Nutritional Evaluation of Sorghum Flour (Sorghumbicolor L. Moench) During Processing of Injera
The present study was carried out to evaluate the
nutritional value of sorghum flour during processing of injera
(unleavened thick bread). The proximate composition of sorghum
flour before and after fermentation and that of injera was determined.
Compared to the raw flour and fermented one, injera had low protein
(11.55%), ash (1.57%) and fat (2.40%) contents but high in fiber
content. Moreover, injera was found to have significantly (P ≤ 0.05)
higher energy (389.08 Kcal/100g) compared to raw and fermented
sorghum flour. Injera contained lower levels of anti-nutritional
factors (polyphenols, phytate and tannins) compared to raw and
fermented sorghum. Also it was found to be rich in Ca
(4.75mg/100g), Fe (3.95 mg/100g), and Cu (0.7 mg/100g) compared
to that of raw and fermented flour. Moreover, both the extractable
minerals and protein digestibility were high for injera due to low
amount of anti-nutrients. Injera was found to contain an appreciable
amount of amino acids except arginine and tyrosine.
[1] Miller, E. (1996). Minerals. In: food chemistry chapter 4(O.R. Fennema,
ed.). Marcel Dekker Inc. New York. Basel. Hong Kong.
[2] Murty, D. S. and Renard, C.( 2001). Sorghum. In crops in tropical
Africa. Raemaekers, R. H (ed.). pp 68-96. Brussels. Belgium.
[3] Dirar, H.A. (1991). The Indigenous Fermented Foods and Beverages of
Sudan. In: Applications of Biotechnology to Food Processing in Africa.
Selected Paper. UNIDO, Vienna. 23-40.
[4] Chavan, J. K., and Kadam, S. S. (1989). Critical reviews in food science
and nutrition. Food Science, 28, 348-400.
[5] Oda, M., Hasegawa, H., Komatsu, S., Jambe, M., and Tsuchiya,
F.(1983). Antitumour polysaccharide from Lactobacillus sp. Agric. Biol.
Chem., 47, 1623-1625.
[6] Umeta, M. (2004).studies on the fermentation of tef (Eragrostis tef) and
its nutritional significance. M. sc. Thesis, School of Biological Sciences,
University of East Anglia, Norwich.
[7] Kebede, Y., Menkir, A. (1984). Research activities of the Ethiopian
sorghum improvement programme. In Proceeding of the Third
Workshop on Sorghum and Millet Improvement in Eastern Africa,
Morogoro, Tanzania, pp. 73-97.
[8] Zegeye, A. (1997). Acceptability if injera with stewed chicken. Food
Quality and Preference, 8, 293-295.
[9] AOAC (1990). Official methods of analysis, 15th edition. Association of
Official Agricultural Chemists, Washington D. C.
[10] AACC (2000). Approved methods of American Association of Cereal
Chemists, 10th ed., vol. 11(Ed), St Paul M. N. USA.
[11] Osborne, D.R. and P. Voogt (1978). Calculation of caloric value. In:
Analysis of nutrients in foods. New York, Academic Press, pp: 23-34.
[12] Wheeler, E. L. and Ferrel, R. E. (1971). A method for phytic acid
determination in wheat and wheat fractions. Cereal Chem., 48,312-317.
[13] Price, M. L. and Butler, L. G. (1977). Rapid Visual Estimation and
Spectrophotometer Determination of Tannin content of sorghum grain.
J. Agric. Food Chem., 25: 1268-1273.
[14] Price, M. L.; Van scoyoc, S. and Butler, L. G. (1978). A critical
evaluation of the vanillin reactions as an assay for tannin in sorghum
grain. J. Agric. Food Chem. (26), 1214.
[15] Chapman, H. D. and Pratt, F. P. (1982). Methods of analysis soils plant
and water, university of California, Agriculture Division, USA, pp.169.
[16] Chauhan, B.M. & Mahjan, L. (1988). Effect of natural fermentation on
the extractability of minerals from pearl millet flour. J. Food Science,
53, 1576-1577.
[17] Saunders, R. M, Connor, M. A. , Booth, A. N. , Bickoff, E. N. and
Kohler, C. O. (1973). Measurement of digestibility of alfa alfa protein
concentrate by in vitro methods. J. Nutrition, 103, 530-535.
[18] Snedecor, G. W., & Cochran, W. G. (1987). Statistical Methods (P. 221-
222) (17th ed.). Ames. 1A: The Iowa State University Press.
