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  • Title: Tannins in utilization of sorghum grains in Burkina Faso.
    Author: Sereme A, Kouda-Bonafos M, Nacro M.
    Journal: Plant Foods Hum Nutr; 1994 Dec; 46(4):331-4. PubMed ID: 7716114.
    Abstract:
    The study of thirty sorghum varieties used for food in Burkina Faso showed a relationship between tannin level and utilization of sorghum grain. High tannin level varieties (more than 0.2%) are generally used for local alcoholic drink, instead low tannin level varieties (under 0.2%) are used for cooking and for non fermented drinks.
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