Nutrient and Anti-nutrient Components of Red Type Sorghum Indigenous to Ekpoma Area of Edo State as Influenced by Soaking Techniques

ABSTRACT

Aim: This study investigated the effects of different soaking techniques on the nutritional value and anti-nutrient substances of red type sorghum. Study Design: Completely randomized design was used. Place and Duration of Study Department of Animal Science Central Laboratory, Ambrose Alli University, Ekpoma, Edo State of Nigeria between 10th and 27th of June, 2017. Methodology: Raw sorghum grains were divided into five groups with the first group unsoaked (US), while others were soaked in water (SW), soaked in water/germination (SWG), soaked in wood ash (SWA) and soaked in wood ash/germination (SWAG). All the samples were analysed in triplicates for proximate and mineral compositions, fibre fractions and some anti-nutrient substances. Results: The results revealed that soaking significantly (P≤0.05) improved the proximate and mineral components, fibre fractions and reduced the anti-nutrient substances of the intact grains. The proximate, minerals, fibre fractions and percentage reduction of the anti-nutrient substances were better in SWA and SWAG samples compared to others. Conclusion: Therefore, for a significant reduction of the anti-nutrient factors as well as the improvement and bioavailability of the component nutrients of red type sorghum, soaking in wood ash extract/germination is adequate.