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

Abstract

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.

Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review

“…In contrast, the tannin content increased 25% to 300% when sprouting wheat (Hithamani & Srinivasan, ) and sorghum for 3 to 5 days at 20 to 32 °C (Ahmed, Mahgoub, & Babiker, ; Hithamani & Srinivasan, ; R. Yang, Wang, Elbaloula, & Zhenxin, ). This increase in tannin content has been explained as resulting from de novo synthesis (Ahmed et al., ; R. Yang et al., ). In addition, degradation of proteins and polysaccharides results in the release of earlier undetectable tannins (R. Yang et al., ).…”

“…Singh, Rehal, Kaur, & Jyot, 2015). In contrast, the tannin content increased 25% to 300% when sprouting wheat (Hithamani & Srinivasan, 2014) and sorghum for 3 to 5 days at 20 to 32°C (Ahmed, Mahgoub, & Babiker, 1996;Hithamani & Srinivasan, 2014;R. Yang, Wang, Elbaloula, & Zhenxin, 2016).…”

“…. 1996; R. Yang et al, 2016). In addition, degradation of proteins and polysaccharides results in the release of earlier undetectable tannins (R. Yang et al, 2016).…”

“…1996; R. Yang et al, 2016). In addition, degradation of proteins and polysaccharides results in the release of earlier undetectable tannins (R. Yang et al, 2016). Sprouting sorghum for 4 days at room temperature (RT) reduced its trypsin inhibitor content by about 40% (Ogbonna et al, 2012), probably due to increased action of specific peptidases (Mbithi-Mwikya et al, 2000;McGrain, Chen, Wilson, & Tan-Wilson, 1989;Murugkar, 2014;Wilson, 1988).…”

Microwave processing impact on the phytochemicals of sorghum seeds as food ingredient

“…During germination, nutritional changes may occur because complex compounds break down into simpler and essential ones due to diverse enzymatic activities, for instance, increase in the number of amino acids and nucleic acids formation during proteolytic enzyme activity in germinating squash and snake cucumber seeds (Helal, 2016); high level of total free amino acids in germinated sorghum (Yang, Wang, Elbaloula, & Gu, 2016), enhanced levels of polyphenol and antioxidants in germinated grains like wheat (Hung, Maeda, Yamamoto, & Morita, 2012), rye and sorghum (Donkor, Stojanovska, Ginn, Ashton, & Vasiljevic, 2012), and rice (Imam, Musa, Azmi, & Ismail, 2012).…”