The Effect Of Natural Fermentation On Some Antinutritional Factors Minerals Proximate Composition And Sensory Characteristics In Sorghum Based Weaning Food

The effect of natural fermentation of two sorghum cultivars on antinutritional factors (tannin andrnphytate), minerals (Ca, Fe, Zn and P), proximate analysis and sensory characteristics were investigated.rnFlours from both cultivars were fermented at room temperature (20- 230 C) for 0, 12, 24, 36 and 48h at arnconcentration of 1:3 dilutions (w/v). TTA and pH were determined immediately at the end of eachrnfermentation period and the samples were dried at 70o C in air oven drier for 36h. Fermentation causedrnan increase in the protein, TTA, energy content and improved mineral bioavailability and decrease inrnfat, carbohydrate, ash, crude fiber, viscosity, antinutritional factors, phytate: mineral molar ratios and pHrnof sorghum flour. The bioavailability of zinc (phytate: zinc molar ratio 0.24 and phytate: Fernmolar ratio > 0.15. However calcium had no effect on the absorption of zinc ([Calcium x Phytate]:rn[Zinc]

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