Tannins in utilization of sorghum grains in Burkina Faso.
The study of thirty sorghum varieties used for food in Burkina Faso showed a relationship between tannin level and utilization of sorghum grain. High tannin level varieties (more than 0.2%) are generally used for local alcoholic drink, instead low tannin level varieties (under 0.2%) are used for cooking and for non fermented drinks.
Sereme
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Laboratoire de Chimie Organique Appliquée, Faculté des Sciences et Techniques, Burkina Faso.
Kouda-Bonafos
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Nacro
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D000434:Alcoholic Beverages; D002050:Burkina Faso; D003296:Cooking; D004032:Diet; D002523:Edible Grain / Q000737:chemistry*; D005504:Food Analysis; D005511:Food Handling; D006801:Humans; D013634:Tannins / Q000032:analysis*
D013634:Tannins