Protein and Energy Availability of Processed Sorghum Product

Roy, Sarbani (1985) Protein and Energy Availability of Processed Sorghum Product. PHD thesis, Andhra Pradesh Agricultural University.

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Supervisors NameSupervisors ID
Pushpamma, PAPAU
Jambunathan, RICRISAT


Sorghum is the fifth most important cereal crop in the world. It is the principal source of calories and provides a major source of protein in the diets of the millions of people living in the semi-arid tropics. However, the optimum utilization of this source of nutrients present in sorghum grain is complicated by various s factor s , The objective of this study was to observe the effect of processing on the availability of protein and energy from sorghum grain . Sorghum grain was subjected to primary processing, that is Dehulling by traditional and mechanical method. The common traditional dehulling method practised in Andhra Pradesh was followed. The PRL mini dehuller was used for mechanical dehulling.

Item Type: Thesis (PHD)
Subjects: Mandate crops > Sorghum
Depositing User: Mr Sanat Kumar Behera
Date Deposited: 17 Jul 2013 08:51
Last Modified: 17 Jul 2013 08:51
Acknowledgement: UNSPECIFIED
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