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THAI NGUYEN UNIVERSITY UNIVERSITY OF AGRICULTURAL AND FORESTRY IGBONEKWU-UDOJI REAGAN JONAS THE IMPACT OF COMBINED GERMINATION AND FERMENTATION PROCESSING TECHNIQUES ON THE NUTRITIONAL COMPOSITIONS OF SORGHUM GRAIN BACHELOR THESIS Study Mode: Full-time Major: Food Technology Faculty: Advance Education Program Batch: 2016 - 2020 Thai Nguyen, 20/11/2020 DOCUMENTATION PAGE WITH ABSTRACT Thai Nguyen University of Agriculture and Forestry Degree Program Bachelor of Food Science and Technology Student Name Igbonekwu-udoji Reagan Jonas Student ID DTN1754190020 The impact of combined germination and Thesis Title fermentation processing technique on the nutritional compositions of sorghum grain Supervisor (s) Dinh Thi Kim Hoa MsC, Nguyen Thuong Tuan.MsC Abstract: Sorghum grain is one of the major sources of food macromicronutrients phytochemicals as well as antinutritional substances These components form a complex system that interacts with different components within food matrices Components complex system enables interaction with different components within food matrices, thus; result in insoluble complexes with reduced bioaccessibility of nutrients through binding and entrapment thereby limiting their release from food matrices The interaction of nutrients with antinutritional factors is the main factor hindering nutrients release Trypsin inhibitors and phytates present in cereals and legumes minimize protein digestibility and minerals release respectively Interaction of phytate and phenolic compound with minerals is significant in cereals and legumes Germination and fermentation are widely used to alter these interactions and make nutrients and phytochemicals free and accessible to digestive enzymes This paper presents a review on separate traditional Germination, Fermentation processing method as well as a combined method of GerminationFermentation technique as a means to address myriad interactions through activation of endogenous enzymes such as Alpha-amylase, pullulanase, phytase, and glucosidases These enzymes degrade antinutritional factors and ii break down complex macronutrients to their simple and more digestible forms Sorghum grain flour, Germination, Fermentation, Aspergillus Oryzae, Carbohydrate, Crude protein, Soluble protein, Reducing sugar, Enzyme, Kjeldal Keywords: method, DNSA method, phenol-sufuric method, Lowry method, Absorbance, Spectrophotometer and Concentration Number of pages: Date of Submission: 57 20/11/2020 iii ACKNOWLEDGEMENT This work was carried out in the years 2020 at Thai Nguyen University of Agriculture and Forestry, in the Department of Food Technology, Faculty of Biotechnology and Food Technology I owe my deepest gratitude to my supervisor Dinh Thi Kim Hoa, MsC, Without her continuous optimism enthusiasm, encouragement and support towards this work, this study would hardly have been completed I also express my warmest gratitude to my second supervisor, Nguyen Thuong Tuan, MsC His guidance into the world of biochemical metabolism and his supervision in laboratory analysis have been essential during this work I am deeply grateful to Mr Vi Dai Lam, MsC, Member of the Department of Micro Biology, Mr Luu Hong Son, MsC, and Ms.Pham Thi Phuong, M.D., Members of Department of Biotechnology for making it possible to carry out this work in their department iv TABLE OF CONTENT DOCUMENTATION PAGE WITH ABSTRACT ii ACKNOWLEDGEMENT .iv 1.1 Rationale 1.2 Objectives .6 2.1 Sorghum Grain 2.2 The Germination of Cereals 10 2.3 The Fermentation of Cereals 10 2.4 The Combination for Germination and Fermentation method .11 2.5 Research Question 12 2.6 Hypothesis 12 3.1 Sample preparation 13 3.2 Microorganism preparation 13 3.4 Work Place 14 3.5 Research Content 14 3.7 The experimental design to study the effect of germination time on the nutrient composition sorghum grain flour 14 3.9 Method for microbial analysis 17 3.10.1 Determination of moisture content by air-oven method at 130°C (±1°) (AACC International Method 44-15.02 ) 18 3.10.2 Determination of ash content 19 v 3.10.3 Determination of crude protein by Kjeldahl Method 19 3.10.4 Estimation of sample total soluble protein spectrophotometrically by Lowry method 21 3.10.5 Estimation of sample