Grain sorghums containing 1.3, 0.7 and 0.5% tannins were treated with unrefined Magadi soda (37.5 g litre−1) for 3 days at 25°C and evaluated in a bioassay with male weanling rats. The alkaline treatment of the samples containing 1.3 and 0.7% tannins was found to significantly increase the digestibility of crude protein, crude carbohydrates and energy and to improve the biological value (BV) of the protein. Such an effect was not found for the third sorghum cultivar (0.5% tannins).
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Muindi et al. (1981) studied this question.
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