Effect of fermentation on tannin content and in-vitro protein and starch digestibilities of two sorghum cultivars
- 1 January 1995
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 53 (2) , 149-151
- https://doi.org/10.1016/0308-8146(95)90780-b
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- Biochemical changes and in‐vitro protein digestibility of the endosperm of germinating dolichos lablabJournal of the Science of Food and Agriculture, 1991
- Effect of Fermentation on Soluble Proteins and In Vitro Protein Digestibility of Sorghum, Green Gram and Sorghum‐Green Gram BlendsJournal of Food Science, 1988
- In vitro methods to assess the nutritive value of leaf protein concentrateJournal of Agricultural and Food Chemistry, 1983
- Studies on Desi and Kabuli Chickpea (Cicer arietinum L.) Cultivars. The Levels of Amylase Inhibitors, Levels of Oligosaccharides and In Vitro Starch DigestibilityJournal of Food Science, 1982
- Nutritional Improvement of Sorghum by FermentationJournal of Food Science, 1981
- Nutritive Quality of Fermented SorghumJournal of Food Science, 1981
- Sorghum fermented kisra bread. I—nutritive value of kisraJournal of the Science of Food and Agriculture, 1979
- A critical evaluation of the vanillin reaction as an assay for tannin in sorghum grainJournal of Agricultural and Food Chemistry, 1978
- Formation of complexes between protein and tannic acidJournal of Agricultural and Food Chemistry, 1969
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955