Germination: A Powerful Way to Improve the Nutritional, Functional, and Molecular Properties of White- and Red-Colored Sorghum Grains

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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Bibliographic Details
Main Authors: Cagla Kayisoglu, Ebrar Altikardes, Nihal Guzel, Secil Uzel
Format: Article
Language:English
Published: MDPI AG 2024-02-01
Series:Foods
Subjects:
germination
sorghum bicolor
FT-IR
SEM
bioactive compounds
Online Access:https://www.mdpi.com/2304-8158/13/5/662

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