Abstract
Two sorghum cultivars, Dabar 1-1' (low tannins - 0.240%) and Cross 35:18' (high tannins - 1.162%) were studied for changes in protein fractions and tannins during germination. The percentages of protein fractions for Dabar 1-1' were : albumin 22.7%, globulin; 15.2%, prolamins 35.0%, glutelins 15.1% and residues 11.9% and were 10.0, 4.7, 67.9, 9.4 and 8.1% respectively for Cross 35:18 cultivar. The tannin contents of the protein fractions for the Dabar 1-1' cultivar were 0.148, 0.040, 0.012 and 0.040% for the 4 fractions, respectively, while for the Cross 35:18 cultivar, the corresponding values were 0.367, 0.056, 0.136 and 0.536%. The two cultivars were soaked in water for 10 h, germinated for upto 72 h and the protein fractions and their tanin contents were determined at 24 h intervals. A significant (p<0.05 increase in the albumin fraction for both sorghum cultivars occurred during germination. The tannin content for the low tannin cultivar fluctuated during germination, whereas for the high tannin cultivar. the tannin contents of the albumin, globulin, prolamin and glutelin fractions decreased by 68. 28, 50 and 87%, respectively.
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