Abstract
Effects of electron beam irradiation at doses of 10, 15, 20, 25 and 30 kGy on chemical composition, phytate and tannin contents, and in vivo digestibility of sorghum grain were investigated. Irradiation had no effect ( p > 0.05) on chemical compositions. Tannin content was reduced ( p < 0.05) by 28%, 30%, 42%, 83% and 86% and phytate content reduced ( p < 0.05) by 39%, 49%, 66%, 79% and 90% in electron beam irradiated compared to control, respectively. Irradiation improved ( p < 0.05) in vivo digestibilities of dry matter, crude protein, true protein and gross energy. Based upon these results, electron beam irradiation was judged to be a useful processing method for reducing the anti-nutritional compounds and therefore, improving nutritive value of sorghum grain.
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