Physicochemical, nutritional, functional, microbiological and physical properties of fermented sorghum

This dataset indicates a summary of statistical analysis of the nutritional, functional and physical properties of fermented sorghum. The fermented sorghum was fermented spontaneously (SP), fermented by inoculation with yeast at 3 Log₁₀ CFU/mL (IN3), 5 Log₁₀ CFU/mL (IN5) and 7 Log₁₀ CFU/mL (IN7). Samples were analysed at 0, 12, 24, 36, 48, 60 and 72 hours of fermentation. Cooked samples were analysed at 48 and 72 hours of fermentation.

The tables show the nutritional and functional properties of fermented sorghum, and the figures show the graphs of the physicochemical and microbiological properties of the fermented sorghum. The figures also show the physical properties of the fermented sorghum through images generated from SEM and SDS-PAGE.