[19] Ibrahim Fatima S., Babiker E. E., Nabila E. Yousif and Abdullahi H.
ELTinay (2005). Effect of fermentation on biochemical and sensory
characteristics of sorghum flour supplemented with whey protein. Food
Chem., 92, 285-292.
[20] Gebrekidan, B.,GebreHiwat, B. (1982). Sorghum injera: preparation and
quality parameters. In ICRISAT, Proceedings of International
Symposium on Sorghum Grain Quality , Patancheru, India, pp. 55-56.
[21] Eggum,B. O.; Monawar, L.; Back Knudsen, K. E., Munck, L. and Axtel,
J. (1983). Nutritional quality of sorghum and sorghum foods from
Sudan. J. Cereal Science, 1:127-137.
[22] Idris Wisal H., Samia M. AbdelRahman, Hagir B. ELMaki, Babiker E.
E. and Abdullahi H. EL Tinay (2005). Effect of germination,
fermentation and cooking on phytic acid and tannin contents and HClextractability
of minerals of sorghum (Sorghum biocolor) cultivars. J.
Food Technol., 3 (3), 410-416.
[23] El Khalifa, A. O., & El Tinay, A. H. (1994). Effect of fermentation on
protein fractions and tannin content of low- and high-tannin cultivars of
sorghum. Food Chem., 49, 265-269.
[24] Urga, K., Fite, A.,and Biratu, E. (1997). Effect of natural fermentation
on nutritional and anti nutritional factors of tef (Eragrostis tef).
Ethiopian Journal of Health Development 11, 61-66.
[25] Osman, M. A. (2004). Changes in sorghum enzyme inhibitors, phytic
acid, tannins and in vitro protein digestibility occurring during Khamir
(local bread) fermentation. Food Chem., 88, 129-134.
[26] Mamiro, P.R.S. Vancamp, J. Mwikya, S. M. and Huyghebaert,A.
( 2001). In vitro extractability of calcium, iron and zinc in finger millet
and kidney beans during processing. J. Food Sci. 66, 1271-1275.
[1] Miller, E. (1996). Minerals. In: food chemistry chapter 4(O.R. Fennema,
ed.). Marcel Dekker Inc. New York. Basel. Hong Kong.
[2] Murty, D. S. and Renard, C.( 2001). Sorghum. In crops in tropical
Africa. Raemaekers, R. H (ed.). pp 68-96. Brussels. Belgium.
[3] Dirar, H.A. (1991). The Indigenous Fermented Foods and Beverages of
Sudan. In: Applications of Biotechnology to Food Processing in Africa.
Selected Paper. UNIDO, Vienna. 23-40.
[4] Chavan, J. K., and Kadam, S. S. (1989). Critical reviews in food science
and nutrition. Food Science, 28, 348-400.
[5] Oda, M., Hasegawa, H., Komatsu, S., Jambe, M., and Tsuchiya,
F.(1983). Antitumour polysaccharide from Lactobacillus sp. Agric. Biol.
Chem., 47, 1623-1625.
[6] Umeta, M. (2004).studies on the fermentation of tef (Eragrostis tef) and
its nutritional significance. M. sc. Thesis, School of Biological Sciences,
University of East Anglia, Norwich.
[7] Kebede, Y., Menkir, A. (1984). Research activities of the Ethiopian
sorghum improvement programme. In Proceeding of the Third
Workshop on Sorghum and Millet Improvement in Eastern Africa,
Morogoro, Tanzania, pp. 73-97.
[8] Zegeye, A. (1997). Acceptability if injera with stewed chicken. Food
Quality and Preference, 8, 293-295.
[9] AOAC (1990). Official methods of analysis, 15th edition. Association of
Official Agricultural Chemists, Washington D. C.
[10] AACC (2000). Approved methods of American Association of Cereal
Chemists, 10th ed., vol. 11(Ed), St Paul M. N. USA.
[11] Osborne, D.R. and P. Voogt (1978). Calculation of caloric value. In:
Analysis of nutrients in foods. New York, Academic Press, pp: 23-34.
[12] Wheeler, E. L. and Ferrel, R. E. (1971). A method for phytic acid
determination in wheat and wheat fractions. Cereal Chem., 48,312-317.
[13] Price, M. L. and Butler, L. G. (1977). Rapid Visual Estimation and
Spectrophotometer Determination of Tannin content of sorghum grain.
