Effect of Gamma, Electron Beam and Infrared Radiation Treatment on the Nutritional Value and Anti-Nutritional Factors of Sorghum Grain
الموضوعات :
M. Rousta
1
(Department of Animal Science, Science and Research Branch, Islamic Azad University, Tehran, Iran)
A.A. Sadeghi
2
(Department of Animal Science, Science and Research Branch, Islamic Azad University, Tehran, Iran)
P. Shawrang
3
(Radiation Applications Research School, Nuclear Science and Technology Research Institute, Atomic Energy Organization of Iran, Karaj, Iran)
M. Aimn Afshar
4
(Department of Animal Science, Science and Research Branch, Islamic Azad University, Tehran, Iran)
M. Chamani
5
(Department of Animal Science, Science and Research Branch, Islamic Azad University, Tehran, Iran)
الکلمات المفتاحية: chemical composition, anti-nutritional factors, irradiation, Sorghum,
ملخص المقالة :
The present study describes the radiation-induced effects on nutritional quality and on anti-nutritional factors of sorghum grain: effects of electron beam (ER) and gamma irradiation (GR) at doses of 10, 20 and 30 kGy and infrared irradiation (IR) at 60, 90 and 120 s on the chemical composition, mineral content and bioavailability, in vitro protein and starch digestibility, total phenolic compound, phytate and tannins contents of sorghum grain, were investigated. The results showed that chemical composition were unchanged (P>0.05) by the irradiations. GR, ER and IR resulted inan increase in the digestibility of starch by 3.8, 5.4 and 6.8%, respectively.In vitro protein digestibility was reduced by 23% in IR, where as GR and ER increasedcrude protein digestibility of sorghum grain by 6.6 and 5%, respectively (P>0.05). The levels of phytic acid and tannins were significantly reduced by irradiations while the total phenols were increased relative to unprocessed control samples. The results indicated no substantial change in mineral content and bioavailability amongst the sample, with exception of significant (P>0.05) increase in extractable calcium, phosphorus, zinc and iron.
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