COMPARATIVE EFFECT OF STEEPING AND SIEVING ON THE NUTRITIONAL CONTENT OF SORGHUM​

COMPARATIVE EFFECT OF STEEPING AND SIEVING ON THE NUTRITIONAL CONTENT OF SORGHUM

ABSTRACT

Generally, treatments such as drying, washing, steeping, milling, and sieving are some of the processing steps applied in the preparation of fermented cereal foods and thus the physical and biochemical qualities of these cereals are influenced by the type of cereal grain, period of fermentation and the milling method. This study investigated the effect of steeping, temperature, and sieving on the nutritional content of sorghum. The sorghum samples were divided into sieved samples (AK1-AK5) and unsieved samples (SK1-3 and US1 and US2). The sieved and unsieved samples were further divided into those that were steeped for 0, 24, 48 and 72 hours with cold or hot water. The results showed that sieving significantly (P<0.05) decreased the %ash, %crude protein, %fat and mineral (calcium, magnesium, potassium, iron and phosphorus (ppm)) content of the sorghum samples. Conversely fermentation as a result of steeping significantly (P<0.05) increased the %moisture, %ash, %crude protein, %carbohydrate and calcium content across the groups, while fermentation as a result of steeping significantly (P<0.05) decreased the %fat content of sorghum across the groups. This work revealed that sieving reduced the nutritional content of sorghum while fermentation of sorghum improved its nutritional content.

Salem University Journals

Salem University Journals

Salem University Journal of Life Sciences 2019, Vol.1, No.1, pp 47-60 ISBN: 9789785877585

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