Effect of Fermentation on the Nutritive Value of Four New Sorghum Lines

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Date
2015-06-16
Authors
Babiker Hussein Abd, Elseed
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UOFK
Abstract
Chemical composition, antinutritional factors content, in vitro protein digestibility and minerals extractability of four new sorghum lines (Eri-1, SHK-ABA-4, SHK-ABA-6 and SHK-ABA-10.) before and after fermentation were studied. Results obtained showed that moisture, ash, crude protein, crude fiber and oil contents were increased after fermentation of the seed flour . However, fermentation of the flour of the cultivars reduced carbohydrate content. Total energy of untreated flour was found to range from 367.23 to 372.57 Kcal/100g and after fermentation decreased and ranged from 365.44 to 370.60 Kcal/100g. Results obtained for antinutritional factors showed that phytic acid content of untreated flour was found to range from 16.07 to 38.64 mg /100g and after fermentation decreased and ranged from 2.27 to 35.51 mg /100g , tannin content of the untreated flour was found to range from 31.90 to 184.25 mg /100g and after fermentation it was ranged from 16.50 to 52.25 mg /100g while polyphenol content of the untreated flour was found to range from 476.46 to 544.44 mg /100g and after fermentation decreased and ranged from 447.38 to 530.58 mg /100g .The protein digestibility of the untreated flour was found to range from 37.00 to 57.19% and after fermentation increased and was ranged from 44.01 to 70.38%. Total minerals content of untreated flour of calcium was found to range from 30.00 to 75.00 mg /100g and after fermentation it was increased and ranged from 75.00 to 100.00 mg /100g and the extractability of it was ranged from 20.00 to 50.00 %, after fermentation the extractability was increased and ranged from 50.00 to 66.67 %. Phosphorus content of untreated flour was found to range from 233.13 to 388.75 mg /100g and after fermentation it was increased and ranged from 366.79 to 470.63 mg /100g and the extractability of it was ranged from 9.20 to 29.48 %, after fermentation the extractability was increased and ranged from 36.90 to 54.78 % .Magnesium content of untreated flour was found to range from 120.00 to 135.00 mg /100g and after fermentation it was increased and ranged from 135.00 to 210 mg /100g and the extractability of it was found to range from 22.22 to 47.22 % after fermentation the extractability was increased and ranged from 30.00 to 68.75 % . Iron content of untreated flour was found to range from 3.41 to 7.45 mg /100g and after fermentation it was increased and ranged from 4.61 to 9.59 mg /100g, the extractability of it was found to range from 36.76 to 69.17 % and after fermentation the extractability was increased and ranged from 37.96 to 82.94 % . Results obtained showed that natural fermentation for 24 h lowered phytic acid, tannin and polyphenol contents, which is accompanied by an increase in in vitro protein digestibility and minerals extractability
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Effect of Fermentation on the Nutritive Value of Four New Sorghum Lines
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