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Authors
Affiliations
1 College of Agricultural Technology, Marathwada Agricultural University, Parbhani - 431 402, M.S., IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 27, No 12 (1990), Pagination: 347-351
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.
