Effect of different processing conditions on proximate composition, anti oxidants, anti nutrients and amino acid profile of grain sorghum.
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.
Food chemistry