Yafetto Levi, Nsiah-Asamoah Christiana Naa Atsreh, Birikorang Emmanuel, Odamtten George Tawia
Department of Molecular Biology and Biotechnology, School of Biological Sciences, College of Agriculture and Natural Sciences, University of Cape Coast, Cape Coast, Ghana.
Department of Clinical Nutrition and Dietetics, School of Allied Health Sciences, College of Health and Allied Sciences, University of Cape Coast, Cape Coast, Ghana.
Int J Food Sci. 2022 Feb 3;2022:2264993. doi: 10.1155/2022/2264993. eCollection 2022.
This study evaluated changes in protein contents of malted and unmalted sorghum, and their formulated blends, after fermentation for 10 days at 25°C with mono and cocultures of and sp. . Fermentation of unmalted and malted sorghum and their formulated blends of 1 : 1 (/), 3 : 1 (/), and 1 : 3 (/) by . and . could increase their protein contents. Thus, there was an increase in protein content of fermented, malted sorghum by 68.40% for . , 34.98% for . , and 76.59% for cocultures of . and . ; protein contents of fermented, unmalted sorghum also increased by 58.20, 39.36, and 55.00% for monoculture of . , monoculture of . , and coculture of . and . , respectively. . was more effective in enriching protein content of the 1 : 3 (/) formulated blend of unmalted-malted sorghum by 77.59%; . was more effective in enriching protein content of the 3 : 1 (/) unmalted-malted sorghum blend by 60.00%; coculture of . and . enriched the protein content of 3 : 1 (/) unmalted-malted sorghum substrate by 44.54%. Significant ( ≤ 0.05) increases in fat with corresponding decreases in carbohydrate and fibre contents were consistently recorded in malted and unmalted sorghum. In the formulated blends of sorghum, fat, carbohydrate, and fibre contents either increased or decreased erratically after fermentation. There were significantly ( ≤ 0.05) higher protein contents in malted sorghum, compared to unmalted sorghum. These findings show that solid-state microbial fermentation technology, using . and . , either as mono- or coculture, could effectively enrich the protein contents of unmalted and malted sorghum and their formulated blends. The implications of the findings for infant and adult nutrition are discussed, and future work to augment findings is suggested.
本研究评估了发芽和未发芽高粱及其配方混合物在25°C下用 菌和 菌的单培养物及共培养物发酵10天后蛋白质含量的变化。 菌、 菌对未发芽和发芽高粱及其1 : 1（未发芽/发芽）、3 : 1（未发芽/发芽）和1 : 3（未发芽/发芽）的配方混合物进行发酵，可提高它们的蛋白质含量。因此，发酵后的发芽高粱， 菌处理使其蛋白质含量增加68.40%， 菌处理增加34.98%， 菌和 菌共培养处理增加76.59%；发酵后的未发芽高粱， 菌单培养使其蛋白质含量增加58.20%， 菌单培养增加39.36%， 菌和 菌共培养增加55.00%。 菌在使未发芽 - 发芽高粱1 : 3（未发芽/发芽）配方混合物的蛋白质含量增加方面更有效，增幅为77.59%； 菌在使未发芽 - 发芽高粱3 : 1（未发芽/发芽）混合物的蛋白质含量增加方面更有效，增幅为60.00%； 菌和 菌共培养使未发芽 - 发芽高粱3 : 1（未发芽/发芽）底物的蛋白质含量增加44.54%。发芽和未发芽高粱中均持续记录到脂肪显著增加（P≤0.05），碳水化合物和纤维含量相应减少。在高粱配方混合物中，发酵后脂肪、碳水化合物和纤维含量要么不规则增加，要么不规则减少。与未发芽高粱相比，发芽高粱的蛋白质含量显著更高（P≤0.05）。这些发现表明，使用 菌和 菌的固态微生物发酵技术，无论是单培养还是共培养，都能有效提高未发芽和发芽高粱及其配方混合物的蛋白质含量。讨论了这些发现对婴儿和成人营养的意义，并提出了进一步扩大研究结果的未来工作方向。
