Cereal Chem 65:447-449   |  VIEW ARTICLE

Nutritive Value of Malted, Dry- or Wet-Milled Sorghum and Corn.

I. C. Obizoba. Copyright 1988 by the American Association of Cereal Chemists, Inc. 

A 12-day study consisting of a five-day adjustment and seven-day nitrogen-balance periods was conducted to evaluate the protein quality of malted sorghum and corn, dry- or wet-milled and supplemented with crayfish to provide 1.6 g of nitrogen per 100 g of the daily diet of adult rats. Wet milling produced high- quality protein that blended well with crayfish to effect increases in most of the parameters tested. The processes of malting and wet milling seem to offer method for improving the nutritional value of the proteins of sorghum and corn by increasing the total protein content and quality.