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John R N Taylor - One of the best experts on this subject based on the ideXlab platform.

  • Proteolysis of Sorghum Endosperm Proteins when Mashing with Raw Grain Plus Exogenous Protease and Potassium Metabisulphite
    Journal of The Institute of Brewing, 2020
    Co-Authors: Chisala C. Ng'andwe, Alan N. Hall, John R N Taylor
    Abstract:

    With the aim of improving free amino nitrogen (FAN) production when mashing with raw Sorghum grain and exogenous enzymes, the effect of mashing with the addition of the reducing agent potassium metabisulphite (KMS) on the Sorghum endosperm Proteins was studied. When mashing was conducted at low temperature (40°C) over an extended period (7 h) with 0.1% KMS (Sorghum basis) in addition to exogenous protease, FAN increased by approx. 6 fold to approx. 91 mg/100 g Sorghum, as opposed to 5 fold to approx. 75 mg/100 g Sorghum with the exogenous enzyme only. Confocal laser scanning microscopy revealed that the exogenous protease caused the endosperm Protein matrix that surrounds the starch granules to break up on cooking. Transmission electron microscopy showed that the exogenous protease predominantly hydrolysed the glutelin matrix Protein surrounding the kafirin Protein bodies. In the presence of KMS there was also substantial breakdown of the Protein bodies. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis indicated that KMS had the effect of reducing kafirin polymers and oligomers into monomers. It appears that the addition of KMS in a Sorghum grain mashing system significantly improves the rate of Sorghum Protein hydrolysis because of the reduction of intermolecular disulphide bonds in the kafirin Protein, which allows better access of the protease, resulting in improved FAN production.

  • Co-suppression of synthesis of major α-kafirin sub-class together with γ-kafirin-1 and γ-kafirin-2 required for substantially improved Protein digestibility in transgenic Sorghum
    Plant Cell Reports, 2014
    Co-Authors: Andile W. Grootboom, John R N Taylor, Janet Taylor, Nompumelelo L. Mkhonza, Zodwa Mbambo, Martha M. O’kennedy, Laura S. Silva, Rachel Chikwamba, Luke Mehlo
    Abstract:

    Key message Co-suppressing major kafirin sub-classes is fundamental to improved Protein digestibility and nutritional value of Sorghum. The improvement is linked to an irregularly invaginated phenotype of Protein bodies. Abstract The combined suppression of only two genes, γ kafirin-1 (25 kDa) and γ-kafirin-2 (50 kDa), significantly increases Sorghum kafirin in vitro digestibility. Co-suppression of a third gene, α-kafirin A1 (25 kDa), in addition to the two genes increases the digestibility further. The high-digestibility trait has previously only been obtained either through the co-suppression of six kafirin genes (α-A1, 25 kDa; α-B1, 19 kDa; α-B2, 22 kDa; γ-kaf1, 27 kDa; γ-kaf 2, 50 kDa; and δ-kaf 2, 18 kDa) or through random chemical-induced mutations (for example, the high Protein digestibility mutant). We present further evidence that suppressing just three of these genes alters kafirin Protein cross-linking and Protein body microstructure to an irregularly invaginated phenotype. The irregular invaginations are consistent with high pepsin enzyme accessibility and hence high digestibility. The approach we adopted towards increasing Sorghum Protein digestibility appears to be an effective tool in improving the status of Sorghum as a principal supplier of energy and Protein in poor communities residing in marginal agro-ecological zones of Africa.

  • the importance of dietary Protein in human health combating Protein deficiency in sub saharan africa through transgenic biofortified Sorghum
    Advances in food and nutrition research, 2010
    Co-Authors: E C Henley, John R N Taylor, S D Obukosia
    Abstract:

    Abstract Child malnutrition is increasing in Africa. Protein deficiency is an important cause since Protein is essential for both growth and maintenance of muscle mass. Sorghum is a major staple food in Africa on account of its hardiness as a crop. However, Sorghum Protein is very deficient in the indispensable amino acid lysine and on cooking has poor Protein digestibility. This results in Sorghum having a very low Protein Digestibility Corrected Amino Acid Score (PDCAAS). The Africa Biofortified Sorghum project, a Grand Challenges in Global Heath project, is undertaking research to biofortify Sorghum in terms of Protein and micronutrient quality using genetic engineering. Lysine and Protein digestibility have been improved by suppression of synthesis of the kafirin storage Proteins. Transgenic biofortified Sorghum has double the PDCAAS of conventional Sorghum. This improvement should enable a young child to meet most of its Protein and energy requirements from biofortified Sorghum porridge. This together with the improvement in micronutrients could provide the basis of a sustainable and broadly comprehensive solution to child malnutrition in many African countries.

