Selected Anti-nutritional Factors and <i>In-vitro</i> Protein Digestibility of Some Sorghum Types as Influenced by Germination Time During Malting

Mohammed Atanda Usman; Mathew Kolawole Bolade; Jelili Babatunde Hussein

doi:doi:10.11648/j.ijfsb.20180302.11

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Selected Anti-nutritional Factors and In-vitro Protein Digestibility of Some Sorghum Types as Influenced by Germination Time During Malting

Mohammed Atanda Usman, Mathew Kolawole Bolade, Jelili Babatunde Hussein

Published in International Journal of Food Science and Biotechnology (Volume 3, Issue 2)

Received: 4 April 2018 Accepted: 23 April 2018 Published: 17 May 2018

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Abstract

The effect of germination time, during malting, on phytate and tannin concentration as well as on the In-vitro protein digestibility of some sorghum types was investigated. The increase in the germination time led to a decrease in the phytate content from the initial range of 1004.6-1097.4 mg/100g, at zero-hour germination, to a range of 457.2-626.3 mg/100g at 48-hour germination time. A further decrease in the phytate content was obtained at 96-hour germination time with a range of 215.4 -298.3 mg/100g. A maximum of 71.5-79.2% phytate reduction capacity at 96-hour germination time was attainable with the sorghum types. The increase in germination time also caused the tannin concentration to decrease. The initial tannin concentration (0.23-4.47 mg/g), at zero-hour germination time, decreased to 0.15-3.35 mg/g at 48-hour germination time while a range of 0.13-3.07 mg/g was obtained at 96-hour germination time. A maximum of 25.9-45.8% tannin reduction capacity at 96-hour germination time was attainable with the sorghum types. The In-vitro protein digestibility of the sorghum types increased from the initial level (32.1-45.1%), at zero-hour germination time, to 42.8-61.3% at 48-hour germination time while that of 96-hour germination time was 46.7-64.8%. It may be concluded that the decrease in the anti-nutritional factors and improvement in the protein digestibility of sorghum types during the malting process was essentially a function of germination time and sorghum grain variability.

Published in	International Journal of Food Science and Biotechnology (Volume 3, Issue 2)
DOI	10.11648/j.ijfsb.20180302.11
Page(s)	40-45
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2018. Published by Science Publishing Group

Keywords

Sorghum, Protein Digestibility, Germination, Malting, Anti-nutrient

References

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Mohammed Atanda Usman, Mathew Kolawole Bolade, Jelili Babatunde Hussein. (2018). Selected Anti-nutritional Factors and In-vitro Protein Digestibility of Some Sorghum Types as Influenced by Germination Time During Malting. International Journal of Food Science and Biotechnology, 3(2), 40-45. https://doi.org/10.11648/j.ijfsb.20180302.11

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ACS Style

Mohammed Atanda Usman; Mathew Kolawole Bolade; Jelili Babatunde Hussein. Selected Anti-nutritional Factors and In-vitro Protein Digestibility of Some Sorghum Types as Influenced by Germination Time During Malting. Int. J. Food Sci. Biotechnol. 2018, 3(2), 40-45. doi: 10.11648/j.ijfsb.20180302.11

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AMA Style

Mohammed Atanda Usman, Mathew Kolawole Bolade, Jelili Babatunde Hussein. Selected Anti-nutritional Factors and In-vitro Protein Digestibility of Some Sorghum Types as Influenced by Germination Time During Malting. Int J Food Sci Biotechnol. 2018;3(2):40-45. doi: 10.11648/j.ijfsb.20180302.11

