Effect of Soaking on Nutritional Value of Sorghum (Sorghum bicolor L)

This study was carried out to investigate the effect of soaking of sorghum (white Feterita) on chemical composition, total minerals and its availability, phytic acid, in vitro protein digestibility, phytate phosphorus and non phytate phosphorus. sample was purchased from local market in Khartoum. Soaked samples were prepared by soaking in distilled water and 4 % citric acid at room temperature then all samples were sun dried, milled and kept in poly ethylene bags at 40Cfor evaluating. All data were subjected to statistical analysis using (SPSS). The results showed that moisture, lipid and crude fiber contents were decreased significantly (P0.05) compared with the control, while ash, crude protein and available carbohydrates contents were increased significantly (P0.05) compared with the control. Mineral content significantly (P0.05) not affected by Soaking in distilled water and 4 % citric acid except magnesium content which was increased. Minerals availability significantly (P0.05) increased by soaking in 4 % citric acid except potassium availability which was decreased, on the other hand soaking in distilled water significantly (P0.05) decreased the availability of minerals except iron which was increased. The anti-nutritional factor phytic acid was also affected by soaking showing significant (P0.05) reduction from 278.6 (mg/100g) in the control to 250.07 in the sample soaked in distilled water. Phytate phosphorous decreased significantly (P0.05). In conclusion, soaking of feterita enhanced their nutritive value, using 4 %citric acid resulted in higher nutritive value compared with distilled water.