Effect of Fermentation with Lactobacillus Plantarum and Rhizopus Oryzae on the Anti-Nutritional and Nutritional Contents of Sorghum
Sorghum cereals are a good source of nutrients for food and industrial applications, but they contain high levels of anti-nutritional compounds, such as tannin and phytate (or phytic acid) which restrict their utilization. This study focuses on the reduction of anti-nutritional factors in sorghum by the submerged fermentation using L. plantarum and R. oryzae. It was observed that the fermentation with either L. plantarum or R. oryzae has a significant effect on the reduction of tannin and phytate contents of sorghum. After 96 h of fermentation with L. plantarum and R. oryzae resulted in 71.69 and 79.24% decrease in tannin content of fermented samples, while the phytate content declined by 91.44 and 92.45% in sample fermented with L. plantarum and R. oryzae, respectively. The results of the study revealed that the fermentation with L. plantarum and R. oryzae for 96 h caused a significant decrease in the fat, ash, crude fiber, and carbohydrate contents of sorghum. However, compared to unfermented sorghum seeds, the protein content increased by 12.93 and 9.67% in the fermented samples with L. plantarum and R. oryzae, respectively.
Keywords: Anti-nutritional, fermentation, lactobacillus plantarum, proximate composition, rhizopus oryzae, sorghum