PROMOTING ACCESS TO AFRICAN RESEARCH

Bulletin of Animal Health and Production in Africa

The AJOL site is currently undergoing a major upgrade, and there will temporarily be some restrictions to the available functionality.
-- Users will not be able to register or log in during this period.
-- Full text (PDF) downloads of Open Access journal articles will be available as always.
-- Full text (PDF) downloads of subscription based journal articles will NOT be available
We apologise for any inconvenience caused. Please check back soon, as we will revert to usual policy as soon as possible.





DOWNLOAD FULL TEXT Open Access  DOWNLOAD FULL TEXT Subscription or Fee Access

Lactic acid fermentation of two sorghum varieties is not affected by their polyphenol contents

AT Niba, K Yajima, AC Kudi, JD Beal, PH Brooks

Abstract


The study was conducted to investigate sorghum grain variety differences in lactic acid fermentation based on their differences in phenolic contents. The study wa s conductedas a 2 x 5 x 4 factorial design with three factors: Factor 1: Sorghum variety (white and red sorghum); Factor 2: Control treatment without lactic acid bacteria (LAB) and LAB treatments (Pediococcus acidilactici CNCM MA 18/5 M or Lactobacillus plantarum
Medipharm or Lactobacillus plantarum NCIMB 41229 or Lactobacillus farciminis CNCM MA 67/4 R (LF1); Factor 3: Incubation time (0, 4, 8, and 24 hours). Sorghum samples (50 g of red or white sorghum) were mixed with sterile distilled water at a ratio of 1g: 1.4g of water and inoculated with 0.05 ml of an overnight culture of LAB at the Food and Nutrition Laboratory, University of Plymouth, U.K. The range of phenolic contents of red and white sorghum was 5.53 ± 0.48 and 4.05 ± 0.80g/100g grain respectively. Results suggest fermentation was not affected by the phenolic content of sorghum as there were no significant differences in lactic acid production between sorghum varieties. Fermentation of both varieties of sorghum with LAB produced a low pH medium (pH≤3.65) that had a high lactic acid concentration (≥203.67 mmol/L). Both grain varieties may be successfully fermented for inclusion in moist feed for poultry despite differences in phenolic contents.

Full Text:


No subscription journal articles available during site upgrade.



http://dx.doi.org/10.4314/bahpa.v57i2.44944
AJOL African Journals Online