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Effect of Fermentation on Soluble Proteins and In Vitro Protein Digestibility of Sorghum, Green Gram and Sorghum‐Green Gram Blends
Author(s) -
CHAVAN U.D.,
CHAVAN J.K.,
KADAM S.S.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb09329.x
Subject(s) - sorghum , fermentation , titratable acid , gram , food science , chemistry , in vitro , biochemistry , biology , agronomy , bacteria , genetics
Changes in pH, titratable acidity and proteins of meals of sorghum, green gram and sorghum‐green gram blend (70:30, w/w) during fermentation at 25°C up to 5 days were monitored. The pH of fermenting meals decreased sharply with concomitant increase in the titratable acidity within 24 hr. The proteins, free amino acids, soluble proteins and in vitro protein digestibility markedly increased within 24 hr fermentation. Supplementation of green gram with sorghum decreased the acidity and improved the contents of crude protein, soluble proteins and free amino acids of fermented sorghum meal.