Milling High-tannin and Low-Tannin Varieties of Sorghum
نویسندگان
چکیده
منابع مشابه
Variability in tannin content, chemistry and activity in a diverse group of tannin containing sorghum cultivars.
BACKGROUND Tannins are large polyphenolic polymers and are known to bind proteins, limiting their digestibility, but are also excellent antioxidants. Numerous studies investigating the functional properties of sorghum tannin have been conducted by comparing grain samples from different sorghum lines without considering the other intrinsic characteristics of the grain. The purpose of this study ...
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In a completely randomized design with 3×5 factorial arrangement, the metabolizable energy and nutrients digestibility of three varieties of sorghum grains (low, medium and high tannin) with and without supplemental phytase were determined and was compared with corn and wheat. Three varieties of sorghum were selected from the 36 varieties according to their tannin content and were grown togther...
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ژورنال
عنوان ژورنال: Food and Nutrition Bulletin
سال: 1988
ISSN: 0379-5721,1564-8265
DOI: 10.1177/156482658801000103