Malting and fermentation effects on antinutritional components and functional characteristics of sorghum flour

Food Science and Nutrition

Volumn 6, Issue 1, 2018, Pages 47-53

  Ojha, Pravin ^a   Adhikari, Roshan ^b   Karki, Roman ^a   Mishra, Achyut ^a   Subedi, Ujjwol ^a   Karki, Tika Bahadur ^c  

^a NEPAL AGRICULTURAL RESEARCH COUNCIL   (Nepal)

^b National College of Food Science and Technology   (Nepal)

^c KATHMANDU UNIVERSITY   (Nepal)

Author keywords

Fermentation; hydrogen cyanide; malting; sorghum

Indexed keywords

EID: 85033661946     PISSN: None     EISSN: 20487177     Source Type: Journal    
DOI: 10.1002/fsn3.525     Document Type: Article

References (70)

1. Ackerson, B., Schemm, R., & Wagner, D. G. (1978). Seed characteristics of different sorghum endosperm types. Animal Science Research Report (pp 82–86). Department of Agriculture, Oklahoma State University, United States.
2. Adegunwa, M. O., Adebowale, A. A., & Solano, E. O. (2012). Effect of thermal processing on the biochemical composition, antinutritional factors and functional properties of beniseeds (Sesamumindicum) flour. American Journal of Biochemistry and Molecular Biology, 2, 175–182. https://doi.org/10.3923/ajbmb.2012.175.182
3. Adewusi, S. R. A. (1983). Some aspects of cyanide metabolism in plants and animals. Ph.D. thesis, University of Ife, Nigeria, pp 236
4. AOAC (Association of Official Analytical Chemists) (2005). Official Methods of Analysis of AOAC International, 18th ed. Washington DC: AOAC International.
5. Awika, J. M., & Rooney, L. W. (2004). Sorghum phytochemicals and their potential aspects on human health. Phytochemistry, 65, 1199–1221.
6. 3 on tannin content and in vitro protein digestibility of faba bean cultivars. Plant Foods for Human Nutrition, 44, 119–130.
7. Bau, K. M., Villaume, C., Nicolas, J. P., & Mejean, L. (1997). Effect of germination on chemical composition, biochemical constituents and anti-nutritional factors of soybean (Glycine max) seeds. Journal of the Science of Food and Agriculture, 73, 1–9.
8. Beleia, A., Thu, L. T., & IDA, E.I. (1993). Lowering phytic phosphorus by hydration of soybeans. Journal of Food Science, 58, 375–377.
9. Bhardwaj, R., Singh, R. K., Wangchu, L., Sureja, A. K. (2005). Bamboo shoot consumption: Traditional wisdom and cultural invasion. Proceedings of the National Conference on Arunachal Pradesh: Tradition in Transition, Link Ecology, Economics and Ethics. Nirjuli, India. NERIST.
10. Briggs, D. E., Hough, J. S., Steevans, R., & Young, T. W. (1981). Malting and brewing Science. 2nd ed. London: Springer, US.
11. Chandra, S., & Samsher (2013). Assessment of functional properties of different flours. African Journal of Agricultural Research., 8, 4849–4852.
12. Chavan, J. K., & Kadam, S. S. (1989). Nutritional improvement of cereals by fermentation. CRC Critical Reviews in Food Science & Technology, 28, 349–400.
13. Chima, O. A., Christian, I. A., Ekaette, O. I., & Ukpong, S. U. (2012). Effect of malting conditions on the nutritional and antinutritional factors of Sorghum grist. Food Technology, 36, 64–72.
14. Claver, I. P., Zhang, H., Li, Q., Zhu, K., & Zhou, H. (2010). Impact of the soak and the malt on the physicochemical properties of the sorghum starches. International Journal of Molecular Sciences, 11, 3002–3015.
15. Conn, E. E. (1980). Cyanogenic compounds. Annual Review of Plant Physiology, 31, 433–451.
16. Deepali, A., Anubha, U., Preeti, S. N., & Krishi, V. K. D. (2013). Functional characteristics of malted flour of foxtail, barnyard and little millets. Annals Food Science and Technology, 14, 44–49.
