Physicochemical, Functional, Antioxidant, Pasting and FT-IR Spectroscopic Properties of Fermented Acorns and Sorghum Using Traditional Algerian Processes

The fermentation of acorns and sorghum is an ancient practice among the inhabitants of northeastern Algeria. This study aimed to establish the traditional fermentation processes of acorns and sorghum through a regional survey conducted in Algeria. Additionally, it investigated the impact of fermenta...

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Veröffentlicht in:Processes 2024-08, Vol.12 (8), p.1647
Hauptverfasser: Belmouloud, Rayene, Bourekoua, Hayat, Wójtowicz, Agnieszka, Mahroug, Hamida, Ayad, Radia, Krajewska, Marta, Różyło, Renata
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container_issue 8
container_start_page 1647
container_title Processes
container_volume 12
creator Belmouloud, Rayene
Bourekoua, Hayat
Wójtowicz, Agnieszka
Mahroug, Hamida
Ayad, Radia
Krajewska, Marta
Różyło, Renata
description The fermentation of acorns and sorghum is an ancient practice among the inhabitants of northeastern Algeria. This study aimed to establish the traditional fermentation processes of acorns and sorghum through a regional survey conducted in Algeria. Additionally, it investigated the impact of fermentation on the physicochemical, functional, antioxidant, and pasting properties, as well as the FT-IR spectroscopic profiles of the flours derived from these fermented materials. Characteristics of fermented sorghum and acorn flours were compared with those of non-fermented flours. The study included a survey that was carried out in Algeria at the regional level to establish the traditional processes for fermented acorns and sorghum. The key findings reveal the existence of two production methods: the first, the oldest, involves fermentation in underground pits called Matmor, while the second, more recent, is conducted outside the Matmor. Most manufacturers employed the new process outside of the Matmor, usually in various sized and shaped containers to meet market demand. Acorns and sorghum flour, obtained by drying and grinding fermented acorns and fermented sorghum grains according to the process carried out outside the Matmor, are characterized by a unique biochemical, functional, and structural composition. Detailed analysis of the flours showed a significant decrease in their physicochemical properties after fermentation, with a simultaneous overall increase in antioxidant activity. Moreover, FT-IR spectroscopy suggests that fermentation differentially affects protein secondary structure and starch crystallinity.
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subjects Acids
Antioxidants
Data collection
Fermentation
Fermented food
Flour
Food products
Fourier transforms
Infrared spectroscopy
Microorganisms
Physicochemical properties
Production methods
Protein structure
Proteins
Questionnaires
Raw materials
Retention
Secondary structure
Sorghum
Spectroscopic analysis
Structure-function relationships
Surveys
title Physicochemical, Functional, Antioxidant, Pasting and FT-IR Spectroscopic Properties of Fermented Acorns and Sorghum Using Traditional Algerian Processes
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