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Effects of Malting and Fermentation on the amount of reducing Sugars and Soluble Proteins and free Amino Acids in White Macia and Red Tannin Sorghum flour

Mella, O., Rose , D. and Weller, C. (2013) Effects of Malting and Fermentation on the amount of reducing Sugars and Soluble Proteins and free Amino Acids in White Macia and Red Tannin Sorghum flour. Tanzania Food and Nutrition Centre, 13 (1). ISSN 0856 052

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Abstract

The purpose of this study was to investigate effects of malting and fermentation methods on the amounts of sugars and proteins in food grade Macia and Red tannin sorghum flours. Measurements to determine the amounts of reducing sugars, soluble protein, and free amino acids, in sorghum flour samples were performed. Grain sorghum kernels (5.2kg) from each sorghum variety were cleaned and kernel hardness tested using Tangential Abrasive Decortication Device (TADD).Half of the kernels (2.6kg) were milled to get regular (Rg) flour samples and the other half (2.6kg) were malted and milled to get malted (mal).flour samples. About 300g of both regular (Rg) and malted (mal) flour samples from both sorghum cultivars (in duplicate) were fermented, dried and milled again to get regular and fermented (Rgfe) and malted and fermented (malfe) flour samples. Extracts were prepared for all (8) flour samples by weighing about 0.5g of flour into centrifuge tubes, then 10 ml of water was added, vortexes 3 times, boiled for 15min and then centrifuged at 5250 RCF for 10 min. The reducing sugars in the extracted material of the regular, fermented, malted and malted/fermented flours from both food grade white Macia and the red tannin sorghum samples were determined by the (DNS) colorimetric methods with glucose as the standard and the absorbance values were read at 540 mm (Miller, 1959).The quantitative measurement of free amino acids of the supernatant material from all flour samples from both the food grade white macia and red tannin sorghum samples were performed using the ninhydrin reaction (Plummer, 1978). The amounts of soluble proteins in the supernatant material were measured using the Lowry method (Lowry et al, 1951). Results showed an increase in reducing sugars, soluble proteins and free amino acids in the malted and fermented flour samples compared to the control or regular flour samples, respectively. Malting and fermentation resulted in increased amounts of reducing sugars, soluble proteins and free amino acids in both food grade Macia and Red tannins sorghum flour. Statistical analysis results showed a significant (p < 0.05) difference between malting and fermentation but no significant (p >0.05) difference between the two sorghum varieties (Macia and Red sorghum). Malting and fermentation may be used to improve the nutritional quality of sorghum food products.

Item Type: Article
Keywords: Free amino acids, Fermentation, Macia, Malting, Tannins, Reducing sugars, Soluble proteins, Sorghum flour.
Subjects: Nutrition & food security > Food security
Divisions: Other
Depositing User: Mr Joseph Madata
Date Deposited: 04 Feb 2014 07:14
Last Modified: 04 Feb 2014 07:14
URI: http://ihi.eprints.org/id/eprint/2429

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