17. Dlamini, N. R., Taylor, J. R., & Rooney, L. W. (2007). The effect of sorghum type and processing on the antioxidant activity of African sorghum-based foods. Food Chemistry, 105, 1412–1419.
18. Dykes, L., & Rooney, L.W. (2007). Phenolic compounds in cereal grains and their health benefits. Cereal Foods World, 52, 105–111.
19. Echendu, C. A., Onimawo, I. A., & Somtochi, A. (2004). Production and evaluation of doughnuts and biscuitsfrom maize – pigeon pea flour blends. Nigerian Food Journal, 22, 147–153.
20. Elkhalifa, A. E. O., & Bernhardt, R. (2010). Influence of grain germination on functional properties of sorghumflour. Food Chemistry, 121, 387–392.
21. Elkhalifa, A. E. O., Schiffler, B., & Bernhardt, R. (2005). Effect of fermentation on the functional properties of sorghum flour. Food Chemistry, 92, 1–5.
22. Etuk, E. B., Okeudo, N. J., Esonu, B. O., & Udedibie, A. B. I. (2012). Antinutritional factors in sorghum: Chemistry, mode of action and effects on livestock and poultry. Online Journal of Animal and Feed Research, 2, 113–119.
23. FAO (2006). Official Agricultural statistics, 18th ed. (pp. 1002–1004). Food and Agricultural Organization: Canada.
24. Grewal, R. (1992). Nutritional improvement of soybean through fermentation and its utilization in traditional foods in India.Ph.D. Thesis, Haryana Agricultural University, Hisar, India.
25. House, F. J. (2006). Agriculture Programs Terms and Laws. New york, America: Novinka Books: Nova Science Publishers Inc.
26. Igbabul, B. D., Bello, F. A., & Ani, E. C. (2014). Effect of fermentation on the proximate composition and functional properties of defatted coconut (Cocosnucifera L.) flour Sky. Journal of Food Science, 3, 34–40.
27. Kanpairo, K., Usawakesmanee, W., Sirivongpaisal, P., & Siripongvutikorn, S. (2012). The compositions and properties of spray dried tuna flavor powder produced from tuna precooking juice. International Food Research Journal, 19, 893–899.
28. Lorenz, K., & Collins, F. (1990). Quinoa (Chenopodium quinoa), starch physicochemical propertiesand functional characteristics. Starch, 42, 81–86.
29. McWatters, K. H., Ouedraogo, J. B., Resurreccion, A. V. A., Hung, Y., & Phillips, R. D. (2003). Physical and sensory characteristics of sugar cookies containing mixtures of wheat, fonio (Digitariaexilis) and cowpea (Vignaunguiculata) flours. International Journal of Food Science & Technology, 38, 403–410.
30. Mella, O.N.O. (2011). Effects of malting and fermentation on the composition and functionality of sorghum flour, M.Sc Thesis, The University of Nebraska, USA
31. Mohammed, N. A., Mohammed, I. E., & Barbiker, E. F. (2011). Nutritional evaluation of sorghum flour (Sorghum bicolour L. Moench) during processing of injera. International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering, 5, 99–103.
32. Mubarak, A. E. (2005). Nutritional composition and antinutritional factors of mung bean seeds (Phaseolusaureus) as affected by some home traditional processes. Food Chemistry, 89, 489–495.
33. Mukisa, I. M., Byaruhanga, Y. B., Charles, M. B. K. M., Matthew, A., Reidar, B. S., Sahlstrom, S., … Narvhus, J. A. (2012). Influence of cofermentation by Amylolytic lactobacillus plantarum and lactococcuslactis strains on the fermentation process and rheology of sorghum porridge. Applied and Environmental Microbiology, 78, 5220–5228.
