International Journal of Food Science and Biotechnology

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Selected Anti-nutritional Factors and In-vitro Protein Digestibility of Some Sorghum Types as Influenced by Germination Time During Malting

Received: 04 April 2018    Accepted: 23 April 2018    Published: 17 May 2018
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Abstract

The effect of germination time, during malting, on phytate and tannin concentration as well as on the In-vitro protein digestibility of some sorghum types was investigated. The increase in the germination time led to a decrease in the phytate content from the initial range of 1004.6-1097.4 mg/100g, at zero-hour germination, to a range of 457.2-626.3 mg/100g at 48-hour germination time. A further decrease in the phytate content was obtained at 96-hour germination time with a range of 215.4 -298.3 mg/100g. A maximum of 71.5-79.2% phytate reduction capacity at 96-hour germination time was attainable with the sorghum types. The increase in germination time also caused the tannin concentration to decrease. The initial tannin concentration (0.23-4.47 mg/g), at zero-hour germination time, decreased to 0.15-3.35 mg/g at 48-hour germination time while a range of 0.13-3.07 mg/g was obtained at 96-hour germination time. A maximum of 25.9-45.8% tannin reduction capacity at 96-hour germination time was attainable with the sorghum types. The In-vitro protein digestibility of the sorghum types increased from the initial level (32.1-45.1%), at zero-hour germination time, to 42.8-61.3% at 48-hour germination time while that of 96-hour germination time was 46.7-64.8%. It may be concluded that the decrease in the anti-nutritional factors and improvement in the protein digestibility of sorghum types during the malting process was essentially a function of germination time and sorghum grain variability.

DOI 10.11648/j.ijfsb.20180302.11
Published in International Journal of Food Science and Biotechnology (Volume 3, Issue 2, June 2018)
Page(s) 40-45
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This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Sorghum, Protein Digestibility, Germination, Malting, Anti-nutrient

References
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Author Information
  • Department of Food Science and Technology, Modibbo Adama University of Technology, Yola, Nigeria

  • Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria

  • Department of Food Science and Technology, Modibbo Adama University of Technology, Yola, Nigeria

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    Mohammed Atanda Usman, Mathew Kolawole Bolade, Jelili Babatunde Hussein. (2018). Selected Anti-nutritional Factors and In-vitro Protein Digestibility of Some Sorghum Types as Influenced by Germination Time During Malting. International Journal of Food Science and Biotechnology, 3(2), 40-45. https://doi.org/10.11648/j.ijfsb.20180302.11

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    Mohammed Atanda Usman; Mathew Kolawole Bolade; Jelili Babatunde Hussein. Selected Anti-nutritional Factors and In-vitro Protein Digestibility of Some Sorghum Types as Influenced by Germination Time During Malting. Int. J. Food Sci. Biotechnol. 2018, 3(2), 40-45. doi: 10.11648/j.ijfsb.20180302.11

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    AMA Style

    Mohammed Atanda Usman, Mathew Kolawole Bolade, Jelili Babatunde Hussein. Selected Anti-nutritional Factors and In-vitro Protein Digestibility of Some Sorghum Types as Influenced by Germination Time During Malting. Int J Food Sci Biotechnol. 2018;3(2):40-45. doi: 10.11648/j.ijfsb.20180302.11

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  • @article{10.11648/j.ijfsb.20180302.11,
      author = {Mohammed Atanda Usman and Mathew Kolawole Bolade and Jelili Babatunde Hussein},
      title = {Selected Anti-nutritional Factors and In-vitro Protein Digestibility of Some Sorghum Types as Influenced by Germination Time During Malting},
      journal = {International Journal of Food Science and Biotechnology},
      volume = {3},
      number = {2},
      pages = {40-45},
      doi = {10.11648/j.ijfsb.20180302.11},
      url = {https://doi.org/10.11648/j.ijfsb.20180302.11},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ijfsb.20180302.11},
      abstract = {The effect of germination time, during malting, on phytate and tannin concentration as well as on the In-vitro protein digestibility of some sorghum types was investigated. The increase in the germination time led to a decrease in the phytate content from the initial range of 1004.6-1097.4 mg/100g, at zero-hour germination, to a range of 457.2-626.3 mg/100g at 48-hour germination time. A further decrease in the phytate content was obtained at 96-hour germination time with a range of 215.4 -298.3 mg/100g. A maximum of 71.5-79.2% phytate reduction capacity at 96-hour germination time was attainable with the sorghum types. The increase in germination time also caused the tannin concentration to decrease. The initial tannin concentration (0.23-4.47 mg/g), at zero-hour germination time, decreased to 0.15-3.35 mg/g at 48-hour germination time while a range of 0.13-3.07 mg/g was obtained at 96-hour germination time. A maximum of 25.9-45.8% tannin reduction capacity at 96-hour germination time was attainable with the sorghum types. The In-vitro protein digestibility of the sorghum types increased from the initial level (32.1-45.1%), at zero-hour germination time, to 42.8-61.3% at 48-hour germination time while that of 96-hour germination time was 46.7-64.8%. It may be concluded that the decrease in the anti-nutritional factors and improvement in the protein digestibility of sorghum types during the malting process was essentially a function of germination time and sorghum grain variability.},
     year = {2018}
    }
    

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  • TY  - JOUR
    T1  - Selected Anti-nutritional Factors and In-vitro Protein Digestibility of Some Sorghum Types as Influenced by Germination Time During Malting
    AU  - Mohammed Atanda Usman
    AU  - Mathew Kolawole Bolade
    AU  - Jelili Babatunde Hussein
    Y1  - 2018/05/17
    PY  - 2018
    N1  - https://doi.org/10.11648/j.ijfsb.20180302.11
    DO  - 10.11648/j.ijfsb.20180302.11
    T2  - International Journal of Food Science and Biotechnology
    JF  - International Journal of Food Science and Biotechnology
    JO  - International Journal of Food Science and Biotechnology
    SP  - 40
    EP  - 45
    PB  - Science Publishing Group
    SN  - 2578-9643
    UR  - https://doi.org/10.11648/j.ijfsb.20180302.11
    AB  - The effect of germination time, during malting, on phytate and tannin concentration as well as on the In-vitro protein digestibility of some sorghum types was investigated. The increase in the germination time led to a decrease in the phytate content from the initial range of 1004.6-1097.4 mg/100g, at zero-hour germination, to a range of 457.2-626.3 mg/100g at 48-hour germination time. A further decrease in the phytate content was obtained at 96-hour germination time with a range of 215.4 -298.3 mg/100g. A maximum of 71.5-79.2% phytate reduction capacity at 96-hour germination time was attainable with the sorghum types. The increase in germination time also caused the tannin concentration to decrease. The initial tannin concentration (0.23-4.47 mg/g), at zero-hour germination time, decreased to 0.15-3.35 mg/g at 48-hour germination time while a range of 0.13-3.07 mg/g was obtained at 96-hour germination time. A maximum of 25.9-45.8% tannin reduction capacity at 96-hour germination time was attainable with the sorghum types. The In-vitro protein digestibility of the sorghum types increased from the initial level (32.1-45.1%), at zero-hour germination time, to 42.8-61.3% at 48-hour germination time while that of 96-hour germination time was 46.7-64.8%. It may be concluded that the decrease in the anti-nutritional factors and improvement in the protein digestibility of sorghum types during the malting process was essentially a function of germination time and sorghum grain variability.
    VL  - 3
    IS  - 2
    ER  - 

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