  • Properties of Heat-Treated Sorghum and Maize Meal and Their Prolamin Proteins
    Journal of Agricultural and Food Chemistry, 2009
    Co-Authors: M. Naushad Emmambux, John R N Taylor
    Abstract:

    The digestibility of Sorghum Protein is reduced when wet cooked. Size exclusion chromatography (SEC) together with other Protein analytical techniques was applied to further elucidate the effects of cooking on the Sorghum and maize and their prolamin Proteins. Sorghum and maize meal and their respective tertiary butanol extracted kafirin and zein were wet heat treated by boiling or pressure cooking. As expected, the in vitro pepsin Protein digestibility of Sorghum meal and kafirin reduced with boiling and pressure cooking, whereas the decrease in maize meal and zein Protein digestibility was much less. SDS-PAGE showed that the boiled and pressure-cooked kafirin was more polymerized than the corresponding zein preparations. SEC of kafirin also revealed a substantially increased high molecular weight peak with boiling and pressure cooking. In contrast, the high molecular weight peak was very small for control and wet heated treated zein. The highly polymerized kafirin occurs as a result of extensive disulfi...

  • use of γ irradiation to alleviate the poor Protein digestibility of Sorghum porridge
    Food Chemistry, 2005
    Co-Authors: John R N Taylor, E N Fombang, C M F Mbofung, Amanda Minnaar
    Abstract:

    One limitation to the use of Sorghum as a food is that its Proteins become more indigestible on wet-cooking, primarily through the formation of disulphide-linked enzymatically resistant Protein polymers. Irradiation can modify bonds involved in Protein secondary structure. The effects of irradiation (10 and 50 kGy) of dry and wet Sorghum and maize flours on the digestibility and solubility of their Proteins, when further cooked into porridge, were investigated. Irradiation of Sorghum flour, followed by cooking, alleviated the adverse effect of cooking on Sorghum Protein digestibility. Maize porridge digestibility was unaffected by irradiation of dry flour but decreased with wet-irradiation. Increase in digestibility was not accompanied by an increase in Protein solubility, suggesting that it was probably related to modification of Protein structure, allowing better access to proteolytic enzymes. Maillard reactions and Protein aggregation, at high doses, negatively affected digestibility. Polyphenols influenced the effects of irradiation.

Nabila E. Yousif - One of the best experts on this subject based on the ideXlab platform.

  • effect of alkaline pretreatment and cooking on Protein fractions of a high tannin Sorghum cultivar
    Food Chemistry, 2009
    Co-Authors: Abdullahi H Eltinay, Abd Elmoneim O Elkhalifa, O A Salih, Nabila E. Yousif
    Abstract:

    Abstract A high-tannin Sorghum cultivar (Karamaka) was used to study the effect of soaking in distilled water or 0.05%, 0.10% and 0.20% NaOH for 8 h, and soaking in distilled water or NaOH followed by cooking, on proximate composition, tannin content and Protein fractions. Results showed that soaking the Sorghum grains in water or NaOH for 8 h caused a slight increase in crude Protein, whilst the tannin content significantly ( p  ⩽ 0.05) decreased. The highest drop in tannin content was observed after soaking Sorghum in 0.20% NaOH for 8 h at ambient temperature. Combining soaking and cooking further lowered the tannin content of Sorghum, with a maximum reduction of 83.9%. Soaking in NaOH and cooking caused significant ( p  ⩽ 0.05) increases in the albumin and globulin fractions, accompanied by a significant reduction in the glutelin fraction. This readjustment of Sorghum Protein fractions would indicate improvement in the quality of Sorghum Proteins.

