Biochemical Characteristics of Sorghum Flour Fermented and/or Supplemented with Chickpea Flour
Sorghum flour was supplemented with 15 and 30%
chickpea flour. Sorghum flour and the supplement were fermented at
35 oC for 0, 8, 16, and 24 h. Changes in pH, titrable acidity, total
soluble solids, protein content, in vitro protein digestibility and
amino acid composition were investigated during fermentation and/or
after supplementation of sorghum flour with chickpea. The pH of the
fermenting material decreased sharply with a concomitant increase in
the titrable acidity. The total soluble solids remained unchanged with
progressive fermentation time. The protein content of sorghum
cultivar was found to be 9.27 and that of chickpea was 22.47%. The
protein content of sorghum cultivar after supplementation with15 and
30% chickpea was significantly (P ≤ 0.05) increased to 11.78 and
14.55%, respectively. The protein digestibility also increased after
fermentation from 13.35 to 30.59 and 40.56% for the supplements,
respectively. Further increment in protein content and digestibility
was observed when supplemented and unsupplemented samples were
fermented for different periods of time. Cooking of fermented
samples was found to increase the protein content slightly and
decreased digestibility for both supplements. Amino acid content of
fermented and fermented and cooked supplements was determined.
Supplementation was found to increase the lysine and therionine
content. Cooking following fermentation decreased lysine,
isoleucine, valine and sulfur containg amino acids.
[1] Deshpande, S.S. (1992). Food legumes in human nutrition: a personal
perspective. Review in Food Science and Nutrition, 32: 333-363.
[2] Murty, D.S. and Kumar, K.A. (1995). Traditional uses of sorghum and
millets. In sorghum and millets: Chemistry and Technology, (D.A.V.
Dendy, ed), American Association of Cereal Chemists, St. Paul, MN,
USA. 185-221.
[3] Nout, M.J.R. and Rombouts, F.M. (1992). Fermentation and
preservation of plant foods. J. Appl. Bacteriol. Symp. Supplemented,
73:136S - 1475S.
[4] Hamaker, B.R.; Mertz, E.T. and Axtell, J.D. (1994). Effect of extrusion
on sorghum kafirin solubility. Cereal Chemistry 71: 515-517.
[5] Rom, D.L.; Shull, J.M. and Chandrashekar, A.W. (1992). Effect of
cooking and treatment with sodium bisulfite on in vitro protein
digestibility and microstructure of sorghum flour. Cereal Chemistry 69:
178-181.
[6] Rooney, L.W.; Kirleis, A.W. and Murty, D.S. (1986). Traditional foods
from sorghum their production, evaluation and nutritional value. In:
Advances in Cereal Science and Technology, Vol. 8. Pomeranz, Y. (ed.).
ICRISAT, American Association of Cereal Chemists, St. Paul, MN,
USA. 317-353.
[7] Eggum, B. O., Monowar, L., Boch Knusden, K. E., Munck, L., & Axtell,
J. (1983). Nutritional quality of sorghum foods from Sudan. Journal of
Cereal Science, 1, 127-137.
[8] Amjad, I.; Igbal, A.; Kalil, I.A.; Ateeg, A. and Kahan, M.S. (2006).
National quality of important legumes. Food Chemistry, 97: 331-335.
[9] Arbab, M.E. and El Tinay, A.H. (1997). Effect of cooking with sodium
bisulphate or ascorbic acid on the in vitro protein digestibility of two
sorghum cultivars. Food Chemistry, 59 (3): 339-343.
[10] Zamora, A.F. and Fields, M.L. (1979). Nutritive quality of fermented
cowpeas and chickpeas. Journal of Food Sciences 44: 234-236.
[11] Joslyn, A. M. (1970). Methods in food analysis (2nd Ed.). New York:
Academic Press. Pp 123-134.
[12] AOAC (2000). Association of official analytical chemists.Official
methods of analysis, 17th ed Assoc. of analytical chemists, Washingon,
DC, USA.
[13] Monjula, S. and John, E. (1991). Biochemical changes and in vitro
protein digestibility of endosperm of germinating. Dolichos Lablab. J.
Sci. Food Agric., 55: 429-438.
[14] Snedecor, G. W., & Cochran, W. G. (1987). Statistical Methods (P. 221-
222) (17th ed.). Ames. 1A: The Iowa State University Press.
