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In vivo protein quality of new sorghum genotypes for human consumption.

Food chemistry - 1 Oct 2012

Moraes Érica Aguiar, Queiroz Valéria Aparecida Vieira, Shaffert Robert Eugene, Costa Neuza Maria Brunoro, Nelson Julia D, Ribeiro Sônia Machado Rocha, Martino Hércia Stampini Duarte

Abstract excerpt

The in vivo protein qualities were evaluated in flours from raw sorghum grains (RF) and flours from sorghum grains subjected to heat treatment in an oven (HTF) from the hybrids BRS 305, BRS 309 and BRS 310, developed by the Brazilian Agricultural Research Corporation (Embrapa). There were no differences in feed efficiency ratios among experimental groups. Heat-treated flour from BRS 309 and BRS 310 genotypes had...

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PMID: 25005979
DOI: 10.1016/j.foodchem.2012.03.079

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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