Volume 13, Issue 3 (2011)
JAST 2011, 13(3): 399-409 |
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Abdelseed B H, Abdalla A H, A. Yagoub A E, Mohamed Ahmed I A, Babiker E E. Some Nutritional Attributes of Selected Newly Developed
Lines of Sorghum (Sorghum bicolor) after Fermentation. JAST 2011; 13 (3) :399-409
URL: http://jast.modares.ac.ir/article-23-7737-en.html
URL: http://jast.modares.ac.ir/article-23-7737-en.html
1- Department of Food Science and Technology,Faculty of Agriculture, University of Khartoum, Khartoum,
Sudan.
2- Department of Crop Production, Faculty of Agriculture, University of Khartoum, Khartoum, Sudan.
3- Faculty of Agriculture, University of Zalingei, P. O. Box: 6, Zalingei, Sudan.
4- United Graduate School of Agricultural Sciences, Tottori University, Tottori, Japan
5- Department of Food Science and Technology,Faculty of Agriculture, University of Khartoum, Khartoum, Sudan.
2- Department of Crop Production, Faculty of Agriculture, University of Khartoum, Khartoum, Sudan.
3- Faculty of Agriculture, University of Zalingei, P. O. Box: 6, Zalingei, Sudan.
4- United Graduate School of Agricultural Sciences, Tottori University, Tottori, Japan
5- Department of Food Science and Technology,Faculty of Agriculture, University of Khartoum, Khartoum, Sudan.
Abstract: (5984 Views)
Total energy, protein content and digestibility, antinutritional factors, and total and
extractable minerals of normal sorghum (Type II) and four newly developed lines of
sorghum (Eri-1, SHK-ABA-4, SHK-ABA-6 and SHK-ABA-10.) were studied before and
after fermentation. Phytic acid and Tanin contents of raw flour of the normal sorghum
were, respectively, 41.73 mg 100 g-1 and 170.54 mg 100 g-1, while the same values for the
four lines ranged from 16.07 to 38.64 mg 100 g-1 and from 31.90 to 184.25 mg 100 g-1,
respectively. Polyphenols content of raw flour of the normal sorghum was 604.56 mg 100
g-1, exceeding the values found for the four lines in the range of 476.46 to 544.44 mg 100 g-
1. According to our results, fermentation of normal sorghum flour and that of the new
lines significantly (P 0.05) decreased the antinutritional factors i.e. phytate, tannins, and
polyphenols. The total energy of raw flour of the normal sorghum was 369.87 Kcal 100 g-1
while it ranged from 367.23 to 372.57 Kcal 100 g-1 for the new lines. In all cases, this
energy slightly decreased after fermentation. Protein digestibility of normal sorghum was
22.60% and, for the new lines, it ranged from 37.00 to 57.19%. After fermentation,
protein digestibility and the total and extractable Ca, P, and Fe increased significantly (P
0.05) for all genotypes studied.
Received: 2011/01/19 | Accepted: 2011/01/19 | Published: 2011/01/19
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