Effect Of Fermentation On Nutrient Composition Of Spent Sorghum Mash Supplemented With Urea Grade Fertilizer (original) (raw)
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Sorghum beer residue (SBR), a by-product of local brewery was purchased dried, supplemented with urea and methionine at concentrations ratio of 1.5: 0.37 %. It was inoculated with rumen liquor of cow and subjected to four days fermentation in a 5ft deep pit. After 4days fermentation, the urea plus methionine supplemented and fermented sorghum beer residue (RSBR) was sundried for 7days on concrete floor and samples taken for the determination of amino acid composition. The amino acid profile of RSBR sample revealed the availability of all essential amino acids except tryptophan (alanine, arginine, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine and valine) in the sample. The amino acid profile of RSBR were higher than those of SBR, Groundnut cake (GNC), Soya bean cake (SBC), Food and Agricultural Organization (FAO) and other Animal Feed Standards (AFS). The superiority of essential amino acids in RSBR sample is an indication that it can serve as protein sources in place of conventional plant protein sources.
Four (4) samples of Spent Sorghum mash (SSM) with substrate to inoculums concentration of 10:1(w/w) were supplemented with 0.29, 0.33, 0.37, and 0.41% levels of methionine on dry matter (DM) basis. The same quantity of samples were compacted in four (4) jam bottles of equal volume to achieve anaerobic condition as much as possible and allowed to ferment for 4 days. The re-fermented spent sorghum mash (RSSM) samples were sun-dried for 3 days and subjected to analyses for proximate nutrient and amino acid compositions respectively. The DM% composition of SSM sample was significantly (P<0.05) higher than samples on 0.29, 0.33 and 0.39% methionine treatments. The crude Protein content of all samples on 0.29, 0.33, 0.39 and 0.41% methionine treatment did not differ significantly (P>0.05) but were significantly (P<0.05) higher than the control. The CP% was observed to increase linearly with increase in the levels of methionine supplementation. The CF% composition of sample on control were similar to that on 0.29% methionine treatment but significantly (P<0.05) higher than that on 0.33, 0.37, and 0.41% methionine treatments. The RSSM sample showed the availability of all essential amino acids except tryptophan (alanine, arginine, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine and valine). The results of this study indicates increase in quantity of protein and the availability of essential amino acids after second stage fermentation of spent sorghum mash with methionine supplementation and can therefore be used in rations for non-ruminant animals in place of expensive conventional plant protein sources.
Sorghum beer residue (SBR), a by-product of fermentation was procured dried and subjected to a second stage fermentation with urea (N) and methionine (S) supplementation. The effects of four levels of urea (0.5, 1.0, 1.5 and 2.0%) and four levels of methionine (0.29, 0.33, 0.37 and 0.41%) were tested on fermentation of SBR incubated in rumen liquor of cow for four days. Sixteen jam bottles of equal volume were used to carry the same sample of SBR (500g) inoculated with the different urea and methionine concentration ratios. The crude protein (CP) content produced of all fermented SBR samples with urea plus methionine supplementation were significantly higher (P<0.05) than the control (Unfermented SBR sample), while the crude fibre percentage (CF %) of the control sample was significantly higher (P<0.05) than those of all fermented SBR samples. The optimum protein enriched biomass produced (38.19%) was obtained from the sample supplemented with urea to methionine percentage ratio of 1.5:0.37% (7.5:1.85g). This research has demonstrated the potential for high protein production from SBR when supplemented with urea plus methionine and fermented using rumen liquor as inoculum.
Spanish Journal of Agricultural Research, 2018
The effect of phenolic compounds and protein matrix on microbial fermentation of three sorghum grains (S1, S2 and S3) were studied in vitro. Total phenolics and total tannins concentration (g/kg dry matter, DM) were 1.5 and 0.2 for S1, 19.3 and 8.1 for S2 and 2.6 and 1.3 for S3. Protein enzymatic digestibility was 0.614, 0.226 and 0.454, respectively. Trial 1 was conducted for 24 h, without or with polyethylene glycol (PEG) to determine the effect of phenolic compounds on fermentation. Without PEG, gas production for S1 was the highest after 24 h (257, 237 and 238 mL/g organic matter, for S1, S2 and S3; p<0.05), and higher proportion of propionate at the expense of acetate was recorded with S3 after 6 h. Gas produced with S1 and S3 remained unaffected (p>0.10), but increased in S2 by 0.21 to 0.30 with vs. without PEG. No differences in gas production between S1 and S2 were observed with PEG, S3 recording the lowest (p<0.05) values from 8 h onwards. Addition of PEG reduced p...
