Nutritive quality of fermented sorghum

Au, P.M. and Fields, M.L. (1981) Nutritive quality of fermented sorghum. Journal of Food Science, 46 (2). pp. 652-654.

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Sorghum allowed to ferment in water at 25 deg or 35 deg C had a relative nutritive value estimated with Tetrahymena pyriformis of 55.1 and 56.2 compared with 45.6 for unfermented grain. Methionine was 33.2, 34.5 and 9.1 and lysine 25.7, 26.8 and 11.3 mg/g nitrogen, respectively. Riboflavin 1.34 and niacin 68.4 mu g/g in control grain were not affected by fermentation

Item Type: Article
Author Affiliation: Food Science and Nutrition Dep., College of Agriculture, Univ. Missouri-Columbia, Columbia, MO 65211, USA
Subjects: Crop Improvement > Genetics/Genomics
Divisions: Sorghum
Depositing User: Ms K Syamalamba
Date Deposited: 28 Feb 2012 03:53
Last Modified: 28 Feb 2012 03:53
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