International Journal of Bioorganic Chemistry

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

Received: Nov. 27, 2019    Accepted: Dec. 18, 2019    Published: Dec. 25, 2019
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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.

DOI 10.11648/j.ijbc.20190402.12
Published in International Journal of Bioorganic Chemistry ( Volume 4, Issue 2, December 2019 )
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), 2024. Published by Science Publishing Group

Keywords

Fermentation, Lactobacillus fermentum, Sorghum, Tannin and Phytate

References
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    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

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    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

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    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

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  • @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://download.sciencepg.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}
    }
    

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  • 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  - 

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Author Information
  • Department of Biology, Zamfara Collage of Arts and Science, Gusau, Nigeria

  • Department of Microbiology, Nile University, Abuja, Nigeria

  • National Biotechnology Development Agency, Kano, Nigeria

  • Section