Tannins in utilization of sorghum grains in Burkina Faso.

A Sereme,Marie Koudabonafos,Mouhoussine Nacro

Plant foods for human nutrition (Dordrecht, Netherlands)（1994）

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摘要

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.

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关键词

Sorghum,Tannins

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