Effect of Fermentation by Rhizopus oligosporus or Amylomyces rouxii on In-Vitro Starch and Protein Digestibility of Decorticated Red Sorghum (Sorghum bicolor L. Moench)
How to cite (IJASEIT) :
A.B. Obilana, Sorghum: Breeding and Agronomy. Encyclopedia of Grain Science. C. Wrigley, H. Corke, C. E. Walker, Eds. Edinburgh, Scotland: Elsevier Academic Press, 2004.
M.P. Sirappa, “Prospek pengembangan sorgum di Indonesia sebagai komoditas alternatif untuk pangan, pakan, dan industry”, Jurnal Litbang Pertanian, Vol. 22(4), pp. 133-140, 2003.
M.P. Oria, B. R. Hamaker, and J. M. Schull, “In vitro protein digestibility of developing and mature sorghum grain in relation to [alpha]-, [beta]-, and [gamma]- kafirin disulfide crosslinking”, Journal of Cereal Science, Vol. 22(1), pp. 85-93, 1995.
G.Y. Zhang and B. R. Hamaker, “Low alpha-amylase starch digestibility of cooked sorghum flours and the effect of protein”, Cereal Chemistry, Vol. 75(5), pp. 710-713, 1998.
K.G. Duodu, J. R. N. Taylor, P. S. Belton, and B. R. Hamaker, “Factors affecting sorghum protein digestibility”, Journal of Cereal Science, Vol. 38(2), pp. 117-131, 2003.
C.N. Day and R.O. Morawicki, “Effects of fermentation by yeast and amylolytic lactic acid bacteria on grain sorghum protein content and digestibility”, Journal of Food Quality, Vol.2018, pp. 1-8, 2018.
J.K. Mugula, “The nutritive quality of sorghum-commonbean tempe”, Plant Foods for Human Nutrition, Vol. 42(3), pp. 247-256, 1992.
K.A. Hachmeister, and D. Y. Fung, “Tempeh: a mold-modified indigenous fermented food made from soybeans and/or cereal grains”, Critical Reviews in Microbiology, Vol. 19(3), pp. 137-188, 1993.
J.K. Mugula, and M. Lyimo, “Evaluation of the nutritional quality and acceptability of sorghum-based tempe as potential weaning foods in Tanzania”, International Journal of Food Sciences and Nutrition, Vol. 51, pp. 269-277, 2000.
E.S. Murtini, A. G. Radite, and A. Sutrisno, “Characteristics of chemical content and disgestibility of brown sorghum tempeh”, Jurnal Teknologi dan Industri Pangan, Vol. XXII (2), pp. 150-155, 2011.
W.H. Holzapfel, “Appropriate starter culture technologies for small-scale fermentation in developing countries”, International Journal of Food Microbiology, Vol. 75(3), pp. 197-212, 2002.
A. Blandino, M. E. Al-Aseeri, S. S. Pandiella, D. Cantero, and C. Webb, “Cereal-based fermented foods and beverages”, Food Research International, Vol. 36, pp. 527-543, 2003.
H.L. Wang, E. W. Swain, and C. W. Hesseltine, “Glucoamylase of Amylomyces rouxii”, Journal of Food Science, Vol. 49(4), pp. 1210, 1984.
T.C. Cronk, K. H. Steinkraus, L. R. Hackler, and L. R. Maitick, “Indonesian tape ketan fermentation”, Applied and Environment Microbiology, Vol. 33(5), pp. 1067-1073, 1977.
U. Baumann, and B. Bisping, “Proteolysis during tempe fermentation”, Food Microbiology, Vol. 12, pp. 39-47, 1995.
K. R Kuswanto, Industrialization of Tempe Fermentation. Industrialization of Indigenous Fermented Foods. K. H. Steinkraus, Ed. New York, USA: Marcel Dekker, Inc., 2004.
K.E.B. Knudsen, A. W. Kirleis, B. O. Eggum, and L. Munck, “Carbohydrate composition and nutritional quality for rats of sorghum to prepared from decorticated white and whole grain red flour”, Journal of Nutrition, Vol. 118, pp. 588-597, 1988.
