Effect of <i>Lactobacillus fermentum</i> Fermentation on the Nutritional and Anti-Nutritional Quality of Sorghum (Samsorg 17) for Chicken Feed Production

Aliyu Isah Moriki; Mohammed Sani Sambo Datsugwui; Abubakar Attahiru

doi:doi:10.11648/j.ijbc.20190402.12

| Peer-Reviewed

Effect of Lactobacillus fermentum Fermentation on the Nutritional and Anti-Nutritional Quality of Sorghum (Samsorg 17) for Chicken Feed Production

Aliyu Isah Moriki, Mohammed Sani Sambo Datsugwui, Abubakar Attahiru

Published in International Journal of Bioorganic Chemistry (Volume 4, Issue 2)

Received: 27 November 2019 Accepted: 18 December 2019 Published: 25 December 2019

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

Abstract

The effect of fermentation using Lactobacillus fermentum (Lactic acid bacteria) on the nutritional content, anti-nutrient quality of sorghum (samsorg 17) was investigated. Sorghum sample was subjected to three days (72 hours) submerged fermentation during which the Lactobacillus fermentum was inoculated using 0.5 Mcfarland standard. pH and TTA was recorded after every 12 hours though out the 72 hours of the fermentation. There was decrease in pH with increase in TTA as the fermentation time progresses. The result of the proximate analysis revealed a marginal increase in percentage protein content for fermented sorghum sample (7.89 to 11.50%). There was increase in moisture content and decrease in carbohydrate, ash content and fat contents of the fermented sorghum sample. Results from this research also showed significant reduction in anti-nutritional content which are tannin and phytate. Fermentation has modified the nutritional quality and anti-nutritional quality of sorghum and this has greatly improved the nutrient content of the sorghum.

Published in	International Journal of Bioorganic Chemistry (Volume 4, Issue 2)
DOI	10.11648/j.ijbc.20190402.12
Page(s)	93-97
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2019. Published by Science Publishing Group

