional quality of sorghum flour and bread. Qualitas Plantarum Plant Foods for Human Nutrition, 34 (2). pp. 141-150.
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Abstract
Flours of two Saudi Arabian varieties, one with white and one with reddish-white grains, were similar in composition of proteins, minerals, fatty acids and vitamins and in vitro protein digestibility and protein efficiency ratio. The white-grained variety had a lower tannin content (0.09% catechin equivalent) than the variety with reddish-white grains (0.27% catechin equivalent)
| Item Type: | Article |
|---|---|
| Author Affiliation: | Regional Agriculture & Water Research Center, Ministry of Agriculture & Water, PO Box 17285, Riyadh 11484, Saudi Arabia |
| Subjects: | Postharvest Management > Food Technology |
| Divisions: | Sorghum |
| Depositing User: | Ms K Syamalamba |
| Date Deposited: | 05 Apr 2012 03:34 |
| Last Modified: | 05 Apr 2012 03:35 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/4525 |
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