[15] Mohammed, S.I.; Steenson, L.R. and Kirleis, A.W. (1991). Isolation and
characterization of microorganisms associated with the traditional
sorghum fermentation for production of Sudanese kisra. App. Env. Micr.
57: 2529-2533.
[16] Torres, C.T.E.; Alanis, G.M.G. and Maitir, R. (1996). Relationship
between nutritional composition and anatomical parameters in sorghum
(Sorghum bicolor, L. Moench). Journal of Arch Latinoam Nutr., 46 (3):
253-259.
[17] Osman, N. M., Hassan, A. B., Ali, M. A.I. and Babiker E. E. (2005).
Effect of autoclaving on solubility and functional properties of chickpea
(Cicer areitinum L) flour as a function of salt concentration. Journal of
Food Technology 3 (3), 336-341.
[18] Rehman, Z.; Shah, W.H. (2005). Thermal heat processing effects on
anti-nutrition, protein, starch digestibility of food legumes. Food
Chemistry 91: 327-331.
[19] Taylor, J. and Taylor, J.R.N. (2002). Alleviation of the adverse effects of
cooking on protein digestibility in sorghum through fermentation in
traditional African porridges. International Journal o Food Science and
Technology, 37 (2): 129-138.
[20] Clawson, A.R. and Taylor, A.J. (1993). Chemical changes during
cooking of wheat. Food Chemistry. 47: 337-341.
[21] Monica, L.M.; Tovin, M. and Theresia, E. (1992). Nutritive composition
of broth from selected bean varieties cooked for various periods. J. of the
Science of Food and Agriculture, 58: 535-539.
[22] FAO/WHO/UNU (1985). Energy and protein requirements. Report of a
joint FAO/WHO/UNU expert consultation. World Health Organization
Technical Report Series 724.Geneva: WHO, 113-130.
[23] Dendy, D.A.V. (1995). Sorghum and millets: Chemistry and Technology
published by the American Association of Cereal Chemists, Inc., St.
Paul, Minnesota, USA.
[1] Deshpande, S.S. (1992). Food legumes in human nutrition: a personal
perspective. Review in Food Science and Nutrition, 32: 333-363.
[2] Murty, D.S. and Kumar, K.A. (1995). Traditional uses of sorghum and
millets. In sorghum and millets: Chemistry and Technology, (D.A.V.
Dendy, ed), American Association of Cereal Chemists, St. Paul, MN,
USA. 185-221.
[3] Nout, M.J.R. and Rombouts, F.M. (1992). Fermentation and
preservation of plant foods. J. Appl. Bacteriol. Symp. Supplemented,
73:136S - 1475S.
[4] Hamaker, B.R.; Mertz, E.T. and Axtell, J.D. (1994). Effect of extrusion
on sorghum kafirin solubility. Cereal Chemistry 71: 515-517.
[5] Rom, D.L.; Shull, J.M. and Chandrashekar, A.W. (1992). Effect of
cooking and treatment with sodium bisulfite on in vitro protein
digestibility and microstructure of sorghum flour. Cereal Chemistry 69:
178-181.
[6] Rooney, L.W.; Kirleis, A.W. and Murty, D.S. (1986). Traditional foods
from sorghum their production, evaluation and nutritional value. In:
Advances in Cereal Science and Technology, Vol. 8. Pomeranz, Y. (ed.).
ICRISAT, American Association of Cereal Chemists, St. Paul, MN,
USA. 317-353.
[7] Eggum, B. O., Monowar, L., Boch Knusden, K. E., Munck, L., & Axtell,
J. (1983). Nutritional quality of sorghum foods from Sudan. Journal of
Cereal Science, 1, 127-137.
[8] Amjad, I.; Igbal, A.; Kalil, I.A.; Ateeg, A. and Kahan, M.S. (2006).
National quality of important legumes. Food Chemistry, 97: 331-335.
[9] Arbab, M.E. and El Tinay, A.H. (1997). Effect of cooking with sodium
bisulphate or ascorbic acid on the in vitro protein digestibility of two
sorghum cultivars. Food Chemistry, 59 (3): 339-343.
[10] Zamora, A.F. and Fields, M.L. (1979). Nutritive quality of fermented
cowpeas and chickpeas. Journal of Food Sciences 44: 234-236.
[11] Joslyn, A. M. (1970). Methods in food analysis (2nd Ed.). New York:
Academic Press. Pp 123-134.
