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Effect of soaking in water or in sodium carbonate on tannin content and in vitro protein digestibility of sorghum cultivars
Author(s) -
FADIL EL,
BABIKIR E.,
TINAY ABDULLAHI H. EL
Publication year - 1993
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1993.tb01285.x
Subject(s) - tannin , steeping , cultivar , sorghum , protein digestibility , chemistry , agronomy , sodium , food science , botany , biology , organic chemistry
Summary Investigation of two sorghum cultivars showed that although the tannin content of untreated seeds were 3.1 and 0.6% for Karamaka and Mugud cultivars, respectively, their in vitro protein digestibility (IVPD) is very similar (89% and 90% respectively). Extractable tannin content was markedly reduced by steeping whole seeds in water or Na 2 CO 3 solution and by incubating them for up to 24 h at 30°C or up to 20min at 100°C. With both cultivars, the percentage tannin extracted increases with time, temperature, and 2 CO 3 concentration, with an increase in the percentage in vitro protein digestibility', but the degree of change differed between the two cultivars studied. Conditions have been observed which combine a low energy‐input, short‐time treatment with high protein digestibility of the treated grain.