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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dc.contributor.author Babikir, El Fadil E.
dc.contributor.author Eltinay, Abdullahi H.
dc.date 1993
dc.date.accessioned 2016-07-14T05:01:49Z
dc.date.available 2016-07-14T05:01:49Z
dc.date.submitted 2016-07-14
dc.identifier.uri http://khartoumspace.uofk.edu/123456789/22458
dc.description.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. en_US
dc.language.iso en en_US
dc.publisher International Journal of Food Science and Technology en_US
dc.subject Sorghum, Tannin, Protein digestibility. en_US
dc.title Effect of Soaking In Water or In Sodium Carbonate on Tannin Content and In Vitro Protein Digestibility of Sorghum Cultivars en_US
dc.type Publication en_US
dc.Faculty Agriculture en_US

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