Effect of Germination on Indian and African Sorghum Grains

Jump To References Section

Authors

  • D. M. Shere
     College of Agricultural Technology, Marathwada Agricultural University, Parbhani - 431 402, M.S. ,IN
  • V. D. Surne
     College of Agricultural Technology, Marathwada Agricultural University, Parbhani - 431 402, M.S. ,IN
  • S. G Pawar
     College of Agricultural Technology, Marathwada Agricultural University, Parbhani - 431 402, M.S. ,IN
  • K. D. Kulkarni
     College of Agricultural Technology, Marathwada Agricultural University, Parbhani - 431 402, M.S. ,IN
  • D. N. Kulkarni
     College of Agricultural Technology, Marathwada Agricultural University, Parbhani - 431 402, M.S. ,IN

Abstract

Sorghum grain is a staple food for more than 700 million people of arid and semiarid tropics. Almost entire produce of sorghum is consumed in the form of traditional products in India and Africa. However the nutritional quality of sorghum is poor due to deficiency in lysine, threonine, tryptophan, low starch availability, low protein digestibility and presence of certain antinutritional factors while sensory properties are poor due to coarse nature of grain.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Downloads

Published

1990-12-01

How to Cite

Shere, D. M., Surne, V. D., Pawar, S. G., Kulkarni, K. D., & Kulkarni, D. N. (1990). Effect of Germination on Indian and African Sorghum Grains. The Indian Journal of Nutrition and Dietetics, 27(12), 347–351. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/7861

Issue

Volume 27, Issue 12, December 1990

Section

Articles

License

All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).

Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).