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- W2126119591 abstract "Cooking sorghum is well known to reduce its protein digestibility. In southern Africa fermented sorghum porridges are commonly consumed. Knowledge is lacking as to how their preparation affects sorghum protein digestibility. Five sorghum varieties of varied origin were fermented using traditional semi‐solid state fermentation. In vitro protein digestibility and a new index, in vitro insoluble protein digestibility, were measured. Both increased during fermentation, generally within the first day, coinciding with a strong decrease in pH. The increase in insoluble protein digestibility suggests fermentation causes structural changes in the sorghum storage proteins (prolamins and glutelins), making them more accessible to pepsin attack. Wet cooking during porridge‐making greatly reduced protein digestibility. Combining fermentation with cooking, either fermenting then cooking or cooking then fermenting, significantly improved protein digestibility over wet cooking alone. Thus natural fermentation, as applied in traditional African porridge preparation is an effective method of improving the protein digestibility of cooked sorghum." @default.
- W2126119591 created "2016-06-24" @default.
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- W2126119591 date "2002-02-01" @default.
- W2126119591 modified "2023-10-18" @default.
- W2126119591 title "Alleviation of the adverse effect of cooking on sorghum protein digestibility through fermentation in traditional African porridges" @default.
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- W2126119591 doi "https://doi.org/10.1046/j.1365-2621.2002.00549.x" @default.
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