  • Effect of fermentation on Sorghum Protein fractions and in vitro Protein digestibility
    Plant Foods for Human Nutrition, 2001
    Co-Authors: Nabila E. Yousif, Abdullahi H. El Tinay
    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.

Scott R Bean - One of the best experts on this subject based on the ideXlab platform.

  • The impacts of Protein on grain Sorghum ethanol fermentation efficiency
    2007 Minneapolis Minnesota June 17-20 2007, 2020
    Co-Authors: Renyong Zhao, Scott R Bean, Donghai Wang
    Abstract:

    Nine grain Sorghum samples with a broad range of ethanol fermentation efficiencies (EFE) were used for this study. Relationships between free amino nitrogen (FAN), Protein digestibility, Protein extractability, and Protein microstructure to EFE were investigated. Only 0.60%~1.20% of Sorghum Protein was liberated in the form of free amino acids during mashing and this amount of FAN was not enough to support yeast fermentation. Protein digestibility reduced significantly during mashing. No strong linear relationship between Protein digestibility and EFE was observed after mashing. However, there was a strong linear relationship between EFE and the amount of extractable Protein from mashes. The extractable Protein could be used for prediction of EFE. The Proteins extracted with sonication induced by 2% s-mercaptoethanol and separated by SEC showed that the extractable non-disulphide cross-linked oligomers were positively related to EFE. Confocal laser scanning was used to analyze the effect of mashing on Protein structure. The images showed that Sorghum Proteins tended to form highly extended, strong web-like microstructures during mashing. The degree of Protein cross-linking was different among samples. The formation of web-like microstructures due to cross-linking reduced EFE.

  • changes in Protein and starch digestibility in Sorghum flour during heat moisture treatments
    Journal of the Science of Food and Agriculture, 2017
    Co-Authors: Thanhhien Vu, Scott R Bean, Chaofeng Hsieh
    Abstract:

    Heat-moisture treatment (HMT) has been used to modify properties of Sorghum starches. However, information is limited on the effects of HMT on the digestibility of starch and the concurrent changes in Protein in Sorghum flour. The objectives of this research were to identify heat-moisture conditions to increase the resistant starch (RS) content of Sorghum flour and investigate changes in Sorghum Proteins and starch structure.; Results: Sorghum flours with different moisture contents (0, 125, 200, and 300 g kg-1 w.b.) were heated at three temperatures (100, 120 and 140 °C) and times (1, 2 and 4 h). HMT of Sorghum flour increased its RS level. The flour treated at 200 g kg-1 moisture and 100 °C for 4 h had a high RS content (221 g kg-1 vs. 56 g kg-1 for the untreated flour). Starch was not gelatinized when Sorghum flours heated at moisture content of 200 g kg-1 or below. Sorghum Protein digestibility and solubility decreased during HMT. The increase in RS of Sorghum flour upon HMT was attributed to enhanced amylose-lipid complexes and heat induced structural changes in its Protein fraction.; Conclusion: HMT can be used to increase RS content in Sorghum flour without gelatinizing its starch, thereby providing Sorghum flour with unique food applications. © 2017 Society of Chemical Industry.; © 2017 Society of Chemical Industry.

  • Genetic architecture of kernel composition in global Sorghum germplasm.
    BMC Genomics, 2017
    Co-Authors: Davina H. Rhodes, Scott R Bean, William L. Rooney, Leo Hoffmann, Thomas J. Herald, Richard Boyles, Zachary W. Brenton, Stephen Kresovich
    Abstract:

