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

Plant Foods for Human Nutrition volume 41, pages203–212(1991)Cite this article

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.

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Affiliations

  1. Department of Home Science and Nutrition, University of Nigeria, Nsukka, Nigeria

    Ikemefuna C. Obizoba & J. V. Atii

Authors
  1. Ikemefuna C. Obizoba
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  2. J. V. Atii
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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

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Key words

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