[01] Azhari A. Mohammed Nour, Department of Basic Science, Faculty of Applied Medical Science, Albaha University, Albaha City, KSA. [02] Mohamed A. E. M. Ibrahim, Albaha University, FAMS, Albaha City, KSA. [03] Eman E. Abdelrhman, Department of Nutrition and Food Technology, Faculty of Science and Technology, Omdurman Islamic University, Omdurman, Sudan. [04] Eman F. Osman, Department of Nutrition and Food Technology, Faculty of Science and Technology, Omdurman Islamic University, Omdurman, Sudan. [05] Khadir E. Khadir, Department of Food Science and Technology, Faculty of Agriculture, Omdurman Islamic University, Omdurman, Sudan. [06] Nazik F. Hussain, Department of Nutrition and Food Technology, Faculty of Science and Technology, Omdurman Islamic University, Omdurman, Sudan. [07] Nahla A. Abdallatif, Department of Nutrition and Food Technology, Faculty of Science and Technology, Omdurman Islamic University, Omdurman, Sudan. [08] Amir A. Eldirany, Department of Nutrition and Food Technology, Faculty of Science and Technology, Omdurman Islamic University, Omdurman, Sudan.

The objective of this study is to examine the effect of processing methods(cooking, fermentation and sprouting)on proximate composition, tannin content, IVPD% and some minerals (Ca⁺⁺, Na⁺, Fe⁺⁺ and Cu⁺⁺) of Sorghum. The results obtained showed that the moisture, protein, fiber and total energy were increased after processing methods except the protein was decreased after cooking, whereas ash, oil and carbohydrates were decreased. Tannin content was decreased after processing methods concomitant with a significant increase in in vitro protein digestibility of fermented and sprouted sorghum. Also the minerals contents (Ca²⁺, Na⁺, Fe²⁺ and Cu²⁺) were increased after processing methods. Fermentation has been found increase significantly the minerals compared to the others treatments.

Proximate Composition, Minerals, Fermentation, Cooking, Sprouting, Tannin, Processing Methods

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