    Sorghum [Sorghum bicolor (L.) Moench] is an important cereal crop for dryland areas in the United States and for small-holder farmers in Africa. Natural variation of Sorghum grain composition (Protein, fat, and starch) between accessions can be used for crop improvement, but the genetic controls are still unresolved. The goals of this study were to quantify natural variation of Sorghum grain composition and to identify single-nucleotide polymorphisms (SNPs) associated with variation in grain composition concentrations. In this study, we quantified Protein, fat, and starch in a global Sorghum diversity panel using near-infrared spectroscopy (NIRS). Protein content ranged from 8.1 to 18.8%, fat content ranged from 1.0 to 4.3%, and starch content ranged from 61.7 to 71.1%. Durra and bicolor-durra Sorghum from Ethiopia and India had the highest Protein and fat and the lowest starch content, while kafir Sorghum from USA, India, and South Africa had the lowest Protein and the highest starch content. Genome-wide association studies (GWAS) identified quantitative trait loci (QTL) for Sorghum Protein, fat, and starch. Previously published RNAseq data was used to identify candidate genes within a GWAS QTL region. A putative alpha-amylase 3 gene, which has previously been shown to be associated with grain composition traits, was identified as a strong candidate for Protein and fat variation. We identified promising sources of genetic material for manipulation of grain composition traits, and several loci and candidate genes that may control Sorghum grain composition. This survey of grain composition in Sorghum germplasm and identification of Protein, fat, and starch QTL contributes to our understanding of the genetic basis of natural variation in Sorghum grain nutritional traits.

  • Adhesive Performance of Sorghum Protein Extracted from Sorghum DDGS and Flour
    Journal of Polymers and the Environment, 2011
    Co-Authors: Ningbo Li, Scott R Bean, Michael Tilley, Xiaorong Wu, Ying Wang, Donghai Wang
    Abstract:

    Distillers dried grains with solubles (DDGS) is the main co-product from grain-based ethanol production. The objective of this research was to compare the adhesive performance of three types of Sorghum Proteins: acetic acid-extracted Sorghum Protein from DDGS (PI), aqueous ethanol-extracted Sorghum Protein from DDGS (PII) and acetic acid-extracted Sorghum Protein from Sorghum flour (PF). Physicochemical properties including amino acid composition, and rheological, thermal and morphological properties also were characterized. Results showed that PI had the best adhesion performance in terms of dry, wet and soak adhesion strength, followed by PF and PII. The wet strength of PI at a concentration of 12% Protein assembled at 150 °C was 3.15 MPa, compared to 2.17 MPa and 2.59 MPa for PII and PF, respectively. DSC thermograms indicated that the PF Protein isolates contained higher levels of carbohydrates than PI and PII; such non-Protein contaminants in the PF isolate could be the reason for its lower adhesion strength than PI. In addition, PI might have more hydrophobic amino acids aligned at the Protein-wood interface than PII, which could explain the better water resistance of PI. The optimum Sorghum Protein concentration and pressing temperature for maximum adhesion strength was 12% and 150 °C. PI had a significantly higher wet strength (3.15 MPa) than unmodified soy Protein (1.63 MPa for soy Protein). The high percentage of hydrophobic amino acids in PI (57%) was likely a key factor in the increased water resistance of PI compared with soy Protein (36% hydrophobic amino acids). These results indicated that Sorghum Protein has huge potential as an alternative to petroleum-based adhesives.

  • Adhesive Performance of Sorghum Protein Extracted from Sorghum DDGS and Flour
    Journal of Polymers and the Environment, 2011
    Co-Authors: Ningbo Li, Xiuzhi Susan Sun, Scott R Bean, Michael Tilley, Xiaorong Wu, Ying Wang, Donghai Wang
    Abstract:

    Distillers dried grains with solubles (DDGS) is the main co-product from grain-based ethanol production. The objective of this research was to compare the adhesive performance of three types of Sorghum Proteins: acetic acid-extracted Sorghum Protein from DDGS (PI), aqueous ethanol-extracted Sorghum Protein from DDGS (PII) and acetic acid-extracted Sorghum Protein from Sorghum flour (PF). Physicochemical properties including amino acid composition, and rheological, thermal and morphological properties also were characterized. Results showed that PI had the best adhesion performance in terms of dry, wet and soak adhesion strength, followed by PF and PII. The wet strength of PI at a concentration of 12% Protein assembled at 150 °C was 3.15 MPa, compared to 2.17 MPa and 2.59 MPa for PII and PF, respectively. DSC thermograms indicated that the PF Protein isolates contained higher levels of carbohydrates than PI and PII; such non-Protein contaminants in the PF isolate could be the reason for its lower adhesion strength than PI. In addition, PI might have more hydrophobic amino acids aligned at the Protein-wood interface than PII, which could explain the better water resistance of PI. The optimum Sorghum Protein concentration and pressing temperature for maximum adhesion strength was 12% and 150 °C. PI had a significantly higher wet strength (3.15 MPa) than unmodified soy Protein (1.63 MPa for soy Protein). The high percentage of hydrophobic amino acids in PI (57%) was likely a key factor in the increased water resistance of PI compared with soy Protein (36% hydrophobic amino acids). These results indicated that Sorghum Protein has huge potential as an alternative to petroleum-based adhesives. © 2011 Springer Science+Business Media, LLC.

