Germinated sorghum (Sorghum bicolor L.) and seedlings show expressive contents of putrescine

Germination: A Powerful Way to Improve the Nutritional, Functional, and Molecular Properties of White- and Red-Colored Sorghum Grains

“…Sorghum ( Sorghum bicolor [Moench (L.)]) underwent domestication approximately 3000 to 5000 years ago and is currently recognized as the fifth most important crop worldwide in terms of carbohydrate content, following wheat, maize, rice, and barley. Sorghum exhibits remarkable tolerance to drought and serves as a staple food in various semi-arid, arid, and tropical regions globally [ 1 , 2 , 3 ]. Particularly in dry and semi-arid regions of Africa, Asia, and Latin America, sorghum has widespread use as both animal feed and human sustenance, including bread, snacks, and nonfermented and fermented beverages [ 1 , 3 , 4 ].…”

“…Sorghum exhibits remarkable tolerance to drought and serves as a staple food in various semi-arid, arid, and tropical regions globally [ 1 , 2 , 3 ]. Particularly in dry and semi-arid regions of Africa, Asia, and Latin America, sorghum has widespread use as both animal feed and human sustenance, including bread, snacks, and nonfermented and fermented beverages [ 1 , 3 , 4 ]. Sorghum is rich in energy, proteins, carbohydrates, vitamins, minerals (such as iron and potassium), and phenolic and flavonoid compounds, which offer potential health-promoting benefits such as anti-carcinogenic, antibacterial, and antioxidant properties, making it suitable for human consumption [ 3 ].…”

“…Despite its variations, sorghum typically contains significant amounts of macronutrients, including lipids (1.6–6%), proteins (7–15%), and carbohydrates (50–60%). A 100 g serving of sorghum, similar to maize and wheat, provides substantial amounts of resistant starch and can supply approximately 400 calories [ 3 , 6 ]. Furthermore, its lack of gluten proteins makes it a viable alternative for individuals with celiac disease or wheat allergies [ 3 , 7 , 8 , 9 ].…”

“…A 100 g serving of sorghum, similar to maize and wheat, provides substantial amounts of resistant starch and can supply approximately 400 calories [ 3 , 6 ]. Furthermore, its lack of gluten proteins makes it a viable alternative for individuals with celiac disease or wheat allergies [ 3 , 7 , 8 , 9 ].…”

“…Moreover, tannins can bind not only to proteins but also to minerals, thus rendering them inaccessible, and they can inhibit hydrolytic enzymes such as trypsin, α-amylase, glucoamylase, and lipase. Another anti-nutritional factor in sorghum is phytate, which forms insoluble complexes with proteins and mineral cations, reducing the bioavailability of trace minerals and protein digestibility [ 1 , 3 , 7 ]. Therefore, various approaches such as fermentation, germination, and hydrolysis are employed to convert bound phenolic compounds into free forms and enhance the digestibility of protein and starch [ 11 ].…”