The In Vitro Digestibility of Promising Indian Varieties of Sorghum and its Relation with Tannin Content

Abstract

Sorghum is one of the important cereal crops in India after wheat and rice. Its slightly lower feed value than corn, has made quality improvement a major concern of many breeders. Virupaksha and Sastry, Chandra et al, Deosthale et al and Austin et al reported differences in protein and amino acid contents of promising Indian varieties of sorghum. Arora and Luthra reported variation in the tannin contents in seeds of forage sorghum and observed significant negative relationship with starch.