The nutritional value of sorghum
Sorghum, Gramineae, Sorghum. 1 year old herb. Stem solid, centered marrow. Childbirth or branching. The leaves resemble corn, thick and narrow, wax powder, smooth and white in midrib. Inflorescence panicles, ribbon-shaped and hammer-shaped two types. Caryopsis is brown, orange, white or yellowish. Seeds oval, slightly flat, sticky or non-sticky. Sex is hi, warm, drought-resistant and resistant. According to traits and uses can be divided into edible sorghum, sugar sorghum, sorghum with sorghum and other types. China has a wide range of cultivation, with most of the Northeast. Edible sorghum grain for food and wine. Sorghum stalks can be used to make syrup or raw food; sorghum can be used to make sorghum or sorghum with the ear of sorghum; young leaves dry and silage, or can be used as fodder after drying; caryopsis can be used as medicine, can dry dampness, Ningxin Anshen.
The main use areas of sorghum are grains, rice bran, stems and so on. The main nutrient content in the grains is: crude fat 3%, crude protein 8 to 11%, crude fiber 2 to 3%, and starch 65 to 70%.
The content of protein in grains is generally 9~11%, of which about 0.28% lysine, 0.11% methionine, 0.18% cystine, 0.10% tryptophan, 0.37% arginine, 0.24 % of histidine, 1.42% of leucine, 0.56% of isoleucine, 0.48% of phenylalanine, 0.30% of threonine, and 0.58% of valine. The content of leucine and valine in sorghum grains is slightly higher than in corn, and the content of arginine is slightly lower than that in corn. The content of other various amino acids is roughly equal to that of corn. The content of crude protein in sorghum is about 10%, 9.3% in fresh sorghum grain and 8.5% in fresh sorghum vinegar. Sorghum stalks and sorghum husks have a relatively low protein content of 3.2% and 2.2%, respectively.
The sorghum protein is slightly higher than that of corn. It is also of poor quality and lacks lysine and tryptophan. The protein digestion rate is low due to the high inter-molecular cross-linking of sorghum-alcoholic proteins and the strong binding between protein and starch. The bond makes it difficult for the enzyme to break down.
Fat and fat content of 3%, slightly lower than corn, saturated fatty acids in fatty acids is also slightly higher, so the fat melting point is slightly higher. Linoleic acid is also slightly lower than corn. The sorghum processed by-products have a higher content of crude fat. The dried fat sorghum has a crude fat content of about 9.5% and fresh sorghum has about 8.6%. Distillers grains and vinegar residues were 4.2% and 3.5%, respectively. The content of crude fat in the grains is small, only about 3.6%, and the content of sorghum stalk and sorghum husk is also less.
Nitrogen-free extracts Nitrogen-free extracts, including starch and sugars, are the main components of feed sorghum and the main source of energy for livestock and poultry. The content of nitrogen-free extracts in forage sorghum varies from 17.4 to 71.2%. There are more crude fibres in sorghum stalks and sorghum husks, and their contents are about 23.8% and 26.4% respectively. The starch content is comparable to that of corn, but the sorghum starch granules are covered with a high degree of protein, so the digestibility of starch is lower than that of corn, and the effective energy value is equivalent to 90 to 95% of corn. Although the nutritional value of sorghum stalks and sorghum husks is not as good as that of concentrates, it has more sources, lower prices, and lower feed costs.
The content of calcium and phosphorus in minerals and vitamins and minerals is comparable to that in corn, and about 40 to 70% of phosphorus is phosphorus in phytate. Vitamins B1 and B6 have the same contents as corn, and pantothenic acid, niacin and biotin content are higher than corn, but the utilization of niacin and biotin is low. According to the analysis of the Central Health Institute (1957), thiamine, 1.4 mg (vitamin B), 0.7 mg of riboflavin (vitamin B) and 6 mg of niacin are contained in each kilogram of sorghum kernels. The content of crude protein in mature sorghum green leaves was about 13.5%, and the content of riboflavin was also abundant. The grains and stems and leaves of sorghum contain a certain amount of carotene, especially when used for green feeding or silage.
Tannin is a water-soluble polyphenol compound, also known as tannic acid or tannic acid. Tannins have a strong bitter astringency that affects palatability; tannins can bind to proteins and digestive enzymes, affecting the availability of proteins and amino acids.