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Antiphysiological and nutritional factor changes in sorghum (Sorghum bicolor
(L.) Moench) seeds during germination
Arch Latinoam Nutr. 1997 Jun;47(2):136-40.
[Article in Spanish]
Alvarez Venegas R, Castellanos Molina R, Martinez Bustos F, Cruz Mondragon C.
Centro de Investigacion y Estudios Avanzados del Instituto Politecnico Nacional,
Departamento de Biotecnologia y Bioingenieria. Mexico.
The purpose of this work was to evaluate the effects of germination on the
nutritional quality of two commercial varieties of low tannin content Sorghum:
brown sorghum without testa (ICSY-CM89513) and white sorghum (ISIAP Dorado).
After 24 hours of germination the condensed tannin concentration (catechin
equivalent) was reduced 60% and 40% for brown and white sorghum respectively.
However, tannin levels increased up 100% at 96 h germination. Phytic acid
concentration decreased about 90% in 96 hours for both varieties. The lysine
concentration increased up 110% (72 h germination) and 129% (48 h) for white and
brown sorghum respectively. The thiamine, niacin and riboflavin contents
increased 73, 200 and 353% respectively for brown sorghum in 72 h and 15, 44 and
93% respectively for white sorghum in 48 h. The "in vitro" enzymatic
digestibility was increased 39.3% (72 h) for brown sorghum and 100% for white
sorghum. The albumin concentration increased 80% and 74% (72 h) for brown and
white sorghum respectively. The Calculated Protein Efficiency Ratio indicated
nutritional improvements with germination. The sprouting was a practical and
simple process for providing better nutritional properties in sorghum seeds to
be used as human food.
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