title: Tannins in utilization of sorghum grains in Burkina Faso.
abstract: 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.
authors.affiliation: Laboratoire de Chimie Organique Appliquée, Faculté des Sciences et Techniques, Burkina Faso.
authors.forename: A
authors.initials: A
authors.lastname: Sereme
authors.forename: M
authors.initials: M
authors.lastname: Kouda-Bonafos
authors.forename: M
authors.initials: M
authors.lastname: Nacro
mesh_terms: 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*
chemical_list: D013634:Tannins