Premium
The effect of stage of maturity on the digestion of hemicelluloses of sorghum ( Sorghum bicolor )
Author(s) -
Nandra K. S.,
Gupta B. K.,
Chopra A. K.
Publication year - 1983
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.2740340911
Subject(s) - xylose , sorghum , residue (chemistry) , arabinose , sugar , maturity (psychological) , food science , sweet sorghum , digestion (alchemy) , chemistry , agronomy , biology , biochemistry , chromatography , fermentation , psychology , developmental psychology
Sugar composition of hemicelluloses before and after in‐vitro digestion of sorghum at different stages of maturity have been determined. Xylose was the main mono‐saccharide residue and its content increased with maturity. It was also the least digestible sugar residue. Galactose and arabinose residue were highly digestible at all stages of maturity.