Search
Now showing items 1-5 of 5
Application of the dual attribute time-intensity (DATI) sensory method to the temporal measurement of bitterness and astringency in sorghum.
(Wiley, 2011-12-01)
Bitterness and astringency are attributes generally cited as the cause of tannin sorghums being unpalatable. The objective here was to determine the effect of sorghums with varying tannin content on bitterness and astringency ...
Effects of phenolics in sorghum grain on its bitterness, astringency and other sensory properties.
(Wiley, 2007-06-12)
Despite the fact that condensed tannins are potentially important antioxidants, there is a general belief that tannins in sorghum confer objectionable sensory attributes. The objective of this study was to determine ...
Influence of PROP taster status on the consumer acceptability of food made from tannin sorghums.
(Wiley, 2009-08-30)
BACKGROUND: Condensed tannins in sorghum are powerful antioxidants, beneficial for health. However, tannin sorghums are believed to be unpalatable. The objective was to determine the influence of 6-n-propylthiouracil (PROP) ...
Premilling treatments effects on nutritional composition, antinutritional factors, and in vitro mineral bioavailability of the improved Assosa I sorghum variety (Sorghum bicolor L.).
(Wiley Online Library, 2021-02-03)
Sorghum (Sorghum bicolor L.) is among the staple cereal crops in different parts of Ethiopia. However, the presence of antinutritional factors restricts the digestion of proteins and bioavailability different minerals. ...
Effects of intercropping on the performance of sorghum (cv Segaolane) and cowpeas in Botswana
(International Network for Natural Sciences, 2019)
Field experiment was conducted at Botswana University of Agriculture and Natural Resources (formerly Botswana College of Agriculture) from March-July 2016 to evaluate effects of intercropping on the performance of sorghum ...