Micronutrients & recovery
Tannins in sorghum and legumes reduce protein and amino acid digestibility by binding to proteins and precipitating them, with reductions of up to 23% observed in animal models.
If your diet relies heavily on sorghum or tannin-rich legumes like fababean, be aware that tannins can reduce protein absorption by up to 23%. Processing methods like dehulling, soaking, or germination can help reduce tannin levels and improve protein digestibility.
Similarly, the presence of high levels of tannins in sorghum and other cereals, fababean and other grain legumes can cause significant reductions (up to 23 %) in protein and amino acid digestibility in rats, poultry, and pigs.
Why this rating
Consistent findings across multiple animal studies showing inverse relationships between tannin content and digestibility.
Source
Impact of Antinutritional Factors in Food Proteins on the Digestibility of Protein and the Bioavailability of Amino Acids and on Protein Quality
G. Sarwar Gilani et al. · British Journal Of Nutrition · 2012
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