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The effect of the popping process on the chemical composition, on lysine and tryptophan and on the in vitro protein digestibility of eleven sorghum varieties was evaluated. The popping of the grain was conducted in a popcorn popper previous adjustment of conditions. There were statistically significant differences in chemical composition both, in the raw(More)
The purpose of this study was to attempt to establish a possible relationship between the physical characteristics of grain sorghum and its capacity to expand. Eleven national varieties of sorghum were studied and were characterized for color, weight of 100 grains, number of grains in 40 grams, grain density and texture. Before subjecting the samples to the(More)
The present study was carried out to evaluate the chemical composition and protein quality of popped sorghum by thermic dry processing. The chemical results indicated losses in the ether extract and increases in crude fiber. Likewise, losses were found in the essential amino acids, lysine and tryptophan, of 26 and 45%, respectively. The loss in these amino(More)
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