Fermentation kinetics of sorghum grain and effects of wet processing on structural and chemical properties of sorghum flour

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Research Articles | Published:

Print ISSN : 0970-4078.
Online ISSN : 2229-4473.
Website:www.vegetosindia.org
Pub Email: contact@vegetosindia.org
Doi: 10.1007/s42535-022-00499-9
First Page: 141
Last Page: 148
Views: 1510


Keywords: sorghum, Fermentation, Tannins, Phytic acid, Millet


Abstract


In recent times, sorghum has emerged as a gluten-free alternative cereal with a rich nutritional profile. However, the nutritive value is hindered by antinutritional factors, like tannin and phytic acid, which are present in the grain. In the present work, wet-processing methods, namely steeping, fermentation, and germination, were studied for their effect on these antinutritional factors and their impact on sorghum flour’s structural and chemical properties. Steeping and fermentation didn’t impact the structural properties of sorghum flour and improve the antioxidant properties of the flour. With 21–46% reduction in phytic acids and 33–52% reduction in tannins, these pre-treatments resulted in the overall reduction of antinutritional factors. It has been found that the degradation of tannins and phytic acid during fermentation followed the first-order degradation kinetics.


sorghum, Fermentation, Tannins, Phytic acid, Millet


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Acknowledgements



Author Information


Paliwal Ankit
Food Science and Home Economics, Fiji National University, Suva, Fiji

Sharma Neha
Amity Institute of Food Technology, Amity University , Noida, India
nehaft22@gmail.com