Nutritional quality of proteins in grain sorghum

Salunkhe, D.K. and Kadama, S.S. and Chavan , J.K. (1977) Nutritional quality of proteins in grain sorghum. Qualitas Plantarum, 27 (2). pp. 187-205.

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Grain sorghum is low in protein content Lysine, threonine and tryptophan are the limiting amino acids in the proteins of grain Sorghum. Protein fractionation studies have shown that prolamine and glutelin are the principal protein fractions. Increase in protein content of grain Sorghum leads to an increase in prolamin fraction and decreases the nutritional quality. Environmental factors such as location, chemical fertilizers, plant population and chemical treatments influence the protein content and amino acid pattern. The presence of tannins in grain Sorghum reduces the digestibility and nutritional quality

Item Type: Article
Author Affiliation: Marathwada Agricultural University, Parbhani, India
Subjects: Postharvest Management > Food Technology
Divisions: Sorghum
Depositing User: Ms K Syamalamba
Date Deposited: 12 Dec 2012 06:17
Last Modified: 12 Dec 2012 06:17
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