Effect of Soaking, Malting and Fermentation on Nutritional and Phytochemical Properties of Red Sorghum as A Livestock Feed Ingredient

Özet

The study was designed to investigate the effects of soaking, malting and fermentation on the nutritional and phytochemical properties of red sorghum as a livestock feed ingredient. A completely randomized design with four treatments (unprocessed, soaked, malted, fermented) and 12 units were used in the study. Significant differences (p<0.05) were noted in % value of ash among the treatments. Fermented grains had the highest (4.35%) ash content and malted grains had the lowest (0.95%). Processing methods had a significant effect (p<0.05) on % value of the crude protein. However, there were no significant differences (p>0.05) between % value of crude protein of the unprocessed and soaked grains. Treatment methods significantly (p<0.05) reduced the phytate content. No significant differences (p>0.05) were noted on the alkaloid content of sorghum grains. The oxalate content decreased from 33.66mg/100g in unprocessed grains to 9.26mg/100g in soaked grains and, 3.68mg/100g in malted grains. In conclusion, processing techniques such soaking, malting and fermentation can be employed to improve nutritive value of grains with high antinutrient content. Therefore, processed sorghum grain can be an alternative to maize grain in the production of livestock feeds especially in arid and semi-arid areas where maize is not very productive.