Ivonne Delgadillo - One of the best experts on this subject based on the ideXlab platform.

  • high pressure treatments largely avoid revert decrease of cooked Sorghum Protein digestibility when applied before after cooking
    Lwt - Food Science and Technology, 2011
    Co-Authors: Isabel Correia, Alexandra Nunes, Jorge A Saraiva, Anta Nio S Barros, Ivonne Delgadillo
    Abstract:

    Abstract The results obtained in this work showed that high pressure treatments avoid/revert, to a large extent, cooking deleterious effects that decrease Sorghum Proteins digestibility, when pressure is applied before/after cooking. The best results were obtained when pressure is applied before the cooking process. Digestibility of cooked Sorghum Proteins increased from 16.1% to 35.3/25.4% when pressure at the level of 300 MPa was applied during 15 min before/after cooking, respectively (the value for uncooked Sorghum was 42.1%). When 300 MPa were applied for 5 min before cooking, similar results were obtained for digestibility (36.0%). Analysis of sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) of Sorghum prolamins, revealed that high molecular weight aggregates and a 45 kDa dimer, which usually increase with cooking and are related to Protein digestibility decrease, did not significantly change when high pressure is applied. A relationship between Infra-red (IR) spectra and Protein digestibility by means of a Partial Least Square (PLS1) regression was assessed, showing changes in Proteins and also on lipids and starch. It can be concluded that pressurization of Sorghum flour, before or after cooking, particularly the former, is a suitable process to greatly improve cooked Sorghum Protein digestibility.

  • High pressure treatments largely avoid/revert decrease of cooked Sorghum Protein digestibility when applied before/after cooking
    Lwt - Food Science and Technology, 2011
    Co-Authors: Isabel Correia, Alexandra Nunes, Jorge A Saraiva, António S. Barros, Ivonne Delgadillo
    Abstract:

    Abstract The results obtained in this work showed that high pressure treatments avoid/revert, to a large extent, cooking deleterious effects that decrease Sorghum Proteins digestibility, when pressure is applied before/after cooking. The best results were obtained when pressure is applied before the cooking process. Digestibility of cooked Sorghum Proteins increased from 16.1% to 35.3/25.4% when pressure at the level of 300 MPa was applied during 15 min before/after cooking, respectively (the value for uncooked Sorghum was 42.1%). When 300 MPa were applied for 5 min before cooking, similar results were obtained for digestibility (36.0%). Analysis of sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) of Sorghum prolamins, revealed that high molecular weight aggregates and a 45 kDa dimer, which usually increase with cooking and are related to Protein digestibility decrease, did not significantly change when high pressure is applied. A relationship between Infra-red (IR) spectra and Protein digestibility by means of a Partial Least Square (PLS1) regression was assessed, showing changes in Proteins and also on lipids and starch. It can be concluded that pressurization of Sorghum flour, before or after cooking, particularly the former, is a suitable process to greatly improve cooked Sorghum Protein digestibility.

  • Sequential in vitro pepsin digestion of uncooked and cooked Sorghum and maize samples
    Journal of Agricultural and Food Chemistry, 2004
    Co-Authors: Alexandra Nunes, Isabel Correia, And António Barros, Ivonne Delgadillo
    Abstract:

    An in vitro Protein digestion study, using pepsin, was carried out in uncooked and cooked Sorghum and maize flour samples. The digestibility values from the uncooked samples showed that Sorghum presents digestibility values similar to those of maize. In the case of the cooked samples, it was found that a wet cooking procedure promotes a decrease in Sorghum Protein digestibility when compared to maize. Electrophoresis was used to follow the in vitro pepsin sequential digestion procedure, and infrared spectroscopy was applied to establish its efficiency. SDS-PAGE results showed that both uncooked samples (Sorghum and maize) behave in a similar way. The wet cooking procedure increases the amount of high molecular weight aggregates and promotes the appearance of two nonreducible and nondigestible 45 and 47 kDa Proteins. These two Protein fractions are directly related to the loss of digestibility. It was also shown that in cooked Sorghum the monomers (γ-, α-, and β-) are more resistant to digestion than the c...

