Effect of micronizing temperature on the nutritive value of sorghum
Shiau, S.Y.
Effect of micronizing temperature on the nutritive value of sorghum - United States of America : John Wiley & Sons, 1982.
Peer review
Micronization is a process of heat treatment of grains using infrared radiation followed immediately by processing in an extruding-type roller mill. A laboratory model Pierce micronizer was used to process sorghum under three different temperatures: 102°, 250°, and 282°C. Sorghum processed at 250° had the highest starch availability value followed by sorghum processed at 282°C, sorghum processed at 102°, and raw sorghum. The extent of protein solubility was in decreasing order: raw, processed at 102°, processed at 250°, and processed at 282°. Increasing the temperature of the process destroyed more lysine. Animal study showed that a diet containing 15% protein from sorghum micronized at 250° and casein had a higher growth response than the diets containing raw sorghum or sorghums micronized at 102° or 282° C.
Text in English
0022-1147 1750-3841 (Online)
https://doi.org/10.1111/j.1365-2621.1982.tb12756.x
Micronization
Nutritive value
Sorghum
Heat treatment
Solubility
Lysine
Protein content
Casein
Animal meals
Effect of micronizing temperature on the nutritive value of sorghum - United States of America : John Wiley & Sons, 1982.
Peer review
Micronization is a process of heat treatment of grains using infrared radiation followed immediately by processing in an extruding-type roller mill. A laboratory model Pierce micronizer was used to process sorghum under three different temperatures: 102°, 250°, and 282°C. Sorghum processed at 250° had the highest starch availability value followed by sorghum processed at 282°C, sorghum processed at 102°, and raw sorghum. The extent of protein solubility was in decreasing order: raw, processed at 102°, processed at 250°, and processed at 282°. Increasing the temperature of the process destroyed more lysine. Animal study showed that a diet containing 15% protein from sorghum micronized at 250° and casein had a higher growth response than the diets containing raw sorghum or sorghums micronized at 102° or 282° C.
Text in English
0022-1147 1750-3841 (Online)
https://doi.org/10.1111/j.1365-2621.1982.tb12756.x
Micronization
Nutritive value
Sorghum
Heat treatment
Solubility
Lysine
Protein content
Casein
Animal meals