Journal of Food, Agriculture and Environment

Effect of sorghum type (Sorghum bicolor) and traditional fermentation on tannins and phytic acid contents and trypsin inhibitor activity

Author(s):

Ibrahim Elzien Abdel Rahman ¹, Magdi Abdel Whab Osman ^2*

Recieved Date: 2011-04-08, Accepted Date: 2011-10-10

Abstract:

The aim of the present work was to study the effect of traditional fermentation process on the ant-nutritional factors: tannins, phytic acid and trypsin inhibitor in three sorghum cultivars,Fetarita, Safra and Ahmer widely used in the Sudan. Investigation showed that Tannins, phytic acid, and trypsin inhibitor activity levels varied significantly among the three sorghum cultivars. Tannin content of unfermented seeds was 0.32, 0.65, and 1.5 catechin equivalent for Fetarita, Safra and Ahmer respectively. Safra showed the high level of phytic acid among the three cultivars, while Fatarita showed highest trypsin inhibitory activity level. Differences in fermentation characteristics were observed among the three sorghum types. Tannins, content were significantly reduced by 56.3%, 56.9%, and 52.7% in Fetarita, Safra and Ahmer respectively. Phytic acid contents of the three cultivars were markedly reduced by over 50% as results of fermentation. The decrease in the trypsin inhibitory activity levels during fermentation was more obvious in Ahmer (87.4%) than Safra (77.7%) and Fetarita (76.5%), suggesting that the enzyme inhibitors activity were not correlated with tannins content.

Keywords:

Sorghum, fermentation, tannins, phytic acid, trypsin inhibitor, kisra bread

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Journal: Journal of Food, Agriculture and Environment
Year: 2011
Volume: 9
Issue: 3&4
Category: Food and Health
Pages: 163-166

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