Journal
PLANT FOODS FOR HUMAN NUTRITION
Volume 56, Issue 2, Pages 175-182Publisher
KLUWER ACADEMIC PUBL
DOI: 10.1023/A:1011140602122
Keywords
fermentation; in vitro protein digestibility; proteinfraction; solubility; sorghum
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Changes in pH, titratable acidity, total soluble solids and proteins of Dabar sorghum (Sorghum bicolor (Linn) Moench.) during natural fermentation at 37 degreesC for up to 36 h were monitored. The pH of the fermenting material decreased sharply with a concomitant increase in the titratable acidity. Total soluble solids increased with progressive fermentation time. The crude protein and non-protein nitrogen slightly increased during the last stages of fermentation. The in vitro protein digestibility markedly increased as a result of fermentation. The globulin plus albumin fractions increased significantly (p less than or equal to 0.05) during the first 8 h of fermentation. Kaffirin fraction decreased during the first 8 h of fermentation but increased sharply as fermentation progressed. Cross-linked kaffirins fluctuated during the fermentation process. Glutelin like protein, which was the minor fraction, true glutelins, the second most abundant fraction, together with non-extractable proteins fluctuated during the fermentation process.
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