Sorghum quality and utilization

Abstract

African Crop Science Journal. Vol, 3. No.2, .pp. 231-240, 1995 Sorghum quality and utilization S.A. ASANTE Code Number: CS95031 Size of Files: Text: 41.6K No associated graphics files ABSTRACT Although sorghum is widely consumed in many households. its nutritional quality is limited by its relatively low content of lysine and methionine, its poor digestibility resulting from protein cross-linking which lowers protein digestibility, and from a strong association of proteins with undigested fiber components. Invariably, these lead to deficiency of some essential amino acids such as lysine and methionine. However, selection of appropriate processing methods can greatly improve the nutritional value of sorghum. Key Words: Amino acids, digestability, processing, Sorghum bicolor RESUME Malgre la consommation rependue du sorgho dans beaucoup de menages, sa qualite nutritionnelle est limitee par la faible digestibilite due a l'association des proteines avec des composants de fibres non digestibles. Loci mene a la deficience de quelques amino-acides essentiels comme la lysine a la methionine. Cependant, la selection des methodes de traitement appropriees peut ameliorer considerablement la valeur nutritionnelle de sorgho. Mots Cles: Amino acides, digestibilite, traitement, Sorghum bicolor Copyright 1995 African Plant Science Society