THAI NGUYEN UNIVERSITY UNIVERSITY OF AGRICULTURAL AND FORESTRY IGBONEKWU-UDOJI REAGAN JONAS THE IMPACT OF COMBINED GERMINATION AND FERMENTATION PROCESSING TECHNIQUES ON THE NUTRITIONAL COMPOSITIONS OF SORGHUM GRAIN BACHELOR THESIS Study Mode: Full-time Major: Food Technology Faculty: Advance Education Program Batch: 2016 - 2020 Thai Nguyen, 20/11/2020 DOCUMENTATION PAGE WITH ABSTRACT Thai Nguyen University of Agriculture and Forestry Degree Program Bachelor of Food Science and Technology Student Name Igbonekwu-udoji Reagan Jonas Student ID DTN1754190020 The impact of combined germination and Thesis Title fermentation processing technique on the nutritional compositions of sorghum grain Supervisor (s) Dinh Thi Kim Hoa. MsC, Nguyen Thuong Tuan.MsC Abstract: Sorghum grain is one of the major sources of food macro- micronutrients phytochemicals as well as antinutritional substances. These components form a complex system that interacts with different components within food matrices. Components complex system enables interaction with different components within food matrices, thus; result in insoluble complexes with reduced bioaccessibility of nutrients through binding and entrapment thereby limiting their release from food matrices.
The interaction of nutrients with antinutritional factors is the main factor hindering nutrients release. Trypsin inhibitors and phytates present in cereals and legumes minimize protein digestibility and minerals release respectively. Interaction of phytate and phenolic compound with minerals is significant in cereals and legumes. Germination and fermentation are widely used to alter these interactions and make nutrients and phytochemicals free and accessible to digestive enzymes.
This paper presents a review on separate traditional Germination, Fermentation processing method as well as a combined method of Germination- Fermentation technique as a means to address myriad interactions through activation of endogenous enzymes such as Alpha-amylase, pullulanase, phytase, and glucosidases. These enzymes degrade antinutritional factors and ii break down complex macronutrients to their simple and more digestible forms. Sorghum grain flour, Germination, Fermentation, Aspergillus Oryzae, Carbohydrate, Crude protein, Soluble protein, Reducing sugar, Enzyme, Kjeldal Keywords: method, DNSA method, phenol-sufuric method, Lowry method, Absorbance, Spectrophotometer and Concentration Number of pages: 57 Date of Submission: 20/11/2020 iii ACKNOWLEDGEMENT This work was carried out in the years 2020 at Thai Nguyen University of Agriculture and Forestry, in the Department of Food Technology, Faculty of Biotechnology and Food Technology. I owe my deepest gratitude to my supervisor Dinh Thi Kim Hoa, MsC, Without her continuous optimism enthusiasm, encouragement and support towards this work, this study would hardly have been completed.
I also express my warmest gratitude to my second supervisor, Nguyen Thuong Tuan, MsC. His guidance into the world of biochemical metabolism and his supervision in laboratory analysis have been essential during this work. I am deeply grateful to Mr. Vi Dai Lam, MsC, Member of the - Department of Micro Biology, Mr.
Luu Hong Son, MsC, and Ms.Pham Thi Phuong, M., Members of Department of Biotechnology for making it possible to carry out this work in their department. iv TABLE OF CONTENT DOCUMENTATION PAGE WITH ABSTRACT. The Germination of Cereals. The Fermentation of Cereals.
The Combination for Germination and Fermentation method. The experimental design to study the effect of germination time on the nutrient composition sorghum grain flour. Method for microbial analysis. Determination of moisture content by air-oven method at 130°C (±1°) (AACC International Method 44-15.
Determination of ash content. Determination of crude protein by Kjeldahl Method. Estimation of sample total soluble protein spectrophotometrically by Lowry method. Estimation of sample total carbohydrate.
Estimation of sample total reducing sugar. Statistical Analysis Method. The result of Aspergillus oryzae dilution and CFU counting. The result of study on the proximate components of red sorghum.
The result of the effect of germination time on the nutrients concentration of red sorghum grain flour. The effect of combined processing method of germination and fermentation on the nutrients concentration of sorghum grain. 35 vi LIST OF FIGURES Figure 1. Sorghum grain plant.
BSA standard curve for soluble protein estimation. Glucose standard curve for carbohydrate estimation. Glucose standard curve for reducing sugar estimation. The chart shows the percentage concentration of nutrients in red raw sorghum.
The changes of nutrient components of sorghum grains with different time of germination. The percentage compositions of nutrients in raw, fermented and fermented germinated red sorghum .47 1 LIST OF TABLE Table 1. Experimental design for study on the effect of germination time. Experimental design on the study on the effect of combine method of germination and fermentation.
The CFU results of Aspergillus oryzae after dilution and cultured for two days. The table of study on proximate composition (on dry weight basis) of raw red sorghum. The result table for the effect of germination time on the proximate composition (on dry weight bases) of red sorghum grain flour. The result table of study for the effect of only fermentation on proximate composition (on dry weight basis) for raw red sorghu.
The proximate compositions of raw, fermented and fermented germinated red sorghum (on dry weight bases).32 2 LIST OF ABBREVIATION RR Red raw sorghum FRR Fermented red raw sorghum grain GR1 Germinated red sorghum grain in one day GR2 Germinated red sorghum grain in 2 days GR3 Germinated red sorghum grain in 3 days GFR1 One day germinated and fermented red sorghum grain GFR2 Two days germinated and fermented red sorghum grain GFR3 Three days germinated and fermented red sorghum grain CFU Colony forming unit PDA potato dextrose agar HPLC High performance liquid chromatography TLC Tin layer chromatography AOAC Association of official agricultural chemists DNSA Dinitrosalicylic acid TCA Trichloroacetic acid BSA Bovine serum albumin UV Ultra visible CFU Colony Forming Unit RPM Revolutional Per Minute V/V Volume Per Volume. Rationale Sorghum is one of the principle staples food for the world's least fortunate and most food-unreliable peoples. The harvest is hereditarily fit to hot and dry agroecologies where it is hard to develop other food grains. These are likewise zones liable to visit dry spell.
