Abstract:
Jand was prepared from sorghum using traditional and pure fermentation starters under
solid and semi-solid fermentation states with 50, 75 and 100% water addition.
Saccharifying molds (identified to be Rhizopus spp.) and fermenting yeasts (identified to
be strains of Saccharomyces cerevisiae) isolated from market murcha were used to make
pure-cultured fermentation starter and the Jand was subjected for sensory and chemical
analysis of total acidity, pH, alcohol content, dry matter content, esters content, aldehydes
content, reducing sugars and protein solubility.
Raw sorghum had moisture content, crude fat, crude protein, crude fiber, ash content
and starch content of 10±1.24%, 2.367±0.2%, 13.39±0.6%, 1.93±0.4%, 1.67±0.4% and
58.57±4% respectively. The solubility of protein in sorghum extracted at pH 5.2±0.1 was
found to be 28.4±1.5%. Results indicated that except on dry matter content, use of pure
culture had significant effect (p<0.05) on pH, alcohol content, acidity, esters, aldehydes,
reducing sugar, methanol and protein solubility in solid and semi-solid states. Sensory
attributes (flavor, mouth feel and overall acceptability) of Jand from two types of murcha
were found significantly different with each other (p<0.05) in solid state. While, results
indicated that except on aldehyde, alcohol, dry matter contents and reducing sugar, all
fermentation states were significantly different (p<0.05) with each other in terms of total
acidity, pH, esters content, methanol content and protein solubility. Increasing the folds of
water addition in semi-solid state fermentation caused remarkable increment in acidity,
with nearly of 2 times than that of the solid state, but had no remarkable improvement on
the sensory quality of sorghum Jand. Use of pure culture and increasing water addition in
semi-solid state fermentation increased protein solubility of sorghum nearly upto 58%.
