tailieunhanh - Antinutrients, in vitro digestibility and antioxidant activity of sorghum grain and flour of two different varieties

Sorghum commonly is eaten with the hull (the outer layer of the grain), which retains the majority of the nutrients. Sorghum has excellent chemical and physical properties, which make it a grain of good quality for processing different types of products. The nutrient composition of sorghum grain indicates that it is a good source of carbohydrates, fibre, protein, vitamins and minerals. Sorghum contains about 70 per cent starch, so is a good energy source. Its starch consists of 70 to 80 per cent amylopectin, a branched-chain polymer of glucose, and 20 to 30 per cent amylase, a straight-chain polymer. | Antinutrients in vitro digestibility and antioxidant activity of sorghum grain and flour of two different varieties

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