Malting and fermentation effects on antinutritional components and functional characteristics of sorghum flour

Abstract

The research was aimed to observe the effect of malting and fermentation on antinutritional component and functional characteristics of sorghum flour. For whole sorghum flour, cleaned sorghum grain was milled to pass through 40 mesh sieve. For malting, cleaned sorghum grain was steeped in 0.2% calcium hydroxide solution for 24 hr and then germinated for 48 hr at 90% RH and 27 ± 2°C. Sprout was removed, dried in hot air oven at 50 ± 2°C for 24 hr and milled to pass through 40 mesh sieve. For fermented sorghum flour, 13.3 mg% diastase and 2 mg % pepsin (on the basis of whole sorghum flour weight) was added to cooked (88 ± 2°C) sorghum flour and left for 1 hr. Lactobacillus plantarum (107 cfu/g) was inoculated and incubated at temperature 30 ± 2°C for 48 hr. The fermented slurry was dried at 50 ± 2°C in hot air oven for 24 hr and milled to pass through 40 mesh sieve. The lower yield of sorghum flour was obtained compared to whole and malted sorghum flour. Germination of sorghum reduced phytate, tannin, and oxalate by 40%, 16.12% and 49.1%, respectively, whereas fermentation of sorghum flour reduced above by 77%, 96.7% and 67.85%, respectively. There was no significant change in hydrogen cyanide in malted sorghum flour compared to whole sorghum flour, but fermentation of sorghum flour reduced hydrogen cyanide by 52.3%. Bulk density and viscosity was significantly reduced by the malting and fermentation, whereas water absorption capacity and oil absorption capacity was markedly increased by the malting and fermentation. Fermented flour was good due to reduced ANF and improved functional property despite of lower yield.

Malting quality of seven genotypes of barley grown in Nepal

“…The density of Xveola‐45 , Muktinath , Xveola‐38 , NB‐1003/37‐1038 , and Bonus significantly decreased ( p < .05) after malting, while the viscosity of all the genotypes decreased significantly ( p < .05) after malting. Ojha et al (2018) reported a decrease in bulk density and viscosity of sorghum after malting. The decrease in bulk density and viscosity may be due to the breakdown of starch and other high molecular components due to enzymatic activity, and change in surface properties (Chinma et al, 2017; Oti & Akobundu, 2008).…”

The Efficacy of High-Protein Tropical Forages as Alternative Protein Sourcesfor Chickens: A Review

“…For these reasons, it is categorized as having low nutritional values. Fermentation of sorghum diminished oxalate, phytate, and tannins by 49.1%, 40%, and 16.12%, respectively [70].…”

“…It has been reported that it is an essential and principle source of protein, energy, and minerals in diets for both animals and humankind in tropical and subtropical areas [4]. Previous studies have shown that sorghum contains anti-nutritional factors like tannin, phytic acid, cyanogenicglucoside, oxalate, and trypsin inhibitor [69,70]. For these reasons, it is categorized as having low nutritional values.…”

Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes

“…On the other hand, prolonged soaking and fermentation can help reduce the content of these phytochemicals through leaching (Ogbonna et al, 2012). Microbial activity during fermentation process reduces tannin content as does the activity of the enzyme tannin acyl hydrolase (Ojha et al, 2018). Owing to the reduction in the tannin and phytic acid content in malted cereals, minerals are made more bioavailable, thereby increasing the nutritional value of the food (Ogbonna et al, 2012;Oghbaei & Prakash, 2016).…”