Effect of fermentation on sorghum protein fractions and in vitro protein digestibility |
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Authors: | Yousif Nabila E El Tinay Abdullahi H |
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Institution: | (1) Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Shambat, Sudan |
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Abstract: | Changes in pH, titratable acidity, total soluble solids and proteins ofDabar sorghum (Sorghum bicolor (Linn) Moench.) during naturalfermentation at 37 °C for up to 36 h were monitored. The pH ofthe fermenting material decreased sharply with a concomitant increase in the titratable acidity. Total soluble solids increased with progressivefermentation time. The crude protein and non-protein nitrogen slightlyincreased during the last stages of fermentation. The in vitroprotein 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 decreasedduring the first 8 h of fermentation but increased sharply as fermentationprogressed. Cross-linked kaffirins fluctuated during the fermentationprocess. Glutelin like protein, which was the minor fraction, trueglutelins, the second most abundant fraction, together with non-extractableproteins fluctuated during the fermentation process. |
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Keywords: | Fermentation In vitro protein digestibility Proteinfraction Solubility Sorghum |
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