F.J. Bueso, R. D. Waniska, W. L. Rooney, and F. P. Bejosano, “Activity of antifungal proteins against mold in sorghum caryopses in the field”, Journal of Agricultural and Food Chemistry, Vol. 48(3), pp. 810-816, 2000.
A. Melake-Berhan, L. G. Butler, G. Ejeta, and A. Menkir, “Grain mold resistance and polyphenol accumulation in sorghum”, Journal of Agricultural and Food Chemistry, Vol. 44(8), pp. 2428-2434, 1996.
J.M. Awika, C. M. McDonough, and L. W. Rooney, “Decorticating sorghum to concentrate healthy phytochemicals”, Journal of Agricultural and Food Chemistry, Vol. 53(16), pp. 6230-6234, 2005.
R.G. Elkin, M. B. Freed, B. R. Hamaker, Y. Zhang, and C. M. Parsons, “Condensed tannins are only partially responsible for variations in nutrient digestibilities of sorghum grain cultivars”, Journal of Agricultural and Food Chemistry, Vol. 44(3), pp. 848-853, 1996.
Sardjono, “The growth kinetics of Aspergillus oryzae KKB4 on solid state culture system and the activity of crude extracellular enzyme on reducing Aflatoxin B”, Agritech, Vol. 28(4), pp. 145-149, 2008.
C. Desgranges, C. Vergoignan, M. Georges, and A. Durand, “Biomass estimation in solid state fermentation”, Applied Microbiology and Biotechnology, Vol. 35, pp. 200-205, 1991.
A. Zamani, A. Jeihanipour, L. Edebo, C. Niklasson, and M. J. Taherzadeh. “Determination of glucosamine and N-acetyl glucosamine in fungal cell walls”, Journal of Agricultural and Food Chemistry, Vol. 56, pp. 8314-8318, 2008.
AOAC, Official Methods of Analysis. Washington, D.C, USA: Association of Official Analytical Chemist, 1990.
M. Somogyi, “Notes on sugar determination”, Journal of Biological Chemistry, Vol. 195, pp. 19-23, 1951.
A. Nunes, I. Correia, A. D. Barros, and I. Delgadillo, “Sequential in vitro pepsin digestion of uncooked and cooked sorghum and maize samples”, Journal of Agricultural and Food Chemistry, Vol. 52, pp. 2052-2058, 2004.
K.G. Duodu, A. Nunes, I. Delgadillo, M. L. Parker, E. N. C. Mills, P. S. Belton, and J. R. N. Taylor, “Effect of grain structure and cooking on sorghum and maize in vitro protein digestibility”, Journal of Cereal Science, Vol. 35, pp. 161-174, 2002.
R.A. Sparringa, M. Kendall, A. Westby, and J. D. Owens, “Effects of temperature, pH, water activity and CO2 concentration on growth of Rhizopus oligosporus NRRL 2710”, Journal of Applied Microbiology, Vol. 92(2), pp. 329-337, 2002.
A. Abe, I.-N. Sujaya, T. Sone, K. Asano, and Y. Oda, “Microflora and selected metabolites of potato pulp fermented with an Indonesian starter ragi tape”, Food Technology and Biotechnology, Vol. 42(3), pp. 169-173, 2004.
K. Saito, A. Abe, I.N. Sujaya, T. Sone, and Y. Oda, “Comparison of Amylomyces rouxii and Rhizopus oryzae in lactic acid fermentation of potato pulp”, Food Science and Technology Resources, Vol.10(2), pp. 229-231, 2004.
A.E. Elkhalifa, O., R. Bernhardt, F. Bonomi, S. Iametti, M. A. Pagani, and M. Zardi, “Fermentation modifies protein/protein and protein/starch interactions in sorghum dough”, European Food Research and Technology, Vol. 222, pp. 559-564, 2006.
L.I. Ezeogu, K. G. Duodu, and J. R. N. Taylor, “Effects of endosperm texture and cooking conditions on the in vitro starch digestibility of sorghum and maize flours”, Journal of Cereal Science, Vol. 42(1), pp. 33-44, 2005.
X. Xu, In vitro Digestibility of Starch in Sorghum Differing in Endosperm Hardness and Flour Particle Size. Manhattan, USA: Kansas State University, Department of Grain Science, and Industry, 2008.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).