[12] AOAC (2000). Association of official analytical chemists.Official
methods of analysis, 17th ed Assoc. of analytical chemists, Washingon,
DC, USA.
[13] Monjula, S. and John, E. (1991). Biochemical changes and in vitro
protein digestibility of endosperm of germinating. Dolichos Lablab. J.
Sci. Food Agric., 55: 429-438.
[14] Snedecor, G. W., & Cochran, W. G. (1987). Statistical Methods (P. 221-
222) (17th ed.). Ames. 1A: The Iowa State University Press.
[15] Mohammed, S.I.; Steenson, L.R. and Kirleis, A.W. (1991). Isolation and
characterization of microorganisms associated with the traditional
sorghum fermentation for production of Sudanese kisra. App. Env. Micr.
57: 2529-2533.
[16] Torres, C.T.E.; Alanis, G.M.G. and Maitir, R. (1996). Relationship
between nutritional composition and anatomical parameters in sorghum
(Sorghum bicolor, L. Moench). Journal of Arch Latinoam Nutr., 46 (3):
253-259.
[17] Osman, N. M., Hassan, A. B., Ali, M. A.I. and Babiker E. E. (2005).
Effect of autoclaving on solubility and functional properties of chickpea
(Cicer areitinum L) flour as a function of salt concentration. Journal of
Food Technology 3 (3), 336-341.
[18] Rehman, Z.; Shah, W.H. (2005). Thermal heat processing effects on
anti-nutrition, protein, starch digestibility of food legumes. Food
Chemistry 91: 327-331.
[19] Taylor, J. and Taylor, J.R.N. (2002). Alleviation of the adverse effects of
cooking on protein digestibility in sorghum through fermentation in
traditional African porridges. International Journal o Food Science and
Technology, 37 (2): 129-138.
[20] Clawson, A.R. and Taylor, A.J. (1993). Chemical changes during
cooking of wheat. Food Chemistry. 47: 337-341.
[21] Monica, L.M.; Tovin, M. and Theresia, E. (1992). Nutritive composition
of broth from selected bean varieties cooked for various periods. J. of the
Science of Food and Agriculture, 58: 535-539.
[22] FAO/WHO/UNU (1985). Energy and protein requirements. Report of a
joint FAO/WHO/UNU expert consultation. World Health Organization
Technical Report Series 724.Geneva: WHO, 113-130.
[23] Dendy, D.A.V. (1995). Sorghum and millets: Chemistry and Technology
published by the American Association of Cereal Chemists, Inc., St.
Paul, Minnesota, USA.
@article{"International Journal of Biological, Life and Agricultural Sciences:53623", author = "Omima E. Fadlallah and Abdullahi H. El Tinay and Elfadil E. Babiker", title = "Biochemical Characteristics of Sorghum Flour Fermented and/or Supplemented with Chickpea Flour", abstract = "Sorghum flour was supplemented with 15 and 30%
chickpea flour. Sorghum flour and the supplement were fermented at
35 oC for 0, 8, 16, and 24 h. Changes in pH, titrable acidity, total
soluble solids, protein content, in vitro protein digestibility and
amino acid composition were investigated during fermentation and/or
after supplementation of sorghum flour with chickpea. The pH of the
fermenting material decreased sharply with a concomitant increase in
the titrable acidity. The total soluble solids remained unchanged with
progressive fermentation time. The protein content of sorghum
cultivar was found to be 9.27 and that of chickpea was 22.47%. The
protein content of sorghum cultivar after supplementation with15 and
30% chickpea was significantly (P ≤ 0.05) increased to 11.78 and
14.55%, respectively. The protein digestibility also increased after
fermentation from 13.35 to 30.59 and 40.56% for the supplements,
respectively. Further increment in protein content and digestibility
was observed when supplemented and unsupplemented samples were
fermented for different periods of time. Cooking of fermented
samples was found to increase the protein content slightly and
decreased digestibility for both supplements. Amino acid content of
fermented and fermented and cooked supplements was determined.
Supplementation was found to increase the lysine and therionine
content. Cooking following fermentation decreased lysine,
isoleucine, valine and sulfur containg amino acids.", keywords = "Amino acid, Chickpea, Cooking, Fermentation,protein, Sorghum.", volume = "4", number = "1", pages = "53-5", }
