Asian Journal of Dairy and Food Research, volume 40 issue 4 (december 2021) : 451-455

Effect of Malting on the Nutritional Composition, Anti-nutrition Factors and Mineral Composition on Sorghum (Sorghum bicolor)

T.V. Davana, M.L. Revanna, S. Shamshad Begum
1College of Sericulture, Chintamani, Chikballapur-563 125, Karnataka, India.
Cite article:- Davana T.V., Revanna M.L., Begum Shamshad S. (2021). Effect of Malting on the Nutritional Composition, Anti-nutrition Factors and Mineral Composition on Sorghum (Sorghum bicolor). Asian Journal of Dairy and Food Research. 40(4): 451-455. doi: 10.18805/ajdfr.DR-1624.
Background: Sorghum (Sorghum bicolor) is commonly named as Jowar, belongs to family Framineae. The presence of anti-nutrients affect the nutritional values by limiting protein and starch digestibility, hinder mineral bioavailability. This can be reduced by malting procedures. Hence, the study was undertaken to study the effect of malting on nutritional composition, anti nutritional factors and mineral composition.
Methods: Processing methods include soaking for 24 hr and germination for different time periods and drying in hot air oven for 2-3 hr. at 50oC. The yield of malted sorghum flour is 95g/100g.
Result: Nutrient composition include moisture, protein, fat, ash, crude fibre, carbohydrate and energy showed that the sorghum germinated for 3 days has the higher value of 6.7%, 11.37g, 3.27g, 1g 2.4g 73.57g 375 /100g respectively. The micronutrients i.e. calcium and iron content of malted flour was significantly increased (p<0.05) to 28mg/100g, 5.83mg/100g. Anti-nutrients like Tannin and Phytate decreased subsequently in three day germinated sorghum to 61.2mg/100g, 50.625mg/100g respectively. The result showed that processing increases the nutritional, mineral composition and decreases theanti-nutritional factors in sorghum. Hence, Sorghum has potential in fortification of food productsand its suitability of utilization in formulation of value added food products.

  1. A.O.A.C., (1980). Official Methods of Analysis, 13th edition. Association of Official Agricultural Chemist, Washington, D.C. 2004.

  2. El-Beltagi, H.S., El-Salam, S.M.A. and Omran, A.A., (2012). Effect of soaking, cooking, germination and fermentation processing on proximate analysis and mineral content of three white sorghum varieties [Sorghum bicolor (L.) Moench]. NotulaeBotanicaeHortiAgrobotanici Cluj- Napoca. 40(2): 92-98

  3. FAO (2005). Year Book of Statistics.Food and Agriculture Organization of the United Nations, Rome, Italy.

  4. Gerrano, A.S., Labuschagne, M.T., Van Biljon, A. and Shargie, N.G. (2016). Quantification of mineral composition and total protein content in sorghum [Sorghum bicolor (L.) Moench] genotypes. Cereal research communications. 44(2): 272-285.

  5. Hassani, A., Zarnkow, M. and Becker, T. (2014). Influence of malting conditions on sorghum [Sorghum bicolor (L.) Moench] as a raw material for fermented beverages. Food Science and Technology International. 20(6): 453-463

  6. Inyang, C.U. and Zakari, U.M. (2008). Effect of germination and fermentation of pearl millet on proximate, chemichal and sensory properties of instant “Fura” - A Nigerian cereal food. Pakistan Journal of Nutrition. 7(1): 9-12.

  7. Katoch, R. (2011). Methods for Nutritional Quality Evaluation of Food Materials. In: Analytical Techniques in Biochemistry and Molecular Biology: 251-322.

  8. Kiranawati, T.M. (2002). The quality evaluation of sprouts bean milk [Vigna unguiculata (L) Walp] Evaluasi Mutu Susu Pra Kecambahdari Kacang Tunggak [Vigna unguiculata (L) Walp]. Malang, Indonesia: Brawijaya University, Master thesis.

  9. Laetitia, M.M., Joseph, H.D., Joseph, D. and Christian, M. (2005). Physical, chemical and microbiological changes during natural fermentation of “gowe”, a sprouted or non sprouted sorghum beverage from West Africa. African Journal of Biotechnology. 4(6): 467-496

  10. Muyanja, C.M., Kikafunda, J.K., Narvhas, J.A., Helgetun, K. and Langsrud, T. (2003). Production methods and composition of Bushira: a Ugandan traditional fermented cereal beverage. African J. of Food, Agri. Nutr. and Development. 3(1): 201-211.

  11. Narsih, N., Yunianta, Y. and Harijono, H. (2012). The study on sorghum [Sorghum bicolor (L.) Moench] soaking and germination time to produce low tannin and phytic acid flour. Journal Teknologi Pertanian. 9(3).

  12. Neelam Khetarpaul and Chauhan, B.M. (1990). Effect of germination and fermentation on available carhohydrate content of pearl millet. J. Food Chem. 38 (1): 21-26.

  13. Ojha, P. Adhikari, R., Karki, R., Mishra, A., Subedi, U. and Karki, T.B. (2018). Malting and fermentation effects on antinutritional components and functional characteristics of sorghum flour. Food Science and Nutrition. 6(1):47-53.

  14. Omary, M.B., Fong, C., Rothschild, J. and Finney, P. (2012). Effects of germination on the nutritional profile of gluten free cereals and pseudocereals: A review. Cereal Chemistry. 89(1): 1-14.

  15. Rahman, I.E.A. and Osman, M.A.W. (2011). Effect of sorghum type (Sorghum bicolor) and traditional fermentation on tannins and phytic acid contents and trypsin inhibitor activity. Journal of Food, Agriculture and Environment. 9(3): pp.163-166.

  16. Sadasivam, S and Manickam, A. (1991). Biochemical Methods. New Age International Publishers: 6(11): 303-313. 

  17. Sharma, A. Kapoor, A.C. (1994). Effect of various types of fermentation on invitro protein and starch digestibility of differently processed pearl millet. Nahrung. 40: 142-145.

  18. Suhaidi, I. (2003). The effect of soaking time on soybean and its type of agglomeration to tofu quality (Pengaruh Lama Perendaman Kedelaidan Jenis Zat Penggum pal Terhadap Mutu Tahu).Report of periodic research. Indonesia: Agricultural Faculty, Sumatera Utara University.

  19. Tatsadjieu, N.L., Etoa F.X. and Mbofung, C.M.F. (2004). Drying Kinetics, physicochemical and Nutritional Characteristics of “Kindimu”, a Fermented Milk- Based Sorghum-Flour. The Journal of Food Technology in Africa. 9(1): 17-22.

  20. Tizazu, S., Urga, K., Belay, A., Abuye, C. and Retta, N. (2011). Effect of germination on mineral bioavailability of sorghum-based complementary foods. African Journal of Food, Agriculture, Nutrition and Development. 11(5): pp.5083-5095.

  21. Tuinstra, M.R. (2008). Food-grade sorghum varieties and production considerations: A review. Journal of Plant Interactions. 3(1): 69-72.

Editorial Board

View all (0)