Effect of malting conditions on the nutritional and anti-nutritional factors of sorghum grist

  • Augustine Chima Ogbonna Department of Food Science and Technology, University of Uyo
  • Christian Izuchukwu Abuajah Department of Food Science and Technology, University of Uyo
  • Ekaette Okon Ide Department of Food Science and Technology, University of Uyo
  • Ukpong Sunny Udofia Department of Home Economics, University of Uyo, P.M.B.
Keywords: anti-nutrients, grist, malt, germination, sorghum

Abstract

Four grist samples, the same sorghum variety, from a modulated malting condition, were evaluated for nutritional and anti-nutritional factors. A raw grist sample of the same sorghum variety served as control. Results showed mineral elements increasing significantly (p≤0.05) with increasing steeping and germination periods as follows: Na+ (123%), K+ (29.55%), P2+ (4.71%), Ca2+ (157%) and Mg2+ (93.33%). Proximate composition of the samples in relation to the control showed that the total ash and carbohydrate levels decreased significantly (p≤0.05) by
34.4% and 24.33% respectively. The crude protein also decreased significantly (p≤0.05) by 28.5% and later increased by 0.10% relatively to the control. The moisture content and crude fibre steadily increased significantly (p≤0.05) by 37.13% and 72.5% respectively. A highly significant (p≤0.05) increase of 111.82% in the crude fat of the malted samples over the control was observed. Conversely,the oxalate, tannin, trypsin inhibitor activity (TIA) and phytate levels were significantly (p≤0.05) reduced by 34.13%, 8.45%, 36.5%, and 66%, respectively with increasing steeping and germination periods. The results suggest that malting, as a processing technique, can be used to effectively enhance the nutritional/organoleptic status of sorghum grist with concomitant reduction in some of its anti-nutritional factors.

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Published
2012-11-22
How to Cite
Ogbonna, Augustine Chima, Christian Izuchukwu Abuajah, Ekaette Okon Ide, and Ukpong Sunny Udofia. 2012. “Effect of Malting Conditions on the Nutritional and Anti-Nutritional Factors of Sorghum Grist”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 36 (2), 64-72. https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/3415.
Section
ORIGINAL ARTICLES