EFFECT OF FERMENTATION TIME ON SOME ATTRIBUTES OF SORGHUM CHINCHIN

Fermentation is a cheap method of food preservation and processing. Cereals can be fermented to provide commercially available snacks, meals, and alcoholic beverages. This research examined at how the length of the fermenting time affects some sorghum chinchin quality attributes (in hours). The sorghum grains were subjected to natural fermentation for 0, 12, 24, 36, 48, and 60 hours. They were then dried and processed into flour, and the dough was fried in oil to form Chinchin. Analyses of proximate composition, colour, texture profile, functional and sensory properties were carried out on the samples. The data obtained were further analyzed using ANOVA. Analysis of proximate composition showed an increase in the fat, crude fibre and crude protein contentsbuta decrease in the carbohydrate content as the fermentation period progresses; 19.12±0.01% to 19.44±0.02%, 3.27±0.01% to 4.4±0.00%, 3.85±0.01% to 4.19±0.01%, 64.48±0.01% to 61.05±0.01% respectively, while the values obtained from the control were 17.33±0.01%, 3.31±0.01%, 3.72±0.01%, 65.68±0.08% respectively. Oil uptake for the control sample was 18.64±0.69% and a decrease from 17.71±0.03% to 12.42±0.08% was noted for the fermented samples as the fermentation period increased. 36-hour fermented sample had the lowest value at 7.0±1.08, whereas the control samples and the 60-hour fermented sample had the highest overall acceptability. Implementing the consumption of snacks produced from 100% fermented sorghum as part of the diet can help prevent diet-related diseases and improve nutrition. Also, the commercial production of the snacks could provide additional socioeconomic benefits and increase the economic value of sorghum.

发酵是一种低成本的食品保藏与加工方法。谷物经发酵后可制备商业化的零食、主食及酒精饮品。本研究探究了发酵时长（单位：小时）对高粱钦钦点心品质属性的影响。
将高粱籽粒分别进行0、12、24、36、48及60小时的自然发酵，随后经干燥、磨粉制成面团，再经油炸制得钦钦点心。
对所有样品开展了近似营养成分分析、色泽、质构剖面分析、功能特性及感官特性检测。所得数据采用方差分析（ANOVA）进行统计分析。
近似营养成分分析结果显示，随着发酵时长延长，样品的脂肪、粗纤维及粗蛋白含量呈上升趋势，碳水化合物含量则呈下降趋势；具体数值分别从19.12±0.01%升至19.44±0.02%、3.27±0.01%升至4.4±0.00%、3.85±0.01%升至4.19±0.01%、64.48±0.01%降至61.05±0.01%，而对照组对应数值分别为17.33±0.01%、3.31±0.01%、3.72±0.01%、65.68±0.08%。
对照组样品的吸油率为18.64±0.69%，发酵样品的吸油率则随发酵时长延长从17.71±0.03%降至12.42±0.08%。
就整体接受度而言，发酵36小时的样品评分最低，为7.0±1.08，而对照组与发酵60小时的样品评分最高。
将100%发酵高粱制成的零食纳入日常膳食，有助于预防膳食相关疾病并改善营养状况。
此外，该零食的商业化生产可带来额外的社会经济效益，并提升高粱的经济价值。