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Preparation and Quality Evaluation of Sorghum Jand by Using Defined Fermentation Starter Under Solid and Semi-Solid State Fermentation

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Preparation and Quality Evaluation of Sorghum Jand by Using Defined Fermentation Starter Under Solid and Semi-Solid State Fermentation PREPARATION AND QUALITY EVALUATION OF SORGHUM JAND BY USING DEFINED FERMENTATION STARTER UNDER SOLID AND SEMI-SOLID STATE FERMENTATION by Saurav Shrestha Department of Food Technology Central Campus of Technology Institute of Science and Technology Tribhuvan University, Nepal 2017 Preparation and Quality Evaluation of Sorghum Jand by Using Defined Fermentation Starter under Solid and Semi-solid State Fermentation A dissertation submitted to the Department of Food Technology, Central Campus of Technology, Tribhuvan University, in partial fulfillment of the requirements for the degree of B. Tech. in Food Technology by Saurav Shrestha Department of Food Technology Central Campus of Technology, Dharan Institute of Science and Technology Tribhuvan University, Nepal April, 2017 ii Tribhuvan University Institute of Science and Technology Department of Food Technology Central Campus of Technology, Dharan Approval Letter This dissertation entitled Preparation and Quality Evaluation of Sorghum Jand by Using Defined Fermentation Starter under Solid and Semi-solid State Fermentation presented by Saurav Shrestha has been accepted as the partial fulfillment of the requirements for the B.Tech. degree in Food Technology Dissertation Committee 1. Head of the Department (Mr. Basanta Kumar Rai, Assoc. Prof) 2. External Examiner 3. Supervisor (Prof. Dr. Dhan Bahadur Karki) 4. Internal Examiner April, 2017 iii Acknowledgements I would like to express deep gratitude to my guide Prof. Dr. Dhan Bahadur Karki, CCT, Hattisar, Dharan for his enthusiastic support and immense suggestion during the course of dissertation work. I am also indebted to him as Campus Chief, Central Campus of Technology, Hattisar, Dharan, for his kind support and cooperation throughout the dissertation period. Similarly, I am also grateful to Assoc . Prof. Basanta Kumar Rai, Chairperson, Food Technology Instruction Committee, CCT, Hattisar, Dharan. Sincere thanks to Mr. Kabindra Bhattarai, Teaching Assistant, CCT, Hattisar, for his outstanding suggestions during the dissertation work. I express thanks to all the teachers and staff members, librarian for their support. Many- many thanks goes to my classmates, especially Bimal Rai, Sudip Rai, Ashish Niroula & Smriti Ale; juniors Sanil Joshi, Sudip Adhikari, Suman Lamichhane, Sandip Lamichane, Subash Sigdel, Ashish Koirala, Suraj Lamichhane, Diwash Acharya, Abhash Gaire, Sagar Parajuli and Bibek Shrestha for helping with great effort. Above all, I am indebted to my parents and sisters without whose constant encouragements, inspirations and affection, I would never have reached this far, and this work would have never seen the light of the day. Date of submission: April, 2017 Saurav Shrestha iv Abstract Jand was prepared from sorghum using traditional and pure fermentation starters under solid and semi-solid fermentation states with 50, 75 and 100% water addition. Saccharifying molds (identified to be Rhizopus spp.) and fermenting yeasts (identified to be strains of Saccharomyces cerevisiae ) isolated from market murcha were used to make pure-cultured fermentation starter and the Jand was subjected for sensory and chemical analysis of total acidity, pH, alcohol content, dry matter content, esters content, aldehydes content, reducing sugars and protein solubility. Raw sorghum had moisture content, crude fat, crude protein, crude fiber, ash content and starch content of 10±1.24%, 2.367±0.2%, 13.39±0.6%, 1.93±0.4%, 1.67±0.4% and 58.57±4% respectively. The solubility of protein in sorghum extracted at pH 5.2±0.1 was found to be 28.4±1.5%. Results indicated that except on dry matter content, use of pure culture had significant effect (p<0.05) on pH, alcohol content, acidity, esters, aldehydes, reducing sugar, methanol and protein solubility in solid and semi-solid states. Sensory attributes (flavor, mouth feel and overall acceptability) of Jand from two types of murcha were found significantly different with each other (p<0.05) in solid state. While, results indicated that except on aldehyde, alcohol, dry matter contents and reducing sugar, all fermentation states were significantly different (p<0.05) with each other in terms of total acidity, pH, esters content, methanol content and protein solubility. Increasing the folds of water addition in semi-solid state fermentation caused remarkable increment in acidity, with nearly of 2 times than that of the solid state, but had no remarkable improvement on the sensory quality of sorghum Jand. Use of pure culture and increasing water addition in semi-solid state fermentation increased protein solubility of sorghum nearly upto 58%. v Contents Approval Letter .................................................................................................................. iii Acknowledgements ............................................................................................................. iv Abstract ................................................................................................................................ v List of tables ........................................................................................................................ xi List of figures ..................................................................................................................... xii List of abbreviations ......................................................................................................... xiv 1 Introduction .................................................................................................................. 1 1.1 General Introduction ................................................................................................ 1 1.2 Statement of the problem ......................................................................................... 2 1.3 Objective .................................................................................................................. 4 1.3.1 General objective .............................................................................................. 4 1.3.2 Specific objectives ............................................................................................ 4 1.4 Significance of study ............................................................................................... 4 1.5 Limitations of work ................................................................................................. 5 2 Literature review .......................................................................................................... 6 2.1 Historical background of alcoholic beverages ......................................................... 6 2.2 Raw materials for fermentation ............................................................................... 6 2.3 Starchy raw materials for the production of alcoholic beverages ........................... 7 2.4 Some alcoholic beverages from cereals ................................................................... 7 2.4.1 Alcoholic beverages prepared from millet ....................................................... 7 2.4.2 Maize ................................................................................................................ 7 2.4.3 Rice ................................................................................................................... 8 2.4.4 Wheat ................................................................................................................ 8 2.5 Sorghum................................................................................................................... 9 2.5.1 Anatomy of sorghum seed ................................................................................ 9 2.5.2 Classification, distribution and adaptation of sorghum .................................. 10 2.5.3 Endosperm characteristics of sorghum grain .................................................. 11 vi 2.5.4 Utilization ....................................................................................................... 12 2.5.5 Proximate composition of sorghum ................................................................ 13 2.5.5.1 Moisture content ...................................................................................... 13 2.5.5.2 Ash content .............................................................................................. 13 2.5.5.3 Fat content ............................................................................................... 13 2.5.5.4 Fiber contents .......................................................................................... 14 2.5.5.5 Protein content ......................................................................................... 14 2.5.6 Protein fractions .............................................................................................. 14 2.5.7 Anti-nutrients in sorghum ............................................................................... 16 2.6 Traditional alcoholic beverages of Nepal .............................................................. 17 2.6.1 Jand ................................................................................................................. 17 2.6.2 Nigar ............................................................................................................... 19 2.6.3 Rakshi ............................................................................................................. 19 2.6.4 Hyaun thon ....................................................................................................
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