Changes in pH, titratable acidity, total soluble solids and proteins of Dabar sorghum (Sorghum bicolor (Linn) Moench.) during natural fermentation at 37°C for up to 36 h were monitored. The pH of the fermenting material decreased sharply with a concomitant increase in the titratable acidity. Total soluble solids increased with progressive fermentation time. The crude protein and non-protein nitrogen slightly increased during the last stages of fermentation. The in vitro protein digestibility markedly increased as a result of fermentation. The globulin plus albumin fractions increased significantly (p ≤ 0.05) during the first 8 h of fermentation. Kaffirin fraction decreased during the first 8 h of fermentation but increased sharply as fermentation progressed. Cross-linked kaffirins fluctuated during the fermentation process. Glutelin like protein, which was the minor fraction, true glutelins, the second most abundant fraction, together with non-extractable proteins fluctuated during the fermentation process.
CITATION STYLE
Yousif, N. E., & El Tinay, A. H. (2001). Effect of fermentation on sorghum protein fractions and in vitro protein digestibility. Plant Foods for Human Nutrition, 56(2), 175–182. https://doi.org/10.1023/A:1011140602122
Mendeley helps you to discover research relevant for your work.