Effect of Fortification and Fermentation on the Nutritional Value of Sorghum (Sorghum bicolor (L.) Moench) Flour

This study focuses on the effect of fortification with soybean flour and fermentation Rhizopus oligosporus nutrition sorghum flour. The result shows that pre-treatment by using dilute alkali solution for 10 h could reduce condensed tannins up to 86.92 %. After 60 fermentation, amount decreased gradually 0.24 optimum experiment characterized 0.29 % 9.09 crude protein. These values were obtained 7.5 (w/w) 2.5 R. oligosporus. highest swelling power was 8.15 g/g at 95 °C water solubility index reaches 26.15 after which is caused changes in structure proximate analysis results 79.5 carbohydrate, 3.1 fat, 4.8 moisture content, 1.6 ash content. Fermentation feasible increase protein higher functional good rheological properties be a prospect substituting wheat as an alternative food future.
 HIGHLIGHTS
 
 Sorghum one cereals rarely used because its high tannin content
 Soaking process can concentration tannins
 Fortification value modified flour
 GRAPHICAL ABSTRACT