Tannin elimination and improvement of the digestibility of protein sorghum grains.
Three hybrids of sorghum grains [Sorghum bicolor (L) Moench] containing 3.8, 3.0 and 0.2% of tannins were treated. Abrasive dehulling and storage of moist grains were tested separately and in combination to reduce the tannin content and to improve the nutritional quality of grains. The moisture content of the grains was increased from 12 to 30% by humidifying them with water, acetic acid, sodium bicarbonate or sodium hypochlorite solutions. Abrasive dehulling of the grains to a yield between 75 and 80%, humidifying the grains with acetic acid (1% v/v) and storing them during 7 days at 20 degrees C proved to be the most effective procedure. In this way tannin can be totally reduced and the in vitro digestibility of protein can be increased to 87.5%.
Agudelo
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RA
Lab. Tecnología de Alimentos, Escuela de Nutrición, Universidad de Los Andes, Mérida, Venezuela.
Fliedel
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Alarcón
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OM
D004063:Digestion; D002523:Edible Grain / Q000737:chemistry / Q000378:metabolism*; D005511:Food Handling / Q000379:methods; D010940:Plant Proteins / Q000737:chemistry / Q000378:metabolism*; D013634:Tannins / Q000032:analysis / Q000378:metabolism*
D010940:Plant Proteins; D013634:Tannins