In huge numbers of these agroecologies, sorghum is genuinely a double purpose crop; both grain and stover are exceptionally esteemed yields. In large part of the developing world, stover speaks to up to 50 percent of the all out estimation of the harvest, particularly in drought years. Asia and Africa each record for around 25-30 percent of worldwide production (FAO) [1]. A significant part of the crop is grown by small-scale farming households operating at the margins of subsistence.
Production in Africa remains characterized by low productivity and extensive, low-input cultivation. On both continents, sorghum is grown basically for food. Interestingly, in the developed countries, almost all sorghum production is utilized as animal feed. Sorghum is the fifth important crop among the cereals in the world after rice, wheat, maize, and barley in total area planted and production [2].
Based on the record of FAO in 2007, the total consumption of sorghum follows the global trends of output as most of it is consumed in the countries where it is grown [3]. The nutrient composition of sorghum indicates that it is a decent source of energy, proteins, carbohydrates, polyunsaturated fatty acids (PUFA), vitamins, and minerals [4]. Some sorghum contains high amount of phenolic compound such as phenolic acids, flavonoids, and condensed tannins. Phenolic compounds have been reported 4 to have health benefits to humans, they decrease the risk of vardiscular disease by improving endothelial function and inhibiting platelet aggregation.
Furthermore, grain sorghum is an important food crop worldwide as it is used for food, animal feed, and for the production of alcoholic beverages, and biofuel. Recently, sorghum had got the attention of scientist as a gluten-free cereal to be used in the diet of people suffering from celiac decrease. However, sorghum possesses low starch digestibility that has been shown to affect the feeding value in livestock [5], and to cause a higher loss of energy in humans [6]. Factors affecting the digestibility of sorghum starch include cultivars, the extent of starch-protein interaction, and the physical form of the starch granules, presence of inhibitors such as tannins, and the type of starch.
According to Rooney and Pflugfelder (1986) [7], the starch in the endosperm of the sorghum kernel is surrounded by a dense, hard peripheral endosperm layer that resists water penetration, both physical and enzymatic digestion and mechanical disruptions [8]. These factors contribute to the lower starch digestibility of sorghum. Studies of the nutritive values of sorghum as compared with that of other cereal grains show that it is, in general, somewhat lower in protein content than wheat and higher in fat content than wheat and rye. The mineral content is also lower than that of millet, wheat, rye, and soybeans, However, there is good indication that sorghum is a rich source of thiamine and might be expected to contain small amounts of other B-vitamins.
In developing countries like Nigeria where sorghum is one of the main staple food, it’s often mixed with other cereals or legumes in order to create a better balance from nutritional stand point. Soybean and maize are the most recommended mixture. 5 Processing methods that expose the starch granules and protein matrix to digestion may help overcome the digestibility problems. Traditional treatments such as soaking and germination have been used to improve nutritional quality and contribute to the alleviation of micronutrient deficiencies of sorghum grain.
Objectives The objective of this study was to understand the effect of the combination of the two traditional processing method of germination and fermentation on the nutritional composition of sorghum flour as a means for expanding the use of this crop. The aim of this research is to study: - The effect of only germination time on the changes of crude protein, soluble protein, total carbohydrate, total reducing sugar, and ash content in red sorghum grain. - The effect of only fermentation on the changes of crude protein, soluble protein, total carbohydrate, total reducing sugar, and ash content in red sorghum grain. - The combined effect of germination and fermentation process on the concentrations of crude protein, soluble protein, total carbohydrate, total reducing sugar, and ash content in red sorghum grain.
Sorghum Grain Classification: Family : Poaceae Scientific name : Sorghum Order : Poales Kingdom : Plantae Rank : Genus Classification : Glass Figure 1. Sorghum grain plant Figure 2. grain structure Cereal such as sorghum grain is a member of the grass family Graminae and is particularly important because of its role as a staple food for human nutrition, and its incorporation into various products is of great economic importance in many countries of the world. Grain sorghum (bicolor) is a cereal native of sub-Sahara Africa and grows well in temperate and tropical areas of the world where other staple cereals such as maize, wheat, and rice cannot grow well.
Grain sorghum is an important food crop worldwide as it is used for food, animal feed, and for the production of alcoholic beverages, and biofuel. Grain 7 sorghum (Sorghum bicolor) is an important source of major food nutrients and dietary energy and it is the staple food in semi-arid regions of Africa and Asia. Studies have indicated protective role of whole grain food against several nutritional related disease such as a type 2 diabetes, cardiovascular disease. Traditional methods have been adopted to process the grain to flour which has been used to create pancakes, porridges, beer, and flatbread throughout different cultures, such as jowar roti in India and Ogi in Nigeria.
Scientific studies have reported that sorghum grain contains an appreciable amount of nutrient and ant nutritional factor; the majority of these anti-nutrients are concentrated in the aleurone layer and only 10% in the embryo, which has been shown to affect the feeding value in livestock [5], and to cause a higher loss of energy in humans [6]. Evidence has also shown that there are many other factors such as genetic, environmental fluctuation, type of soil, year, and fertilizer application that affect the anti-nutrient composition of cereal grain.