A. Mbaiogaou, S. M. Betoloum, S. Mbaihougadobe, M. Naitormbaide, A. Adoum, Y. Mahmout
{"title":"Evaluation of the Tannin Content in Cereals Consumed in Chad: Sorghum caudatum and Digitaria iburua","authors":"A. Mbaiogaou, S. M. Betoloum, S. Mbaihougadobe, M. Naitormbaide, A. Adoum, Y. Mahmout","doi":"10.24018/ejbio.2022.3.3.354","DOIUrl":null,"url":null,"abstract":"The seeds of Sorghum caudatum called red sorghum and Digitaria iburua called fonio were studied for their tannin contents. The tannin contents of these two species were evaluated by the reference method for sorghum tannins. The seed parts studied were the crushed seed set, the starch and the bran. The seeds of Sorghum caudatum and Digitaria iburua contained 1.663 mg EAG/100g P and 0.902 mg EAG/100g P, respectively. The tannin contents of Digitaria iburua and Sorghum caudatum brans are respectively 0.866 mg EAG/100g P and 0.922 mg EAG/100g P. Tannins were much more lodged in the bran part of these two species. \n ","PeriodicalId":72969,"journal":{"name":"European journal of biology and biotechnology","volume":" ","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"European journal of biology and biotechnology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.24018/ejbio.2022.3.3.354","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
The seeds of Sorghum caudatum called red sorghum and Digitaria iburua called fonio were studied for their tannin contents. The tannin contents of these two species were evaluated by the reference method for sorghum tannins. The seed parts studied were the crushed seed set, the starch and the bran. The seeds of Sorghum caudatum and Digitaria iburua contained 1.663 mg EAG/100g P and 0.902 mg EAG/100g P, respectively. The tannin contents of Digitaria iburua and Sorghum caudatum brans are respectively 0.866 mg EAG/100g P and 0.922 mg EAG/100g P. Tannins were much more lodged in the bran part of these two species.
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