Nutritive Value of Protein in High and Low Protein Content Sorghum Grain as Measured by Rat Performance and Amino Acid Assays

Abstract

The nutritive value of protein of 2 sorghum grain composites containing 7.9% and 11.8% protein, respectively, was compared on the basis of growth of rats and amino acid analyses. The high protein sorghum grain had higher percentages of all the 17 amino acids studied than did the low protein sorghum grain. In both grains, lysine was the most deficient amino acid, and content of sulfur-containing amino acids and threonine also was low. Calculated on an equal nitrogen basis, the dibasic amino acids, especially lysine, the sulfur-containing amino acids, and threonine levels of the high protein sorghum grain were lower than those of the low protein sorghum grain. Nutri tive value of the protein of low protein sorghum grain was superior to that of a high protein sorghum grain, as shown both by growth of rats and amino acid assays. When lysine, histidine, and arginine were added to the high protein sorghum grain diet to adjust percentages of those amino acids in the protein similar to the content in the low protein sorghum grain diet, an increase in growth resulted.

Composition of foods and dishes commonly consumed in villages of the Gezira area of Sudan ii. Amino acids and protein quality

“…In all types of sorghum as well as in bulrush millet lysine content has been found to be low. This is in good agreement with earlier sorghum and millet analyses from other parts of the world (Waggle, Parrish and Deyoe, 1966;Aykroyd and Doughty, 1970;Deyoe and Robinson, 1979). Compared to maize which has a low level of tryptophan (Welbourn, 1963), sorghum and millet show a significant higher tryptophan content.…”

Relationship of Protein Level of Sorghum Grain to its Nutritive Value as Measured by Chick Performance and Amino Acid Composition

“…The higher the protein content of the grain, the higher were percentages of individual amino acids present. However, the distribution of the amino acids of sorghum grain was not affected by protein level as was reported by Waggle et al (1966) in composite samples of sorghum grain.…”

The amino acid content of some barley varieties grown in New Zealand

“…Of the essential amino acids, this negative correlation applied to threonine, glycine, alanine, valine, methionine, isoleucine, leucine, tyrosine, and phenylalanine. In contrast to the protein composition of wheat (McDermott and Pace 1960) and sorghum (Waggle and Deyoe 1966), lysine, histidine, and arginine in barley were positively correlated with protein content.…”