Effect of processing (sprouting and fermentation) of five local varieties of sorghum on some biochemical parameters

The effect of processing (combined sprouting and fermentation) on chemical composition, tannin content, in vitro protein digestibility and mineral element composition of five local varieties were studied. The five varieties studied were: "chakalari white, chakalari red, yafimoro, tumbuna and mire". The parameters were assayed using standard methods (proximate analysis, tannin content, in-vitro protein digestibility and mineral element composition). The results for tannin content showed that processing decreased tannin content between the ranges of 2.08%-14.58% for the five cultivars. As for mineral composition, there was a general decrease in percentage mineral composition of most varieties when comparison was made between raw and processed samples. Processing increased protein digestibility which ranged between 93.78%-95.68% as compared to the unprocessed samples. These result hence showed that processing (combined sprouting and fermentation) decreases the tannin content of sorghum, increases in-vitro protein digestibility and decreases mineral element composition of sorghum.