Abstract: Changes in pH, titrable acidity, protein, non-protein nitrogen, total soluble solids, protein fractions and in vitro protein digestibility were investigated during fermentation and/or supplementation of sorghum flour with whey protein. The pH of the fermenting material was decreased sharply with a concomitant increase in the titratable acidity. The total soluble solids increased with progressive fermentation time. The crude protein and. non-protein nitrogen were increased with fermentation time. The albumin plus globulin fraction was increased significantly (P = 0.05) during the first 8 h of fermentation. Other fractions contents were observed to fluctuate during fermentation time. Supplementation of the cultivar flour with whey protein greatly increased the protein content as well as albumin plus globulin fraction while other fractions were significantly decreased. The in vitro protein digestibility was significantly (P = 0.05) improved during fermentation time and even after supplementation. Sensory evaluation of local processing methods of sorghum products (Kisra, Asida and Nasha) before and after supplementation showed no difference between the supplemented samples and the control ones as judged by trained panelists.
Fatima S , Ibrahim , Elfadil E. Babiker , Nabila E. Yousif and Abdullahi H. ELTinay , 2005. Effect of Whey Protein Supplementation and/or Fermentation on Biochemical and Sensory Characteristics of Sorghum Flour. Journal of Food Technology, 3: 118-125.