Protein digestibility and hydrocyanic acid content of sorghum bicolor c. v. federate and millet (pennisetum glaucoma)‎ grown in Sudan

Abstract EN

Sorghum and millet produce relatively large amount of polyphones.

Tannins form an example of these polyphones present in these species.

The determination of tannins in these plants is important to nutritional studies.

Malting was used as the processing method and is applied to improve protein digestibility due to the reduction in tannin content and this technology is well known by local communities in Sudan.

The tannin content of sorghum significantly decreased (P 0.05) during the 4th and 5th day of malting, compared to that of the grain's tannin content, whereas the tannin content of millet was significantly decreased (P 0.05) during malting for 3rd, 4th and 5th day compared to the gram's tannin content.