Effect of radiation process followed by traditional treatments on nutritional and antinutritional attributes of sorghum cultivar

The present work investigates the effect of radiation on nutritional and antinutritional attributes of raw and processed flour of sorghum cultivar (WadAhmed). The flour of the cultivar was radiated using gamma radiation at doses of 5, 10 and 15 kGy and thereafter the radiated flour was fermented and/or cooked. Radiation of raw flour decreased the level of antinutrients with a concomitant increase in protein digestibility and minerals extractability. Moreover, radiation increased the level of some amino acids and decreased others. Among amino acids the most limiting ones are lysine, methionine plus cysteine and threonine. Fermentation and/or cooking of radiated and non-radiated flour reduced antinutrients and improved the protein digestibility, minerals extractability and level of some amino acids. Most of the amino acids were slightly stable against all treatments with few exceptions.