article · Beverage Plant Research
Sorghum and yellow cassava can be regarded as the top two raw materials in the production of value-added food products due to their rich nutritional and food properties. Thus, this study was carried out to study the effect of these processing methods on the microbiological, proximate, antinutritional and mineral composition of these raw materials. The raw materials involved two cassava varieties and one sorghum variety. Steeping, germination and malting decreased the aerobic plate count from values of 2.40 × 10<sup>6</sup> ± 0.22 cfu/g and 1.53 × 10<sup>6</sup> ± 0.32 cfu/g in the sorghum to values of 2.51 × 10<sup>3</sup> ± 0.05 cfu/g and 1.21 × 10<sup>3</sup> ± 0.02 cfu/g respectively (<italic>p</italic> < 0.05). For both cassava varieties, the values ranged between 5.37 × 10<sup>4</sup> ± 0.26 cfu/g and 9.40 × 10<sup>4</sup> ± 0.17 cfu/g in the fresh roots to values of 2.49 × 10<sup>2</sup> ± 0.35 cfu/g and 1.31 × 10<sup>2</sup> ± 0.23 cfu/g in the cassava flours. Significant differences were observed for the values (<italic>p</italic> < 0.05). Malting increased the crude protein to values of 13.51 ± 0.25% and 14.84 ± 0.42% respectively in the sorghum (<italic>p</italic> < 0.05). Processing of cassava roots into flour reduced the protein content from values of 3.12 ± 0.33% and 3.36 ± 0.15% to 2.20 ± 0.18% and 2.44 ± 0.13% respectively. Steeping, germination and malting decreased the phytate (from 42.37 ± 0.89% to 7.2 ± 0.28%), oxalate (76.97 ± 1.63% to 20.54 ± 0.92%) and tannin (2.85 ± 0.02% to 0.4 ± 0.02%) (<italic>p</italic> < 0.05). It was concluded from the results that steeping, germination, malting, milling and drying could be used singly or in combination as a processing regime to affect the nutritional profile as well as reduce the antinutritional factors of sorghum and cassava which could be utilized as potential raw materials in the provision of nutritious value-added food products especially in alcoholic beverage production.
This page summarises published work. The authoritative version sits with the publisher.
DOI: 10.48130/bpr-0024-0022
Is something wrong with this record? Report it or request removal.
Discussion
Have you built on this work, tried to replicate it, or seen it applied in practice? Share what you know. Verified researchers and MARATTO™ domain experts can open a discussion, and any member can reply. Contributions are reviewed before they appear.
No discussion yet. Open the first thread.
New to MARATTO™? Create a free account.
