Premium
THE NUTRITIONAL QUALITY OF PROTEINS IN SORGHUM
Author(s) -
HARDEN M. L.,
STANALAND R.,
BRILEY M.,
YANG S. P.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb14392.x
Subject(s) - sorghum , isoleucine , lysine , methionine , tryptophan , food science , biological value , protein quality , weight gain , amino acid , limiting , threonine , meal , chemistry , soybean meal , biochemistry , biology , leucine , agronomy , body weight , serine , enzyme , endocrinology , mechanical engineering , engineering , raw material , organic chemistry
Phase one of a twephase project identified lysine and threonine as the first and second limiting amino acids of sorghum in rats. Supplementation of L‐lysine. HCl at the 0.4% level to sorghum diets fed to rats at the 10% protein level (N ± 6.25) resulted in increased weight gain; the addition of threonine caused further gain. No improvement in weight gains of rats was noted when methionine, tryptophan or isoleucine was added. In Phase two, when the proteins in sorghum were compared with those in corn or wheat as the sole source of dietary protein at the 8.0% crude protein level, nutritional values of the proteins were found to be similar. With soybean oil meal supplementation and fed at the 8.0% crude protein level, no significant differences in nutritive value of any of the diets were noted The biological value of the proteins in sorghum can be improved by supplementation with selected amino acids and by combining with other food sources.