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Plant Foods for Human Nutrition

, Volume 46, Issue 4, pp 331–334 | Cite as

Tannins in utilization of sorghum grains in Burkina Faso

  • A. Sereme
  • M. Kouda-Bonafos
  • M. Nacro
Article

Abstract

The study of thirty sorghum varieties used for food in Burkina Faso showed a relationship between tannin level and utilization of sorghum grain. High tannin level varieties (more than 0.2%) are generally used for local alcoholic drink, instead low tannin level varieties (under 0.2%) are used for cooking and for non fermented drinks.

Key words

Sorghum Tannins 

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Copyright information

© Kluwer Academic Publishers 1994

Authors and Affiliations

  • A. Sereme
    • 1
  • M. Kouda-Bonafos
    • 1
  • M. Nacro
    • 1
  1. 1.Laboratoire de Chimie Organique AppliquéeFaculté des Sciences et TechniquesOuagadougou-3Burkina Faso

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