  • effect of grain structure and cooking on Sorghum and maize in vitro Protein digestibility
    Journal of Cereal Science, 2002
    Co-Authors: Kwaku G Duodu, P S Belton, Ivonne Delgadillo, A Nunes, Mary L Parker, E N C Mills, John R N Taylor
    Abstract:

    Abstract Uncooked and cooked Sorghum showed improvement in in vitro Protein digestibility as the structural complexity of the sample reduced from whole grain flour through endosperm flour to Protein body-enriched samples. This was not the case for maize. Cooking reduced Protein digestibility of Sorghum but not maize. Treating cooked Sorghum and maize whole grain and endosperm flours with alpha -amylase to reduce sample complexity before in vitro pepsin digestion slightly improved Protein digestibility. The reduction in Sorghum Protein digestibility on cooking was not related to the total polyphenol content of samples. Pericarp components, germ, endosperm cell walls, and gelatinised starch were identified as possible factors limiting Sorghum Protein digestibility. Electrophoresis of uncooked and cooked Protein-body-enriched samples of Sorghum and maize, and prolamin fractions of Sorghum under non-reducing conditions showed oligomeric Proteins with molecular weights (Mr) 45, 66 and >66 kDa and monomeric kafirins and zeins. Protein-body-enriched samples of Sorghum had more 45–50 kDa oligomers than those of maize. In cooked Sorghum, some of these were resistant to reduction. Pepsin-indigestible residues from Protein-body-enriched samples consisted mainly of α-zein (uncooked and cooked maize) or α-kafirin (uncooked Sorghum), whilst cooked Sorghum had in addition, β- and γ-kafirin and reduction-resistant 45–50 kDa oligomers. Cooking appears to lead to formation of disulphide-bonded oligomeric Proteins that occurs to a greater extent in Sorghum than in maize. This may explain the poorer Protein digestibility of cooked Sorghum.

Abdullahi H. El Tinay - One of the best experts on this subject based on the ideXlab platform.

  • effect of fermentation malt pretreatment and cooking on antinutritional factors and Protein digestibility of Sorghum cultivars
    Pakistan Journal of Nutrition, 2008
    Co-Authors: Wedad Wedad, Abdullahi H. El Tinay, H Abdelhaleem, A I Mustafa, Elfadil E. Babiker
    Abstract:

    Two Sorghum cultivars namely, Mugud (low tannin) and Karamaka (high tannin) were used in this study. The flour of the seeds of both cultivars was mixed with 5% malt. Then the flour with or without malt was fermented for 16 h. Samples were taken every 2 h during fermentation to study changes in pH, total acidity, crude Protein and dry matter. Fermentation of the flour with or without malt resulted in an increase in crude Protein content and total acidity for both cultivars. Moreover, the fermented flour with or without malt was cooked to study changes in phytate, tannins and in vitro Protein digestibility of the cultivars. A highly significant (P < 0.05) reduction in antinutritional factors (phytate and tannins) was observed for malted and fermented flour compared to the fermented dough. Cooking significantly (P < 0.05) reduced the in vitro Protein digestibility of the treated cultivars but the extent of the reduction is lower in malted samples. Fermentation alleviates the adverse effect of cooking on Sorghum Protein digestibility after addition of malt. Results obtained revealed that addition of malt followed by fermentation is a useful method to improve the nutritional value of Sorghum even after cooking.

  • Effect of fermentation on Sorghum Protein fractions and in vitro Protein digestibility
    Plant Foods for Human Nutrition, 2001
    Co-Authors: Nabila E. Yousif, Abdullahi H. El Tinay
    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.