Effect of fermentation on sorghum protein fractions and in vitro protein digestibility

Plant Foods Hum Nutr. 2001;56(2):175-82. doi: 10.1023/a:1011140602122.

Abstract

Changes in pH, titratable acidity, total soluble solids and proteins of Dabar sorghum (Sorghum bicolor (Linn) Moench.) during natural fermentation at 37 degreesC for up to 36 h were monitored. The pH of the fermenting material decreased sharply with a concomitant increase in the titratable acidity. Total soluble solids increased with progressive fermentation time. The crude protein and non-protein nitrogen slightly increased during the last stages of fermentation. The in vitro protein digestibility markedly increased as a result of fermentation. The globulin plus albumin fractions increased significantly (p < or = 0.05) during the first 8 h of fermentation. Kaffirin fraction decreased during the first 8 h of fermentation but increased sharply as fermentation progressed. Cross-linked kaffirins fluctuated during the fermentation process. Glutelin like protein, which was the minor fraction, true glutelins, the second most abundant fraction, together with non-extractable proteins fluctuated during the fermentation process.

MeSH terms

  • Albumins / analysis
  • Dietary Proteins / metabolism
  • Digestion*
  • Edible Grain / metabolism*
  • Fermentation
  • Globulins / analysis
  • Hydrogen-Ion Concentration
  • In Vitro Techniques
  • Nutritive Value
  • Plant Proteins / metabolism*
  • Solubility
  • Temperature
  • Time Factors

Substances

  • Albumins
  • Dietary Proteins
  • Globulins
  • Plant Proteins