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Effect of Germination on Indian and African Sorghum Grains


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1 College of Agricultural Technology, Marathwada Agricultural University, Parbhani - 431 402, M.S., India
     

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Sorghum grain is a staple food for more than 700 million people of arid and semiarid tropics. Almost entire produce of sorghum is consumed in the form of traditional products in India and Africa. However the nutritional quality of sorghum is poor due to deficiency in lysine, threonine, tryptophan, low starch availability, low protein digestibility and presence of certain antinutritional factors while sensory properties are poor due to coarse nature of grain.
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  • Effect of Germination on Indian and African Sorghum Grains

Abstract Views: 26  |  PDF Views: 1

Authors

D. M. Shere
College of Agricultural Technology, Marathwada Agricultural University, Parbhani - 431 402, M.S., India
V. D. Surne
College of Agricultural Technology, Marathwada Agricultural University, Parbhani - 431 402, M.S., India
S. G Pawar
College of Agricultural Technology, Marathwada Agricultural University, Parbhani - 431 402, M.S., India
K. D. Kulkarni
College of Agricultural Technology, Marathwada Agricultural University, Parbhani - 431 402, M.S., India
D. N. Kulkarni
College of Agricultural Technology, Marathwada Agricultural University, Parbhani - 431 402, M.S., India

Abstract


Sorghum grain is a staple food for more than 700 million people of arid and semiarid tropics. Almost entire produce of sorghum is consumed in the form of traditional products in India and Africa. However the nutritional quality of sorghum is poor due to deficiency in lysine, threonine, tryptophan, low starch availability, low protein digestibility and presence of certain antinutritional factors while sensory properties are poor due to coarse nature of grain.