@article{fdi:010054321,
  title = {{C}hanges in micro- and macronutrient composition of pearl millet and white sorghum during in field versus laboratory decortication},
  author = {{H}ama, {F}. and {I}card-{V}erni{\`e}re, {C}hrist{\`e}le and {G}uyot, {J}ean-{P}ierre and {P}icq, {C}hristian and {D}iawara, {B}. and {M}ouquet {R}ivier, {C}laire},
  editor = {},
  language = {{ENG}},
  abstract = {{T}raditional decortication of pearl millet and white sorghum by hand pounding or using a mechanical device were performed in {B}urkina {F}aso, and compared to abrasive decortication in the laboratory using the same kernel lots. {U}sing some nutrients as histological markers, the decortication characteristics and nutritional composition (iron, zinc, phytates, lipids, {ADF} fibres and starch) of decorticated grains were measured. {D}ecortication had numerous effects on grain composition but no significant differences were observed between the two traditional methods of decortication. {T}he effects varied according to the type of grain mainly due to the fact that more germ was removed in sorghum than in millet, as the millet germ is more embedded in the endosperm. {D}uring abrasive decortication, zinc and lipid losses increased rapidly due to removal of the germ, particularly in sorghum. {P}hytates were shown to be located mainly in the bran and germ but also in the endosperm in millet. {I}n both sorghum and millet, half the iron was removed when only 10% of grain {DM} was abraded. {T}he method of decortication, shock or friction vs. abrasion, influenced the fractions removed and thus the chemical composition of the decorticated kernels.},
  keywords = {{H}and pounding ; {I}ron ; {Z}inc ; {P}hytate ; {BURKINA} {FASO} ; {ZONE} {SEMIARIDE}},
  booktitle = {},
  journal = {{J}ournal of {C}ereal {S}cience},
  volume = {54},
  numero = {3},
  pages = {425--433},
  ISSN = {0733-5210},
  year = {2011},
  DOI = {10.1016/j.jcs.2011.08.007},
  URL = {https://www.documentation.ird.fr/hor/fdi:010054321},
}