Effects of germination on the physicochemical, thermal, in vitro protein digestibility, Antinutrients, and antioxidant properties of sorghum flour

• DOI: 10.1111/ijfs.17399
• Publication Date: 2024-08-04T09:08:59Z
• Authors: Sakshi Singh; Mehvish Habib; Debarchan Mondal; Manisha Thakur; Yogesh Kumar; Khalid Bashir; Shumaila Jan; Kulsum Jan
• Keywords: Antinutrient; Tannin; Protein digestibility; Resistant Starch

Summary The present study investigates the impact of germination (72 h) on physicochemical, protein solubility, in vitro digestibility, antinutrient, antioxidant, and structural properties sorghum flour. Germination resulted a reduction crude protein, fat, fibre, ash. However, it significantly improved DPPH (58.42%–69.44%), total phenolic content (1.31–3.58 mg GAE g −1 ), flavonoid (57.66–80.16 QE ). also increased digestibility (50.12%–75.52%) Fe 2+ chelating activity (11.18%–48.06%), while reducing antinutrients such as phytic acid (176 to 86 mg/100 g) tannin (3.53–2.16 g). Structural analyses (XRD FTIR) revealed modifications crystalline molecular structures, scanning electron microscopy showed disrupted starch granules germinated These findings suggest that enhances functional nutritional flour, making more suitable for various applications food products.