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Digestibility of sorghum proteins.

J D Axtell, A W Kirleis, M M Hassen

    Proceedings of the National Academy of Sciences of the United States of America
    |March 1, 1981
    PubMed
    Summary

    Sorghum protein digestibility is low in children, but in vitro pepsin digestion shows cooking reduces it significantly. Fermentation, however, improves sorghum protein digestibility, offering a potential solution for better nutrition.

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    Area of Science:

    • Nutritional Science
    • Food Science

    Background:

    • Sorghum protein digestibility is significantly lower in children compared to rice, maize, and wheat.
    • The weanling rat model fails to accurately reflect these digestibility differences.
    • A sensitive laboratory method is needed to assess sorghum protein digestibility.

    Purpose of the Study:

    • To identify a laboratory system that accurately reflects sorghum protein digestibility differences.
    • To investigate the effect of cooking and fermentation on sorghum protein digestibility using pepsin.
    • To evaluate the pepsin digestibility of traditional Sudanese sorghum products.

    Main Methods:

    • Utilized porcine pepsin in vitro to assess protein digestibility.
    • Compared digestibility of uncooked and cooked sorghum gruels.

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  • Analyzed the pepsin digestibility of fermented (kisra, abrey) and unfermented sorghum products.

    • Main Results:

    • Porcine pepsin in vitro accurately demonstrated digestibility differences, unlike the weanling rat model.
    • Uncooked sorghum protein digestibility ranged from 78-100%, dropping to 45-55% after cooking.
    • Fermented sorghum products (kisra, abrey) showed higher pepsin digestibility (65-86%) than unfermented cooked gruels (44-56%).

    Conclusions:

    • Porcine pepsin in vitro is a sensitive method for evaluating sorghum protein digestibility.
    • Cooking significantly reduces sorghum protein digestibility, while fermentation enhances it.
    • Further research on sorghum-based foods in the semiarid tropics is needed to identify more digestible options.