EFFECTS OF PROCESSING FOUR VARIETIES OF SORGHUM ON ANTI-NUTRITIONAL FACTORS

S. T. Daramola, A. A. Sekoni, J. J. Omage, S. Duru

Abstract


A study was carried out to evaluate the effects of processing four varieties of Sorghum bicolor on anti-nutritional factors. The four varieties of sorghum used were Samsorg-14, Samsorg-40, Samsorg-17 and KSV-15 and they were subjected to two processing methods which were soaking 24hrs for 3 days and soaking 24hrs and fermentation for 72hrs. Significant levels of differences among treatment means were determined using the Tukey`s test (Steel et al., 1997) to separate the means. The result showed that raw KSV-15 had the highest levels of phytic acid, tannin and saponin followed by Samsorg-14 and Samsorg-40 while the least anti- nutritional factor was observed with Samsorg-17.With soaking; Samsorg-14 had the highest level of anti-nutritional factors followed by KSV-15 and Samsorg-40, while Samsorg-17 had the least. Soaking 24hrs and fermentation of four varieties of sorghum grains caused significant (P<0.05) difference in the levels of phytic acid and tannin in Samsorg-17 and Samsorg-14 which had the least.  The percentage reduction in most of the anti-nutritional factors was highest in fermented sorghum with KSV -15 having the highest percentage reduction followed by Samsorg-40 and Samsorg-17, while Samsorg-14 had the least. In conclusion fermentation as a processing method reduced tannins, saponins, phenols and oxalates more appreciably in four varieties of sorghum.

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References


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