Effect of Fermentation on Nutritional Improvement of Grain Sorghum (Sorghum bicolor (L.) Moench)
AbstractGrain sorghum (Sorgum bicolor (L.) Moench) is commonly consumed by the poor masses of many countries. It forms a major source of proteins and calories in the diets of large segments of the population of India and Africa. Poor nutritional quality of grain sorghum has been attributed to the low levels of certain essential amino acids especially lysine, threonine and tryptophan, excessive content of leucine, type and texture of starch and certain phenolic compounds namely tannins.
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