University of Khartoum

Effect of Soaking In Water or In Sodium Carbonate on Tannin Content and In Vitro Protein Digestibility of Sorghum Cultivars

Effect of Soaking In Water or In Sodium Carbonate on Tannin Content and In Vitro Protein Digestibility of Sorghum Cultivars

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Title: Effect of Soaking In Water or In Sodium Carbonate on Tannin Content and In Vitro Protein Digestibility of Sorghum Cultivars
Author: Babikir, El Fadil E.; Eltinay, Abdullahi H.
Abstract: Investigation of two sorghum cultivars showed that although the tannin content of untreated seeds were 3.1 and 0.6% for Karamaka and Mugud cultivars, respectively, their in vitro protein digestibility (IVPD) is very similar (89% and 90% respectively). Extractable tannin content was markedly reduced by steeping whole seeds in water or Na2CO3 solution and by incubating them for up to 24 h at 30°C or up to 20 min at 100°C. With both cultivars, the percentage tannin extracted increases with time, temperature, and Na2CO3 concentration, with an increase in the percentage in vitro protein digestibility, but the degree of change differed between the two cultivars studied. Conditions have been observed which combine a low energy-input, short-time treatment with high protein digestibility of the treated grain.
URI: http://khartoumspace.uofk.edu/123456789/22458


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