Utilization of mouldy sorghum and Cassia tora through fermentation for feed purposes

Abstract

Microbial fermentation of mouldy grains brought about by lactic acid bacteria is gaining much significance owing to their ability to inhibit mould growth and detoxify mycotoxins while improving the nutritive value and safety of the product. In the present study the potential of developing a probiotic feed ingredient from a combination of mouldy sorghum and Cassia tora seeds, using spontaneous fermentation was explored. The effect of fermentation at 0, 24 and 36 h on the microflora, ergosterol, mycotoxins and nutritive value, of mouldy sorghum was assessed individually and in combination with C. tora seeds. A reduction in mould counts upto 58 and 96% was observed at 24 and 36 h of fermenting mouldy sorghum. Total plate count increased by 2 fold and Lactobacillus count increased by 4 fold when mouldy sorghum was fermented singly or with C. tora seeds. Fermentation decreased ergosterol by 76%, aflatoxin to non-detectable levels at 36 h of fermentation and fumonisin B1 to non-detectable levels at 24 and 36 h of fermentation of mouldy sorghum. Fermentation resulted in marginal improvement in nutritive value of mouldy sorghum when estimated in terms of proximate principles and mineral elements. Addition of C. tora resulted in considerable increase in nutritive value particularly with respect to protein and mineral elements like iron and calcium in mouldy sorghum.

Karakteristik Fisikokimia Tepung Sorgum (Sorghum bicolor L.) Varietas Lokal Merah dengan Fermentasi Spontan

“…Menurut Suprijadi (2012), kelemahan dari metode ini adalah kadar protein dan kadar pati tepung sorgum rendah. Modifikasi secara fermentasi pada biji sorgum telah dilaporkan oleh Towo et al (2006), Siruguri et al (2009), Madoroba et al (2011), Kurniadi et al (2013, dan . Fermentasi berperan terhadap terjadinya degradasi sebagian senyawa kompleks menjadi senyawa yang lebih sederhana sehingga menjadi lebih larut (Park et al, 2000).…”