PREPARATION AND QUALITY EVALUATION OF SORGHUM JAND BY USING DEFINED FERMENTATION STARTER UNDER SOLID AND SEMI-SOLID STATE FERMENTATION

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%.