Keywords

Fermentation, Lactobacillus fermentum, Sorghum, Tannin and Phytate

References

[1]	Anthony, O. and Babatunde, B. (2014). Effect of Fermentation on Nutrient and Anti-nutrient Composition of Millet (Pennisetum glaucum) and Soyabean (Glycine max) Blend Flours. Journal of Life Sciences, 8 (8); 675-680.
[2]	Khalid K. (2011). An overview of Lactic Acid Bacteria. Internatinal Journal of Biosciences pp 1 (3) 1-13.
[3]	Moulay, M, K., Benlancen, H A., Kihal, M. (2013). Diversity and Technological Properties of predomonant Lactic Acid Bacteria Isolated from Algerian raw goat milk. Advances in Environmental Biology 7 (6) 999-1007.
[4]	Bryden, W. L., Selle, P. H. Cadogan, D. J. Li, X. Muller, N. D. Jordan, D. R. Gidley, M. J. and Hamilton, W. D. (2009). A review of the nutritive value of sorghum in broilers. Rural Industry Development. Corporation. Kingston.
[5]	Maunder, A. B. (2002). Sorghum worldwide. Sorghum and Millet Diseases. J. F. Lesile (Ed.). Iowa State Pres, Blackwell Publ. Comp. Ames, Iowa. PP. 11-18.
[6]	Abdoulaye, T., Sanders, J., and Ouendeba, B. (2006). Which grain for poultry feed in West Africa: sorghum or corn? Bulletin N° 4, Marketing-Processing Project. West Africa, Niamey, Niger. 24.
[7]	Subramanian, V, and Metta, V. C (2000). Sorghum grain for poultry feed. In: Technical and Institution Options for Sorghum Grain Mold Management. Proc. International Consultation. Chandrasher A, Bandyopadhayi R and Hall AJ (eds.). International Crop Research for the Semi-Arid Tropics (ICRISAT). pp. 242–247.
[8]	Etuk, EB. And Ukaejiofo U. R. (2007). Tannin content and dietary effects of brown coat coloured sorghum on the performance of young local turkey. Animal. Production. Res. Adv., 3 (2): 86–90.
[9]	Etuk, EB. (2008). Nutrient composition and feeding value of sorghum for turkeys. PhD Thesis, Federal University of Technology, Owerri, Nigeria pp 88-123.
[10]	Nwachukwu, E., Achi, O. K., Ijeoma I. O. (2010) Lactic acid bacteria in fermentation of cereals for the production of indigenous Nigerian foods. African Journal of Food Science and Technology 1 (2); 21-26.
[11]	Asma, A. B. T. (2011) Nutritional quality of fermented sorghum soybean composite flour. Department of food science and Technology University of kharltoum pp 15.
[12]	AOAC, (2005). Official Methods for Analysis, 16th ed. Association of Official Analytical.
[13]	Apena A., Opeolu S. O., Bamidele. F. A. and Shittu A., (2015). Nutrient changes during fermentation of some selected cereals. Sky Journal of Biochemistry Research. 4 (2), 10-12.
[14]	Abedel-Hady, A. S., Hassan, A. B., Ali, I. M., Babiker, E., (2005). Antinutritional factors content and availability of protein, starch and mineral of maize (Zeamays linnanus) and lentil (Lens culinaris) as influenced by domestic processing. Journal of Food Technology. 3; 523–528.
[15]	EL Hag, M. E., El Tinay, A. H., Yousif, N. E. (2002). Effect of fermentation and dehulling on starch, total polyphenols, phytic acid and in vitro digestibility of pearl millet. Food Chemistry. 77, 193–196.
[16]	Elyas, S. H., El-Tinay, A. H., Yosif, N. E., Elsheikh, E. A. (2002). Effect of fermentation on nutritive value and in vitro protein digestibility of pearl millet. Food Chemistry. 78; 75–79.
[17]	Inyang, C. U. and Zakari, U. M. (2008). Effect of germination and fermentation of pearl millet on proximate, chemical and sensory properties of instant ‘‘Fura–Nigerian cereal food. Pakistan Journal of Nutrition. 7, 9–12.
[18]	Ali, A. M., El-Tinay, H. A., Abdalla, H. A. (2003). Effect of fermentation on the in vitro digestibility of pear millet. Journal of Food Chemistry. 80; 51–54.
[19]	Hassan, A. B., Mohamed Ahmed, I. A., Osman, N. M., Eltayeb, M. M., Osman, G. A., Babiker, E. E., 2006. Effect of processing treatment followed by fermentation on protein content and digestibility of pearl millet (Pennisetum typhoideum) cultivars. Pakistan Journal of Nutrition. 5 (1), 86–89.
[20]	Afoakwa, E. O., Sefa-Deheh, S., Kluvitse, Y., Sakyi-Dawson, E. O. (2004). “The Influence of Fermentation and Cowpea Fortification on the Quality Characteristics of Maize-based Weaning Foods.” Presented at the Second International Workshop on Food-based Approaches for Healthy Nutrition in West Africa: The Role of Food Technologists and Nutritionists, Ouagadougou, Burkina Faso. 10 (1): 23-27.
[21]	Chang, S., Miles, P. G. (2004). Mushrooms, Cultivation, Nutritional Value, Medicinal Effect and Environmental Impact. Florida: CRC press. Chemists, Arlington VA, USA. 44; 88-90
[22]	Oboh, G. and Akindahunsi, A. A. (2003). “Biochemical Changes in Cassava Product (Flour and Garri) Subjected to Saccharomyces cerevisae Solid Media Fermentation.” Journal of Food Chemistry, 82: 599-602.
[23]	Emambux, M. N., Taylor, J. N., (2003). Sorghum kafirin interaction with various phenolic compounds. Science Journal of food Agriculture. 83; 402 407.
[24]	Abdel-Haleem, W. H., El Tinay., A. H., Mustafa, A. I., Babiker, E. E. (2008). Effect of fermentation, malt-pretreatment and cooking on antinutritional factors and protein digestibility of sorghum cultivars. Pakistan Journal of Nutrition. 7, 335–341.
[25]	Kayode, A. P., Hounhougigan, J. D., Nout, M. J. (2007). Impact of brewing process operation on phytate, phenolic compounds and in vitro solubility of iron and zinc in opaque sorghum beer. 40, 834–841.

Cite This Article

Plain Text BibTeX RIS

APA Style

Aliyu Isah Moriki, Mohammed Sani Sambo Datsugwui, Abubakar Attahiru. (2019). Effect of Lactobacillus fermentum Fermentation on the Nutritional and Anti-Nutritional Quality of Sorghum (Samsorg 17) for Chicken Feed Production. International Journal of Bioorganic Chemistry, 4(2), 93-97. https://doi.org/10.11648/j.ijbc.20190402.12

Copy | Download

ACS Style

Aliyu Isah Moriki; Mohammed Sani Sambo Datsugwui; Abubakar Attahiru. Effect of Lactobacillus fermentum Fermentation on the Nutritional and Anti-Nutritional Quality of Sorghum (Samsorg 17) for Chicken Feed Production. Int. J. Bioorg. Chem. 2019, 4(2), 93-97. doi: 10.11648/j.ijbc.20190402.12

