Effect of Germination on Nutritional Quality of Sorghum

Sorghum grains were germinated under controlled condition and their soaking and germination time was finalized for best results. The ungerminated and germinated flours were evaluated for its chemical (proximate) and physicochemical properties. It was found that the germination of sorghum grains reduced the carbohydrate 70.02 to 60.04 (%) starch from 65.2 to 58.1 (%), amylopectin from 53.7 to 42.1 (%), ash content 1.79 to 1.39 (%), fat from 6 to 4 (%), falling number from 365 to 70 (%) and oil absorption capacity from 3.78 to 3.17 (%). The germination of grain increased the moisture content from 9.9 to 10.2 (%), total sugar from 8.92 to 11.98 (%), reducing sugar 2.81 to 3.82 (%), non-reducing sugar from 6.11 to 8.16 (%) protein content from 7.25 to 9.85 (%), amylose content from 11.5 to 15.8 (%), water absorption capacity from 121.6 to 129.6 (%), particle size from 0.029 to 0.031(μm) and water solubility index from 14 to 17 (%), respectively.