Abstract
The effect of germination duration on proximate, minerals, anti-nutritional factors and functional properties of two local sorghum varieties ( Girana and Miskr ) were investigated. A 2*3*2 full factorial design was used to conduct the experiment. Sorghum varieties were soaked for 24 hours at room temperature and germinated for 24, 48 and 72 hours in duplicate. The germinated and control sorghum grains were milled. The analysis and measurement of dependent variables were done in triplicate. The collected data were subjected to analysis of variance using SPSS statistical software. On average after 72 hours germination 9.68% and 9.52% reduction in pH and 34.5% & 16.6% increase in TTA was observed which may improve product stability and mineral absorption. Similarly crude protein content showed a significant (p<0.05) increase from 10.35±0.04% to 12.59±0.15% and 10.17± 0.02 to 12.75±0.136% for Girana and Misker varieties, respectively. A significant (p< 0.05) decrease in crude fat and carbohydrate content was observed for both varieties that in turn brought about a decrease in the average energy value of nearly 8kcal/100gm of sorghum flour. Germination resulted in a significant (p< 0.05) average 50% and 53 % reduction in phytate and tannin content of Girana and Misker varieties respectively. Germination shows a significant (p < 0.05) increase of iron from 7.15±0.03 to 7.51±0.23 and from 7.42±0.1 to 7.85±0.17 at 48 hours for Girana and Misker varieties respectively. Moreover, phytate/zinc molar ratio significantly decreased well below 15 for both varieties. Improvement in functional properties of sorghum as measured by WAI, WSI and viscosity was also observed after 72 hours germination. Key words : Anti-nutritional factor, bioavailablity, functional properties, mineral composition, proximate, and sorghum
Highlights
Sorghum (Sorghum bicolor) is considered as one of the most important food crops in the world, following wheat, rice, maize and barley (FAO, 2006). Because it is less dependent on rainfall, and less affected by fluctuations in environmental conditions, sorghum is an important food crop in the semi-arid regions of Ethiopia
An increase in titratable acidity (TTA) of both sorghum varieties was observed starting from 24 hours of germination
Girana and Misker sorghum varieties showed a 9.68% and 9.52% reduction in pH at 72 hours of germination
Summary
Sorghum (Sorghum bicolor) is considered as one of the most important food crops in the world, following wheat, rice, maize and barley (FAO, 2006). Because it is less dependent on rainfall, and less affected by fluctuations in environmental conditions, sorghum is an important food crop in the semi-arid regions of Ethiopia. It has diverse uses, including human consumption and animal feed. Processed sorghum seeds or flour is found to be important source of calories and proteins to the vast majority of the population who relies on sorghum as staple food (FAO, 2006). Sorghum has low nutritional value and inferior organoleptic qualities due to the presence of anti-nutritional factors which form complexes with food ingredients that reduce digestibility of protein and bioavailability of (http://creativecommons.org/licenses/CC BY4.0)
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