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Nutritional quality of proteins in grain sorghum

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Abstract

Grain sorghum is low in protein content Lysine, threonine and tryptophan are the limiting amino acids in the proteins of grain Sorghum. Protein fractionation studies have shown that prolamine and glutelin are the principal protein fractions. Increase in protein content of grain Sorghum leads to an increase in prolamin fraction and decreases the nutritional quality. Environmental factors such as location, chemical fertilizers, plant population and chemical treatments influence the protein content and amino acid pattern. The presence of tannins in grain Sorghum reduces the digestibility and nutritional quality.

Zusammenfassung

Die Caryopsen von Sorghum-Hirse haben einen geringen Eiweißgehalt. Lysin, Threonin und Tryptophan sind die limitierenden Aminosäuren ihres Eiweißes. Untersuchungen über die Eiweiß-Frankrionierung haben ergeben, daß Prolamin und Glutelin die Haupt-Eiweißfranktionen sind. Erhöhung des Eiweißgehaltes von Sorghum-Korn führt zur Erhöhung der Prolamin-Fraktion und damit zum Abfall der Biologischen Eiweißwertigkeit. Umweltfaktoren, wie Standort, chemische Dünger, Pflanzendichte und chemische Pflanzen-Behandlung beeinflussen den Eiweißgehalt und die Art des Aminosäuremusters. Anwesenheit von Tanninen (Gerbstoffen), im Sorghum-Korn reduzieren seine Verdaulichkeit und die Biologische Eiweißwertigkeit.

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  1. Marathwada Agricultural University, Parbhani, India

    D. K. Salunkhe, S. S. Kadam & J. K. Chavan

  2. Dept. of Nutrition and Food Science, Utah State University, 84322, Logan, Utah, USA

    D. K. Salunkhe, S. S. Kadam & J. K. Chavan

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  1. D. K. Salunkhe
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Salunkhe, D.K., Kadam, S.S. & Chavan, J.K. Nutritional quality of proteins in grain sorghum. Plant Food Hum Nutr 27, 187–205 (1977). https://doi.org/10.1007/BF01092359

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