Fungal analysis and mineral composition of sorghum bicolor

Abstract

There is higher energy in the protein content than in other weaning foods; sorghum and millets are utilized as weaning food in Ethiopia, India, Tanzania, Uganda, and several other African countries. Traditional beverages and giant beers made from sorghum seeds have more nutrients than beers made using malt. The chemical composition and mycoflora of dried sorghum bicolor seeds were studied for five-month of storage, and the mycoflora were isolated using different methods. The proximate and mineral analyses were also carried out to show the effect of the hold on the chemical composition of the seeds. During this five-month storage, the fungi isolated were Aspergillus fumigatus, Aspergillus Niger, Botrydioplodia sp., Fusarium sp., Mucor sp., Penicillium sp., and Rhizopus sp. The fungi count of the Sorghum bicolor seeds increased as the month of storage increased. The chemical composition of the Sorghum bicolor seeds decreased as the month of storage increased. Generally, the chemical composition of the freshly prepared seeds were more than those of the stored ones. Ash (2.63 g/100 g sample), fat (3.26 g/100 g sample), Fiber (2.96 g/100 g sample), and the carbohydrate (64.16 g/100 g sample) of the freshly prepared sun-dried Sorghum bicolor seeds were higher than the Ash (2.54 g/100 g sample), fat (2.83 g/100 g sample), and carbohydrate (63.36 g/100 g sample) after 20 weeks of storage. There is a general decrease in the mineral content of the Sorghum bicolor seeds as the month of storage increased.