Supplementation and Fermentation of Sorghum Flour: Changes in Ash, Protein and Minerals contents.

ABSTRACT
Background: Moringa leaves are rich in protein, vitamins and minerals complementing the nutrient profile of sorghum flour. Processing methods. Thus, fermented sorghum supplementation could improve insulin resistance, glucose tolerance and hyperglycemia by decreasing the circulating levels of detrimental metabolites indoxylsulfate, indolelactate, indole, indole 3-aldehyde, p-cresol, p-cresol sulfate, leucine, isoleucine, tyrosine, tryptophan, and phenylalanine .The effect of fermentation of sorghum flour (SF) supplemented with moringa leaves (ML) on ash, protein and minerals contents was investigated. Methods: Moringa leaves were added at different ratios ( 4, 8 and12%) to sorghum flour using person square. Ash, protein and minerals were analyzed and data were assessed bytheanalysis of variance (ANOVA). Results:  The results revealed that supplementation with 4,8 and 12% ML increasedash , protein  and minerals (Ca, K, Mg and Fe). Fermentation (12 hr.) of both sorghum flour (control) andsupplemented flour with moringa leaves increased protein and minerals contents. Whereas, ash content was insignificantly ( P < 0.05) decreased due to the utilization of ash by fermentation microorganisms. Conclusion: Fermentation of sorghum flour enriched with moringa leaves improved protein and total minerals contents.