The effect of decortication and extrusion on the digestibility of sorghum by preschool children

MacLean, W. C.Jr and Romaña, G. L. de and Gastañaduy, A. and Graham, G.G. (1983) The effect of decortication and extrusion on the digestibility of sorghum by preschool children. Journal of Nutrition, 113 (10). pp. 2071-2077.

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The effect of decortication and extrusion on apparent protein digestibility of sorghum (Sorghum vulgare) was evaluated in comparative balance studies in 9 children 7 to 24 months old. Sorghum provided (as kcal) 8% protein and 62% carbohydrate in the study diet. Lysine was supplemented to 3% of protein. Casein provided 6.4% protein kcal in the control diet. A mixture of sucrose, dextrimaltose and maize starch provided carbohydrate. Both diets contained 30% fat kcal as soya bean-cottonseed oil blend. Balance studies were made during the last 6 days of three 9-day dietary periods: control-sorghum-control. Apparent N absorption from sorghum was 81 ± 4% and did not differ from control. Apparent N retention, 21 ± 6%, was lower than the preceding control 27 ± 8%, and following control (33 ± 7%) values. The control values differed significantly from each other. Faecal weights and energy losses showed only minor differences between the 2 diets. The results contrast sharply with previous results obtained with whole-grain sorghum and suggest that the use of decortication and low cost extrusion processing can considerably improve the apparent protein quality and digestibility of sorghum

Item Type: Article
Author Affiliation: Inst. Investigación Nutricional, Apartado 55, Miraflores, Lima, Peru.
Subjects: Crop Improvement
Divisions: Sorghum
Depositing User: Mr B Krishnamurthy
Date Deposited: 26 May 2012 05:30
Last Modified: 26 May 2012 05:31

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