Exploring Germination to Unlock the Nutritional Potential of Sorghum (<i>Sorghum bicolor</i>).

ABSTRACT: Thanks to its tolerance to drought, sorghum is a cereal crop that is extensively cultivated in the sub-Saharan region. Its good nutritional value makes it an interesting raw material for the food industry, although several anti-nutritional features pose a challenge to exploiting its full potential. In this study, we evaluated whether the process of germination may represent a way of improving the macro- and micro-molecular profile of sorghum, lowering the content of anti-nutritional factors, and promoting the synthesis of bioactive compounds. Germination for 48 and especially 72 h promoted the hydrolysis of starch and proteins, enhanced antioxidant activity, increased the content of polyphenols, mainly flavonols and flavanones, and promoted the conversion of γ- to α-isomers of tocopherols.

SUBMITTER: Borgonovi SM 

PROVIDER: S-EPMC12430075 | biostudies-literature | 2025 Sep

REPOSITORIES: biostudies-literature