J. Agric. Food Chem., 25: 1268-1273.
[14] Price, M. L.; Van scoyoc, S. and Butler, L. G. (1978). A critical
evaluation of the vanillin reactions as an assay for tannin in sorghum
grain. J. Agric. Food Chem. (26), 1214.
[15] Chapman, H. D. and Pratt, F. P. (1982). Methods of analysis soils plant
and water, university of California, Agriculture Division, USA, pp.169.
[16] Chauhan, B.M. & Mahjan, L. (1988). Effect of natural fermentation on
the extractability of minerals from pearl millet flour. J. Food Science,
53, 1576-1577.
[17] Saunders, R. M, Connor, M. A. , Booth, A. N. , Bickoff, E. N. and
Kohler, C. O. (1973). Measurement of digestibility of alfa alfa protein
concentrate by in vitro methods. J. Nutrition, 103, 530-535.
[18] Snedecor, G. W., & Cochran, W. G. (1987). Statistical Methods (P. 221-
222) (17th ed.). Ames. 1A: The Iowa State University Press.
[19] Ibrahim Fatima S., Babiker E. E., Nabila E. Yousif and Abdullahi H.
ELTinay (2005). Effect of fermentation on biochemical and sensory
characteristics of sorghum flour supplemented with whey protein. Food
Chem., 92, 285-292.
[20] Gebrekidan, B.,GebreHiwat, B. (1982). Sorghum injera: preparation and
quality parameters. In ICRISAT, Proceedings of International
Symposium on Sorghum Grain Quality , Patancheru, India, pp. 55-56.
[21] Eggum,B. O.; Monawar, L.; Back Knudsen, K. E., Munck, L. and Axtel,
J. (1983). Nutritional quality of sorghum and sorghum foods from
Sudan. J. Cereal Science, 1:127-137.
[22] Idris Wisal H., Samia M. AbdelRahman, Hagir B. ELMaki, Babiker E.
E. and Abdullahi H. EL Tinay (2005). Effect of germination,
fermentation and cooking on phytic acid and tannin contents and HClextractability
of minerals of sorghum (Sorghum biocolor) cultivars. J.
Food Technol., 3 (3), 410-416.
[23] El Khalifa, A. O., & El Tinay, A. H. (1994). Effect of fermentation on
protein fractions and tannin content of low- and high-tannin cultivars of
sorghum. Food Chem., 49, 265-269.
[24] Urga, K., Fite, A.,and Biratu, E. (1997). Effect of natural fermentation
on nutritional and anti nutritional factors of tef (Eragrostis tef).
Ethiopian Journal of Health Development 11, 61-66.
[25] Osman, M. A. (2004). Changes in sorghum enzyme inhibitors, phytic
acid, tannins and in vitro protein digestibility occurring during Khamir
(local bread) fermentation. Food Chem., 88, 129-134.
[26] Mamiro, P.R.S. Vancamp, J. Mwikya, S. M. and Huyghebaert,A.
( 2001). In vitro extractability of calcium, iron and zinc in finger millet
and kidney beans during processing. J. Food Sci. 66, 1271-1275.
@article{"International Journal of Biological, Life and Agricultural Sciences:63574", author = "Noha A. Mohammed and Isam A. Mohamed Ahmed and Elfadil E. Babiker", title = "Nutritional Evaluation of Sorghum Flour (Sorghumbicolor L. Moench) During Processing of Injera", abstract = "The present study was carried out to evaluate the
nutritional value of sorghum flour during processing of injera
(unleavened thick bread). The proximate composition of sorghum
flour before and after fermentation and that of injera was determined.
Compared to the raw flour and fermented one, injera had low protein
(11.55%), ash (1.57%) and fat (2.40%) contents but high in fiber
content. Moreover, injera was found to have significantly (P ≤ 0.05)
higher energy (389.08 Kcal/100g) compared to raw and fermented
sorghum flour. Injera contained lower levels of anti-nutritional
factors (polyphenols, phytate and tannins) compared to raw and
fermented sorghum. Also it was found to be rich in Ca
(4.75mg/100g), Fe (3.95 mg/100g), and Cu (0.7 mg/100g) compared
to that of raw and fermented flour. Moreover, both the extractable
minerals and protein digestibility were high for injera due to low
amount of anti-nutrients. Injera was found to contain an appreciable
amount of amino acids except arginine and tyrosine.", keywords = "Cooking, Fermentation, Malt, Protein fractions,Sorghum.", volume = "5", number = "3", pages = "178-5", }