total carbohydrate 23 3.10.6 Estimation of sample total reducing sugar 24 3.11 Statistical Analysis Method 26 4.1 The result of Aspergillus oryzae dilution and CFU counting 28 4.2 The result of study on the proximate components of red sorghum 29 4.3 The result of the effect of germination time on the nutrients concentration of red sorghum grain flour 30 4.5 The effect of combined processing method of germination and fermentation on the nutrients concentration of sorghum grain 32 5.1 Conclusion 35 5.2 Recommendation 35 vi LIST OF FIGURES Figure Sorghum grain plant Figure grain structure Figure BSA standard curve for soluble protein estimation 22 Figure Glucose standard curve for carbohydrate estimation 24 Figure Glucose standard curve for reducing sugar estimation .26 Figure The chart shows the percentage concentration of nutrients in red raw sorghum 45 Figure The changes of nutrient components of sorghum grains with different time of germination 45 Figure The percentage compositions of nutrients in raw, fermented and fermented germinated red sorghum 47 LIST OF TABLE Table Experimental design for study on the effect of germination time 14 Table Experimental design on the study on the effect of combine method of germination and fermentation 16 Table The CFU results of Aspergillus oryzae after dilution and cultured for two days 28 Table The table of study on proximate composition (on dry weight basis) of raw red sorghum 29 Table The result table for the effect of germination time on the proximate composition (on dry weight bases) of red sorghum grain flour 30 Table The result table of study for the effect of only fermentation on proximate composition (on dry weight basis) for raw red sorghu .29 Table The proximate compositions of raw, fermented and fermented germinated red sorghum (on dry weight bases) .32 LIST OF ABBREVIATION RR Red raw sorghum FRR Fermented red raw sorghum grain GR1 Germinated red sorghum grain in one day GR2 Germinated red sorghum grain in days GR3 Germinated red sorghum grain in days GFR1 One day germinated and fermented red sorghum grain GFR2 Two days germinated and fermented red sorghum grain GFR3 Three days germinated and fermented red sorghum grain CFU Colony forming unit PDA potato dextrose agar HPLC High performance liquid chromatography TLC Tin layer chromatography AOAC Association of official agricultural chemists DNSA Dinitrosalicylic acid TCA Trichloroacetic acid BSA Bovine serum albumin UV Ultra visible CFU Colony Forming Unit RPM Revolutional Per Minute V/V Volume Per Volume CHAPTER I INTRODUCTION 1.1 Rationale Sorghum is one of the principle staples food for the world's least fortunate and most food-unreliable peoples The harvest is hereditarily fit to hot and dry agroecologies where it is hard to develop other food grains These are likewise zones liable to visit dry spell In huge numbers of these agroecologies, sorghum is genuinely a double purpose crop; both grain and stover are exceptionally esteemed yields In large part of the developing world, stover speaks to up to 50 percent of the all out estimation of the harvest, particularly in drought years Asia and Africa each record for around 25-30 percent of worldwide production (FAO) [1] A significant part of the crop is grown by small-scale farming households operating at the margins of subsistence Production in Africa remains characterized by low productivity and extensive, low-input cultivation On both continents, sorghum is grown basically for food Interestingly, in the developed countries, almost all sorghum production is utilized as animal feed Sorghum is the fifth important crop among the cereals in the world after rice, wheat, maize, and barley in total area planted and production [2] Based on the record of FAO in 2007, the total consumption of sorghum follows the global trends of output as most of it is consumed in the countries where it is grown [3] The nutrient composition of sorghum indicates that it is a decent source of energy, proteins, carbohydrates, polyunsaturated fatty acids (PUFA), vitamins, and minerals [4] Some sorghum contains high amount of phenolic compound such as phenolic acids, flavonoids, and condensed tannins Phenolic compounds have been reported
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