The nutritional quality of proteins in sorghum

Harden, M.L. and Stanaland, R. and Briley, M.E. and Yang , S.P. (1976) The nutritional quality of proteins in sorghum. Journal of Food Science, 41 (5). pp. 1082-1085.

[img] PDF
Restricted to ICRISAT researchers only


Studies with rats given sorghum grain supplying 10% protein in diet showed that lysine and threonine were the first and second limiting amino acids. At the 8% level sorghum, wheat and maize diets gave similar values for net protein utilization (NPU), 29, 38 and 29%, respectively, but with soya bean oilmeal it was 74%. When rats got pig rations containing 74.4% of sorghum, wheat or maize, each supplemented with 22.4% soya bean meal, values for NPU were similar; at the 10% protein level with grain and soya supplements also values were similar

Item Type: Article
Author Affiliation: Department of Food & Nutrition, College of Home Economics, Texas Tech University, Lubbock, TX 79409, USA
Subjects: Crop Improvement
Divisions: Sorghum
Depositing User: Ms K Syamalamba
Date Deposited: 24 Sep 2012 10:45
Last Modified: 24 Sep 2012 10:46
Official URL:

Actions (login required)

View Item View Item