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...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/5/662 |
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| author | Cagla Kayisoglu Ebrar Altikardes Nihal Guzel Secil Uzel |
| author_facet | Cagla Kayisoglu Ebrar Altikardes Nihal Guzel Secil Uzel |
| author_sort | Cagla Kayisoglu |
| collection | DOAJ |
| description | 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 factors. The study employed Fourier-transformed infrared spectroscopy (FT-IR) and scanning electron microscopy techniques to support its findings. Germination increased protein and lipid content but decreased starch content. White sorghum grains showed elevated calcium and magnesium but decreased iron, potassium, and zinc. Red sorghum grains showed a consistent decrease in mineral content during germination. Germination also increased fiber and lignin values in both sorghum varieties. The results of the FT-IR analysis demonstrate that germination induced significant changes in the molecular structure of white sorghum samples after 24 h, whereas this transformation was observed in red sorghum samples at four days. Total phenolic content (TPC) in red sorghum ranged from 136.64 ± 3.76 mg GAE/100 g to 379.5 ± 6.92 mg GAE/100 g. After 72 h of germination, the germinated seeds showed a threefold increase in TPC when compared to ungerminated seeds. Similarly, the TPC of white sorghum significantly increased (<i>p</i> < 0.05) from 52.84 ± 3.31 mg GAE/100 g to 151.76 mg GAE/100 g. Overall, during the 7-day germination period, all parameters showed an increase, and the germination process positively impacted the functional properties that contributed to the health benefits of white and red sorghum samples. |
| first_indexed | 2024-04-25T00:29:53Z |
| format | Article |
| id | doaj.art-378fdadafb2149b284da38e7b0fd43b3 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-04-25T00:29:53Z |
| publishDate | 2024-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-378fdadafb2149b284da38e7b0fd43b32024-03-12T16:44:02ZengMDPI AGFoods2304-81582024-02-0113566210.3390/foods13050662Germination: A Powerful Way to Improve the Nutritional, Functional, and Molecular Properties of White- and Red-Colored Sorghum GrainsCagla Kayisoglu0Ebrar Altikardes1Nihal Guzel2Secil Uzel3Scientific Technical Application and Research Center, Hitit University, 19030 Çorum, TürkiyeDepartment of Food Engineering, Hitit University, 19030 Çorum, TürkiyeDepartment of Food Engineering, Hitit University, 19030 Çorum, TürkiyeDepartment of Food Engineering, Hitit University, 19030 Çorum, TürkiyeThis 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 factors. The study employed Fourier-transformed infrared spectroscopy (FT-IR) and scanning electron microscopy techniques to support its findings. Germination increased protein and lipid content but decreased starch content. White sorghum grains showed elevated calcium and magnesium but decreased iron, potassium, and zinc. Red sorghum grains showed a consistent decrease in mineral content during germination. Germination also increased fiber and lignin values in both sorghum varieties. The results of the FT-IR analysis demonstrate that germination induced significant changes in the molecular structure of white sorghum samples after 24 h, whereas this transformation was observed in red sorghum samples at four days. Total phenolic content (TPC) in red sorghum ranged from 136.64 ± 3.76 mg GAE/100 g to 379.5 ± 6.92 mg GAE/100 g. After 72 h of germination, the germinated seeds showed a threefold increase in TPC when compared to ungerminated seeds. Similarly, the TPC of white sorghum significantly increased (<i>p</i> < 0.05) from 52.84 ± 3.31 mg GAE/100 g to 151.76 mg GAE/100 g. Overall, during the 7-day germination period, all parameters showed an increase, and the germination process positively impacted the functional properties that contributed to the health benefits of white and red sorghum samples.https://www.mdpi.com/2304-8158/13/5/662germinationsorghum bicolorFT-IRSEMbioactive compounds |
| spellingShingle | Cagla Kayisoglu Ebrar Altikardes Nihal Guzel Secil Uzel Germination: A Powerful Way to Improve the Nutritional, Functional, and Molecular Properties of White- and Red-Colored Sorghum Grains Foods germination sorghum bicolor FT-IR SEM bioactive compounds |
| title | Germination: A Powerful Way to Improve the Nutritional, Functional, and Molecular Properties of White- and Red-Colored Sorghum Grains |
| title_full | Germination: A Powerful Way to Improve the Nutritional, Functional, and Molecular Properties of White- and Red-Colored Sorghum Grains |
| title_fullStr | Germination: A Powerful Way to Improve the Nutritional, Functional, and Molecular Properties of White- and Red-Colored Sorghum Grains |
| title_full_unstemmed | Germination: A Powerful Way to Improve the Nutritional, Functional, and Molecular Properties of White- and Red-Colored Sorghum Grains |
| title_short | Germination: A Powerful Way to Improve the Nutritional, Functional, and Molecular Properties of White- and Red-Colored Sorghum Grains |
| title_sort | germination a powerful way to improve the nutritional functional and molecular properties of white and red colored sorghum grains |
| topic | germination sorghum bicolor FT-IR SEM bioactive compounds |
| url | https://www.mdpi.com/2304-8158/13/5/662 |
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