Germination: A Powerful Way to Improve the Nutritional, Functional, and Molecular Properties of White- and Red-Colored Sorghum Grains
This study explored the effects of the germination of red and white sorghum grains (<i>Sorghum bicolor</i> [Moench (L.)]) for up to seven days on various properties of the grain. Germination enriched sorghum’s nutritional and sensory qualities while mitigating existing anti-nutritional f...
Main Authors: | , , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2024-02-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/13/5/662 |