| Abstrakt: |
Sorghum (Sorghum bicolor L. Moench) is source of cereal carbohydrate which has not been fully utilized by the community. The aim of study is to determine the physicochemical and phytochemical characteristics of unfermented and fermented sorghum flour. In this study, red and white sorghum flour were fermented using Bacillus amyloliquefaciens, Saccharomyces cerevisiae, and a consortium of B. amyloliquefaciens and S. cerevisiae as a starter, respectively. The parameters analyzed were proximate levels of fat, protein, water, carbohydrate, ash; crude fiber, antioxidant activity (% inhibition), phenol (mgGAE/g), flavonoids (mg QE/g); and steroids (mg/g). The experimental design used a factorial randomized block design, where the first factor was the type of sorghum flour red and white sorghum flour, and the second factor was the type of starter medium (B. amyloliquefaciens strain O1, S. cerevisiae strain 9, and a consortium of B. amyloliquefaciens and S. cerevisiae). The results of the proximate analysis showed that the levels of fat, protein, water, ash, carbohydrates and crude fiber were not significantly different between red sorghum flour and white sorghum flour but were significantly different between the microbial treatments. The results of the phytochemical analysis showed that the activities of antioxidants, phenols, flavonoids, and steroids were significantly different among microbe treatment. Fermentation technology using superior microbes can change the physicochemical and phytochemical properties of sorghum flour. [ABSTRACT FROM AUTHOR] |
