Effect of Traditional Processing Methods on the Nutritional Composition of Sorghum (Sorghum bicolour L. Moench) Flour

Abstract

Sorghum is a drought-resistant crop grown widely in various parts of India. It has low protein content, highly deficient in essential amino acids lysine and tryptophan and high anti-nutritional content. Therefore, keeping in view the present study aimed to determine the effect of traditional processing methods such as fermentation, malting and roasting on the proximate composition, anti-nutritional factors, protein digestibility and lysine content of sorghum. The results showed that ash content increased from 1.73 to 1.89% during roasting. Fermentation increased crude protein content from 8.27 to 8.98% and in vitro protein digestibility from 13.62 to 69.63%. Malting decreased the crude fat content from 1.87 to 1.22% while it shows a significant increase in crude fiber content from 3.34 to 4.26% and carbohydrate content from 84.77 to 86.15%. Total phenol content reduced from 92.62 to 48.40 mg GAE/100 g, and tannin content reduced from 8.46 to 1.25 mg TAE/100 g during fermentation. The lysine content increased significantly during fermentation (1.88 g/16 g of N) and malting (1.94 g/16 g of N). Natural fermentation of sorghum flour found to have improved nutritional quality than other processing methods.

Premilling treatments effects on nutritional composition, antinutritional factors, and in vitro mineral bioavailability of the improved Assosa I sorghum variety (Sorghum bicolor L.)

“…This might be because of the loss of watersoluble nitrogenous compounds during rinsing, soaking of grains and utilization of protein for the growth and development of the embryo on germination of sorghum grains (Nour et al, 2015). However, the protein content of the malted sorghum grains found in this study was higher than the values reported for malted sorghum grains elsewhere (6.90%) (Tamilselvan & Kushwaha, 2020), which could be possibly to the difference in the genetic makeup and agronomic practices. The protein content obtained from unprocessed sorghum grains was similar to the value reported for sorghum grain varieties grown in Ethiopia (8.20 to 16.48%) (Tasie & Gebreyes, 2020).…”

“…In Ethiopia, sorghum is consumed without doing any efforts to minimize the antinutritional contents. However, there are premilling processing techniques that can help to reduce the high concentration of antinutritional factors to improve bioavailability of minerals and digestion of proteins (Samtiya et al., 2020; Tamilselvan & Kushwaha, 2020) and organoleptic properties (Oghbaei & Prakash, 2016).…”

Enrichment of Fermented Sorghum Flour with Pumpkin Pulp and Seed for Production of A Vitamin A and Iron Enhanced Supplementary Food

“…More-over Okpala et al ( 2013) reported that fermented sorghum flour had a ash content of 1.96%. The values for protein of 7.97 g/100 g in this study for fermented sorghum flour are comparable to 7.60 g/100 g reported by Oboh & Amusan (2009), however they are higher than 6.90 g/100 g obtained by Tamilselvan & Kushwaha (2020) though lower than 9.77 g/100 g and 8.08 g/100 g reported by Afify et al (2012) and Okpala et al (2013) respectively.…”

“…The crude fiber value of 1.80% is higher than 1.58% reported by , however the value is lower than 2.05% reported by Ojokoh & Eromosele (2015). The carbohydrate content of fermented sorghum flour reported in this study is similar to values obtained by Tamilselvan & Kushwaha (2020). In this study fermented sorghum flour had iron content of 2.62 mg/100g which is higher than 3.95 mg/100g obtained by Afify et al (2012).…”

“…Sorghum (Sorghum bicolor (L.) Moench is an important drought resistant cereal crop in Kitui County that is commonly processed into flour and utilized in children feeding. However, similar to other cereals sorghum has low nutritive value because it is deficient in essential amino acids and has anti-nutrients including phytate and tannins (Tamilselvan & Kushwaha, 2020). These antinutritional factors interact with minerals, vitamins and proteins forming insoluble compounds hindering absorption of essential nutrients and their utilization in the human body (Makawi et al, 2019).…”