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Please use this identifier to cite or link to this item: http://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5539
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dc.contributor.authorMULIMANI, VH
dc.contributor.authorSUPRIYA, D
dc.date.accessioned2020-06-12T15:08:11Z-
dc.date.available2020-06-12T15:08:11Z-
dc.date.issued1994
dc.identifier.citationPLANT FOODS FOR HUMAN NUTRITION , Vol. 46 , 3 , p. 195 - 200en_US
dc.identifier.uri10.1007/BF01088990
dc.identifier.urihttp://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5539-
dc.description.abstractSome simple treatments were employed to reduce the tannin content in locally consumed sorghum grain. The treatments included overnight soaking of sorghum in 2% NaHCO3, soaking in different alkalis, ammoniation and autoclaving. Of the above treatments, ammoniation was best for complete removal of tannins. Soaking the seeds in alkalis was also effective. Soaking the sorghum seeds for 18 hours in mixed salt solution (containing 1.5% NaHCO3 + 0.5% Na2CO3 and 0.75% citric acid in w/v ratio) was also found to be effective.en_US
dc.publisherKLUWER ACADEMIC PUBL
dc.subjectSORGHUM GRAINS
dc.subjectTANNIC ACID
dc.titleTANNIC-ACID CONTENT IN SORGHUM (SORGHUM-BICOLOR M) - EFFECTS OF PROCESSINGen_US
dc.typeArticle
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