Effect of Traditional Processing Methods on the Nutritional Composition of Sorghum (Sorghum bicolour L. Moench) Flour
T. Tamilselvan, Archana Kushwaha
European Journal of Nutrition & Food Safety · pp. 69–77 · Published 18 Jul 2020
10.9734/ejnfs/2020/v12i730252Abstract
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.
Cited by 21
Ayele Assefa Adugna, G. Tolesa, Solomon Abera · Cogent Food & Agriculture · 2024
T. Aderinola, Oluwatobiloba Joshua Makinwa, Oluwafunmike Motunrayo Aderehinwo · Food and Humanity · 2023
Niharika Sachdev, S. Goomer, Laishram Rajendrakumar Singh · Applied Food Research · 2023
P. O. Akpoghelie, G. Edo, Evidence Akhayere · Biocatalysis and Agricultural Biotechnology · 2022
E. David, Nkirote Kunyanga Catherine, Kahiu Ngugi Eliud · African Journal of Food Science · 2022
Jane Mbijiwe, Zipporah NDUNG’U, J. Kinyuru · Journal of Food Research · 2021
Ebisa Olika Keyata, Y. Tola, G. Bultosa · Food Science & Nutrition · 2021
A. Ferdiansyah, H. Kusumayanti, M. Faiz
Esther Foluso Iwayemi, Abiodun Victor Ikujenlola · Croatian journal of food science and technology · 2025
Himashree Ponrajan, S. Saranya, Singamayum Firdosh Nesha · Millets: A Sustainable And Nutritious Crop · 2026
Related research
- Microbial Synthesis of Polyhydric Alcohol by Saccharomyces cerevisiae — shares topic coverage
- Physicochemical Properties of Spicy Lactic Fermented Tigernut-milk Drink Monitored during Ambient and Refrigeration Temperature Storage — shares topic coverage
- Influence of Saccharomyces cerevisiae (Baker’s Yeast) on the Fermentation of Ogi-A Nigerian Fermented Food — shares topic coverage
- Effect of Fermentation on Nutrient and Antinutrient Contents of Fermented Whole and Ground African Breadfruit (Treculia africana) Seeds — shares topic coverage
- Effects of Fermentation and Extrusion on the Proximate and Organoleptic Properties of Cowpea-plantain Flour Blends — shares topic coverage
Article metrics
Real usage data collected on this platform.
0
Page views
0
PDF downloads
0
Outbound clicks
21
Citations
Views by country
Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".
No views recorded yet.
Traffic sources
Referring site, by host.
No traffic recorded yet.
Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.