Abstract
Effects of traditional fermentation on enzyme inhibitors, phytic acid, tannin content and in vitro digestibility of three local sorghum varieties were investigated. During a 24 h fermentation, enzyme inhibitory activities were significantly decreased. Trypsin inhibitory activity was reduced by 58%, 43% and 31% in Hamra, Shahla and Baidha, respectively, whereas amylase inhibitory activity was reduced by 74, 75 and in the three varieties after a 24 h fermentation. Phytic acid contents of the three varieties were markedly reduced as a result of fermentation. Tannin content of Hamra, Shahla and Baidha were significantly reduced by, respectively, 31%, 15% and 35% after fermentation. Fermentation significantly improved the in vitro digestibility of sorghum proteins.