Impact of Microbial Fermentation on the Nutritional Composition of Sorghum-Based Traditional Fermented Food Nucchu ambli

Abstract

Aims: This study explores the biochemical and nutritional transformations occurring in Nucchu ambli, a traditional
sorghum-based food, during microbial fermentation. Materials and Methods: The investigation focused on key
fermentation parameters pH, titratable acidity (TTA), reducing sugars, total sugars, moisture content, and protein
levels monitored over a 24 h period. Results and Discussion: Results revealed a marked decline in pH from
5.2 to 3.01 and a corresponding increase in TTA from 1.271% to 1.725%, reflecting heightened microbial activity.
Reducing sugars decreased from 9.408 µg/mL to 7.051 µg/mL, while total sugars dropped from 4.132 mg/L to
3.126 mg/L, indicating active microbial metabolism. Protein content reduced from 0.618 mg/mL to 0.511 mg/mL,
and moisture content gradually decreased due to evaporation. Conclusion: These findings underscore the
significant impact of fermentation on the physicochemical properties of Nucchu ambli, enhancing its potential for
improved digestibility and nutritional benefits.