Improvement of the Nutritional Quality of Sorghum (Sorghum Bicolor L. Moench) Through Fermentation PDF Download

Author: M.A.T. Tavanlar
Publisher:
ISBN:
Category :
Languages : en
Pages : 94

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Book Description
A natural lactic acid fermentation occured when a mixture of low tannin sorghum meal and water was held at 27-30oC. Peiococcus adidilactici and P. pentosaceus were isolated from the fermentating samples. The acid proteolytic bacteria, Micrococcus luteus was likewise isolated from the fermenting meal. Organisms of public health importance were not detected from the fermenting sorghum which indicated that the fermentation was of the favorable type. Toxicological tests using water and oil extracts from fermented and non-fermented stored sorghum showe the absence of toxins in the samples. The analysis for tannin levels showed that fermentation had no effect on the already very low tannin levels of the decorticated samples. Apparently, most of the tannins were removed from the pericarp during decortication. Although there were insignificant change in the proximate compositions of fermented and non-fermented sorghum meal, significant improvement were observed in the relative nutritive value (RNV) from to 79.70% lysine, form 150.00 to 216.67 mg/g N and threonine from 148.29 to 237.75 mg/g N in the samples after ferementation. The processing of the sorghum meal into a baby food resulted into significant losses in the lysine content. However, the product made from the fermented meal still retained more of the nutrients than that made from non-feremented meal. The RNV, lysine and threonine levels of the baby food made from the fermented meal were 70.87%, 175.00 mg//g N and 202.30 mg/gm N, respectively, while (...).