%0 Journal Article
%T Effect of malting conditions on the nutritional and anti-nutritional factors of sorghum grist
%A Augustine Chima OGBONNA
%A Christian Izuchukwu ABUAJAH
%A Ekaette Okon IDE
%A Ukpong Sunny UDOFIA
%J Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
%D 2012
%I Galati University Press
%X Four grist samples, the same sorghum variety, from a modulated malting condition, were evaluated for nutritional and anti-nutritional factors. A raw grist sample of the same sorghum variety served as control. Results showed mineral elements increasing significantly (p¡Ü0.05) with increasing steeping and germination periods as follows: Na+ (123%), K+ (29.55%), P2+ (4.71%), Ca2+ (157%) and Mg2+ (93.33%). Proximate composition of the samples in relation to the control showed that the total ash and carbohydrate levels decreased significantly (p¡Ü0.05) by 34.4% and 24.33% respectively. The crude protein also decreased significantly (p¡Ü0.05) by 28.5% and later increased by 0.10% relatively to the control. The moisture content and crude fibre steadily increased significantly (p¡Ü0.05) by 37.13% and 72.5% respectively. A highly significant (p¡Ü0.05) increase of 111.82% in the crude fat of the malted samples over the control was observed. Conversely, the oxalate, tannin, trypsin inhibitor activity (TIA) and phytate levels were significantly (p¡Ü0.05) reduced by 34.13%, 8.45%, 36.5%, and 66%, respectively with increasing steeping and germination periods. The results suggest that malting, as a processing technique, can be used to effectively enhance the nutritional/organoleptic status of sorghum grist with concomitant reduction in some of its anti-nutritional factors.
%K anti-nutrients
%K grist
%K malt
%K germination
%K sorghum
%U http://www.ann.ugal.ro/tpa/Anale%202012/vol2/7_Ogbonna.pdf