2011
Total energy, protein content and digestibility, antinutritional factors, and total and extractable minerals of normal sorghum (Type II) and four newly developed lines of sorghum (Eri-1, SHK-ABA-4, SHK-ABA-6 and SHK-ABA-10.) were studied before and after fermentation. Phytic acid and Tanin contents of raw flour of the normal sorghum were, respectively, 41.73 mg 100 g-1 and 170.54 mg 100 g-1 , while the same values for the four lines ranged from 16.07 to 38.64 mg 100 g-1 and from 31.90 to 184.25 mg 100 g-1 , respectively. Polyphenols content of raw flour of the normal sorghum was 604.56 mg 100 g-1 , exceeding the values found for the four lines in the range of 476.46 to 544.44 mg 100 g-1. According to our results, fermentation of normal sorghum flour and that of the new lines significantly (P≤ 0.05) decreased the antinutritional factors i.e. phytate, tannins, and polyphenols. The total energy of raw flour of the normal sorghum was 369.87 Kcal 100 g-1 while it ranged from 367.23 to 372.57 Kcal 100 g-1 for the new lines. In all cases, this energy slightly decreased after fermentation. Protein digestibility of normal sorghum was 22.60% and, for the new lines, it ranged from 37.00 to 57.19%. After fermentation, protein digestibility and the total and extractable Ca, P, and Fe increased significantly (P≤ 0.05) for all genotypes studied.
Pakistan Journal of Nutrition, 2008
Two sorghum cultivars namely, Mugud (low tannin) and Karamaka (high tannin) were used in this study. The flour of the seeds of both cultivars was mixed with 5% malt. Then the flour with or without malt was fermented for 16 h. Samples were taken every 2 h during fermentation to study changes in pH, total acidity, crude protein and dry matter. Fermentation of the flour with or without malt resulted in an increase in crude protein content and total acidity for both cultivars. Moreover, the fermented flour with or without malt was cooked to study changes in phytate, tannins and in vitro protein digestibility of the cultivars. A highly significant (P < 0.05) reduction in antinutritional factors (phytate and tannins) was observed for malted and fermented flour compared to the fermented dough. Cooking significantly (P < 0.05) reduced the in vitro protein digestibility of the treated cultivars but the extent of the reduction is lower in malted samples. Fermentation alleviates the adverse effect of cooking on sorghum protein digestibility after addition of malt. Results obtained revealed that addition of malt followed by fermentation is a useful method to improve the nutritional value of sorghum even after cooking.
Journal of Dairy Science, 1998
To determine the effect of various amounts of ruminally undegradable protein in the diets of lactating cows fed steam-flaked sorghum, 24 Holstein cows (90 ± 50 d in milk) were assigned to three treatments: 0.8% urea, 6% soybean meal, or 5% fish meal. Respective percentages of ruminally undegradable protein in the diets (as a percentage of crude protein) were 30, 35, and 39%. All diets contained 37% alfalfa hay; 3 to 5% cottonseed hulls; 10 to 13% whole cottonseed; 39% steam-flaked sorghum (360 g/L); 5% of a molasses, mineral, and vitamin supplement; and the different protein supplements. Intake of dry matter was higher for cows fed urea than for cows fed soybean meal or fish meal diets. In cows that yielded more than 40 kg/ d of milk (4 cows per treatment), the soybean meal and fish meal diets resulted in higher yields of milk and 3.5% fat-corrected milk and a greater efficiency of conversion of feed to milk than did the urea diet. Cows that yielded less than 40 kg/d of milk (4 cows per treatment) at the beginning of treatment tended to yield more milk when fed urea than when fed the protein supplements. Nutrient digestibilities were not greatly affected by source of N, suggesting a beneficial effect of urea supplementation on nutrient digestibilities because replacement of protein supplements with cottonseed products caused the neutral detergent fiber content of the urea diet to be about 7% higher than that of the other diets. These data show that response to ruminally undegradable protein in diets of lactating cows fed steam-flaked sorghum was related to milk yield.
