No abstract

Four pearl millet cultivars of two different species--Kordofani and Ugandi (Pennisetum typhoideum) and Madelkawaya and Shambat (Pennisetum glaucum)--were germinated for 6 days. The germinated grains were dried and milled. Phytic acid and polyphenol contents and hydrochloric acid (HCl) extractability of minerals from the malt flours were determined at intervals of 2 days during germination. Phytic acid and polyphenol contents decreased significantly (P <0.01) with an increase in germination time, with a concomitant increase in HCl extractable minerals. However, the major mineral content was significantly decreased while that of trace minerals was increased with germination time. When the grains were germinated for 6 days, Madelkawaya had higher extractable calcium while Ugandi had higher extractable phosphorus, whereas iron and manganese recorded high levels in Shambat and Madelkawaya, respectively. There was good correlation between antinutritional factors reduction and the increment in extractable minerals with germination time.

The content, fractionation, solubility and functional properties of wheat bran proteins as well as the effects of pH and/or NaCl concentration on some of these functional properties were investigated. The protein content of the bran was found to be 16.80%. Albumin and glutelin are the major fractions of wheat bran proteins. The minimal protein solubility was observed at pH 5.5, the maximum at pH 11.5. The emulsifying capacity, activity and emulsion stability as well as foaming capacity and foam stability were greatly affected by pH and salt concentrations. Lower values were observed at acidic pH and high salt concentration. The least gelation concentration of wheat bran proteins was found to be 16% when the proteins were dissolved in 1.0 M NaCl. The total protein was highly viscous and dispersable with water-holding capacity of 4.20 mL H2O/g protein, oil-holding capacity of 1.70 mL oil/g protein and bulk density of 0.29 g/mL while dispensability was found to be 77.30%.

Sorghum grains of cultivars Wad Ahmed and Tabat were germinated for 4 days to obtain 1-, 2-and 4-dayold malts. Sorghum malt was added at a concentration of 5% and 10% to ground whole sorghum flour.Malting was found to have no effect on minerals content. However, soaking of the seeds prior germination was slightly decreased minerals content. HCl extractability (an index of bioavailability) of Ca, P and Fe was investigated. HCl-extractable Ca, P and Fe of raw ground whole sorghum flour of WadAhmed cultivar were found to be 32.5%, 42.5% and 3.8%, while for Tabat were 35.7%, 44.4% and 5.7%, respectively. Malt pretreatment of the flour significantly (P £ 0.05) improved minerals extractability with an increase in malt concentration and incubation period. Incubation of 10%, 4-day-old malt with ground whole sorghum flour for 120 min was found to improve HCl extractability of Ca to 103%, P to 104% and Fe to 23% for WadAhmed cultivar, while for Tabat were improved to 102%, 86% and 26%, respectively.

The seeds of two cultivars of Sudanese sorghum (Sorghum bicolor), namely Wad Ahmed and Tabat, were germinated for 4 days to obtain 1-, 2-and 4-day-old malts. Sorghum malt (5% and 10%) was added to sorghum flour. The mixtures were incubated at 30°C with shaking for 30, 60, 90 and 120 min. Malting loss was very slight for both cultivars and for all incubation periods. Phytic acid and tannin contents were assayed for all treatments. The results revealed that phytate and tannin contents were significantly (P £ 0.05) reduced when sorghum flour was pretreated with malt. When a mixture containing 10%, 4-day-old malt and sorghum flour was incubated for 120 min, it significantly (P £ 0.05) reduced phytate and tannin contents by 92% and 98%, respectively, for Wad Ahmed cultivar, while for Tabat they were reduced by 93% and 96%, respectively. The rate of reduction of phytate and tannin content increased with incubation time and malt age and concentration.