Effect of Fermentation on Nutritional Improvement of Grain Sorghum (Sorghum bicolor (L.) Moench)

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Authors

  • A. T. Taur
     College of Agricultural Technology, Marathwada Agricultural University, Parbhani 431 402 ,IN
  • V. D. Pawar
     College of Agricultural Technology, Marathwada Agricultural University, Parbhani 431 402 ,IN
  • U. M. Ingle
     College of Agricultural Technology, Marathwada Agricultural University, Parbhani 431 402 ,IN

Abstract

Grain sorghum (Sorgum bicolor (L.) Moench) is commonly consumed by the poor masses of many countries. It forms a major source of proteins and calories in the diets of large segments of the population of India and Africa. Poor nutritional quality of grain sorghum has been attributed to the low levels of certain essential amino acids especially lysine, threonine and tryptophan, excessive content of leucine, type and texture of starch and certain phenolic compounds namely tannins.

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Published

1984-04-01

How to Cite

Taur, A. T., Pawar, V. D., & Ingle, U. M. (1984). Effect of Fermentation on Nutritional Improvement of Grain Sorghum (<i>Sorghum bicolor</i> (L.) Moench). The Indian Journal of Nutrition and Dietetics, 21(4), 129–136. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/13379

Issue

Volume 21, Issue 4, April 1984

Section

Original Articles

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