Effect of Traditional Processing Methods on the Nutritional Composition of Sorghum (Sorghum bicolour L. Moench) Flour
T. Tamilselvan
Department of Foods and Nutrition, College of Home Science, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, 263145, India.
Archana Kushwaha *
Department of Foods and Nutrition, College of Home Science, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, 263145, India.
*Author to whom correspondence should be addressed.
Abstract
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.
Keywords: Sorghum bicolor (L.) MoenchSorghum bicolor (L.) Moench, fermentation, malting, roasting, processing methods.