Fadlallah, Omima E. and Abdullahi, H. El Tinay and Babiker, Elfadil E.
(2010)
Effect of fermentation on biochemical characteristics of
sorghum flour supplemented with chickpea flour.
Journal of Applied Sciences Research, 6 (7).
pp. 860-865.
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Abstract
Sorghum flour was supplemented with 15 and 30% chickpea flour. Sorghum flour and the
supplement were fermented at 35 oC for 0, 8, 16, and 24 h. Changes in pH, titrable acidity, total soluble
solids, protein content, in vitro protein digestibility and amino acid composition were investigated during
fermentation and/or after supplementation of sorghum flour with chickpea. The pH of the fermenting
material decreased sharply with a concomitant increase in the titrable acidity. The total soluble solids
remained unchanged with progressive fermentation time. The protein content of sorghum cultivar was
found to be 9.69 and that of chickpea was 22.47%. The protein content of sorghum cultivar after
supplementation with 15 and 30% chickpea was significantly (P # 0.05) increased to 11.78 and 14.55%,
respectively. The protein digestibility also increased after fermentation from 13.35 to 30.59 and 40.56%
for the supplements, respectively. Further increment in protein content and digestibility was observed when
supplemented and unsupplemented samples were fermented for different periods of time. Cooking of
fermented samples was found to increase the protein content slightly and decreased digestibility for both
supplements. Amino acid content of fermented and fermented and cooked supplements was determined.
Supplementation was found to increase the lysine and therionine content. Cooking following fermentation
decreased lysine, isoleucine, valine and sulfur containg amino acids.
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