Effect of processing on the nutritional and anti-nutritional content of improved sorghum (Sorghum Bicolor L. Moench) breeds as a teff (eragrostis teff) substitute in injera making

Teff, a gluten-free grain, is a staple in Ethiopian cuisine, primarily used to make injera. Recently, underutilized crops like sorghum have gained increased interest in the injera production. The goal of this study is to evaluate the effect of processing on the nutritional composition and anti-nutrient content of improved sorghum varieties during injera production. Four sorghum breeds, waxy high digestible (WHD), hetro-waxy high digestible (WHDh), waxy low digestible (WLD), and non-waxy low digestible (NWLD), were examined, with teff as a control. Standard analytical methods were used to assess chemical composition and anti-nutrient content. Teff exhibited higher mineral content than sorghum, particularly in iron (16.92–22.09 mg/100g), zinc (2.48–2.78 mg/100g), and calcium (139–152 mg/100g). In contrast, sorghum varieties had lower mineral content: iron (2.75–12.75 mg/100 g), zinc (1.57–2.46 mg/100 g), and calcium (14.1–128.68 mg/100 g). Fermentation increased the mineral, protein, and carbohydrate content in both grains. Sorghum contained higher levels of ant-nutrients (phytate: 251.4–268.2 mg/100 g; tannin: 42.85–143.65 mg/100g), while teff had lower anti-nutrient levels (phytate: 168.61 mg/100g and tannin: 22.66 mg/100g). Processing methods, including fermentation and baking, significantly reduce anti-nutrient content and increases beneficial nutrients. These findings suggest that sorghum could be widely utilized in food applications, in particular injera production.