EFFECT OF FERMENTATION ON THE NUTRITIONAL AND ANTIOXIDANT PROPERTIES OF SORGHUM BICOLOR (L.) MOENCH (SORGHUM)
Abstract
The present study investigated the effect of fermentation on the nutritional and antioxidant properties of Sorghum bicolor (S.bicolor). The seeds were divided into two groups: fermented and unfermented. The fermentation process was conducted aerobically at room temperature for 24, 48, and 72 hours respectively using distilled water. Both unfermented and fermented seeds were then sun-dried and milled to flour. Using standard methods, the proximate composition, mineral composition, anti-nutrient content, and antioxidant activity levels were all determined. Additionally, the physicochemical properties of the fermentation medium were assessed. The results revealed that fermentation significantly (P < 0.05) enhanced the pH, electrical conductivity, and water absorption capacity of S. bicolor seeds. Also, fermentation led to notable significant (P < 0.05) increase in fat, ash, and protein content within the proximate composition. The mineral content, particularly the micronutrients, were also significantly (P < 0.05) higher in the fermented seeds compared to the unfermented ones. Furthermore, fermentation resulted in a marked significantly (P < 0.05) increase in total antioxidant content and total flavonoid levels, which are key indicators of the antioxidant properties of S. bicolor. Taken together, fermentation positively influenced the nutritional composition of S. bicolor seeds, suggesting its potential in enhancing nutrient and mineral bioavailability.
Full-Text Access Notice
In accordance with the NERD Policy on promoting peer-reviewed publication, public access to the full text of a project, thesis or dissertation is restricted for three years, allowing the author and supervisors sufficient time to pursue peer-reviewed publication.
During this period, researchers with legitimate academic or research purposes may request authorisation directly from the author to enable NERD to release the indexed full texts of the work using the form below.