Influence of Germination Time, During Malting, on Selected Anti-Nutritional Factors of Some Sorghum [Sorghum bicolor (L.) Moench] Types
Mohammed A. Usman
Department of Food Science and Technology
Modibbo Adama University of Technology, P.M.B. 2076, Yola, Adamawa
Email: mohammedusmanatanda@gmail.com
ABSTRACT
The influence of germination time, during malting, on selected anti-nutritional factors (phytate and tannin) of some sorghum types was investigated. The local, improved and hybrid sorghum types were used for the study and respectively subjected to malting while phytate and tannin were periodically evaluated, during the germination period, using standard procedures. The results showed that the phytate concentration of all the sorghum types, before germination, ranged from 459 to 1097.9 mg/100g sample while that of barley (control) was 620.8 mg//100g sample. The phytate content of all the sorghum types got reduced by 32.7-56.3% level after 48-hour germination. Most of the reduction levels of phytate for the sorghum types were higher than that obtained for barley (42.2%) which served as the control. At 96-hour germination period, the reduction levels of phytate increased by 52.1 to 79.2% while that of barley also increased by 66%. The tannin level of all the sorghum types, before germination, ranged from 0.12-4.44 mg/g sample while that of barley (control) was 0.04 mg/g sample. The tannin level during the germination period showed a reduction level of 13.2 to 50% at 48-hour germination while the reduction level for barley was 77.5%. At 96-hour germination time, the reduction level increased to 26.3 – 43.5% while no tannin detection was observed for hybrid D of the sorghum grain and barley respectively. The conclusion from this study revealed that it might be impossible to have a total elimination of phytate and tannin from most sorghum types at 96-hour germination period during malting.
Keywords: Phytate, tannin, sorghum types, germination time, malting.
