Challenges with spontaneous fermentation of whole grain (WG) sorghum intoting, necessitates the use of startercultures that could ensure consistency, better acidification and improved quality. This study therefore in-vestigated the effect of single and co-starter culture additions [L. fermentum(FUA 3165 and 3321)] ontingproperties (physicochemical, bioactive components and antioxidant activity) obtained from whole grain (WG)sorghum types [high tannin (HT) and low tannin (LT)]. WG-tingsamples were obtained from different sorghumtypes after fermentation at 34 °C for 24 h and 28 °C for 72 h. Both single starter cultures yielded better resultswith significantly lower pH (4.94–5.07), tannin content (0.41–2.83 mg CE/g), total phenolic content(8.11–32.13 mg GAE/g) andflavonoid content (7.53–26.38 mg CE/g), with higher titratable acidity(1.98–2.67 g/kg) and antioxidant activity (4.82–7.81μM TE/g). Liquid chromatography-tandem mass spectro-metry (LC-MS/MS) quantification of some phenolic compounds showed that WG-tingsamples from the HT-sorghum, fermented withL. fermentumFUA 3321 had significantly higher bioactive compounds (catechin, gallicacid and quercetin). Fourier transform infrared (FTIR) spectroscopy revealed the presence of diverse functionalgroups, while principal component analysis (PCA) of the FTIR data further differentiated thetingsamples intogroup clusters. Sorghum type and fermentation withL. fermentumsignificantly influenced fermentation andsubsequently the WG-tingcomposition. Fermenting HT sorghum type withL. fermentumFUA 3321 yielded WG-tinghigher pH, titratable acidity, bioactive components and improved phenolic composition.
Link: https://doi.org/10.1016/j.jcs.2018.05.008
DOI: https://doi.org/10.1016/j.jcs.2018.05.008
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