Tannin elimination and improvement of the digestibility of protein sorghum grains
Agudelo, R.A.; Fliedel, G.; Alarcón, O.M.
Archivos Latinoamericanos de Nutricion 47(2): 131-135
1997
ISSN/ISBN: 0004-0622 PMID: 9659427 Document Number: 481131
Three hybrids of sorghum grains (Sorghum bicolor) containing 3.8, 3.0 and 0.2% tannin were treated in an attempt to reduce tannin content and improve nutritional quality. Grain was dehulled, stored and then tested separately and in combination. The moisture content of the grains was increased from 12 to 30% by humidifying them with water, acetic acid, sodium bicarbonate or sodium hypochlorite solutions. Abrasive dehulling, humidifying the grains with acetic acid (1% v/v) and storing for 7 days at 20 degrees C proved to be the most effective procedure. It is concluded that tannin was reduced and the in vitro digestibility of protein was increased to 87.5%.