2017
DOI: 10.4172/2472-0542.1000132
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Comparative Assessment of Changes Induced by Malting on the Proximate Composition and Amino Acid Profile of Three Classes of Sorghum [Sorghum bicolor (L.) Moench] Grains.

Abstract: The aim of this study was to investigate the influence of malting on the proximate composition and amino acid profile of locally available sorghum types (local, improved and hybrid). Each sorghum type was subjected to malting after which they were analyzed. The proximate composition of the samples revealed that malting gave rise to the enhancement of protein and crude fibre content while there were reduction in the concentration of fat, ash and carbohydrate. The highest value of protein content was found in th… Show more

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