Effect of different processing conditions on proximate composition, anti-oxidants, anti-nutrients and amino acid profile of grain sorghum. (15th January 2019)

• Record Type: Journal Article
• Authors: Mohapatra, Debabandya; Patel, Avinash Singh; Kar, Abhijit; Deshpande, Sumedha S.; Tripathi, Manoj Kumar
• Is Part Of: Food chemistry. Volume 271(2019)
• Page Start: 129
• Page End: 135
• Publication Date: 2019-01-15
• Subjects: Whole sorghum grain -- Fermentation -- Antioxidant activity -- Amino acid profile -- Tannin content -- Biological value; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2018.07.196
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Fermentation improved antioxidant activity and reduced anti-nutritional factors in grain sorghum. Fermentation followed by steaming and flaking improved total amino acids in grain sorghum. Biological value of sorghum protein improved during processing like fermentation and flaking. Abstract: The effect of different processing conditions (B: boiling; F: LAB fermentation; FS: fermentation and steaming; FSF: fermentation, steaming, flaking) of whole grain sorghum on the proximate composition, antioxidants, anti-nutrients, and amino acids (AAs) was evaluated. A marginal increase in the protein content and a decrease in the fat content was observed in the F-sample. Total phenolics reduced by 28%; DPPH scavenging activity and CUPRAC activity increased by 1.4 and 6 times, respectively during fermentation. Tannin content reduced by 30–39%, for the F, FS and FSF samples; highest reduction in trypsin inhibitory activity (58%) was observed in the FS-sample. Total AAs increased by 2.9 folds in FSF samples. Grain sorghum contained mostly hydrophobic AAs (30–34%). The ratio of Essential amino acid to total amino acid and predicted protein efficiency ratio were highest in the F-sample, whereas predicted biological value of the FSF was 3 times than that of the control.