In Vitro Digestibility of Protein in Milled Sorghum and Other Processed Cereals With and Without Soy‐Fortification

Abstract

ABSTRACT In vitro pepsin protein digestibility (PD) of uncooked decorticated tow‐tannin yellow sorghum was 75% and decreased to 59% after cooking. PD of 15% soy‐sorghum blend was 84% before and 72% after cooking. Correlation of sorghum PD with analytical values showed that PD increased with decreasing fat, protein, fiber, Hunter “a”, and ash content and with increasing Hunter “L” and “b” values. PD of wheat flour, degermed corn meal, rolled oats, and bulgur was 80–98% before and 80–94% after cooking; PD of 12–15% soy‐cereal blends was 88–97% before and 82–94% after cooking.