Effect of Fermentation on Soluble Proteins and In Vitro Protein Digestibility of Sorghum, Green Gram and Sorghum‐Green Gram Blends
作者： U.D. CHAVAN , J.K. CHAVAN , S.S. KADAM
DOI: 10.1111/J.1365-2621.1988.TB09329.X
关键词:
摘要: Changes in pH, titratable acidity and proteins of meals sorghum, green gram sorghum-green blend (70:30, w/w) during fermentation at 25°C up to 5 days were monitored. The pH fermenting decreased sharply with concomitant increase the within 24 hr. proteins, free amino acids, soluble vitro protein digestibility markedly increased hr fermentation. Supplementation sorghum improved contents crude protein, acids fermented meal.
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