Effect of Soaking, Cooking, Germination and Fermentation Processing on Proximate Analysis and Mineral Content of Three White Sorghum Varieties (Sorghum bicolor L. Moench)

  • Abd El-Moneim M. R . AFIFY Cairo University, Faculty of Agriculture, Department of Biochemistry, P. Box 12613, Gamma St, Giza, Cairo
  • Hossam Saad El-BELTAGI Cairo University, Faculty of Agriculture, Department of Biochemistry, P. Box 12613, Gamma St, Giza, Cairo
  • Samiha M. ABD EL-SALAM Agricultural Research Center, Food Technology Research Institute, Department of Crops Technology
  • Azza A. OMRAN Agricultural Research Center, Food Technology Research Institute, Department of Crops Technology
Keywords: amylose; chemical composition; minerals; processing; sorghum

Abstract

The changes in chemical composition, amylose and minerals content after soaking, cooking, germination and fermentation of three white sorghum varieties, named ‘Dorado’, ‘Shandaweel-6’, and ‘Giza-15’ were investigated. The chemical composition concluded including crude protein, oils, crude fiber and ash. Crude protein content ranged from 10.62 to 12.46% in raw sorghum. ‘Shandaweel-6’ was the highest variety in crude protein content (12.46%). ‘Dorado’ was the highest variety in oils and ash (3.91 and 1.45%). ‘Shandaweel-6’ was the highest variety in crude fiber (1.85%). Amylose content ranged from 18.30 to 20.18% in raw sorghum. Amylose was higher in ‘Giza-15’ than other varieties. Minerals content i.e., Zn, Fe, Ca, K, Na, Mg, Mn and Cu were investigated. Results indicated that raw ‘Dorado’ was the highest variety in K, Mg, Ca, Fe and Mn (264.53, 137.14, 33.09, 7.65 and 1.98 mg/100 g). While, ‘Shandaweel-6’ was the highest variety in Zn and Cu (5.02 and 0.84 mg/100 g). Finally ‘Giza-15’ was the highest variety in P and Na (381.37 and 119.29 mg/100 g). After treatments chemical composition, amylose and minerals were decreased. Processing techniques reduce the levels of antinutritional organic factors, which including phytates, phenols, tannins and enzyme inhibitors by releasing exogenous and endogenous enzymes such as phytase enzyme formed during processing.

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Published
2012-09-24
How to Cite
AFIFY, A. E.-M. M. R. ., El-BELTAGI, H. S., ABD EL-SALAM, S. M., & OMRAN, A. A. (2012). Effect of Soaking, Cooking, Germination and Fermentation Processing on Proximate Analysis and Mineral Content of Three White Sorghum Varieties (Sorghum bicolor L. Moench). Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 40(2), 92-98. https://doi.org/10.15835/nbha4027930
Section
Research Articles