Improvement Of The Nutritional Quality Of Sorghum Sorghum Bicolor L Moench Through Fermentation
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Author | : M.A.T. Tavanlar |
Publisher | : |
Total Pages | : 94 |
Release | : 1985 |
Genre | : |
ISBN | : |
A natural lactic acid fermentation occured when a mixture of low tannin sorghum meal and water was held at 27-30oC. Peiococcus adidilactici and P. pentosaceus were isolated from the fermentating samples. The acid proteolytic bacteria, Micrococcus luteus was likewise isolated from the fermenting meal. Organisms of public health importance were not detected from the fermenting sorghum which indicated that the fermentation was of the favorable type. Toxicological tests using water and oil extracts from fermented and non-fermented stored sorghum showe the absence of toxins in the samples. The analysis for tannin levels showed that fermentation had no effect on the already very low tannin levels of the decorticated samples. Apparently, most of the tannins were removed from the pericarp during decortication. Although there were insignificant change in the proximate compositions of fermented and non-fermented sorghum meal, significant improvement were observed in the relative nutritive value (RNV) from to 79.70% lysine, form 150.00 to 216.67 mg/g N and threonine from 148.29 to 237.75 mg/g N in the samples after ferementation. The processing of the sorghum meal into a baby food resulted into significant losses in the lysine content. However, the product made from the fermented meal still retained more of the nutrients than that made from non-feremented meal. The RNV, lysine and threonine levels of the baby food made from the fermented meal were 70.87%, 175.00 mg//g N and 202.30 mg/gm N, respectively, while (...).
Author | : Chavan U. D. |
Publisher | : |
Total Pages | : |
Release | : 1987 |
Genre | : |
ISBN | : |
Author | : John David Axtell |
Publisher | : |
Total Pages | : 148 |
Release | : 1972 |
Genre | : Grain |
ISBN | : |
Author | : |
Publisher | : |
Total Pages | : 86 |
Release | : 1977 |
Genre | : Plant breeding |
ISBN | : |
Author | : |
Publisher | : |
Total Pages | : 316 |
Release | : 1975 |
Genre | : Sorghum |
ISBN | : |
Author | : Bhise V. J. |
Publisher | : |
Total Pages | : |
Release | : 1986 |
Genre | : |
ISBN | : |
Author | : Aruna C |
Publisher | : Woodhead Publishing |
Total Pages | : 452 |
Release | : 2018-08-22 |
Genre | : Technology & Engineering |
ISBN | : 0081018800 |
Breeding Sorghum for Diverse End Uses is a comprehensive overview of all significant global efforts for the genetic improvement of sorghum, a major crop of many semi-arid nations that is suitable for a huge range of uses, from human food, to biofuels. Split into two main sections, the book initially reviews the genetic suitability of sorghum for breeding, also providing the history of the genetic improvement of the grain. Finally, other sections look at specific breeding programs that could be improved in a number of areas, including human food, animal feed and industrial usage. Readers in academics, research, plant genetics and sorghum development will find this resource of great value. In addition, it is essential reading for engineers who utilize sorghum for food, feed and industrial materials in industry. - Provides information on key advances in the genetic makeup of sorghum - Allows plant breeders to apply this research to effectively breed new strains of sorghum that are dependent on final usage goals - Includes the latest findings in each section to orient researchers to plans for future genetic enhancement
Author | : Food and Agriculture Organization of the United Nations |
Publisher | : Food & Agriculture Org. |
Total Pages | : 196 |
Release | : 1995 |
Genre | : Business & Economics |
ISBN | : 9789251033814 |
The publication is broad in scope and coverage, starting with the history and nature of sorghum and millets and dealing with production, utilization and consumption. It provides extensive information on the nutritional value, chemical composition, storage and processing of these foods. In addition, the anti-nutritional factors present in these foods and ways of reducing their health hazards are discussed. The authors have described formulations of various popular foods prepared from sorghum and millets and their nutritional composition and quality, and they have compiled many recipes for the preparation of foods from regions where sorghum and millets are important dietary staples.
Author | : D. A. V. Dendy |
Publisher | : |
Total Pages | : 424 |
Release | : 1995 |
Genre | : Science |
ISBN | : |
A compilation of the history, breeding, production, grain chemistry, nutritional quality, handling, and uses of sorghum and millet. Thirteen chapters cover history, taxonomy, and distribution; production and importance; agronomic principles; structure and chemistry; nutritional properties; storage, including drying for storage, with particular reference to tropical areas and the mycotoxin problem; traditional uses; new milling techniques and products; lager beers from sorghum; opaque beers; forage and feed; sweet sorghum substrate for industrial alcohol; and quality evaluation and trading standards. Annotation copyright by Book News, Inc., Portland, OR
Author | : Donn Paul Cummings |
Publisher | : |
Total Pages | : 84 |
Release | : 1973 |
Genre | : |
ISBN | : |