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A screening of commercial lactic acid bacteria potentially useful in the improvement of sorghum nutritional quality was done. The aim of this study was to test starter cultures to meet the prerequisites for the establishment of small-scale industrial production of sorghum fermented foods in Africa.Sorghum was fermented with commercial strains of Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus...
The effects induced by cooking, dry heating, popping, fermentation and germination on sorghum proteins were studied. Changes promoted by these processing methods were compared via sodium dodecyl sulfate polycrylamide gel electrophoresis (SDS-PAGE), in vitro protein digestibility (IVPD) assay and Fourier Transform Infrared (FT-IR).Cooking decreased protein digestibility and extractability. With dry...
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