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

  • Hossam Saad El-BELTAGI National Research Centre, Pharmaceutical Sciences Div., Medicinal and Aromatic Plants Dept., Dokki,12311, Cairo
  • Samiha M. ABD EL-SALAM Food Technology Research Institute, Agricultural Research Center, Department of Crops Technology
  • Azza A. OMRAN Agricultural Research Center, Food Technology Research Institute, Department of Crops Technology

Abstract

The changes in chemical composition, amylose and minerals content after soaking, cooking, germination and fermentation of threewhite sorghum varieties, named ‘Dorado’, ‘Shandaweel-6’, and ‘Giza-15’ were investigated. The chemical composition concluded includingcrude protein, oils, crude fiber and ash. Crude protein content ranged from 10.62 to 12.46% in raw sorghum. ‘Shandaweel-6’ was thehighest variety in crude protein content (12.46%). ‘Dorado’ was the highest variety in oils and ash (3.91 and 1.45%). ‘Shandaweel-6’ wasthe 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/100g). While, ‘Shandaweel-6’ was the highestvariety 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 antinutritionalorganic factors, which including phytates, phenols, tannins and enzyme inhibitors by releasing exogenous and endogenous enzymes suchas phytase enzyme formed during processing.

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Author Biographies

Hossam Saad El-BELTAGI, National Research Centre, Pharmaceutical Sciences Div., Medicinal and Aromatic Plants Dept., Dokki,12311, Cairo
Department of Biochemistry, Faculty of Agriculture, Cairo University, P. Box 12613, Gamma St, Giza, Cairo- Egypt,
Samiha M. ABD EL-SALAM, Food Technology Research Institute, Agricultural Research Center, Department of Crops Technology
Department of Crops Technology, Food Technology Research Institute, Agricultural Research Center, Egypt
Azza A. OMRAN, Agricultural Research Center, Food Technology Research Institute, Department of Crops Technology
Department of Crops Technology, Food Technology Research Institute, Agricultural Research Center, Egypt
Published
2012-09-24
How to Cite
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

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