Abstract
Sorghum bicolor play and important role in the diet of Africa. It serves as a major source of carbohydrate in both humans and livestock for the release of energy needed for normal body metabolism. In this research fermented frozen and fermented decant sorghum bicolor ( brown guinea corn) were analysed for their proximate content. In the research carried out on fermented frozen and decanted brown guinea corn after 21 days of fermentation, the fermented frozen brown guinea corn soaked for 24 hours in hot water has a moisture content of 44%, fat of 2.2%, Ash content 1.4%, fibre 2.1%, protein 10.45% and carbohydrate of 39.95%, decanted brown Guinea corn soaked for 24 hours has moisture content of 44%, fat of 2.3%, Ash content 1.5%, fibre 2.1%, protein 10.836% and carbohydrate of 38.664%. Frozen brown guinea corn soaked for 48 hoursin hot water has moisture content of 43.6%, fat of 2.2%, Ash content 1.55%, fibre 2.0%, protein 10.50% and carbohydrate of 40.15%. Decanted brown guinea corn soaked for 48hrs in hot water has moisture content of 43.1%, fat of 2.4%, Ash content 1.6%, fibre 2.2%, protein 10.65% and carbohydrate of 39.55%. Frozen brown guinea corn soaked In distilled water for 48hrs has moisture content of 44.3%, fat of 2.2%, Ash content 1.75%, fibre 1.8%, protein 10.16% and carbohydrate of 39.79%. Decanted brown guinea corn soaked in distilled water for 48hrs was found to contain moisture content of 44.0%, fat of 2.2%, Ash content 1.8%, fibre 2.1%, protein 10.45% and carbohydrate of 39.15%. From the analysis sorghum bicolor is a good nutritional food and the freeze having higher quantity of nutritional value indicates that it's has more nutrition value.
