Changes in chemical composition, grain malting, starch and tannin contents and protein deigestibility during germination of sorghum cultivars

摘要

Malting loss and changes in chemical composition, starch and tannin contents and in vitro protein digestibility (IVPD) were determined during germination of low (0.32/100) and high (1.44/100) tannin sorghum cultivars. For both cultivars, crude protein, fibre, fat and ash contents were slightly decreased after soaking and genmination of the seeds. Malting loss was slightly increased for both cultivars and for all germination periods. Starch degradation was high for both cultivars.