Browsing Journal Articles by Subject "Tannin"

Now showing items 1-4 of 4

    • The Binding of Dietary Protein by Sorghum Tannins in the Digestive Tract of Pigs 

      Mitaru, Barnabas N; Reichert, Robert, D; Blair, Robert (Department of Animal Production, 1984)
      The effects of reconstitution of sorghums on dry matter, energy, pro tein and amino acid digestibilities, and the nature of protein binding by sorghum tan nins during digestion were investigated. Grains from a high and ...

    • Effect of fermentation, malted flour treatment and drum drying on nutritional quality of uji 

      S K, Mbugua; R. A, Ahrens; H.N, Kigutha; V, Subramanian (Department of Food Technology and Nutrition, University of Nairobi, Kabete, KenyaCollege of Human Ecology, University of Maryland, College Park, M.D. 20742, US.ADept. Home Economics, Egerton University, PO. Box 536, Njoro, Kenya'International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Patancheru, Andhra Praddesh 502 324, India, 1992)
      Uji, a popular thin porridge in Kenya was made from sorghum flour. The uji was then either diluted ( 5-fold with water and boiled, or directly drum dried for rat studies and analysis. Uji was also prepared by using a mixture ...

    • The effect of substituting Kenyan Serena sorghum for maize in broiler starter diets with different dietary crude protein and methionine levels 

      Jacob, J.P.; Mitaru, B.N.; Mbugua, P.N.; Blair, R. (ElsevierDepartment of Animal Production, 1996)
      the semi-arid regions to help alleviate a feed and food shortage. Sorghum is well suited to cultivation in areas that are too dry or too hot for the production of other cereals. Although sorghum is similar in composition ...

    • Nutritive value of reconstituted sorghum grains for weanling pigs 

      Mitaru, B.N.; Reichert, R.D.; Blair, R. (American Society of Animal ScienceDepartment of Animal Production, 1984)
      Grains from a high and low tannin sorghum were reconstituted by adding distilled water at a 30% level (w/w) and stored for 20 d at 25 C with an acetic-propionic acid mixture added to deter fungal growth. Another batch ...