Genotypic differences in nutritional quality of sprouted sorghum (Sorghum bicolor) flour

被引：0

作者：

Gupta, A ^{[1
]}

Srivastava, S ^{[1
]}

机构：

[1] GOVIND BALLABH PANT UNIV AGR & TECHNOL,COLL HOME SCI,DEPT FOODS & NUTR,PANTNAGAR 263145,UTTAR PRADESH,INDIA

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 1997年 / 34卷 / 01期

关键词：

nutrient composition; Sorghum; sprouting; genotypic differences;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of two variables viz., genotypic differences and degree of sprouting on the nutritional quality of sprouted sorghum flour was investigated. The three genotypes viz. 'CSH-5', 'SPV-881' and 'CSV-13' registered significant differences in dry matter, proximate composition, calcium iron, thiamine and riboflavin. The sprouted sorghum flour of all three genotypes showed significantly (P < 0.05) lower dry matter, crude protein, crude fat, crude fibre and total ash than control. Changes in crude fat during sprouting did not exhibit any definite trend. Calcium, iron and thiamine contents of the genotypes decreased, while riboflavin and ascorbic acid increased significantly with the increase in sprouting period.

引用

页码：56 / 58

页数：3