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@article{10.11648/j.ijfsb.20180302.11,
  author = {Mohammed Atanda Usman and Mathew Kolawole Bolade and Jelili Babatunde Hussein},
  title = {Selected Anti-nutritional Factors and In-vitro Protein Digestibility of Some Sorghum Types as Influenced by Germination Time During Malting},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {3},
  number = {2},
  pages = {40-45},
  doi = {10.11648/j.ijfsb.20180302.11},
  url = {https://doi.org/10.11648/j.ijfsb.20180302.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20180302.11},
  abstract = {The effect of germination time, during malting, on phytate and tannin concentration as well as on the In-vitro protein digestibility of some sorghum types was investigated. The increase in the germination time led to a decrease in the phytate content from the initial range of 1004.6-1097.4 mg/100g, at zero-hour germination, to a range of 457.2-626.3 mg/100g at 48-hour germination time. A further decrease in the phytate content was obtained at 96-hour germination time with a range of 215.4 -298.3 mg/100g. A maximum of 71.5-79.2% phytate reduction capacity at 96-hour germination time was attainable with the sorghum types. The increase in germination time also caused the tannin concentration to decrease. The initial tannin concentration (0.23-4.47 mg/g), at zero-hour germination time, decreased to 0.15-3.35 mg/g at 48-hour germination time while a range of 0.13-3.07 mg/g was obtained at 96-hour germination time. A maximum of 25.9-45.8% tannin reduction capacity at 96-hour germination time was attainable with the sorghum types. The In-vitro protein digestibility of the sorghum types increased from the initial level (32.1-45.1%), at zero-hour germination time, to 42.8-61.3% at 48-hour germination time while that of 96-hour germination time was 46.7-64.8%. It may be concluded that the decrease in the anti-nutritional factors and improvement in the protein digestibility of sorghum types during the malting process was essentially a function of germination time and sorghum grain variability.},
 year = {2018}
}

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TY  - JOUR
T1  - Selected Anti-nutritional Factors and In-vitro Protein Digestibility of Some Sorghum Types as Influenced by Germination Time During Malting
AU  - Mohammed Atanda Usman
AU  - Mathew Kolawole Bolade
AU  - Jelili Babatunde Hussein
Y1  - 2018/05/17
PY  - 2018
N1  - https://doi.org/10.11648/j.ijfsb.20180302.11
DO  - 10.11648/j.ijfsb.20180302.11
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 40
EP  - 45
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20180302.11
AB  - The effect of germination time, during malting, on phytate and tannin concentration as well as on the In-vitro protein digestibility of some sorghum types was investigated. The increase in the germination time led to a decrease in the phytate content from the initial range of 1004.6-1097.4 mg/100g, at zero-hour germination, to a range of 457.2-626.3 mg/100g at 48-hour germination time. A further decrease in the phytate content was obtained at 96-hour germination time with a range of 215.4 -298.3 mg/100g. A maximum of 71.5-79.2% phytate reduction capacity at 96-hour germination time was attainable with the sorghum types. The increase in germination time also caused the tannin concentration to decrease. The initial tannin concentration (0.23-4.47 mg/g), at zero-hour germination time, decreased to 0.15-3.35 mg/g at 48-hour germination time while a range of 0.13-3.07 mg/g was obtained at 96-hour germination time. A maximum of 25.9-45.8% tannin reduction capacity at 96-hour germination time was attainable with the sorghum types. The In-vitro protein digestibility of the sorghum types increased from the initial level (32.1-45.1%), at zero-hour germination time, to 42.8-61.3% at 48-hour germination time while that of 96-hour germination time was 46.7-64.8%. It may be concluded that the decrease in the anti-nutritional factors and improvement in the protein digestibility of sorghum types during the malting process was essentially a function of germination time and sorghum grain variability.
VL  - 3
IS  - 2
ER  -

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Author Information

Mohammed Atanda Usman

Department of Food Science and Technology, Modibbo Adama University of Technology, Yola, Nigeria
Mathew Kolawole Bolade

Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
Jelili Babatunde Hussein

Department of Food Science and Technology, Modibbo Adama University of Technology, Yola, Nigeria

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Mohammed Atanda Usman, Mathew Kolawole Bolade, Jelili Babatunde Hussein. (2018). Selected Anti-nutritional Factors and In-vitro Protein Digestibility of Some Sorghum Types as Influenced by Germination Time During Malting. International Journal of Food Science and Biotechnology, 3(2), 40-45. https://doi.org/10.11648/j.ijfsb.20180302.11

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ACS Style

Mohammed Atanda Usman; Mathew Kolawole Bolade; Jelili Babatunde Hussein. Selected Anti-nutritional Factors and In-vitro Protein Digestibility of Some Sorghum Types as Influenced by Germination Time During Malting. Int. J. Food Sci. Biotechnol. 2018, 3(2), 40-45. doi: 10.11648/j.ijfsb.20180302.11

