Agbaje, M. T.*; Obadina, A.O, Adegoke, A.A, Ogunniyi, Q.A.
  • access_time28 December, 2023

    subjectCategory: Biological Sciences

  • Fermentation is a cheap method of food preservation and processing. Cereals can be fermented to provide commercially available snacks, meals, and alcoholic beverages. This research examined at how the length of the fermenting time affects some sorghum chinchin quality attributes (in hours). The sorghum grains were subjected to natural fermentation for 0, 12, 24, 36, 48, and 60 hours. They were then dried and processed into flour, and the dough was fried in oil to form Chinchin. Analyses of proximate composition, colour, texture profile, functional and sensory properties were carried out on the samples. The data obtained were further analyzed using ANOVA. Analysis of proximate composition showed an increase in the fat, crude fibre and crude protein contentsbuta decrease in the carbohydrate content as the fermentation period progresses; 19.12±0.01% to 19.44±0.02%, 3.27±0.01% to 4.4±0.00%, 3.85±0.01% to 4.19±0.01%, 64.48±0.01% to 61.05±0.01% respectively, while the values obtained from the control were 17.33±0.01%, 3.31±0.01%, 3.72±0.01%, 65.68±0.08% respectively. Oil uptake for the control sample was 18.64±0.69% and a decrease from 17.71±0.03% to 12.42±0.08% was noted for the fermented samples as the fermentation period increased. 36-hour fermented sample had the lowest value at 7.0±1.08, whereas the control samples and the 60-hour fermented sample had the highest overall acceptability. Implementing the consumption of snacks produced from 100% fermented sorghum as part of the diet can help prevent diet-related diseases and improve nutrition. Also, the commercial production of the snacks could provide additional socioeconomic benefits and increase the economic value of sorghum.
  • picture_as_pdfView the Journal
ER-Journal is now indexed in:
Cab Abstracts