Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features

Abstract

The nutritional and physicochemical properties of sorghum proteins and starch make the use of this cereal for food production challenging. Sprouting is a cost-effective technology to improve the nutritional and functional profile of grains. Two drying treatments were used after sorghum sprouting to investigate whether the drying phase could improve the protein and starch functionalities. Results showed that the drying treatment at lower temperature/longer time (40 °C for 12 h) extended the enzymatic activity that started during sprouting compared to the one performed at higher temperature/shorter time (50 °C for 6 h). An increased protein hydrolysis and water- and oil-holding capacity were found in the flour obtained by the former treatment. Higher protein matrix hydrolysis caused high exposure of starch to enzymes, thus increasing its digestibility, while worsening the technological functionality. Overall, modulating drying conditions could represent a further way, in addition to sprouting, to improve sorghum flour’s nutritional profile.

Towards Sustainable Shifts to Healthy Diets and Food Security in Sub-Saharan Africa with Climate-Resilient Crops in Bread-Type Products: A Food System Analysis

“…This would enable nutritionists to concomitantly address micronutrient deficiencies in staple foods while avoiding the costs of extrinsic fortification. Controlled sprouting of CRCs can be a potential way to functionalize them for bread-type applications [ 123 , 124 ], while also enhancing the bioavailability of minerals and vitamins. Under the sprouting conditions optimal for phytase action, the bioaccessibility of minerals such as Zn and Fe can be increased in cereal grains such as sorghum and millets by up to 30%, but potential health benefits should be further investigated [ 124 , 125 ].…”

“…Controlled sprouting of CRCs can be a potential way to functionalize them for bread-type applications [ 123 , 124 ], while also enhancing the bioavailability of minerals and vitamins. Under the sprouting conditions optimal for phytase action, the bioaccessibility of minerals such as Zn and Fe can be increased in cereal grains such as sorghum and millets by up to 30%, but potential health benefits should be further investigated [ 124 , 125 ]. Additionally, sprouting enhances the vitamin content of grains and the relatively high levels of vitamins E, B and C in sprouted cereals can contribute significantly to daily intakes of these vitamins.…”

Technological functionality of composite flours from sorghum, tapioca and cowpea

“…Sprouted sorghum flour was obtained as described previously (Marchini et al ., 2021). Briefly, kernels sprouted at 25 °C for 72 h and dried at 40 °C for 12 h, milled using a laboratory‐scale mill (Labormill, BONA, Monza, Italy) to produce refined flour, middlings and bran, and were reconstituted to wholemeal sorghum flour (SS) with the following particle mass distribution: ≈23% particle size >300 μm; ≈30% particle size between 300 and 200 μm; ≈27% between 200 and 100 μm and ≈20% particle size <100 μm.…”

“…Sprouting of sorghum – along with post‐sprouting drying, is a sustainable way to improve nutritional profiles and functionality. Sprouting increases bioactive compounds and bioavailability, as well as the flour's solubility, water and oil holding, foaming and emulsifying capacities, although impairing pasting (Afify et al ., 2011; Marengo et al ., 2015; Marchini et al ., 2021).…”

Silage Fermentation on Sweet Sorghum Whole Plant for Fen-Flavor Baijiu

“…Sorghum can be classified into grain sorghum and sweet sorghum according to its usage. Grain sorghum is used for food and liquor, while sweet sorghum is normally utilized for sugar and biofuel ethanol production [ 7 , 8 , 9 , 10 ]. Sweet sorghum stalks are rich in fermentable sugars such as sucrose, fructose, and glucose, which can be directly digested by Saccharomyces cerevisiae to produce alcohol.…”