Some Nutritional Attributes of Selected Newly Developed Lines of Sorghum (Sorghum bicolor) after Fermentation

Total energy, protein content and digestibility, antinutritional factors, and total and extractable minerals of normal sorghum (Type II) and four newly developed lines of sorghum (Eri-۱, SHK-ABA-۴, SHK-ABA-۶ and SHK-ABA-۱۰.) were studied before and after fermentation. Phytic acid and Tanin contents of raw flour of the normal sorghum were, respectively, ۴۱.۷۳ mg ۱۰۰ g-۱ and ۱۷۰.۵۴ mg ۱۰۰ g-۱, while the same values for the four lines ranged from ۱۶.۰۷ to ۳۸.۶۴ mg ۱۰۰ g-۱ and from ۳۱.۹۰ to ۱۸۴.۲۵ mg ۱۰۰ g-۱, respectively. Polyphenols content of raw flour of the normal sorghum was ۶۰۴.۵۶ mg ۱۰۰ g-۱, exceeding the values found for the four lines in the range of ۴۷۶.۴۶ to ۵۴۴.۴۴ mg ۱۰۰ g- ۱. According to our results, fermentation of normal sorghum flour and that of the new lines significantly (P ۰.۰۵) decreased the antinutritional factors i.e. phytate, tannins, and polyphenols. The total energy of raw flour of the normal sorghum was ۳۶۹.۸۷ Kcal ۱۰۰ g-۱ while it ranged from ۳۶۷.۲۳ to ۳۷۲.۵۷ Kcal ۱۰۰ g-۱ for the new lines. In all cases, this energy slightly decreased after fermentation. Protein digestibility of normal sorghum was ۲۲.۶۰% and, for the new lines, it ranged from ۳۷.۰۰ to ۵۷.۱۹%. After fermentation, protein digestibility and the total and extractable Ca, P, and Fe increased significantly (P ۰.۰۵) for all genotypes studied.