Abstract
The effect of fermentation using <i>Lactobacillus fermentum</i> (Lactic acid bacteria) on the nutritional content, anti-nutrient quality of sorghum (samsorg 17) was investigated. Sorghum sample was subjected to three days (72 hours) submerged fermentation during which the <i>Lactobacillus fermentum</i> was inoculated using 0.5 Mcfarland standard. pH and TTA was recorded after every 12 hours though out the 72 hours of the fermentation. There was decrease in pH with increase in TTA as the fermentation time progresses. The result of the proximate analysis revealed a marginal increase in percentage protein content for fermented sorghum sample (7.89 to 11.50%). There was increase in moisture content and decrease in carbohydrate, ash content and fat contents of the fermented sorghum sample. Results from this research also showed significant reduction in anti-nutritional content which are tannin and phytate. Fermentation has modified the nutritional quality and anti-nutritional quality of sorghum and this has greatly improved the nutrient content of the sorghum.
Highlights
Fermentation is an age long method of processing cereals and legumes
Lactic acid Bacteria (LAB) have been extensively used in food fermentation, including the production of dairy products, and its proteolitic activity is very important in producing flavor compounds of end product [3]
The aim of this work is to evaluate the effect of fermentation using lactobacillus fermentum on the nutritional quality of sorghum
Summary
Fermentation is an age long method of processing cereals and legumes. It modifies some physical characteristics of cereals and legumes, increases the level of some nutrients, digestibility and bioavailability, decreases levels of antinutrients, increases nutrient density and imparts some antimicrobial property [1]. Lactic acid Bacteria (LAB) is important bacteria in fermented products, it is functioned both in fermentation process or increasing nutrient value of fermented products. LAB have been extensively used in food fermentation, including the production of dairy products, and its proteolitic activity is very important in producing flavor compounds of end product [3]. In West Africa sorghum is the 2nd most important cereal grain after millet and just before corn. Average yield increased from 0.57 to 1.48 metric tons/ha (260%) from 1950 to 2000
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