Mohammed A Usman and Mathew K Bolade
The aim of this study was to investigate the influence of malting on the proximate composition and amino acid profile of locally available sorghum types (local, improved and hybrid). Each sorghum type was subjected to malting after which they were analyzed. The proximate composition of the samples revealed that malting gave rise to the enhancement of protein and crude fibre content while there were reduction in the concentration of fat, ash and carbohydrate. The highest value of protein content was found in the malted Hybrid-A and Hybrid-B with an equal value of 11.45 g/100 g sample while the highest crude fibre content was found in the malted pelipeli (local sorghum type) with a value of 2.54 g/100g sample. Virtually all the amino acids (essential and non-essential) increased in value as a result of the malting process. The total essential amino acids (TEAA) in the malted sorghum grains ranged between 335.5 and 348.1 mg/g protein which fell short of the minimum recommended 35% for the maintenance of optimum human health. The quantity of each amino acid in both unmalted and malted sorghum grains respectively from different classes of the cereal was, to a great extent, not significantly different (p<0.05). The amino acid profile therefore serves as an indicator of knowing the extent of complementarity with other protein-rich plant sources in case of using the malted sorghum grains in food formulation.
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Journal of Experimental Food Chemistry received 389 citations as per Google Scholar report
