Impact of Fermentation Periods on the Nutritional Composition and Antioxidant Activities of Ogi (Gruel) From Two Sorghum (Sorghum bicolor (L.) Moench) Varieties

Background: The nutrient composition of sorghum makes it a healthy meal for human consumption. However, the presence of antinutritional factors hinders the bioavailability of protein and minerals in humans. Therefore, a processing method that will retain vital nutrients in food products is required to provide better health benefits to consumers. Objective: The impact of fermentation on the nutritional composition and antioxidant properties of ogi (gruel) from two sorghum varieties was assessed Method: Two sorghum varieties (red and white) were purchased in Kure Market, Minna, Niger State. The grains were sorted, cleaned, washed, and fermented for (24, 48, 72, and 96 h) duration. Market samples (red and white sorghum ogi) were used as controls. The samples were evaluated for chemical properties and antioxidative activities. Results: Proximate composition varied significantly (p<0.05) based on sorghum type and fermentation duration. Moisture content, ash content, fat content, fibre content, protein content, and carbohydrate of red and white sorghum ranged between (9.75 and 48.00%), (1.15 and 2.67%), (1.33 and 2.83%), (0.03 and 1.85%), (5.85 and 10.50%), and (36.90 and 78.41%), respectively. Antioxidant values obtained ranged as follows: DPPH (51.72 and 74.10mg/mL) and FRAP (73.08 and 81.18 mgTE/100g), respectively. For mineral content, zinc, calcium, and iron were significantly (p<0.05) higher in white sorghum compared to red sorghum. Antinutrients such as oxalate, phytate, saponin, and tannin ranged between (0.32 and 2.5mg/g), (0.12 and 1.19mg/g), (2.63 and 8.90mg/g), and (0.00 and 2.47mg/g). Conclusion: Fermentation significantly reduced the levels of antinutrients in ogi, leading to improved mineral bioavailability, enhanced protein digestibility, and increased nutritional value.