Nutritional Improvement of Sorghum by Fermentation

ABSTRACT A natural lactic fermentation of ground grain sorghum produced significant increases (P < 0.001) in available lysine/leucine, isoleucine, and methionine. The protein quality, expressed as relative nutritive value, increased significantly (P < 0.001) as a result of fermentation. Niacin and thiamin increased significantly (P < 0.001) and riboflavin also increased (P < 0.05) during the fermentation. Protein and carbohydrate appeared to be more available after the fermentation than before the fermentation. Although the fermentation produced increased availability of nutrients, it did not produce change in the proximate analyses.