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AMA Style

Mohammed Atanda Usman, Mathew Kolawole Bolade, Jelili Babatunde Hussein. Selected Anti-nutritional Factors and In-vitro Protein Digestibility of Some Sorghum Types as Influenced by Germination Time During Malting. Int J Food Sci Biotechnol. 2018;3(2):40-45. doi: 10.11648/j.ijfsb.20180302.11

Copy | Download

@article{10.11648/j.ijfsb.20180302.11,
  author = {Mohammed Atanda Usman and Mathew Kolawole Bolade and Jelili Babatunde Hussein},
  title = {Selected Anti-nutritional Factors and In-vitro Protein Digestibility of Some Sorghum Types as Influenced by Germination Time During Malting},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {3},
  number = {2},
  pages = {40-45},
  doi = {10.11648/j.ijfsb.20180302.11},
  url = {https://doi.org/10.11648/j.ijfsb.20180302.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20180302.11},
  abstract = {The effect of germination time, during malting, on phytate and tannin concentration as well as on the In-vitro protein digestibility of some sorghum types was investigated. The increase in the germination time led to a decrease in the phytate content from the initial range of 1004.6-1097.4 mg/100g, at zero-hour germination, to a range of 457.2-626.3 mg/100g at 48-hour germination time. A further decrease in the phytate content was obtained at 96-hour germination time with a range of 215.4 -298.3 mg/100g. A maximum of 71.5-79.2% phytate reduction capacity at 96-hour germination time was attainable with the sorghum types. The increase in germination time also caused the tannin concentration to decrease. The initial tannin concentration (0.23-4.47 mg/g), at zero-hour germination time, decreased to 0.15-3.35 mg/g at 48-hour germination time while a range of 0.13-3.07 mg/g was obtained at 96-hour germination time. A maximum of 25.9-45.8% tannin reduction capacity at 96-hour germination time was attainable with the sorghum types. The In-vitro protein digestibility of the sorghum types increased from the initial level (32.1-45.1%), at zero-hour germination time, to 42.8-61.3% at 48-hour germination time while that of 96-hour germination time was 46.7-64.8%. It may be concluded that the decrease in the anti-nutritional factors and improvement in the protein digestibility of sorghum types during the malting process was essentially a function of germination time and sorghum grain variability.},
 year = {2018}
}

Copy | Download

TY  - JOUR
T1  - Selected Anti-nutritional Factors and In-vitro Protein Digestibility of Some Sorghum Types as Influenced by Germination Time During Malting
AU  - Mohammed Atanda Usman
AU  - Mathew Kolawole Bolade
AU  - Jelili Babatunde Hussein
Y1  - 2018/05/17
PY  - 2018
N1  - https://doi.org/10.11648/j.ijfsb.20180302.11
DO  - 10.11648/j.ijfsb.20180302.11
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 40
EP  - 45
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20180302.11
AB  - The effect of germination time, during malting, on phytate and tannin concentration as well as on the In-vitro protein digestibility of some sorghum types was investigated. The increase in the germination time led to a decrease in the phytate content from the initial range of 1004.6-1097.4 mg/100g, at zero-hour germination, to a range of 457.2-626.3 mg/100g at 48-hour germination time. A further decrease in the phytate content was obtained at 96-hour germination time with a range of 215.4 -298.3 mg/100g. A maximum of 71.5-79.2% phytate reduction capacity at 96-hour germination time was attainable with the sorghum types. The increase in germination time also caused the tannin concentration to decrease. The initial tannin concentration (0.23-4.47 mg/g), at zero-hour germination time, decreased to 0.15-3.35 mg/g at 48-hour germination time while a range of 0.13-3.07 mg/g was obtained at 96-hour germination time. A maximum of 25.9-45.8% tannin reduction capacity at 96-hour germination time was attainable with the sorghum types. The In-vitro protein digestibility of the sorghum types increased from the initial level (32.1-45.1%), at zero-hour germination time, to 42.8-61.3% at 48-hour germination time while that of 96-hour germination time was 46.7-64.8%. It may be concluded that the decrease in the anti-nutritional factors and improvement in the protein digestibility of sorghum types during the malting process was essentially a function of germination time and sorghum grain variability.
VL  - 3
IS  - 2
ER  -

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