The Indian Journal of Nutrition and Dietetics

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Effect of Fermentation on Nutritional Improvement of Grain Sorghum (Sorghum bicolor (L.) Moench)


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1 College of Agricultural Technology, Marathwada Agricultural University, Parbhani 431 402, India
     

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Grain sorghum (Sorgum bicolor (L.) Moench) is commonly consumed by the poor masses of many countries. It forms a major source of proteins and calories in the diets of large segments of the population of India and Africa. Poor nutritional quality of grain sorghum has been attributed to the low levels of certain essential amino acids especially lysine, threonine and tryptophan, excessive content of leucine, type and texture of starch and certain phenolic compounds namely tannins.
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  • Effect of Fermentation on Nutritional Improvement of Grain Sorghum (Sorghum bicolor (L.) Moench)

Abstract Views: 281  |  PDF Views: 2

Authors

A. T. Taur
College of Agricultural Technology, Marathwada Agricultural University, Parbhani 431 402, India
V. D. Pawar
College of Agricultural Technology, Marathwada Agricultural University, Parbhani 431 402, India
U. M. Ingle
College of Agricultural Technology, Marathwada Agricultural University, Parbhani 431 402, India

Abstract


Grain sorghum (Sorgum bicolor (L.) Moench) is commonly consumed by the poor masses of many countries. It forms a major source of proteins and calories in the diets of large segments of the population of India and Africa. Poor nutritional quality of grain sorghum has been attributed to the low levels of certain essential amino acids especially lysine, threonine and tryptophan, excessive content of leucine, type and texture of starch and certain phenolic compounds namely tannins.