TY  - JA
AU  - Shiau,S.Y.
AU  - Yang,S.P.
TI  - Effect of micronizing temperature on the nutritive value of sorghum
SN  - 0022-1147
PY  - 1982///
CY  - United States of America
PB  - John Wiley & Sons
KW  - Micronization
KW  - AGROVOC
KW  - Nutritive value
KW  - Sorghum
KW  - Heat treatment
KW  - Solubility
KW  - Lysine
KW  - Protein content
KW  - Casein
KW  - Animal meals
N1  - Peer review
N2  - 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
DO  - https://doi.org/10.1111/j.1365-2621.1982.tb12756.x
T2  - Journal of Food Science
ER  -