Journal article

Effect of fermentation on sorghum protein fractions and in vitro protein digestibility.

Yousif N, El Tinay A ...see all

Plant foods for human nutrition (Dordrecht, Netherlands), vol. 56, issue 2 (2001) pp. 175-82

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Abstract

Changes in pH, titratable acidity, total soluble solids and proteins of Dabar sorghum (Sorghum bicolor (Linn) Moench.) during natural fermentation at 37 degreesC 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 < or = 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.

Author-supplied keywords

  • Albumins
  • Albumins: analysis
  • Cereals
  • Cereals: metabolism
  • Dietary Proteins
  • Dietary Proteins: metabolism
  • Digestion
  • Fermentation
  • Globulins
  • Globulins: analysis
  • Hydrogen-Ion Concentration
  • Nutritive Value
  • Plant Proteins
  • Plant Proteins: metabolism
  • Solubility
  • Temperature
  • Time Factors

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Authors

  • N E Yousif

  • a H El Tinay

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