34. Nelson-Quartey, F. C., Amagloh, F. K., Oduro, I., & Ellis, W. O. (2007). Formulation of an infant food based on breadfruit (Artocarpusaltilis) and breadnut (Artocarpuscamansi). Acta Horticulturae (ISHS), 757, 212–224.
35. Noorfarahzilah, M., Lee, J. S., Sharifudin, M. S., MohdFadzelly, A. B., & Hasmadi, M. (2014). Applications of composite flour in development of food products. International Food Research Journal, 21, 2061–2074.
36. Nwabueze, T. U., & Atuonwu, A. C. (2007). Effect of malting African breadfruit, (respectively Treculia African) seeds on flour properties and biscuit sensory and quality characterstics as composite. Journal of Food Technology, 5, 42–48.
37. Nwosu, J. (2011). The effect of storage condition on the rheological/functional properties of soup thickener Mucuna sloanei (Upko). Researcher, 3, 27–32.
38. Odedeji, J. O., & Oyeleke, W. A. (2011). Comparative studies on functional properties of whole and dehulled cowpea seed flour (Vignaunguiculata). Pakiistan Journal of Nutrition, 10, 899–902.
39. Ogbonna, A. C., Abuajah, C. I., Ide, E. O., & Udofia, U. S. (2012). Effect of malting conditions on the nutritional and anti-nutritional factors of sorghum grist. Food Tech., 36(2), 64–72.
40. Ohr, M.L (2004). Neutraceuticals and functional foods. Food Technology, 58, 71–72.
41. Ojha, P., Karki, T. B., & Maharjan, S. (2014). Effect of sprouting on physic-chemical properties of tofu. Journal of Nutrition and Health Food Engineering, 1, 1–8.
42. Ojokoh, A. O. (2014). Proximate composition and antinutrient content of pumpkin (cucurbitapepo) and sorghum (sorghum bicolor) flour blends fermented with Lactobacillus plantarum, Aspergillusniger and Bacillus substilis. Life Journal of Science, 16, 425–435.
43. Okoye, J. I, Ezigbo, V. O. and Animalu, I. L. (2010). Development and quality evaluation of weaning foods fortified with African yam bean flour. Continental Journal Agricultural Science, 4, 1–6.
44. Omimawo, I. A., & Akubor, P. I. (2012). Food chemistry (integrated approach with biochemica background), 2nd ed. Agbowo, Ibadan, Nigeria: Joytal printing press.
45. Onuegbu, N. C., Nworah, K. O., Essien, P. E., Nwosu, J. N., & Ojukwu, M. (2013). Proximate, functional and anti-nutritional properties of boiled ukpo seed (Mucunaflagellipes) flour. International Journal of Life Sciences, 2, 1–4.
46. Opeyemi, O. A., Stephen, A. A., & Oluwatooyin, F. O. (2016). Effect of malted sorghum on quality characteristics of wheat-sorghum-soybean flour for potential use in confectionaries. Food and Nutrition Sciences, 7, 1241–1252.
47. Osman, A. M. (2007). Effect of different processing methods on nutrient composition, anti-nutritional factors and in vitro protein digestibility on Dolichos lablab bean (Lablab purpureus (L) Sweet). Pakistan Journal of Nutrition, 6, 299–303.
48. Oti, E., & Akobundu, E. N. T. (2008). Potentials of cocoyam-soybean-crayfish mixtures in complementary feeding. Nigeria Agricultural Journal, 39, 137–145.
49. Panasiuk, O., & Bills, D. D. (1984). Cyanide content of sorghum sprouts. Journal of Food Science, 49, 791–793.
50. Raihanatu, M. B., Modu, S., Falmata, A. S., Shettima, Y. A., & Heman, M. (2011). Effect of processing (sprouting and fermentation) of five local varieties of sorghum on some biochemical parameters. Biokemistri, 23, 91–96.
51. Ranganna, S. (2007). Handbook of analysis and Quality control for fruit and vegetable products. New –Dellhi, India: Tata McGraw Hill Company Ltd.
52. Reddy, N. R., Sathe, S. K., & Salunkhe, D. K. (1982). Phytate in legumes and cereals. Advances in Food and nutrition Research, 28, 1032–1039.
