Muindi, P.J. and Thomke, S. and Ekman, R. (1981) Effect of Magadi soda treatment on the tannin content and in-vitro nutritive value of grain sorghums. Journal of the Science of Food and Agriculture, 32 (1). pp. 25-34.
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Abstract
A mixture of 100 g sorghum and 20 or 10 ml solution of raw Magadi soda, Na2CO3NaHCO3. 2H2O, was incubated for 3, 7 or 14 days at 25 deg C. Treatment with even 0.4% soda for 3 days decreased the tannin content of grain by 40 to 57% and increased digestibility in vitro of organic matter and starch; protein increased in tannin-rich (TR) but not in tannin-poor (TP) sorghums. Solutions with more than 3.8 and more than 0.9% soda decreased protein digestibility in TR and TP sorghums, respectively
| Item Type: | Article |
|---|---|
| Author Affiliation: | Department of Animal Husbandry, Swedish University. Agricultural Sciences, S-750 07 Uppsala, Sweden |
| Subjects: | Postharvest Management > Food Technology Statistics and Experimentation > Experimentation |
| Divisions: | Sorghum |
| Depositing User: | Mr B Krishnamurthy |
| Date Deposited: | 24 Apr 2012 14:49 |
| Last Modified: | 24 Apr 2012 14:49 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/4841 |
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