Effect of Lactobacillus fermentum Fermentation on the Nutritional and Anti-Nutritional Quality of Sorghum (Samsorg 17) for Chicken Feed Production

Abstract

The effect of fermentation using Lactobacillus fermentum (Lactic acid bacteria) on the nutritional content, anti-nutrient quality of sorghum (samsorg 17) was investigated. Sorghum sample was subjected to three days (72 hours) submerged fermentation during which the Lactobacillus fermentum was inoculated using 0.5 Mcfarland standard. pH and TTA was recorded after every 12 hours though out the 72 hours of the fermentation. There was decrease in pH with increase in TTA as the fermentation time progresses. The result of the proximate analysis revealed a marginal increase in percentage protein content for fermented sorghum sample (7.89 to 11.50%). There was increase in moisture content and decrease in carbohydrate, ash content and fat contents of the fermented sorghum sample. Results from this research also showed significant reduction in anti-nutritional content which are tannin and phytate. Fermentation has modified the nutritional quality and anti-nutritional quality of sorghum and this has greatly improved the nutrient content of the sorghum.