Effect of Malting on Chemical Composition and Protein Invitro Digestibility of Three New Varieties of Sorghum Grains

Edafe Valentino Okporo, Danladi Amodu Ameh, Abdullahi Balarabe Sallau, D.A.Aba

Abstract: The changes in chemical composition and Invitro protein digestibility content before and after germination of three new sorghum varieties, named Samsorg41, Samsorg42, and Samsorg43 were investigated. The chemical composition concluded including crude protein, oils, crude fiber, dietary fiber soluble and insoluble ash, and carbohydrate. Crude protein, oil and fiber content was increased by malting. Processed Samsorg41 was the highest variety in crude protein, oil and crude fiber content (9.8 %, 9.89 % and 2.85). Processed Samsorg 43 was the lowest variety in ash, and carbohydrate. Invitro digestibility ranged from 87.6 % to 90 % in raw sorghum. Invitro digestibility was higher in processed Samsorg42 than other varieties (90 %). The evidence would seem to support the suggestion that the simple technology of malting offers a means by which to improve the quality and digestibility of sorghum protein.

Keywords: malting, chemical composition, digestibility, processing, sorghum