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The effect of polishing jowar (Sorghum vulgare) on the nutritive value of protein.

Manjrekar, C. and Nusrath, Naseer. and Vishalakshi, M. P. (1986) The effect of polishing jowar (Sorghum vulgare) on the nutritive value of protein. Journal of Food Science and Technology, 23 (4). 228-231, 20 ref..

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Unpolished and polished (10-12%) jowar was fed to rats for 28 days as such or with lysine supplementation and the PER was determined. PER and fat content of the liver was also determined in rats fed 11-month stored, polished and unpolished jowar, jowar polished up to 19.3%, and jowar polished to different degrees was compared with control (casein) combined with 8, 15, and 20% cellulose. PER and NPU of unpolished jowar was higher than jowar polished to greater than 10%. Lysine supplementation increased the PER. Polishing between 5 and 8% was found optimal. Neither polishing nor storage for 11 months affected the protein quality of jowar; unpolished stored jowar gave higher PER of 0.87 compared to 0.61 for polished (10-12%) jowar. Readdition of bran to flour of polished jowar gave a PER of 1.03 against 1.20 for unpolished jowar. Jowar bran added to a control casein diet reduced its PER as also did pure cellulose at 20 and 15% level but not at 8%. The NPU values were 82.6% for control (casein), 50.9% for unpolished jowar and 43.9% for polished jowar. Polishing the jowar did not lead to any nutrition-specific changes of the protein, since PER values of unpolished and polished jowar with readdition of the removed bran were almost equal.

Item Type: Article
Uncontrolled Keywords: NUTRITIONAL-VALUES; sorghum proteins, polishing & nutritional values of; POLISHING-; PROTEINS-CEREAL; SORGHUM-; polishing & nutritional values of sorghum proteins
Subjects: 600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 04 Milling
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Mar 2009 09:21
Last Modified: 28 Dec 2011 09:53
URI: http://ir.cftri.com/id/eprint/6455

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