title: Effect of fermentation on sorghum protein fractions and in vitro protein digestibility.
abstract: Changes in pH, titratable acidity, total soluble solids and proteins of Dabar sorghum (Sorghum bicolor (Linn) Moench.) during natural fermentation at 37 degreesC for up to 36 h were monitored. The pH of the fermenting material decreased sharply with a concomitant increase in the titratable acidity. Total soluble solids increased with progressive fermentation time. The crude protein and non-protein nitrogen slightly increased during the last stages of fermentation. The in vitro protein digestibility markedly increased as a result of fermentation. The globulin plus albumin fractions increased significantly (p < or = 0.05) during the first 8 h of fermentation. Kaffirin fraction decreased during the first 8 h of fermentation but increased sharply as fermentation progressed. Cross-linked kaffirins fluctuated during the fermentation process. Glutelin like protein, which was the minor fraction, true glutelins, the second most abundant fraction, together with non-extractable proteins fluctuated during the fermentation process.
authors.affiliation: Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Shambat, Sudan.
authors.forename: N E
authors.initials: NE
authors.lastname: Yousif
authors.forename: A H
authors.initials: AH
authors.lastname: El Tinay
mesh_terms: D000418:Albumins / Q000032:analysis; D004044:Dietary Proteins / Q000378:metabolism; D004063:Digestion; D002523:Edible Grain / Q000378:metabolism*; D005285:Fermentation; D005916:Globulins / Q000032:analysis; D006863:Hydrogen-Ion Concentration; D066298:In Vitro Techniques; D009753:Nutritive Value; D010940:Plant Proteins / Q000378:metabolism*; D012995:Solubility; D013696:Temperature; D013997:Time Factors
chemical_list: D000418:Albumins; D004044:Dietary Proteins; D005916:Globulins; D010940:Plant Proteins