Copy | Download

AMA Style

Aliyu Isah Moriki, Mohammed Sani Sambo Datsugwui, Abubakar Attahiru. Effect of Lactobacillus fermentum Fermentation on the Nutritional and Anti-Nutritional Quality of Sorghum (Samsorg 17) for Chicken Feed Production. Int J Bioorg Chem. 2019;4(2):93-97. doi: 10.11648/j.ijbc.20190402.12

Copy | Download

@article{10.11648/j.ijbc.20190402.12,
  author = {Aliyu Isah Moriki and Mohammed Sani Sambo Datsugwui and Abubakar Attahiru},
  title = {Effect of Lactobacillus fermentum Fermentation on the Nutritional and Anti-Nutritional Quality of Sorghum (Samsorg 17) for Chicken Feed Production},
  journal = {International Journal of Bioorganic Chemistry},
  volume = {4},
  number = {2},
  pages = {93-97},
  doi = {10.11648/j.ijbc.20190402.12},
  url = {https://doi.org/10.11648/j.ijbc.20190402.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijbc.20190402.12},
  abstract = {The effect of fermentation using Lactobacillus fermentum (Lactic acid bacteria) on the nutritional content, anti-nutrient quality of sorghum (samsorg 17) was investigated. Sorghum sample was subjected to three days (72 hours) submerged fermentation during which the Lactobacillus fermentum was inoculated using 0.5 Mcfarland standard. pH and TTA was recorded after every 12 hours though out the 72 hours of the fermentation. There was decrease in pH with increase in TTA as the fermentation time progresses. The result of the proximate analysis revealed a marginal increase in percentage protein content for fermented sorghum sample (7.89 to 11.50%). There was increase in moisture content and decrease in carbohydrate, ash content and fat contents of the fermented sorghum sample. Results from this research also showed significant reduction in anti-nutritional content which are tannin and phytate. Fermentation has modified the nutritional quality and anti-nutritional quality of sorghum and this has greatly improved the nutrient content of the sorghum.},
 year = {2019}
}

Copy | Download

TY  - JOUR
T1  - Effect of Lactobacillus fermentum Fermentation on the Nutritional and Anti-Nutritional Quality of Sorghum (Samsorg 17) for Chicken Feed Production
AU  - Aliyu Isah Moriki
AU  - Mohammed Sani Sambo Datsugwui
AU  - Abubakar Attahiru
Y1  - 2019/12/25
PY  - 2019
N1  - https://doi.org/10.11648/j.ijbc.20190402.12
DO  - 10.11648/j.ijbc.20190402.12
T2  - International Journal of Bioorganic Chemistry
JF  - International Journal of Bioorganic Chemistry
JO  - International Journal of Bioorganic Chemistry
SP  - 93
EP  - 97
PB  - Science Publishing Group
SN  - 2578-9392
UR  - https://doi.org/10.11648/j.ijbc.20190402.12
AB  - The effect of fermentation using Lactobacillus fermentum (Lactic acid bacteria) on the nutritional content, anti-nutrient quality of sorghum (samsorg 17) was investigated. Sorghum sample was subjected to three days (72 hours) submerged fermentation during which the Lactobacillus fermentum was inoculated using 0.5 Mcfarland standard. pH and TTA was recorded after every 12 hours though out the 72 hours of the fermentation. There was decrease in pH with increase in TTA as the fermentation time progresses. The result of the proximate analysis revealed a marginal increase in percentage protein content for fermented sorghum sample (7.89 to 11.50%). There was increase in moisture content and decrease in carbohydrate, ash content and fat contents of the fermented sorghum sample. Results from this research also showed significant reduction in anti-nutritional content which are tannin and phytate. Fermentation has modified the nutritional quality and anti-nutritional quality of sorghum and this has greatly improved the nutrient content of the sorghum.
VL  - 4
IS  - 2
ER  -

Copy | Download

Author Information

Aliyu Isah Moriki

Department of Biology, Zamfara Collage of Arts and Science, Gusau, Nigeria
Mohammed Sani Sambo Datsugwui

Department of Microbiology, Nile University, Abuja, Nigeria
Abubakar Attahiru

National Biotechnology Development Agency, Kano, Nigeria

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

Aliyu Isah Moriki, Mohammed Sani Sambo Datsugwui, Abubakar Attahiru. (2019). Effect of Lactobacillus fermentum Fermentation on the Nutritional and Anti-Nutritional Quality of Sorghum (Samsorg 17) for Chicken Feed Production. International Journal of Bioorganic Chemistry, 4(2), 93-97. https://doi.org/10.11648/j.ijbc.20190402.12

