Proximate and Antinutritional Evaluation of Flour Blends from Fermented Sorghum Enriched with Pigeon Pea and Ginger

Background and Objective: Sorghum is a major staple in many tropical countries, but its low protein content limits its nutritional quality. Fortifying sorghum-based foods with protein-rich ingredients and antioxidant-containing spices can enhance their overall nutritional value. This study aimed to evaluate the proximate composition, mineral content, and antinutritional factors of flour blends made from fermented sorghum, pigeon pea, and ginger. Materials and Methods: Raw sorghum, pigeon pea, and ginger were combined in different ratios and fermented for 96 hours. Changes in pH, titratable acidity, and temperature were monitored during fermentation. Microbiological analysis was conducted to identify bacterial and fungal species. Standard analytical methods were used to assess proximate composition, mineral content, and antinutritional factors in both raw and fermented blends. One-way ANOVA was applied to analyze the data, and mean separation was performed using Duncan’s New Multiple Range Test at p≤0.05 (SPSS v22). Results: Fermentation decreased pH, increased titratable acidity, and slightly raised temperature. Bacterial species including Bifidobacterium ramosum, Micrococcus luteus, and lactic acid bacteria were detected, alongside fungi such as Aspergillus flavus, Aspergillus niger, and Saccharomyces cerevisiae. Moisture ranged from 15.86 to 21.89%, carbohydrates from 60.23 to 68.48%, and protein increased up to 13.51% in fortified blends. Fiber and fat contents varied moderately. Fermentation enhanced calcium, potassium, and selenium levels while significantly reducing antinutritional factors, including oxalates, tannins, and saponins. Conclusion: Fermentation significantly enhanced the nutritional quality of sorghum-pigeon pea-ginger flour blends and effectively reduced antinutritional components. These blends have potential for the development of nutritionally improved cereal-based foods.