Effect of soaking, sprouting, fermentation and cooking on nutrient composition and some anti-nutritional factors of sorghum (Guinesia) seeds

Abstract

This study was designed to determine the effect of soaking, sprouting, fermentation and cooking on nutrient composition and some antinutritional factors of sorghum seeds (guineesia). Standard assay procedures were adopted to resolve both the nutrients and the antinutritional factors content of the products. Combination of cooking and fermentation improved the nutrient quality and drastically reduced the antinutritional factors to safe levels much greater than any of the other processing methods tested.

This is a preview of subscription content, access via your institution.

References

  1. 1.

    Haikerwal M, Matheson AR (1971) The protein content and amino acid composition of sorghum grain. Am Assoc Cereal Chem 48: 690–95

    Google Scholar 

  2. 2.

    Obizoba IC (1988) Nutritive value of malted dry or wet milled sorghum and corn. Cereal Chem 65: 447–449

    Google Scholar 

  3. 3.

    Olatunji O, Akinrele IA, Edwards CO, Koleoso OA (1982) Sorghum and millet processing and uses in Nigeria. Cereal Fd Wld 27: 277

    Google Scholar 

  4. 4.

    Akingbelu JO, Rooney LW, Faubion JM (1981) Physical chemical and sensory evaluation of ogi from sorghum of differing kernel characteristics. J Food Sci 46:1532–36

    Google Scholar 

  5. 5.

    Wang YYD, Fields ML (1978) Germination of corn and sorghum in the home to improve nutritive value. J Food Sci 43: 113–115

    Google Scholar 

  6. 6.

    Panasuik O, Bills DD (1984) Cyanide contents of sorghum sprouts. J Food Sci 49: 791–793

    Google Scholar 

  7. 7.

    AOAC (1980) Official Methods of Analysis. 13th edn. Washington, DC: Association of Official Analytical Chemists

    Google Scholar 

  8. 8.

    Chavan JK, Kaan SS, Salunke DK (1981) Changes in tannin, free fatty acids, reducting sugar and starch during seed germination of low and high tannin cultivars of sorghum. J Food Sci 46: 638–39

    Google Scholar 

  9. 9.

    Gorz HJ, Haag NL, Specht JE, Haskins FA (1977) Assay of P-hydroxyubernaldehyde as a measure of hydrocyanic acid potential in sorghums. Crop Sci 17: 578–582

    Google Scholar 

  10. 10.

    Oke OL (1969) The role of hydrocyanic acid in nutrition. Wld Rev Nutr Diet 11: 118–147

    Google Scholar 

  11. 11.

    Oke OL (1979) Some aspects of the role of cyanogenic glucosides in nutrition. Wld Rev Nutr Diet 33: 70–103

    Google Scholar 

  12. 12.

    Jyothbi E, Reddy PR (1981) Effect of germination and cooking on the in vitro digestibility of starch in some legume. Nutr Rept Int 23: 79–80

    Google Scholar 

  13. 13.

    Rahma EH, Aal MH (1986) Changes in gross chemical composition with emphasis on lipid and protein fractions during germination of Fenugreek seeds. Food Chem 22: 193–207

    Google Scholar 

  14. 14.

    Harwood JL, Stumpt PK (1970) Fat metabolism in higher plants. XL. Synthesis of fatty acids in the initial stage of seed germination. Plant Physiol 46: 500

    Google Scholar 

  15. 15.

    Wu YV, Wall JS (1980) Lysine content of protein increased by germination of normal and high lysine sorghum. J Agric Food Chem 28: 455–458

    Google Scholar 

  16. 16.

    Hamad AM, Fields ML (1979) Evaluation of the protein quality and available lysine of germinated and fermented cereals. J Food Sci 44: 456–59

    Google Scholar 

  17. 17.

    Chen LH, Wells CC, Fordham JR (1975) Germinated seeds for human consumption. J Food Sci 40: 1290–93

    Google Scholar 

  18. 18.

    Ogunsua AO (1980) Changes in some chemical constituent during fermentation of cassava tubers (Manihot esculenta, (rantz). Food Chem 5: 249–255

    Google Scholar 

  19. 19.

    Osuntakun BO (1981) Cassava diet chronic cyanide intoxication and neurepathy in Nigerian Africans. Wld Rv Nutr Diet 36: 141–173

    Google Scholar 

  20. 20.

    Kazanas N, Fields ML (1981) Nutritional improvement of sorghum by fermentation. J Food Sci 46: 819–21

    Google Scholar 

  21. 21.

    Rao DS, Deosthale YG (1983) Mineral composition, ionizable iron and soluble zinc in malted grains of pearl millet and ragi. Food Chem 11: 217–223

    Google Scholar 

  22. 22.

    Heerden IV, Glennie CW (1987) Availability of B-vitamins in sorghum beer. Nutr Rept Int 35: 1–3

    Google Scholar 

  23. 23.

    Murata K, Ikehata H, Miyamoto T (1967) Studies on the nutritional value of tempeh. J Food Sci 32: 580

    Google Scholar 

Download references

Author information

Affiliations

Authors

Rights and permissions

Reprints and Permissions

About this article

Cite this article

Obizoba, I.C., Atii, J.V. Effect of soaking, sprouting, fermentation and cooking on nutrient composition and some anti-nutritional factors of sorghum (Guinesia) seeds. Plant Food Hum Nutr 41, 203–212 (1991). https://doi.org/10.1007/BF02196388

Download citation

Key words

  • processing methods
  • nutrient composition
  • antinutritional factors
  • sorghum seeds