Copy | Download

ACS Style

Aliyu Isah Moriki; Mohammed Sani Sambo Datsugwui; Abubakar Attahiru. Effect of Lactobacillus fermentum Fermentation on the Nutritional and Anti-Nutritional Quality of Sorghum (Samsorg 17) for Chicken Feed Production. Int. J. Bioorg. Chem. 2019, 4(2), 93-97. doi: 10.11648/j.ijbc.20190402.12

Copy | Download

AMA Style

Aliyu Isah Moriki, Mohammed Sani Sambo Datsugwui, Abubakar Attahiru. Effect of Lactobacillus fermentum Fermentation on the Nutritional and Anti-Nutritional Quality of Sorghum (Samsorg 17) for Chicken Feed Production. Int J Bioorg Chem. 2019;4(2):93-97. doi: 10.11648/j.ijbc.20190402.12

Copy | Download

@article{10.11648/j.ijbc.20190402.12,
  author = {Aliyu Isah Moriki and Mohammed Sani Sambo Datsugwui and Abubakar Attahiru},
  title = {Effect of Lactobacillus fermentum Fermentation on the Nutritional and Anti-Nutritional Quality of Sorghum (Samsorg 17) for Chicken Feed Production},
  journal = {International Journal of Bioorganic Chemistry},
  volume = {4},
  number = {2},
  pages = {93-97},
  doi = {10.11648/j.ijbc.20190402.12},
  url = {https://doi.org/10.11648/j.ijbc.20190402.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijbc.20190402.12},
  abstract = {The effect of fermentation using Lactobacillus fermentum (Lactic acid bacteria) on the nutritional content, anti-nutrient quality of sorghum (samsorg 17) was investigated. Sorghum sample was subjected to three days (72 hours) submerged fermentation during which the Lactobacillus fermentum was inoculated using 0.5 Mcfarland standard. pH and TTA was recorded after every 12 hours though out the 72 hours of the fermentation. There was decrease in pH with increase in TTA as the fermentation time progresses. The result of the proximate analysis revealed a marginal increase in percentage protein content for fermented sorghum sample (7.89 to 11.50%). There was increase in moisture content and decrease in carbohydrate, ash content and fat contents of the fermented sorghum sample. Results from this research also showed significant reduction in anti-nutritional content which are tannin and phytate. Fermentation has modified the nutritional quality and anti-nutritional quality of sorghum and this has greatly improved the nutrient content of the sorghum.},
 year = {2019}
}

Copy | Download

TY  - JOUR
T1  - Effect of Lactobacillus fermentum Fermentation on the Nutritional and Anti-Nutritional Quality of Sorghum (Samsorg 17) for Chicken Feed Production
AU  - Aliyu Isah Moriki
AU  - Mohammed Sani Sambo Datsugwui
AU  - Abubakar Attahiru
Y1  - 2019/12/25
PY  - 2019
N1  - https://doi.org/10.11648/j.ijbc.20190402.12
DO  - 10.11648/j.ijbc.20190402.12
T2  - International Journal of Bioorganic Chemistry
JF  - International Journal of Bioorganic Chemistry
JO  - International Journal of Bioorganic Chemistry
SP  - 93
EP  - 97
PB  - Science Publishing Group
SN  - 2578-9392
UR  - https://doi.org/10.11648/j.ijbc.20190402.12
AB  - The effect of fermentation using Lactobacillus fermentum (Lactic acid bacteria) on the nutritional content, anti-nutrient quality of sorghum (samsorg 17) was investigated. Sorghum sample was subjected to three days (72 hours) submerged fermentation during which the Lactobacillus fermentum was inoculated using 0.5 Mcfarland standard. pH and TTA was recorded after every 12 hours though out the 72 hours of the fermentation. There was decrease in pH with increase in TTA as the fermentation time progresses. The result of the proximate analysis revealed a marginal increase in percentage protein content for fermented sorghum sample (7.89 to 11.50%). There was increase in moisture content and decrease in carbohydrate, ash content and fat contents of the fermented sorghum sample. Results from this research also showed significant reduction in anti-nutritional content which are tannin and phytate. Fermentation has modified the nutritional quality and anti-nutritional quality of sorghum and this has greatly improved the nutrient content of the sorghum.
VL  - 4
IS  - 2
ER  -

Copy | Download