Abstract
The effect of fermentation duration and starter concentration on physicochemical properties of modified sorghum flour by Lactobacillus plantarum FNCC 0027
Highlights
Nowadays, sorghum becomes one of the top rank promising cereal in the world (Faith, 2017)
The problem in the use of sorghum is the high content of tannin ranging from 1-6.8% according to previous study (Arendt and Zannini, 2013)
It is known that the factors causing low sorghum protein digestibility consist of exogenous factors and endogenous (Duodu et al, 2002)
Summary
Sorghum becomes one of the top rank promising cereal in the world (Faith, 2017). Sorghum has a nutrient content almost equivalent to other cereals. Even though tannin has antioxidant activity (Samirana et al, 2016), it inhibits proteins involved in food digestion. Tannin forms complex bounding with them and alter their activity on digesting food (Widowati et al, 2014; Wiyono et al, 2018). Another obstacle in raw sorghum is the low digestibility of sorghum starch and proteins (Utami et al, 2015). Disulfide cross-linked protein i.e. kafirin in the matrix of starch granules was reported as a major factor of starch’s low digestibility (Ezeogu et al, 2013)
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