Effect of Fortification and Processing on Antinutrients, Protein Content, and Digestibility of Low-and High-Tannin Sorghum Cultivars

Abstract

This study aimed to examine the effects of wheat and pigeon pea fortification and processing on antinutrient levels, protein content, and in vitro protein digestibility (IVPD) of low-tannin (Tabat) and high-tannin (WadAhmed) sorghum cultivars. The sorghum cultivar WadAhmed exhibits elevated tannin (960.47 mg/100 gm) and phytate (265.34 mg/100 gm) concentrations and reduced protein content (10.41%) compared to other ingredients. Pigeon pea exhibited a markedly elevated IVPD (65.15%) value, while wheat demonstrated lower levels of tannins (41.47 mg/100 gm) and phytates (44.12 mg/100 gm) than other ingredients. The tannin, phytate, and protein contents, as well as the IVPD of the meals, were evaluated before and after processing. The incorporation of wheat and pigeon pea flours reduced antinutrient levels and increased protein content and in vitro protein digestibility (IVPD) of the meals. Post-fermentation, antinutrient levels were markedly reduced (P ≤ 0.05), coinciding with a considerable increase in IVPD for all meals. Cooking the fermented dough of meals showed significantly greater improvements in protein content, digestibility, and antinutrient removal than cooking raw meals. The blending of ingredients and fermentation diminished the impact of cooking on protein content and IVPD of all meals.