Changes in tannin and cyanide contents and diastic activity during germination and the effect of traditional processing on cyanide content of sorghum cultivars

Ahmed, Shoaib; Mahgoub, Sanaa M.; Babiker, B.

doi:10.1016/0308-8146(95)00157-3

Cited by 32 publications

(22 citation statements)

References 6 publications

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“…This is because almost all sorghum varieties cultivated in Burkina Faso are primarily selected for 'tô' preparation, for which a high amylose content is needed. 31,32 In contrast with the results of Ahmed et al, 33 both α-amylase and β-amylase activities were detected in all 50 sorghum varieties before germination (Table 1). On average, α-amylase and β-amylase displayed similar activities in ungerminated sorghum grains.…”

Section: Results and Discussion Enzymes Related To Food Quality And Tcontrasting

confidence: 55%

Effects of germination on the activities of amylases and phenolic enzymes in sorghum varieties grouped according to food end‐use properties

et al. 2006

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Fifty sorghum varieties were screened to determine the effects of germination on levels of starch, α-amylase, β-amylase, phenylalanine ammonia lyase (PAL), peroxidase (POX) and polyphenol oxidase (PPO). Germination decreased starch content, with amylose being more degraded than amylopectin. In germinated grain, α-amylase activity increased several-fold in all varieties, whereas β-amylase activity did not increase uniformly and even decreased in some varieties. Activity of the key enzyme in phenolic biosynthesis, PAL, was detected in only half of the varieties before germination but in all of them after germination. PPO was not activated in germinated sorghum grains, whereas POX activity increased up to tenfold in some varieties. Zymography revealed that germination induced de novo synthesis of several POX isoenzymes, among which an anionic POX isoenzyme (pI 3.1) was ubiquitously present. Amylase and phenolic enzyme activities could be correlated with grain and plant agronomic characteristics. The use of sorghum varieties for local dishes such as 'tô', 'dolo', couscous and thin porridge could be correlated with amylase and phenolic enzyme activities and the contents of their substrates. The biochemical constituents determined are useful markers for selection of varieties for food utilisation with special emphasis on infant porridges.

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Section: Results and Discussion Enzymes Related To Food Quality And Tcontrasting

confidence: 55%

Effects of germination on the activities of amylases and phenolic enzymes in sorghum varieties grouped according to food end‐use properties

et al. 2006

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“…A significant difference in total cyanide content was also observed in each PU when comparing the three samples of raw seeds (31Á44 ppm) and those of the corresponding germinated seeds (157 Á442 ppm). Total cyanide contents of the samples of red sorghum raw seeds from the five PUs were comparable and slightly higher than those obtained by Panasiuk and Bills (1984), Ikediobi and Olugboji (1988), Aniche (1990) and Ahmed et al (1996). Traditional malting processes significantly increased the cyanide content (from 326% to 1,105%) in all PUs.…”

Section: Resultscontrasting

confidence: 50%

Influence of the technological know-how of producers on the biochemical characteristics of red sorghum malt from small scale production units in Ouagadougou (Burkina Faso)

Traoré

Mouquet‐Rivier

Icard‐Vernière

et al. 2007

International Journal of Food Sciences and Nutrition

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The process of red sorghum malt production was monitored three times in five production units (PU) selected upon their ability to produce malt flours having a high capacity to fluidify high-energy-density gruels. Raw, germinated and degermed seeds were analysed for macronutrient, soluble sugars, phytate and cyanide contents and alpha-amylase activity. Know-how differences between producers lay mainly in the duration and type of equipment used for steeping and germination. Moreover, three PUs applied a maturation step before sun-drying and one PU added ashes to steeped seeds before germination. No significant difference was detected in the proximate composition of malts from the five PUs. For all PUs, traditional malting increased the protein content and decreased the lipid and ash contents, while the fibre content was not affected. Significant increases in sugar contents and in alpha-amylase activity were observed but in variable proportions from one PU to another. The phytate content decreased significantly in all PUs. The cyanide content increased in all PUs but more drastically or less drastically according to the PU. Finally, degerming lowered the cyanide content to an acceptable level for human consumption. The between-PU variability may be due either to the nature and origin of the raw seeds or to technological know-how differences between producers. Further investigations are needed to optimize and standardize the malting process with a view to maximizing alpha-amylase and phytase activities and minimizing the variability of their biochemical characteristics.

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“…in seeds. During germination, endogenous enzymes were activated to degrade storage substances to small micromolecular and tannin was released to be detectable significantly using conventional method (AHMED et al, 1996;ELKHIER;HAMID 2008). In addition, the kernel coat did not affect during the germination process, since tannins is condense there and the most edible part is the cotyledon.…”

Section: Germination Increased Gaba Content Of Sorghum Seedsmentioning

confidence: 99%

Effect of germination on main physiology and biochemistry metabolism of sorghum seeds

Yang¹,

Wang²,

Elbaloula³

et al. 2016

Biosci. J.

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ABSTRACT:The main physiology and biochemistry metabolism including amino acids composition and gamma-aminobutyric acid (GABA) content of sorghum during 3-day germination period was investigated. Respiratory rate increased during germination. Protease activity, free amino acid and reducing sugar content increased with germination time. While moisture, protein, fat and starch content decreased, significantly. Meanwhile, amino acid composition redistributed and the relative content of essential amino acids increased except for leucine and valine. In addition, some nonessential amino acids content such as proline, glycine and histidine was largely enhanced by germination. GABA content increased about 3 folds after germination. Furthermore, combining tannin (the main antinutritional factor) was converted to be free and solvable. These results greatly suggest that germinated sorghum could be a functional food rich in GABA and other health-promoting nutrients.

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Changes in tannin and cyanide contents and diastic activity during germination and the effect of traditional processing on cyanide content of sorghum cultivars

Cited by 32 publications

References 6 publications

Effects of germination on the activities of amylases and phenolic enzymes in sorghum varieties grouped according to food end‐use properties

Effects of germination on the activities of amylases and phenolic enzymes in sorghum varieties grouped according to food end‐use properties

Influence of the technological know-how of producers on the biochemical characteristics of red sorghum malt from small scale production units in Ouagadougou (Burkina Faso)

Effect of germination on main physiology and biochemistry metabolism of sorghum seeds

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