A field experiment was conducted at GBPUA & T, Pantnagar, Uttrakhand during kharif season of 2009 under four nitrogen levels (0, 60, 120 and 180 kg N/ha with 4 replications to know the response of different nitrogen levels on growth, biomass, dry matter yield, crude protein yield and in-vitro dry matter digestible yield (IVDMD). Significantly maximum fodder, dry matter and digestible yield was observed with 120 kg N/ha. However, dry matter yield, crude protein yield, and crude protein percent showed the mark improvement up to 180 kg N/ha. Hence, the main objective of the present study is to evaluate the different levels of nitrogen on sweet sorghum feedstuff for ruminants to assess the crude protein content and in vitro dry matter digestibility.
The Nutritive Value of Two Sorghum Cultivar
The study was conducted to investigate chemical composition, protein fractions, mineral profile, tannin content, in vitro protein digestibility, and amino acids content of two Sudanese sorghum cultivar (namely feterita and dabar). Chemical composition of the two sorghum cultivars was determined. Feterita cultivar showed significantly (p<0.05) high moisture, ash, protein, fiber, and fat while dabar cultivar was significantly higher (P<0.05) in carbohydrate contents. The proteins in sorghum were classified into five fractions based on their solubility in different solutions. Feterita showed significantly (p<0.05) high globulin and glutelin contents while dabar showed significantly (p<0.05) high albumin and residual content. Prolamin (kafirins) represented a considerably greater fraction in both cultivars. Cupper, calcium, iron, phosphorus, potassium, and sodium were determined for the two cultivars. Results revealed that, feterita was significantly higher (P<0.05) in cupper, iron, and sodium while dabar was significantly higher (P<0.05) in phosphorus, calcium and potassium content. Tannin content in feterita was significantly (P<0.05) higher compared to dabar. Regarding in vitro protein digestibility (IVPD), dabar (non-tannin) significantly (P<0.05) high IVPD compared to feterita (tannin).Inverse relationship was detected between tannin content and IVPD for both cultivars. The essential amino acids content results of both cultivar showed that dabar had the higest amount of threonine, metheonine, valine, tyrosine, and lysine, respectively. While Feterita had the highest amount of isoleucine, leucine, and phenylalanine. Amino acid analysis revealed that both sorghum cultivars protein is rich in glutamic acid, leucien, alanine, and proline, but deficient in lysine similar to other cereal.
Journal of Brewing and Distilling, 2011
The action of three technical mashing enzymes (hitempase 2XL, bioglucanase-TX and brewers protease) on yields of extract and free amino nitrogen (FAN) of the worts of mashes of unmalted and malted Madjeru sorghum was modeled and analyzed using the response surface methodology. The analysis showed that increasing amounts of hitempase 2XL considerably increased yields of extract during mashing of unmalted Madjeru sorghum grist. The use of bioglucanase-TX was not indispensable, while Brewers' protease contributed very little. Increasing amounts of hitempase contributed approximately 45% of the free amino nitrogen, while Brewers' protease influence amounted to not more than 15%. Bioglucanase's action was globally nil. Addition of the three enzymes into malted Madjeru sorghum mashes had no significant effect on the yields of extracts and FAN, but the milling operation singularly liberated more than 50% of FAN for both mash types. Optimization of the concerted actions of the three enzymes for extract yield for unmalted Madjeru sorghum mash gave a combination of (1960.5 U; 132.61 BGU and 28.86 mg) for hitempase, bioglucanase and brewers protease respectively). This gave a maximal extract yield of 16.55 °P. This combination was: 2610 U; 0 BGU and 40.44 mg for malted Madjeru sorghum mash, giving a maximal extract yield of 16.35 °P. Optimization for free amino nitrogen for unmalted Madjeru sorghum mash gave a combination of: 3000 U; 0 BGU and 100 mg for hitempase, bioglucanase and brewers protease respectively). This gave maximal FAN of 93.55 mg/L. The combination was: 3000 U; 0 BGU and 100 mg for malted Madjeru sorghum mash, giving a maximal FAN of 144.48 mg/L.