Factors affecting starch digestibility with special emphasis on sorghum and corn

摘要: Starch exists inside the endosperm of cereals enmeshed in a protein matrix, which is particularly strong sorghum and corn. digestibility affected by plant species, extent starch-protein interaction, physical form granule, inhibitors such as tannins, type starch. Among cereals, generally has lowest starch digestibility. The resistance to digestive action hard peripheral layer largely responsible for this effect. Processing methods steam-flaking reconstitution are effective raising near that Waxy shows consistently higher feeding value than normal sorghum. Both granules matrix around them more digestible waxy grain. development new heterowaxy or hybrids may further increase feed efficiency.