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Effect of Magadi soda treatment on the tannin content and in‐vitro nutritive value of grain sorghums
Author(s) -
Muindi Pancras J.,
Thomke Sigvard,
Ekman Rune
Publication year - 1981
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740320106
Subject(s) - tannin , sorghum , starch , chemistry , dry matter , in vitro , food science , agronomy , zoology , biology , biochemistry
Studies were conducted to investigate the possible use of raw Magadi soda (RMS), a sodium sesquicarbonate salt (Na 2 CO 3 NaHCO 3 . H 2 O) in the detoxification of the tannins associated with high‐ and low‐tannin sorghum grains and to establish the relative in‐vitro nutritive value of the treated grains. Treatment of grains with concentrations as low as 4 g litre −1 of RMS for 3 days, reduced the level of the assayable tannins in the grains by 40 to 57%. This reduction was accompanied with an increase in the in‐vitro digestibility of the organic matter and starch. Treatment of the hightannin sorghums increased the in‐vitro protein digestibility while no increase was observed for the low‐tannin sorghums. Use of solutions containing more than 37.5 and 9 g RMS litre −1 , resulted in reduced protein digestibility of the high‐ and lowtannin containing sorghums, respectively.