Table 2.
Analyzed chemical composition of raw grains (DMB)a.
| Proximate analysis | Ingredienta | ||
|---|---|---|---|
| Raw corn | Raw WSH | Raw RSH | |
| Dry matter (%) | 88.4 | 88.3 | 89.6 |
| Organic matter (%) | 98.6 | 98.5 | 98.3 |
| Ash (%) | 1.4 | 1.5 | 1.7 |
| Crude protein (%) | 9.1 | 9.4 | 11.5 |
| Acid hydrolyzed fat (%) | 4.9 | 3.6 | 4.3 |
| Gross energy (kcal/g) | 4.39 | 4.38 | 4.45 |
| Total dietary fiber (%) | 13.9 | 12.5 | 15.9 |
| Insoluble fiber (%) | 11.0 | 9.4 | 13.1 |
| Soluble fiber (%) | 2.8 | 3.1 | 2.8 |
| Starch (%) | 62.7 | 66.4 | 59.2 |
| Trypsin inhibitor (TIU/g) | 751.0 | n/d | 514 |
| Phytic acid (%) | 1.0 | 1.1 | 1.1 |
| Protein dispersibility index (%)b | 45.8 | 16.9 | 14.6 |
| Tannins (%) | 0.1 | 0.1 | 0.2 |
a
DMB, dry matter basis; WSH, white sorghum; RSH, red sorghum.
b
Protein dispersibility index is a means of comparing the solubility of protein in water, with a greater value indicating more solubility.