The Effects of Processing Methods on the Nutritional Properties of Ori-Ese

Abstract

The effect of processing methods on the nutritional properties of this food was investigated using a combined starter culture of yeast and Lactic acid bacteria (S. cerevisiae + L. plantarum and S. cerevisiae + L. fermentum). Both drymilling and wet-milling methods were employed for the production using two varieties of sorghum (white and red). Each processing method was used in conjunction with starter fermentation. During steeping the highest pH (6.5) and lactic acid production (1.045mg/l) were recorded in brown sorghum steeped with a mixed culture of S. cerevisiae and L. plantarum. The highest diacetyl production was recorded in white sorghum steeped with S. cerevisiae and L. fermentum (1.976 mg/l). The protein content of the dry and wet milling of the food samples ranged from 7.14d - 9.26a% and 11-73g-15.31a%. There was a significant increase in the protein content of all the samples produced and a reduction in crude ash content using the wet milling method of processing. The crude fat and crude ash content of the samples produced using the drying milling method exceeded that of wet milling. The crude fibre content of the samples produced using the wet milling method exceeded that of the dry milling method. The mineral composition (Na, K, P, and Fe) of the food samples produced using the dry milling method far exceeded that of the wet milling method except for the Ca content of the wet milling method which is higher than that of samples produced using the dry milling method. In conclusion, the Ori-ese produced using brown sorghum, wet milling method with combined starter cultures had better nutritional quality.