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

Abstract

This study explored the effects of the germination of red and white sorghum grains (Sorghum bicolor [Moench (L.)]) for up to seven days on various properties of the grain. Germination enriched sorghum’s nutritional and sensory qualities while mitigating existing anti-nutritional factors. The study employed Fourier-transformed infrared spectroscopy (FT-IR) and scanning electron microscopy techniques to support its findings. Germination increased protein and lipid content but decreased starch content. White sorghum grains showed elevated calcium and magnesium but decreased iron, potassium, and zinc. Red sorghum grains showed a consistent decrease in mineral content during germination. Germination also increased fiber and lignin values in both sorghum varieties. The results of the FT-IR analysis demonstrate that germination induced significant changes in the molecular structure of white sorghum samples after 24 h, whereas this transformation was observed in red sorghum samples at four days. Total phenolic content (TPC) in red sorghum ranged from 136.64 ± 3.76 mg GAE/100 g to 379.5 ± 6.92 mg GAE/100 g. After 72 h of germination, the germinated seeds showed a threefold increase in TPC when compared to ungerminated seeds. Similarly, the TPC of white sorghum significantly increased (p < 0.05) from 52.84 ± 3.31 mg GAE/100 g to 151.76 mg GAE/100 g. Overall, during the 7-day germination period, all parameters showed an increase, and the germination process positively impacted the functional properties that contributed to the health benefits of white and red sorghum samples.

Effect of Sprouted Buckwheat on Glycemic Index and Quality of Reconstituted Rice

“…Sprouting is an effective method of enhancing the edible value of grains and coarse cereals, and it can improve the culinary characteristics and sensory quality of foods [9]. A series of complex physiological and biochemical reactions occur during seed sprouting, wherein the stored nutrients such as starch and proteins are degraded [10], γ-aminobutyric acid and phenolic compounds are synthesized [11,12], antinutritional factors such as phytic acid are reduced [13], and the nutritional value of the grain and coarse cereal is increased to a certain extent, with improvement in taste. Some studies have reported on the nutritional value and functional properties of sprouted buckwheat.…”