EFFECT OF DIFFERENT PROCESSING METHODS ON THE NUTRITIVE VALUES OF MALTED SORGHUM SPROUT (MSP)

Abstract

The study was designed to investigate the effect of different processing methods on the nutritive value of malted sorghum sprout (MSP). The MSP was divided into three parts: raw (RMSP), alkaline (wood ash) treated (AMSP) and fermented (FMSP). The proximate composition, fibre fraction and the mineral contents were determined and all data obtained were subjected to one way analysis of variance. Results revealed that the observed values were significantly (P<0.05) influenced by the processing methods. The highest dry matter (82.34%), ether extract (1.76%), ash (15.52%), neutral detergent fibre (63.00%) and hemicellulose (39.00%) values were recorded in FMSP. Fermentation and alkaline treatments reduced the crude protein while it increased the ether extract and nitrogen free extract of the MSP. Ash had the highest percentage value in fermented malted sorghum sprout (FMSP) and the lowest in raw malted sorghum sprout (RMSP). The concentration (g/kg) of calcium (14.45) and phosphorus (67.92) and potassium (6.59 g/kg) were significantly (P<0.05) highest in FMSP. The concentration (mg/kg) of iron (947.50) and copper (21.50) observed in AMSP were significantly higher (P<0.05) than the values obtained in FMSP followed by RMSP. It was observed that fermentation and alkaline treatment employed reduced zinc concentration values. It can be concluded that fermentation processing method used in this study presented the best results in terms of the chemical and mineral composition values.