Nutritional Improvement of Sorghum by Fermentation

Kazanas, N. and Fields, M.L. (1981) Nutritional Improvement of Sorghum by Fermentation. Journal of Food Science, 46 (3). pp. 819-821.

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A natural lactic fermentation of ground grain sorghum produced significant increases (P < 0.001) in available lysine/leucine, isoleucine, and methionine. The protein quality, expressed as relative nutritive value, increased significantly (P < 0.001) as a result of fermentation. Niacin and thiamin increased significantly (P < 0.001) and riboflavin also increased (P < 0.05) during the fermentation. Protein and carbohydrate appeared to be more available after the fermentation than before the fermentation. Although the fermentation produced increased availability of nutrients, it did not produce change in the proximate analyses

Item Type: Article
Author Affiliation: Deptartment of Food Science and Nutrition, University of Missouri-Columbia, Columbia, MO 65211
Subjects: Plant Production > Production Practices
Divisions: Sorghum
Depositing User: Ms K Syamalamba
Date Deposited: 28 Feb 2012 08:38
Last Modified: 28 Feb 2012 08:38
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