Paper Title
Effects of Processing Methods on The Antinutritional Factors of Sorghum Seeds Varieties

Abstract
The study aims to investigate the effects of processing methods (Soaking and Malting processing method), seed diameter (whole, granular and powdery), seed variety (Sorghum CSR – 01 and Sorghum CSR – 02) and temperature (60°C, 80°C and 100°C) on the antinutritional factors (Tannin, Phenol and Phytate content) of two Sorghum Varieties (Sorghum CSR – 01 and Sorghum CSR – 02). To do this, a Grow Box was developed for the germination of sorghum grain during malting process. Two processing technique; soaking method (SM) and Malting Method (MM) were selected for the study. Three levels of the sorghum seed diameters were selected namely; Whole Seed (WS), Granular Particle (GP), and Powdery Size Diameter (PSD). The whole experiment was further conducted under varying level of temperatures; 60°C, 80°C and 100°C respectively. For comparison purpose, a control experiment was also conducted using a raw sorghum seed sample no process parameters applied. A raw sample of the sorghum varieties (Sorghum CSR – 01 and Sorghum CSR – 02) served as the control. Result showed a change in the amount of antinutritional elements present in the seed varieties. In the control samples, antinutritional factors such as Tannin, Phenol and Phytic Acid, Sorghum CSR – 01 and Sorghum CSR - 02 contained 0.693mg/L & 0.650mg/L, 0.110mg/L & 1.380mg/L and 1.427mg/L & 0.097mg/L respectively. Using the New Duncan Range Test, the amount of antinutritional elements in Sorghum CSR – 01 subjected to Soaking Method and Malting Method was found to be: Tannin – (0.840mg/L & 0.812mg/L), Phenol – (0.213mg/L & 0.354mg/L) and Phytic acid – (1.764mg/L & 1.414mg/L) respectively. Adopting similar test method on Sorghum CSR – 02 and subjecting it to Soaking Method and Malting Method resulted in antinutritional elements of the amount Tannin – (0.879mg/L & 0.869mg/L), Phenol – (0.217mg/L & 0.205mg/L) and Phytic acid – (1.817mg/L & 1.653mg/L) respectively. This results suggest that malting as a processing technique can be used to effectively enhance the nutritional status of sorghum with a simultaneous reduction in some of its anti-nutritional factors. Keywords - Malting, Soaking, Phenol, Tannin, Phytate