Tannin elimination and improvement of the digestibility of protein sorghum grains / Eliminación de taninos y aumento de la digestibilidad proteica del sorgo
Arch. latinoam. nutr
; Arch. latinoam. nutr;47(2): 131-5, jun. 1997. ilus, tab
Article
em Es
| LILACS
| ID: lil-217606
Biblioteca responsável:
VE1.1
RESUMEN
Three hybrids of sorghum grains [Sorghumbicor (L) Moench] containing 3.8,3.0 and 0.2 por ciento of tannins were treated. Abrasive dehulling and storage of moist of moist grains were tested separately and in combination to reduce the tannin content and to improve the nutritional quality of grains. The moisture content of the grains was increased from 12 to 30 por ciento by humidifying them with water, acetic acid, sodium bicarbonate or sodium hypochlorite solutions. Abrasive dehulling of the grains to a yield between 75 and 80 por ciento, humidifying the grains with acetic acid (1 por ciento v/v) and storing them during 7 days at 20ºC proved be the most effective procedure. In this way tannin can be totally reduced and the un vitro digestibility of protein can be increased to 87.5 por ciento
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Coleções:
01-internacional
Base de dados:
LILACS
Assunto principal:
Conformação Proteica
/
Taninos
/
Técnicas In Vitro
/
Proteínas
/
Grão Comestível
Idioma:
Es
Revista:
Arch. latinoam. nutr
Assunto da revista:
Bioqu¡mica
/
EducaÆo Alimentar e Nutricional
/
Fenmenos Fisiol¢gicos da NutriÆo
/
Microbiologia de Alimentos
/
NUTRICAO
Ano de publicação:
1997
Tipo de documento:
Article
País de publicação:
Venezuela