[Chemical composition of 11 varieties of sorghum (Sorghum vulgare) before and after popping the kernels].
The effect of the popping process on the chemical composition, on lysine and tryptophan and on the in vitro protein digestibility of eleven sorghum varieties was evaluated. The popping of the grain was conducted in a popcorn popper previous adjustment of conditions. There were statistically significant differences in chemical composition both, in the raw grain and in the processed grain. The chemical composition was affected by the process and with the exception of protein content, it reduced the content of ether extract (3.43 to 2.75%) and increased significantly the level of crude fiber (2.47 to 4.45%). The concentration of available lysine and of tryptophan in the raw grain was reduced significantly by the process, with lysine losses of 9 to 57% and for tryptophan of 26 to 64%. A decrease was also observed in amylose as percentage of starch. In a number of samples the popping process significantly reduced in vitro protein digestibility.
Tuna
E
E
Instituto de Nutrición de Centro América y Panamá (INCAP), Guatemala.
Bressani
R
R
D000688:Amylose / Q000032:analysis; D001682:Biological Availability; D004043:Dietary Fiber / Q000032:analysis; D002523:Edible Grain / Q000737:chemistry*; D005511:Food Handling; D006358:Hot Temperature; D008239:Lysine / Q000032:analysis; D009844:Oligosaccharides / Q000032:analysis; D010940:Plant Proteins / Q000032:analysis; D012639:Seeds / Q000737:chemistry; D014364:Tryptophan / Q000032:analysis
D004043:Dietary Fiber; D009844:Oligosaccharides; D010940:Plant Proteins; D014364:Tryptophan; D000688:Amylose; D008239:Lysine
Composición química de once variedades de sorgo (Sorghum vulgare) antes y después del reventado del grano.