Traditional processing of high-tannin sorghum grain in Uganda and its effect on tannin, protein digestibility, and rat growth

In the southern highlands of Uganda and neighboring areas, where high-tannin sorghum [Sorghum bicolor (L.) Moench] types with soft endosperm grains are extensively grown, a unique traditional technology was evolved to process high-tannin grains before they are consumed. This technology, which is sim...

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Veröffentlicht in:	Journal of agricultural and food chemistry 1992-07, Vol.40 (7), p.1172-1175
Hauptverfasser:	Mukuru, Sam Z, Butler, Larry G, Rogler, John C, Kirleis, Alan W, Ejeta, Gebisa, Axtell, John D, Mertz, Edwin T
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Cereal and baking product industries COMPOSICION QUIMICA COMPOSITION CHIMIQUE CRECIMIENTO CROISSANCE DIGESTIBILIDAD DIGESTIBILITE DOSAGE BIOLOGIQUE ENSAYO BIOLOGICO Food industries Fundamental and applied biological sciences. Psychology OUGANDA PROTEINAS PROTEINE RAT RATA SORGHUM Sorghum bicolor TANINOS TANNIN TECHNOLOGIE ALIMENTAIRE TECNOLOGIA DE LOS ALIMENTOS UGANDA
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