Traditional processing of high-tannin sorghum grain in Uganda and its effect on tannin, protein digestibility, and rat growth

In the southern highlands of Uganda and neighboring areas, where high-tannin sorghum [Sorghum bicolor (L.) Moench] types with soft endosperm grains are extensively grown, a unique traditional technology was evolved to process high-tannin grains before they are consumed. This technology, which is sim...

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Bibliographic Details
Published in:	Journal of agricultural and food chemistry Vol. 40; no. 7; pp. 1172 - 1175
Main Authors:	Mukuru, Sam Z, Butler, Larry G, Rogler, John C, Kirleis, Alan W, Ejeta, Gebisa, Axtell, John D, Mertz, Edwin T
Format:	Journal Article
Language:	English
Published:	Washington, DC American Chemical Society 01-07-1992
Subjects:	Biological and medical sciences Cereal and baking product industries COMPOSICION QUIMICA COMPOSITION CHIMIQUE CRECIMIENTO CROISSANCE DIGESTIBILIDAD DIGESTIBILITE DOSAGE BIOLOGIQUE ENSAYO BIOLOGICO Food industries Fundamental and applied biological sciences. Psychology OUGANDA PROTEINAS PROTEINE RAT RATA SORGHUM Sorghum bicolor TANINOS TANNIN TECHNOLOGIE ALIMENTAIRE TECNOLOGIA DE LOS ALIMENTOS UGANDA Uganda Africa Water Vertebrata Mammalia Tannin Rat Soaking Manufacturing process Technology Germination Rodentia Sorghum (food) Digestibility
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Summary:	In the southern highlands of Uganda and neighboring areas, where high-tannin sorghum [Sorghum bicolor (L.) Moench] types with soft endosperm grains are extensively grown, a unique traditional technology was evolved to process high-tannin grains before they are consumed. This technology, which is simple and uses locally available material, involves mixing high-tannin grains with wood-ash slurry, followed by soaking the grains in water overnight. The grains are then germinated for 3-4 days, dried in the sun, cleaned, and ground into flour. This wood ash treatment is shown to effectively detoxify the grain and improve the nutritional quality up to the level of low-tannin grains. The traditional technology to process high-tannin sorghum is described, and its simplicity and effectiveness in detoxification and nutritional quality improvement are demonstrated
Bibliography:	Q04 Q02 9425559 istex:F4340D3526BDE40C72E7CAE30315DC71B066C248 ark:/67375/TPS-GV3DPDH4-4 ObjectType-Article-2 SourceType-Scholarly Journals-1 ObjectType-Feature-1 content type line 23
ISSN:	0021-8561 1520-5118
DOI:	10.1021/jf00019a017