53. Romo-parada, L. M., Simard, R. E., & Larrea-Reynoso, S. (1985). Influence of germination “Nixtamalizcion” and fermentation on nutritional value of sorghum protein. Microbiologic Aliment Nutrition, 3, 125–132.
54. Rosa, M. G., Guerra-Hernandez, E., & GarcõÂa-Villanova, B. (1999). Phytic acid content in milled cereal products and breads. Food Research International, 32, 217–221.
55. Sathe, S. K., Desphande, S. S., & Salunkhe, D. K. (1982). Functional properties of lupin seed (Lupinusmutabilis) protein and protein concentrates. Journal of Food Science, 47, 491–497.
56. Scalbert, A., Mila, I., Expert, D., Marmolle, F., Albrecht, A. M., Hurrell, R., … Tomé, D. (1999). Polyphenols, metal ion complexation and biological consequences. Basic Life Sciences, 66, 545–554.
57. Schons, P. F., Battestin, V., & Macedo, G. A. (2012). Fermentation and enzyme treatments for sorghum. Brazilian Journal of Microbiology, 43, https://doi.org/10.1590/S1517-83822012000100010
58. Seigler, D. S. (1991). Cyanide and cyanogenic glycosides. In G. Rosenthal, & B. Berenbaum (Eds.), Herbivores: Their interactions with secondary plant metabolites, Vol. 1 (pp. 35–77). San Diego: Academic Press.
59. Serna-Saldivar, S., & Rooney, L. W. (1995). Structure and chemistry of sorghum and millet. In D. A. V. Dendy (Ed.). Sorghum and millets: Chemistry and technology. St. Paul, MN, USA: American Association of Cereal Chemists.
60. Shadad, M. E. (1989). Proximate composition, tannin content and protein digestibility of sorghum cultivars grown in Sudan. M. Sc. Thesis. Faculty of Agriculture, University of Khartoum, Sudan.
61. Sirivongpaisal, P. (2008). Structure and functional properties of starch and flour from bambarra groundnut. Songklanakarin Journal of Science and Technology, 30, 51–56.
62. Sreeramulu, G., Srinivasa, D. S., Nand, K., & Joseph, R. (1996). Lactobacillus amylovorus as a phytase producer in submerged culture. Letters in Applied Microbiology, 23, 385–388.
63. Taylor, J. R. N., Schober, T. J., & Bean, S. R. (2006). Novel food and non-fooduses for sorghum and millets. Journal of Cereal Science, 44, 252–271.
64. Traynham, T. L., Myers, D. J., Carriquiry, A. L., & Johnson, L. A. (2007). Evaluation of water-holding capacity for wheat-soy flour blends. Journal of American Oil Chemists Society, 84, 151–155.
65. Uvere, P.O., Ngoddy, P. O., & Nanyelugo, D. O. (2002).Effect of amylase-rich-flour (ARF) treatment on the viscosity of fermented complementary foods. Food and Nutrition Bulletin 23: 190–195.
66. Valencia, S., Svanberg, U., Sandberg, A. S., & Ruales, J. (1999). Processing ofquinoa, effects on in vitro iron availability and phytate hydrolysis. International Journal of Food Science and Nutrition, 50, 203–211.
67. Wang, J. C., & Kinsella, J. E. (1976). Functional properties of novel proteins: Alfalfa leaf protein. Journal of Food Science, 41, 286–289. https://doi.org/10.1111/j.1365-2621.1976.tb00655.x
68. Waniska, R. D., Rooney, L. W., & McDonough, C. M. (2004). Sorghum:Utilization. In W. Colin,ed. Encyclopedia of Grain Science (pp.125–136) UK: Elsevier: Oxford.
69. Wedad, W., Abdelhaleem, H., Abdullahi, H., El Tinay, H., Mustafa, A. I., & Babiker, E. E. (2008). Effect of fermentation, malt-pretreatment and cooking on antinutritional factors and protein digestibility of sorghum cultivars. Pakistan Journal of Nutrition, 7, 335–341.
70. Yasmin, A., Zeb, A., Khalil, A. W., Paracha, G. M., & Khattak, A. B. (2008). Effect of processing on anti-nutritional factors of red kidney bean grains. Food Bioprocess Technology, 1, 415–419.